Description
This Easy Sponge Cake recipe is a delightful treat that is light, fluffy, and perfect for any occasion. With a balance of dry and wet ingredients, this cake achieves a tender crumb and airy texture that will impress your guests.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup cake flour
- 7/8 cup white sugar, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar (optional)
Wet Ingredients
- 6 eggs whites and yolks separated
- 1/3 cup vegetable oil
- 2 Tablespoons water
- 2 teaspoons honey
- 1/2 teaspoon vanilla extract
Instructions
- Beat Egg Whites – Preheat oven to 350°F. Beat egg whites with cream of tartar until foamy. Add ⅓ of sugar, beat until firm peaks form.
- Egg Yolk Mixture – In a bowl, beat yolks, remaining sugar, salt, water, honey, vanilla until ribbons form. Fold in half of egg whites.
- Add Dry Ingredients and Oil – Sift flour, baking powder into yolk mixture; fold. Add oil. Fold in remaining egg whites.
- Bake – Pour batter into pans, bake at 350°F for 27-30 mins. Cool, slice, and serve.
Notes
- Makes two 6-inch cakes. See baking times in the Notes section.
- Use kitchen scale for best results.
- Freeze sponge cakes the same day; thaw in the fridge overnight.
- Troubleshooting tips for deflated cakes provided.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 95mg
