This recipe makes one tall 9-inch inch cake. If using an 8-inch cake pan, line the sides of the pan as the cake will be a little taller than a 9-inch cake. You can double this recipe to make a 10-inch cake or a 9x13 rectangular cake. Be sure to use a heating core if using a 10-inch round cake pan. 1 and 1/2 batch fills 4-6-inch cakes.
4eggsegg white ang egg yolks separated, at room temperature
1cupgranulated sugar (200-210grams), divided
4tbspoil
4tbspwarm water or milk
1tspvanilla extract
pinch of cream of tartar (or use 1/2tsp lemon juice vinegar) - it helps to beat the egg whites into their full volume and helps to delay overbeating of meringue.
Instructions
EASY SPONGE CAKE
Preheat oven 350F. Butter and flour your baking pan, line the bottom with parchment. Or use nonstick spray and line the bottom with parchment.
In a large bowl, whisk together flour (1 cup and 1/2cup, 200grams), salt (1/4tsp), and baking powder (1tsp), set aside.
Meringue
In a clean bowl or your stand mixer, whip egg whites ( 4 egg whites) with a pinch of cream of tartar or 1/2tsp lemon juice/white distilled vinegar(optional). Beat until foamy. Then gradually add 1/2 of the granulated sugar (1/2cup,100grams). Beat until stiff, shiny, and moist peaks are formed. Don't overbeat, or meringue will be dry.
Gently scrape the meringue into another bowl. Set aside. Now we are going to prepare egg yolk mixture, no need to clean the mixer bowl. Yay. If you are using a hand-held mixer, you'll need to use 2 bowls to prepare meringue and egg yolk mixture.
Egg Yolks and Sugar - Ribbon Stage
Place egg yolks (4 egg yolks) into the mixing bowl. Bowl doesn't have to be spotless. Add remaining granulated sugar (1/2cup,100grams) to the egg yolks. Beat using wire whip attachment. Beat the egg yolks at medium-high speed. Scrapping the bowl once or twice to ensure all egg yolks are well blended in. Beat until the ribbon stage is reached. About 5 to 6 minutes. The mixture will be thick, doubled in volume and pale in color.
Gradually in one continuous pour add oil (4 tablespoons), mix well. Then gradually add warm water (4 tablespoons). Scrape the bowl in between. Beat in Vanilla Extract (1 teaspoon) and beat for 2 more minutes. Turn off the mixer.
Sponge Cake Batter
Using a fine mesh strainer, sift about 1/3 of the flour mixture into the egg yolk mixture and carefully fold the flour in with a spatula, then add about 1/3 of meringue and fold it in. Continue with the rest of the flour and meringue until no streaks are visible. Then make the last 3 folds, making sure you go with the spatula all the way to the bottom of the bowl. Be gentle and don't over mix. You are looking for a light and airy batter.
Bake
Fill your prepared baking pan(s) and bake until toothpick inserted in the center comes out clean, about 25-30 minutes. 10-inch can take up to 35 minutes to bake.
Let the cake cool in the pan for 5 minutes. Then invert it on a cooling rack and let cool completely. Wrap the cake in a food safe plastic wrap.
Storage
Store undecorated/unfilled cake covered in the fridge for up to 5 days until ready to use. Or fill the cake with your favorite frosting. Store in the fridge for 5 days. If using whipped cream make sure to use some gelatin to stabilize it so whipped cream doesn't weep. Unfilled cake keeps at room temperatuer for 3-4 days.
Notes
I only have 2 eggs; can I make a small sponge cake? Absolutely! Here is the recipe for 2 Egg Sponge Cake. Here are the measurements of the ingredients:
2/3 cup(100 grams) of all-purpose flour,
1/2 teaspoon baking powder
1/8 tsp salt
2 eggs, separated egg whites and egg yolks
1/2 cup (100 grams) granulated sugar
2 tablespoons oil
2 tablespoons warm water
1/2 teaspoon Vanilla Extract
Follow the instructions in the recipe card. Bake the cake at 350F in a small pan. For example, I bake a two-egg sponge cake in a rectangular cake pan (7.5 inches by 5 inches) buttered and floured - the cake bakes in 14 minutes.
What would be the best way to color the batter if you want to use multiple colors? To avoid overmixing, I would add food gel to the proportioned egg yolk mixture and then fold in proportioned flour and meringue.
My sponge cake is dry; why? Over-whipped egg whites. Over baking. To amend a dry sponge, use simple syrup.
I'm making 9x13 inch cake; should I double the recipe? Yes, double the recipe, bake the cake for 25-30, check it, and bake for 5-10 minutes longer, then check again. If the cake is browning too much on the top, loosely cover the top with a foil dome.
How to make Lemon Sponge Cake? To make lemon sponge cake you'll need 2 tablespoons of lemon zest and 6 tablespoons freshly squeezed lemon juice (1/3 cup), divided into 2 tablespoons and 4 tablespoons. Follow the instructions for making the meringue. Once medium-stiff peaks are formed, gradually beat in 2 tablespoons of freshly squeezed lemon juice and beat until shiny and stiff. Then when beating egg yolks and sugar, after you beat in the oil, replace warm water with freshly squeezed lemon juice at room temperature, not cold, and also beat in lemon zest. Continue with the instructions for folding meringue and flour into the egg yolk mixture.