Sponge Cake Recipe

Eggs: Provide structure and richness to the cake.

Sugar: Sweetens the cake and helps create a tender crumb.

Flour: Forms the base of the cake, giving it structure.

Baking powder: Helps the cake rise and become fluffy.

Milk: Adds moisture and richness to the batter.

Melted butter: Adds flavor and tenderness to the cake.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

When beating the eggs and sugar, ensure you achieve a light and fluffy consistency. This step is crucial for incorporating air into the batter, which will help the sponge cake rise properly and give it a tender texture. Use a hand mixer or stand mixer on medium-high speed for about 5-7 minutes until the mixture becomes pale and doubles in volume.

• eggs - Substitute with applesauce: Use ¼ cup of applesauce per egg. This adds moisture and a slight sweetness, making it a good substitute in sponge cake.

• eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg. This creates a gel-like consistency that mimics the binding properties of eggs.

• sugar - Substitute with honey: Use ¾ cup of honey for every cup of sugar. Honey adds moisture and a distinct flavor to the cake.

• sugar - Substitute with maple syrup: Use ¾ cup of maple syrup for every cup of sugar. This adds a rich, caramel-like flavor to the sponge cake.

• flour - Substitute with almond flour: Use a 1:1 ratio. Almond flour adds a nutty flavor and makes the cake gluten-free.

• flour - Substitute with coconut flour: Use ¼ cup of coconut flour for every cup of regular flour. Coconut flour is highly absorbent, so you may need to add extra liquid to the batter.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every teaspoon of baking powder. This combination mimics the leavening effect of baking powder.

• milk - Substitute with almond milk: Use a 1:1 ratio. Almond milk is a good dairy-free alternative that adds a subtle nutty flavor to the sponge cake.

• milk - Substitute with coconut milk: Use a 1:1 ratio. Coconut milk adds a rich, creamy texture and a slight coconut flavor to the cake.

• melted butter - Substitute with coconut oil: Use a 1:1 ratio. Coconut oil adds a subtle coconut flavor and is a good dairy-free alternative.

• melted butter - Substitute with vegetable oil: Use a 1:1 ratio. Vegetable oil provides a neutral flavor and keeps the cake moist.

• vanilla extract - Substitute with almond extract: Use half the amount of almond extract as you would vanilla extract. Almond extract adds a distinct, nutty flavor to the sponge cake.

• vanilla extract - Substitute with maple extract: Use the same amount as you would vanilla extract. Maple extract adds a rich, sweet flavor to the cake.

• Allow the sponge cake to cool completely on a wire rack before storing. This helps prevent condensation, which can make the cake soggy.
• Wrap the cooled cake tightly in plastic wrap to keep it fresh. Ensure there are no air pockets to maintain its moisture.
• Place the wrapped cake in an airtight container or a resealable plastic bag. This adds an extra layer of protection against drying out.
• Store the cake at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.
• For longer storage, consider freezing the cake. Wrap it in aluminum foil over the plastic wrap to prevent freezer burn.
• Label the wrapped cake with the date before placing it in the freezer. This helps you keep track of its freshness.
• When ready to enjoy, thaw the cake at room temperature while still wrapped. This ensures it retains its moisture and texture.
• If you prefer individual servings, slice the cake before freezing. Wrap each slice in plastic wrap and store them in a resealable plastic bag. This way, you can thaw only what you need.
• For added flavor, consider brushing the cake with a simple syrup made from equal parts sugar and water before wrapping. This keeps the cake moist and adds a delightful sweetness.

• Preheat your oven to 150°C (300°F). Wrap the sponge cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes or until warmed through.

• Use a microwave for a quick reheat. Place a slice of sponge cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat.

• Steam the sponge cake for a moist texture. Place the cake on a heatproof plate and set it in a steamer basket over simmering water. Cover and steam for about 5 minutes or until warmed through. This method helps maintain the cake's moisture.

• Use a toaster oven for a slightly crispy exterior. Preheat the toaster oven to 150°C (300°F). Place the sponge cake on a baking sheet and heat for 5-10 minutes. Keep an eye on it to avoid over-browning.

• If you have an air fryer, preheat it to 150°C (300°F). Place the sponge cake in the basket and heat for 3-5 minutes. This method can give the cake a slightly crispy edge while keeping the inside moist.

• Oven: Preheat to 180°C (350°F) to bake the cake.

• Mixing bowl: Use to beat the eggs and sugar until light and fluffy.

• Sifter: Sift the flour and baking powder to avoid lumps.

• Spatula: Fold the dry ingredients gently into the egg mixture.

• Measuring cups: Measure the milk accurately.

• Measuring spoons: Measure the baking powder and vanilla extract.

• Whisk: Beat the eggs and sugar until they are light and fluffy.

• Baking pan: Pour the batter into this greased pan for baking.

• Toothpick: Check the doneness of the cake by inserting into the center.

• Wire rack: Cool the cake completely after removing it from the pan.

• Cooling rack: Allow the cake to cool evenly and prevent it from becoming soggy.

• Butter knife: Use to spread the melted butter evenly if needed.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This will save you time and ensure you don’t miss anything.

Use a stand mixer: A stand mixer can beat the eggs and sugar while you prepare other ingredients.

Warm the milk: Slightly warm the milk before adding it to the batter. This helps it incorporate more quickly and evenly.

Melt butter in advance: Melt the butter ahead of time and let it cool slightly. This way, it’s ready to go when you need it.

Use parchment paper: Line your baking pan with parchment paper for easy removal and less cleanup.