Perfect Oven-Baked Sponge Cake

Tender, airy, soft, light, very tasty! Classic sponge cake in the oven is ideal for cakes or pastries. It’s not difficult to make, the main thing is to follow some nuances. By replacing some of the flour with cocoa, you can bake a chocolate cake.
cook time: 1h
Ava Prescott
Perfect Oven-Baked Sponge Cake

Nutrition Facts (per serving)

291
Calories
5g
Fat
51g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Sugar 150 g
Wheat flour 100 g
Chicken eggs (large size) 4 pc
Vanilla sugar 1 tsp

Recipe instructions

Step 1

Step 1
How to bake a classic sponge cake in the oven? Prepare the necessary ingredients. Choose large eggs, category C1 or CO. Be sure to sift the flour. This will saturate it with oxygen, and the biscuit will rise better during baking and will be airier and softer. Turn on the oven to 180 degrees in advance. You will learn all the intricacies of preparing biscuit dough by reading the article at the end of the recipe.

Step 2

Step 2
Very carefully separate the eggs into yolk and white. Make sure that not a single drop of yolk gets into the whites, otherwise they will not beat in the future. Set the whites aside, and add half of all the sugar to the yolks (about 75 g, if you add a little more or less, it’s okay) and all the vanilla sugar.

Step 3

Step 3
With a mixer at maximum speed, beat the yolks until a very dense and light mass is obtained. This will take approximately 5-7 minutes.

Step 4

Step 4
Wash the mixer whisks thoroughly, wipe dry and start beating the egg whites. The container in which you will do this must be completely dry, otherwise there is a high probability that the whites will not whip. Start beating the egg whites at the lowest mixer speed and increase the speed as they begin to increase in volume. Beat the whites to soft peaks.

Step 5

Step 5
Without stopping whisking, add the remaining granulated sugar to the whites in small portions.

Step 6

Step 6
Beat the whites with sugar until stiff peaks form. The readiness of the proteins is checked very simply — tilt the bowl with the proteins to the side and if the protein mass does not flow down and holds its shape, then everything is ready.

Step 7

Step 7
Add 1/3 of the whipped whites to the yolks and gently mix until smooth using a spatula or spoon, moving from bottom to top.

Step 8

Step 8
Next, add half the sifted flour and mix again until smooth. Thus, alternating the remaining whites and flour, knead the dough. You may need less or more flour, check the consistency of the dough. Read more about flour in the article at the end of the recipe. However, keep in mind that too much flour will make the dough heavier and the sponge cake will not rise well when baking.

Step 9

Step 9
You need to mix the dough very carefully so that it does not lose its volume. If you wish, instead of alternating whites and flour, you can first add all the whites, and then stir in all the flour, this will also be correct, so choose the option that suits you best.

Step 10

Step 10
Place the kneaded dough into a baking dish with a diameter of 20-22 cm (I have a 21 cm mold). The bottom of the mold must first be covered with baking paper; it is better not to grease the sides with anything, since during baking the sponge cake will grow and “cling” to the sides of the mold.

Step 11

Step 11
Bake the biscuit in an oven preheated to 180 C for about 40 minutes. During baking, do not open the oven for the first 20-25 minutes, as the temperature change may cause the biscuit to fall off. Baking times may vary significantly as everyoneʼs oven is different, so check doneness with a wooden skewer. Insert a skewer into the middle of the sponge cake and immediately remove it: if it is dry, then the sponge cake is ready. Read about ovens in the article below the steps.

Step 12

Step 12
Remove the biscuit from the oven and leave to cool. To do this, you can immediately move it in the mold onto a wire rack and leave it there until it cools completely, but since such a sponge cake turns out to be very light and tender, and during cooling it can sag a little under its own weight, I cool it upside down.

Step 13

Step 13
Remove the completely cooled biscuit from the mold. To do this, run a long, narrow knife along the sides.

Step 14

Step 14
The height of the sponge cake turned out to be exactly 6 cm, and it can easily be cut into 3 layers. But before cutting the biscuit into cake layers, it is better to let it rest for 8-12 hours. During this time, the biscuit will thicken a little and crumble less during slicing. But if you wish, you can skip this stage if you don’t have time.

Step 15

Step 15
This sponge cake is ideal for making cakes or pastries, but besides that, it is delicious on its own.

Step 16

Step 16
Bon appetit!

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