Fluffy and Easy Oven-Baked Sponge Cake

Very soft, airy and almost weightless! A fluffy and simple oven-baked sponge cake that is perfect as a base for many types of confectionery. By changing the filling and cream, you can easily get cakes and pastries with different flavors.
cook time: 1h
Hazel Farrow
Fluffy and Easy Oven-Baked Sponge Cake

Nutrition Facts (per serving)

283
Calories
5g
Fat
48g
Carbs
8g
Protein

Ingredients (12 portions)

Basic:

Sugar 180 g
Wheat flour 130 g
Vanillin 1 g
Eggs 4 pc
Baking powder 1 tsp

Recipe instructions

Step 1

Step 1
How to bake a lush and simple sponge cake in the oven? Prepare the necessary ingredients. Turn on the oven to 180 degrees in advance. Beat the eggs into a container convenient for beating. The container must be very clean, dry and grease-free. Otherwise the eggs wonʼt beat. Read all the intricacies of making sponge cake in the article at the end of the recipe.

Step 2

Step 2
Add sugar to eggs.

Step 3

Step 3
Using a mixer, beat the eggs with sugar for several minutes until a fluffy, thick mass forms. Well-beaten eggs are the key to a fluffy and beautiful sponge cake, so take this step with the utmost care.

Step 4

Step 4
Sift the flour through a sieve and add vanillin and baking powder. Sifting will saturate the flour with oxygen, making the finished cake even fluffier and more tender.

Step 5

Step 5
Start adding flour to the beaten eggs little by little. Manually, using a whisk, mix it into the dough, trying to maintain all the splendor of the mass. The flour must be stirred in with gentle, smooth movements to preserve as much air bubbles as possible in the eggs. If you overdo it, the dough will settle and the biscuit will no longer rise. Adjust the amount of flour according to the consistency of the dough. It should not be thick, like moderately liquid sour cream.

Step 6

Step 6
Pour the finished dough into the prepared baking dish (18-20 cm in diameter). It is better to take a springform pan for baking sponge cakes and line the bottom with baking paper. Place the dough in an oven preheated to 180 degrees for about 40 minutes. Do not open the oven for the first 20-30 minutes to avoid the sponge cake falling off. Time and temperature are approximate, read more about this in the link at the end of the recipe.

Step 7

Step 7
The readiness of the biscuit can be checked in two ways. Press lightly on top of it. If the sponge cake takes its original shape, it means that it is ready and can be removed from the oven. You can also use a toothpick: lower it into the center of the sponge cake and immediately pull it out — if it is dry, then the sponge cake is ready. Using a sharp knife, separate the sponge cake from the sides of the pan and remove it.

Step 8

Step 8
Cool the finished biscuit completely. Wrap it in cling film and put it in the refrigerator for several hours. In the cold he will lie down and rest. After this, it can be easily cut into cakes. When cutting it will not crumble much. Use ready-made cake layers for any cake. Bon appetit!

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