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Golden Sponge Cake, a Modern Spin on a Historical Delight

Dive into culinary history with Golden Sponge Cake, a time-honored treat made modern. This easy-to-make light and fluffy cake boasts sweet yet balanced flavors, celebrating its minimalistic past with a touch of contemporary finesse. Enjoy a slice with afternoon tea, or dress it up with some fresh fr...
4
50 min
TOTAL TIME
250
CALORIES
$0.18
PER SERVING
Golden Sponge Cake, a Modern Spin on a Historical Delight
Ingredients
8 INGREDIENTS
8 SERVINGS
All-purpose Flour
1 1/3 cups all-purpose flour
Granulated Sugar
3/4 cup granulated sugar
Eggs
6 large eggs
at room temperature
Egg Yolks
2 whole egg yolks
at room temperature
Baking Powder
1/2 tsp baking powder
Salt
1/4 tsp salt
Nonstick Spray
nonstick spray
for greasing
All Purpose Flour
all purpose flour
for dusting cake pan
Directions
7 STEPS
20 min
PREP TIME
30 min
COOK TIME
50 min
TOTAL TIME
1
Preheat the oven to 350 degrees Fahrenheit.
2
Grease a fluted cake pan with non-stick spray or butter and dust it with flour, ensuring the pan is evenly coated.
3
In a stand mixer, whisk the whole eggs, egg yolks, granulated sugar, and salt until the mixture triples in size, becoming very fluffy and creamy.
4
In a separate bowl, mix together all-purpose flour and baking powder.
5
Carefully fold in the flour-baking powder mixture into the egg mixture until fully incorporated. Make sure not to over mix to keep the batter light and airy.
6
Pour the batter into the prepared cake pan and bake until the top turns golden and a toothpick inserted in the centre comes out clean, approximately 30 minutes.
7
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. When cooled, slice as desired and serve.
Health Info
Macros
38g
CARBS
6g
FAT
10g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
Contains these allergens
EGGS
WHEAT
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Frequently Asked Questions
What is a Sponge Cake?
What ingredients do I need to make a Sponge Cake?
What is the best type of flour to use for Sponge Cake?
How do I prepare the eggs for Sponge Cake?
Can I make substitutions for the ingredients in Sponge Cake?
How can I adjust the consistency of the Sponge Cake batter?
What are some common mistakes to avoid when making Sponge Cake?
How do I store Sponge Cake leftovers?