The Perfect sponge cake should be light, fluffy, moist, tall, soft on the edges and of course beautiful. Easy with the right recipe, painfully frustrating with all of the rest.After testing many, many sponge cake recipes my kids got tired of taking sponge cake in their lunch boxes to school. So I gave them a break for a while. When I came back to it I retested the best ones but was still not satisfied, I tried a heap more that instead of using different amounts of the key ingredients used different methods of combining them. Eventually I tweeked a few of the best ones to come up with this light, fluffy and beautifully moist sponge cake recipe. My favorite.
Sponge Cake Recipe Ingredients
2 cups 300g (10.58 ounces) plain all-pupose flour
1 1/2 cups 330g (11.64 ounces) sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 tsp 7.5g (0.26 ounces) gelatine
1/2 cup 125ml vegetable oil such as canola oil
7 egg yolks
1 cup 250ml cold water
7 egg whites
1/2 tsp cream of tartar
To decorate 1 punnet strawberries, 600ml cream, 2 tablespoons icing sugar, 1 teaspoon vanilla essence
(recipe source: adapted from this recipe)
Preheat the oven to 160C (320 degrees Fahrenheit) or 130C (266 degrees Fahrenheit) if using a fan forced oven.
Place your flour, sugar, baking powder, salt and gelatin into a bowl and whisk it to incorporate air and get rid of any lumps.
Make a well in the centre of the flour mixture then pour in the oil, egg yolks and water in that order. Set that bowl to one side.
Put your egg whties and cream of tartar into another bowl and whisk on high speed until you get soft peaks.
Mix together the flour mixture for 30 seconds only or until just combined, don’t ovemix this.
Using a spatula fold in your egg whites in three batches.
Line but do not grease two 20cm (7.87 inches) cake tins and spread the mixture evenly between the two.
Bake in a slow oven, 160C (320 degrees Fahrenheit) for 55-60 minutes.
When it is done leave in the tin and cool upside down.
See the video for how to decorate your sponge cake.