Copycat Classic Sponge Cake
Recreate the timeless allure of a bakery-fresh sponge cake with this Copycat Classic Sponge Cake recipe—your ticket to homemade perfection. This light and airy dessert relies on simple pantry staples like all-purpose flour, granulated sugar, and eggs, combined with the delicate lift of cornstarch for an irresistibly fluffy crumb. The secret lies in whipping the eggs and sugar to a thick, ribbon-like consistency, ensuring the perfect rise without any leavening agents. Enhanced with a touch of pure vanilla extract and a hint of melted butter for richness, this versatile sponge cake is a blank canvas for your favorite toppings or the perfect base for layered creations. Ready in under an hour, this classic bake is ideal for celebrations or as a cozy afternoon treat.
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Ingredients
- 150 grams All-purpose flour
- 30 grams Cornstarch
- 150 grams Granulated sugar
- 4 Large eggs
- 25 grams Unsalted butter, melted and cooled
- 30 milliliters Whole milk, warmed
- 1 teaspoon Pure vanilla extract
- 1 pinch Salt
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) round cake pan. Line the bottom with parchment paper for easier removal.
Step 2
Sift together the flour, cornstarch, and salt into a medium bowl. Set aside.
Step 3
In a large mixing bowl, crack the eggs and add the granulated sugar. Using a hand or stand mixer, whip at high speed for 8-10 minutes until the mixture is pale, thick, and tripled in volume (forms a ribbon when the whisk is lifted).
Step 4
Gently sift the flour mixture over the whipped eggs in three additions, folding carefully with a spatula after each addition. Make sure not to deflate the batter.
Step 5
In a small bowl, combine the melted butter, warmed milk, and vanilla extract. Scoop a small amount of the batter (about 2-3 tablespoons) into the butter mixture and mix to combine. This lightens the butter mixture and helps it incorporate more easily.
Step 6
Gently fold the butter mixture back into the main batter until just incorporated. Be careful not to overmix.
Step 7
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 20-25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Step 9
Let the cake cool in the pan for 10 minutes before running a knife around the edges and turning it out onto a wire rack to cool completely.
Step 10
Dust the cooled cake with powdered sugar, or use it as a base for layered desserts or trifles. Serve and enjoy!
Nutrition Facts
| Serving size | (590.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1722.5 |
| Total Fat 42.8g | 0% |
| Saturated Fat 19.7g | 0% |
| Cholesterol 801.6mg | 0% |
| Sodium 439.6mg | 0% |
| Total Carbohydrate 297.9g | 0% |
| Dietary Fiber 4.3g | 0% |
| Total Sugars 151.9g | |
| Protein 40.8g | 0% |
| Vitamin D 175.7IU | 0% |
| Calcium 173.3mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 485.8mg | 0% |
Source of Calories