Grandma Chin's Sponge Cake
Delight in the airy perfection of Grandma Chin's Sponge Cake, a timeless family recipe that promises a soft, melt-in-your-mouth texture with every bite. Made with simple pantry staples like all-purpose flour, fresh eggs, and a hint of vanilla, this delicate sponge cake achieves its signature fluffiness through expertly whipped egg whites folded gently into the batter. The secret to its perfect rise? Baking in an ungreased pan to let the cake cling and lift effortlessly. Ready in just under an hour, this versatile cake is ideal as a stand-alone treat or a base for your favorite toppings, from fresh berries to a dollop of whipped cream. Whether you're recreating cherished memories or discovering a new favorite, this tender sponge cake is destined to become a household classic.
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Ingredients
- 120 grams All-purpose flour
- 20 grams Cornstarch
- 5 whole Large eggs
- 150 grams Granulated sugar
- 2 tablespoons Whole milk
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Directions
Step 1
Preheat your oven to 170°C (340°F). Grease and line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides of the pan to allow the sponge to cling and rise properly.
Step 2
In a medium bowl, sift together the all-purpose flour, cornstarch, and salt. Set aside.
Step 3
Separate the egg whites from the yolks into two large bowls. Ensure the bowl for the egg whites is completely clean and grease-free.
Step 4
Using a hand or stand mixer, beat the egg whites on medium-low speed until frothy. Gradually add in half of the sugar (75 grams), one tablespoon at a time, and increase the speed to high. Continue beating until stiff, glossy peaks form. Set aside.
Step 5
In the bowl with the egg yolks, add the remaining granulated sugar (75 grams) and beat with a whisk or mixer on medium speed until pale and thick, about 2-3 minutes.
Step 6
Add the milk, melted butter, and vanilla extract to the egg yolk mixture. Mix until well combined.
Step 7
Gently fold in the sifted dry ingredients into the egg yolk mixture in two batches. Use a spatula and be careful not to overmix.
Step 8
Take about one-third of the beaten egg whites and mix it into the egg yolk batter to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the batter.
Step 9
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles.
Step 10
Bake in the preheated oven for 28-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Step 11
Remove the cake from the oven and immediately invert the pan onto a cooling rack. Allow the cake to cool completely before running a knife around the edges and releasing it from the pan.
Step 12
Slice and serve as is, or pair with fresh fruit and whipped cream for an extra treat. Enjoy!
Nutrition Facts
| Serving size | (604.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1669.1 |
| Total Fat 50.2g | 0% |
| Saturated Fat 22.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 995.7mg | 0% |
| Sodium 957.7mg | 0% |
| Total Carbohydrate 266.8g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 152.3g | |
| Protein 43.7g | 0% |
| Vitamin D 213.5IU | 0% |
| Calcium 201.0mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 535.1mg | 0% |
Source of Calories