Classic Sponge Cake

nibbleboard.com/recipes/sponge-cake-recipe

Ingredients

Instructions

1. Preheat oven to 350°F (175°C). Line the bottoms of two 9-inch round cake pans with parchment paper. Do not grease the sides — the batter needs to cling to the pan walls to rise properly.
2. Beat 6 room-temperature eggs in a stand mixer fitted with the whisk attachment on high speed for 1 minute.
3. With the mixer still running on high, gradually pour in the sugar in a slow steady stream. Continue beating on high for 8-10 minutes until the mixture is very thick, pale ivory, and tripled in volume. When you lift the whisk, the batter should fall in a thick ribbon that holds its shape on the surface for a few seconds.
4. Whisk together the flour and baking powder, then sift one-third of the mixture over the egg batter. Fold gently with a rubber spatula using wide sweeping strokes from the bottom up. Repeat with the second third, then the final third, folding just until no streaks of flour remain.
5. Run the spatula along the bottom of the bowl a few extra times to catch any hidden pockets of flour.
6. Divide batter evenly between the two prepared pans. A kitchen scale helps here — equal weight means even layers.
7. Bake at 350°F for 23-28 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. Do not open the oven door during the first 20 minutes.
8. Remove from oven and immediately run a thin knife around the edges. Flip cakes onto a cooling rack and peel off the parchment paper. Cool completely before frosting or slicing.

Nutrition per Serving

Chef Tips

• Room temperature eggs are non-negotiable — cold eggs won't whip to full volume. If you forgot to take them out, place whole eggs in a bowl of warm water for 10 minutes.
• I've found that folding is the most critical step. Over-fold and you'll deflate all the air you just whipped in. Under-fold and you'll get pockets of dry flour. Aim for about 40-50 gentle strokes total across all three additions.
• Always use a conventional oven setting, not convection. The fan pushes hot air and can cause uneven rising or cracked tops.
• This cake freezes beautifully — wrap cooled layers tightly in plastic wrap, then foil. Thaw at room temperature for about an hour before decorating.
• Swap up to 2 tablespoons of flour for cocoa powder for a chocolate version. Sift the cocoa with the flour to avoid lumps.

Storage

Store unfrosted layers wrapped in plastic wrap at room temperature for up to 3 days. Once frosted, refrigerate and consume within 4 days.