A good sponge cake recipe, which is versatile, is essential for any bakers to have in his/her arsenal. There are two types of sponge cakes: European and American. There are some differences between the recipes of two continent’s sponge cakes.
The sponge cake recipe is a great recipe to know because you get to innovate with it. You can serve it with just icing sugar dusting over it, serve with fresh fruits, and even you can use frosting to add a different flavor to it. To make your layered cakes, it can be a good base also. Decorate the two layers of the cake with filling and frosting, and you can present a completely different looking cake with more textures and flavors.
• The first and foremost difference between the American sponge cake and European sponge cake is that the former uses cake flour while later continent uses self-rising flour.
• American sponge cake doesn’t require butter, but the European counterpart uses butter. In America, people use more eggs, so they don’t need butter. The egg whites and egg yolks are separately beaten to prepare. It makes the cake spongier with fine-texture. The result is airy, and light cake as air goes in when you beat the eggs.
Sponge Cake Recipe (American Style)
– Large eggs, 6, egg white and egg yolks separated
– Cake flour, sifted, 1 cup
– Baking powder, a ¼ teaspoon
– Granulated sugar, 1 cup
– Salt, a ¼ teaspoon
– Vanilla extract, 1 teaspoon
– Water, 2 tablespoons
– Lemon or orange zest
– Cream of tartar, a ¾ teaspoon
• At 350°F, preheat your oven. Prepare a two-piece tube pan, which is not greasy.
• Separate egg yolks and whites in two different bowls. With a plastic wrap cover the bowls for 30 minutes.
• Whisk the sifted flour with salt and baking powder in the meantime. Set it aside.
• Take the bowl with egg yolks. Add 2/3 cup of sugar in it. Beat it hard and fast until the batter becomes fluffy, thick and light colored. When the batter is of the right consistency, if you raise it with the beater, it will fall back like a slow ribbon into the bowl.
• Beat in the lemon or orange zest, vanilla extract, and water together. Set it aside.
• Uncover the bowl with egg whites. After that, whip the whites till a foamy texture forms. Add cream of tartar in it. Continue to beat until it becomes soft. Slowly add 1/3 cup of sugar while continuing with beating. The mixture will become shiny and will form stiff peaks.
• Now pour the flour mixture into the bowl of egg yolk batter. Fold the dry ingredients quickly but gently.
• Shift the egg white mixture into the main batter and fold gently.
• As the batter is ready, pour it into the tube pan. Smoothen the top.
• In the preheated oven, bake it for 28-35 minutes, or check whether the cake is done by inserting a toothpick. If it comes pt clean then your cake is ready.
• Allow it to cool completely.
• Unmold the cake and serve it -dusting some powdered sugar. You can add some fresh fruit also.