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Classic Sponge Cake
Created by: Howcan Team
Ingredients
- 4 eggs
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, beat 4 eggs with 1 cup of sugar and 1 teaspoon of vanilla extract until light and fluffy.
- In a separate bowl, sift together 1 cup of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25 minutes, or until the cake is golden and springs back when lightly touched.
- Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, the sponge cake is ready to be served and enjoyed.
Sponge cake has a rich history dating back to the Renaissance era in Europe. This light and airy cake gained popularity in the 18th century, with chefs in England and Italy perfecting the recipe. The name "sponge" reflects the cake's porous texture, achieved by whipping eggs and sugar to create a fluffy batter. This delicate dessert has become a staple in afternoon teas and celebrations worldwide. Notable variations include the Victoria sponge in England and the airy Japanese kasutera. Today, the best sponge cakes can be found in quaint English tea rooms and traditional Italian bakeries, where skilled bakers use high-quality ingredients to achieve the perfect balance of sweetness and sponginess.
40 min
8
220 calories
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