Sponge cakes originated with Italian bakers during the Renaissance, according to the What's Cooking America website. A sponge cake is similar to an angel food cake in that it calls for lots of eggs and requires no shortening or leavening. However, angel food cake is made with only the whites of eggs, while a sponge cake uses both parts of the egg. In some sponge cake recipes, the egg whites and yolks are beaten separately, while in others, the eggs are beaten whole. (See References 2) Sponge cake recipes are versatile, and can be used to make all sorts of desserts. Because it contains little or no butter or oil, a sponge cake is much lower in fat than a chiffon or butter cake.
Step 1
Preheat your oven to 350 degrees Fahrenheit.
Step 2
Grease your pan with 2 tsp. butter. Sprinkle with 2 tbsp. sugar.
Step 3
Heat 1/4 cup milk with 2 tbsp. butter in a small saucepan.
Step 4
Combine eight eggs and 2 cups sugar together with a whisk. Beat on medium-high speed for about eight minutes, or until the mixture triples in volume and becomes thick and pale yellow.
Step 5
Add the heated milk slowly, continuing to whisk as you do.
Step 6
Sift together the flour, cocoa powder, baking powder and salt into another mixing bowl.
Step 7
Fold the flour mixture into the egg mixture by hand, using a rubber spatula or a balloon whisk. Mix thoroughly so that the batter is smooth with no lumps.
Step 8
Fold in 1 tsp. vanilla.
Step 9
Pour the batter evenly into your prepared pan, and bake for about 25 minutes, or until your cake springs back when lightly touched in the center.
Step 10
Cool for at least two minutes.
Step 11
Loosen the edges of your cake with a thin knife or spatula, and flip the whole cake upside down onto a wire rack. Let cool completely.
Tips and Warnings
- You can cut the sponge cake in half and fill it to make a layer cake. You can also cut it up to make a Charlotte or tiramisu, or use as you would ladyfingers in a trifle. If desired, leave the cake whole, cover it with a filling such as whipped cream, and roll it into a jelly-roll shape.
Things You'll Need
- Half-sheet pan or jelly roll pan, measuring either 10.5-by-15.5-by-1 inch, or 12.5-by-17.5-by-1 inch
- Small saucepan
- Whisk
- 2 mixing bowls
- Rubber spatula or balloon whisk
- Wire rack
- 1/4 cup milk
- 2 tbsp. plus 2 tsp. butter
- 8 eggs
- 2 cups plus 2 tbsp. sugar
- 3/4 cup flour
- 1/2 cup cocoa powder
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. vanilla
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