Sponge Cake

What is Genoise or Sponge Cake?! Sponge cake is a light, fluffy recipe with simple ingredients. This cake recipe is the base of birthday, wedding cakes, and summer desserts.

About Sponge Cake

• If the cake layer should soak in simple syrup or brewed coffee, such as Tiramisu Cake, a light cake will be the ideal recipe. This cake is super fluffy and porous and quickly soaks up the liquid. I used a Nescafe cake in my Tiramisu Cake.
• This light cake will be a good option if serving fruit and berries with it for a perfect summer dessert.
• Birthday cake is the other perfect application to use this recipe!
• The list of ingredients is simple, including; eggs, sugar, vanilla extract, oil, and flour.
• In this post, I have made a fresh strawberry cake with whipped cream frosting!
• Whipped cream frosting pairs with sponge cake perfectly. For this frosting, we only need whipping cream, powdered sugar, vanilla extract, and cornstarch to stabilize the frosting.

How To Make Sponge Cake

• There are a few different methods to make the sponge cake. I am sure we all have seen the stiff peak white eggs; when the mixture won't fall out of the bowl!! In this method, add the yolk mixture and gently mix to avoid deflating the mixture.
• In this recipe, we beat the whole eggs with sugar and vanilla extract to the point that the mixture is pale, double in volume, and thick. The mixture will fall off the whisker in a ribbon shape.
• Now it is time to add the oil and mix well.
• In the end, add the flour and gently mix. Compared to other cake recipes, the flour is less than the mixture, so this cake is light and fluffy.
• Make sure to fold the flour in gently. Any forceful mixing will deflate the cake batter, and the Sponge cake will not rise! When there is no trace of dry flour, stop mixing.
• Line the baking pans with parchment paper, and only grease the bottom of the pan to stick the paper. Do not grease the side of the pan. Unlike other cake recipes, Sponge Cake won't rise if the pan is oily.

Make The Whipped Cream Frosting

• This frosting is very fluffy and light but not very stable; No worries 🙂 There are ways to make it sturdy enough to frost a cake with it.
• Here we need whipping cream, powdered sugar, cornstarch, and vanilla extract.
• Place the mixing bowl and the whisk attachment in the freezer for ultimate cold tools. The cream will whip up better if the bowl is cold.
• Whisk the cream until stiff peaks form, about 3-5 minutes.
• Sift the powdered sugar and cornstarch, add to the cream, and whisk for a minute.
• In the end, add your desired flavour and mix. I like vanilla extract.

• Place the pans UPSIDE DOWN on the cooling rack to cool down completely. This prevents the cake layers from deflating.
• After the pan is cool to the touch, run a knife around the cake, and flip the cake right out of the pan.
• Frost the cakes, place sliced fruit like strawberries, mango, etc., inside the cake, and decorate the top with seasonal fruit.

See more summer desserts:

Tiramist Cake,

Ice Cream,

Mixed Berries Ice Cream

📖 Recipe