This light and fluffy Sponge Cake will be a perfectly refreshing and light summer dessert for any birthday or backyard party.
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:
📖 Recipe
Sponge Cake
This light and fluffy Sponge Cake will be a perfectly refreshing and light summer dessert for any birthday or backyard party.
Ingredients
For The Sponge Cake
- 5 Eggs, Room Temperature
- ¾ cup Sugar
- 1 tablespoon Vanilla extract
- ¼ cup Oil
- 1 cup All- purpose flour, Spooned and levelled
- ¼ teaspoon Salt
For The Frosting
- 2 cups Whipping cream, Cold
- 1 cup Powdered sugar, Sifted
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 1 cup Strawberries, For filling and top
Instructions
How To Make The Cake
- Preheat the oven to 325℉. Grease the bottom of two 6-inch pans and cover with parchment paper. Make sure the sides won't get oily. Set aside.
- Place the mixing bowl and the whisk attachment in the freezer.
- Use the whisk attachment to beat the eggs, sugar, and vanilla extract for at least 5 minutes. The mixture should become thick, pale and double the volume.5 Eggs, ¾ cup Sugar, 1 tablespoon Vanilla extract
- Add the oil and mix well.¼ cup Oil
- Sift the flour and salt into the mixture and gently fold. Do not overmix.1 cup All- purpose flour, ¼ teaspoon Salt
- Pour the batter into the pans and bake for 25-30 minutes.
- Once the cakes are baked, place the pans on a cooling rack upside down. Let the cake cool down in that position.
How To Make The Frosting
- Pour the chilled whipping cream into the cold bowl and whisk until soft peaks form. It takes about 3-5 minutes.2 cups Whipping cream
- Sift the powdered sugar and cornstarch into the cream and keep whisking until stiff peaks form. Add vanilla extract and mix well.1 cup Powdered sugar, 1 tablespoon Cornstarch, 1 teaspoon Vanilla extract
- Run a knife around the cakes and flip them out of the pans.
- Start frosting the cake layer with the whipped cream frosting. Place slices of strawberries between the layers, and use more strawberries to decorate the top.
Nutrition
Calories: 598kcalCarbohydrates: 68gProtein: 9gFat: 42gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.05gCholesterol: 226mgSodium: 172mgPotassium: 190mgFiber: 1gSugar: 29gVitamin A: 1367IUVitamin C: 15mgCalcium: 81mgIron: 2mg
Tried this recipe?Let us know how it was!
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