Among the simplest treats you can bake as a beginner is a soft and moist sponge cake. Sponge cakes are all about getting the texture right. They’re also a great Romantic Birthday Cake For Husband. Pair it with your afternoon tea or evening coffee. And all you have to do is closely follow this 1 kg sponge cake recipe and you’ll have your very own sponge cake in front of you soon. Just remember to pay attention to the details and get the texture right. Here’s how.
Ingredients:
- 90 gm all purpose flour
- 2 large eggs
- 100 gm caster sugar
- 1 tsp baking powder
- ⅛ tsp baking soda
- 120 ml refined oil
- 60 ml milk
- 2 tsp vanilla extract
Directions:
- Preheat the oven to 350°F or 177°C.
- Line a cake pan with parchment paper and grease the paper, so that the cake can be lifted easily.
- In a bowl, add the flour, baking soda and baking powder. Make sure you sieve everything in using a sifter. This will break up any clumps and make the batter easier to mix in later. Set aside.
- In another bowl, add the milk, oil and vanilla. Mix well until everything is thoroughly incorporated. Set aside.
- In a bowl, add the eggs. Using a handheld mixer or a stand mixer with a paddle attachment, beat the eggs until frothy. Slowly add the sugar, one spoon at a time, and keep beating the eggs. You’ll know it's ready once the sugar is fully incorporated and the texture is light and fluffy.
- Now slowly add the wet ingredients into the egg mixture. Add some of it, beat it until mixed, then add some more. In this way, little by little, add all the wet ingredients in and mix until they are incorporated.
- Now add the dry ingredients to the bowl and mix with a whisk or a spoon. Add a few spoons of the dry mixture, fold that in completely, then add some more. In this way, add all the dry ingredients and the batter is ready. It should be thick but soft.
- Now pour the batter into the prepared pan and bake for about 30 minutes. The exact time will depend on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean.
- Set aside to cool on a wire rack.
- Top however you like, with any toppings of your choice, then slice and serve. It can be served warm or cool.
Notes, tips and tricks:
- Make sure you whip the eggs until light and fluffy. This texture is important because a properly beaten, soft egg mixture ensures a fluffy and soft sponge cake. Don't let it sit out too long or it will lose its softness. Make the batter quickly.
- Be sure to stop baking as soon as it's ready. A simple trick to know it's done is when the sides of the cake start to change color. Do not overbake or it will dry out.
- There are a variety of toppings you can use for your sponge cake. Depending on when and who you’re serving it to, you can decide what topping to add, or maybe even decide to serve it plain. One option is to top the cake with honey, maple syrup, chocolate sauce, caramel or some other liquid. You can also slice the cake and add a layer of peanut butter, almond butter or some other butter of your choice. You can serve the cake with a dollop of whipped cream or a scoop of ice cream of any flavor that you like. Another option is to serve it alongside fresh fruits like sliced bananas or berries, or sprinkle dry fruits on top. You can also add a simple sprinkling of cinnamon powder, cocoa powder or icing sugar on top of the cake while it's still warm. Whatever you do is going to taste good, because this is an excellent base cake, and can of course be enjoyed on it's own as well.