Sponge Cake is a very light cake and originated around the 1600’s, and this is a family recipe which as far as I know was from a great, grand mother who was born in 1897. This recipe has been passed down from generation to generation, as my family can be traced back extremely far, and it’s no wonder why sponge cake has to be my all time favorite cake!
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1 Cup Sugar
4 Eggs
1 Cup Flour
1 1/4 Tsp Baking Powder
3 Tbsp. Water
1 Tsp Vanilla
Preheat the oven to 325 degrees
Start by separating the eggs. If you love Pyrex measuring cups as much as I do you can purchase them with this link https://amzn.to/3eBPD2W
Mix sugar and yokes of eggs well, until the beautiful lemon color shown below.
Add the flour and baking powder
Once you have mixed the flour in the egg yoke mixture, start beating the egg whites until stiff peaks form.
I love my kitchen aid mixer if you don’t have one it is defiantly worth the investment! Mine is over 10 years old and is going strong!
Then gently and slowly fold in the egg whites
Add the vanilla, and bake at 325 to 350 for 50 to 60 minutes. If using smaller cake pans the cake can bake a little faster.
You want to make sure that when you stick a knife or a toothpick in the center that it comes out clean, these cakes were smaller so they only were in the oven about 35 minutes. Here is the link to purchase round baking pans https://amzn.to/3hgZxsz I love them because everything comes out clean without too much hassle.
I decorated the cake with vodka, white chocolate butter cream, and made a filling of vodka raspberry sauce. and the final product turned out amazing!
Flash back to 1997 Sponge Cake
When I was a teenager I used to make this cake so much that my mom actually destroyed the recipe! It went missing for years until one day my cousin sent me her recipe book! Thank you god!!! Making Sponge Cake when I was younger it took some serious dedication! We didn’t have a kitchen aid in my house, so I had a whisk and my good old arm strength. I had to beat those darn egg whites until my arm nearly fell off!
Sponge Cake
Ingredients
- 1 Cup Sugar
- 4 Large Eggs
- 1 Cup Flour
- 1 1/4 Tsp Baking Powder
- 3 Tbsp. Water
- 1 Tsp Vanilla
Instructions
- Preheat the oven to 325 degrees
- Start by separating the egg whites from yolks
- Mix sugar and yokes of eggs well, until the beautiful lemon color
- Add the flour and baking powder
- Once you have mixed the flour in the egg yolk mixture, start beating the egg whites until stiff peaks form.
- Then gently and slowly fold in the egg whites
- Add the vanilla, and bake at 325 to 350 for 50 to 60 minutes.
