Classic Sponge Cake

May 25, 2020 | Dessert

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There is nothing more versatile than a sponge cake recipe. This recipe has been in the family for ages, and we use it for so many different kinds of cake. It’s one of those recipes that every home baker should have in their back pocket!

This week, I’m doing a small sponge cake series! With my one base sponge cake recipe, I will show some of the ways we use it.

So today, I am starting with the base recipe and the first kind of cake: a cherry coffee cake. It’s the perfect cake to have in the house for whenever you need a little bit of sweetness with your coffee.

Classic Sponge Cake

This recipe has been in the family for ages, and we use it for so many different kinds of cake. It's one of those recipes that every home baker should have in their back pocket! This is the base recipe. But it is the one I use for my Cherry Coffee Cake, Ice Cream Cake Roll, Peach Upside Down Cake and more!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Side Dish

Ingredients
  

Sponge Cake

  • 4 eggs separated
  • 130 g flour
  • 150 g sugar divided
  • 110 g neutral oil ex. canola oil
  • 2 tsp baking powder

Cherry Coffee Cake

  • 1 can cherry pie filling

Instructions
 

  • Preheat the oven to 350°F (175°C). Line the pan you will be using with parchment paper and set aside.
  • In a mixer fitted with the whisk attachment, whisk the egg whites until foamy.
  • Add ½ the amount of sugar and continue to whisk until stiff peaks form. Transfer to another bowl and set aside.
  • Switch the mixer attachment to the paddle. Using the same mixer bowl (no need to wash it), beat the egg yolks and remaining sugar until light and silky. About 5 minutes.
  • Beat in the oil, baking powder until well incorporated. Then beat in the flour.
  • Gently fold the egg whites into the yolk mixture.
  • Pour the batter into the pan you will be using.
  • Bake until lightly golden around the edges and until a toothpick comes out clean. Bake times will vary depending on how you are using the sponge cake and which pan you are using.

For the cherry coffee cake:

  • Before baking, pour the batter into a baking pan that is around 10×15 inches.
  • Spoon the cherry filling roughly into different spots across the batter.
  • Take a knife and swirl it through the batter.
  • Bake until lightly golden and a toothpick comes out clean. About 20 minutes.
Keyword Cake, spongecake

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