I wanted to let you know August 23rd is National Sponge Cake Day #NationalSpongeCakeDay. I don’t know about you but David and I both like Sponge Cake and before you ask about Charlie he doesn’t eat sweets.
I thought I might make a classic and easy sponge cake for our family this evening and I wanted to share a recipe that delivers a light, fluffy texture with just four ingredients you might want to make for your friends and family as well.
If you have children wanting to learn to cook or your Homeschooling this recipe for a Sponge Cake is #familyfrienndly and would make a nice addition to #Homeschool Lessons. If you have a recipe for Sponge Cake you love share it with us in the comments below.
Ingredients
- 6 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon baking powder
Instructions
- Prep the pans: Preheat oven to 350°F (175°C). Line the bottoms of two 9″ cake pans with parchment paper. Do not grease the sides.
- Whip the eggs: In a stand mixer with a whisk attachment, beat the eggs on high speed for 1 minute. Gradually add sugar and continue beating for 8–10 minutes until thick and fluffy.
- Fold in dry ingredients: Sift flour and baking powder together. Add to the egg mixture one-third at a time, gently folding with a spatula. Stop when no streaks of flour remain—don’t overmix!
- Bake: Divide batter evenly between pans. Bake for 23–28 minutes until golden brown and a toothpick comes out clean.
- Cool: Run a spatula around the edges to release the cakes. Cool on a wire rack and remove parchment. Slice layers in half if desired for layering.
This sponge cake is perfect as a base for layered desserts, fruit toppings, or whipped cream creations. Create your own recipe using the Sponge Cake as a base and leave me a comment letting me know what you made.
Thank you,
Glenda, Charlie and David Cates
