Do you need a recipe
for sponge cake?

Try this simple and easy cake recipe that delivers a delicious and fluffy cake.

This recipe for sponge cake really delivers a perfect, delicious cake. I used this basic sponge cake recipe to make a cake for my neighbor’s party.

Everybody loved it, they actually said that the cake was light and it was gone very quickly. I applied basic buttercream icing, made with lemon juice as frosting.

I did not go overboard with it, just covered the cake. I also made lemon syrup to moisten the cake.

If you need simple sponge cake recipes, then you should definitely give this one a try. It baked beautifully, and was really very good. I might even like it more than the basic sponge cake recipe.

I recommend using all the syrup. Don’t be scared of making the cake too wet. It is in the end a sponge cake and it absorbs liquid like a sponge, literally. You might even use more of the syrup than the recipe calls for.

I hope that you will enjoy this recipe for sponge cake.

Recipe For Sponge Cake

For the batter:
• 4 tablespoons of melted butter
• 1 teaspoon of vanilla extract
• 4 large eggs
• ½ cup of sugar (100 g)
• ½ cup of flour (75 g)
• ½ cup of cornstarch (50 g) or potato starch (if you don’t have access to cornstarch)

For the syrup:
• ¼ cup of sugar (50 g)
• ½ cup of water (125 ml)
• 3 tablespoons of lemon juice – I recommend using the concentrate bought in the little lemon-like bottles.

For the icing:
• 6 large egg yolks
• 1 cup of sugar (200 g)
• 1/2 cup of water (125 ml)
• 2 cups softened butter (454 g)
• 4 tablespoons of lemon concentrate
• Couple of drops of lemon aroma or essence (if you have it at hand)

Preheat the oven to 350°F (175°C)

Prepare the cake:
• Melt the butter until hot and add vanilla extract.
• Warm the eggs and sugar until lukewarm by placing them in a bowl, suspended over simmering water. Make sure to stir to prevent the eggs from curdling.
• Move the eggs and sugar mixture to your tabletop mixer bowl and using the large whisk, beat them for at least 5 minutes, or until their volume triples.
• Take 1 cup of the eggs mixture away and mix it with the melted butter-vanilla mixture.
• Add half of the flour, mix it in with a spatula or a large balloon whisk, add the other half and mix in as well. Add the cornstarch, mix well.
• Add the 1 cup of the eggs/butter/vanilla mixture and mix in with a spatula.
• Pour into greased and floured 9 inch spring form pan.
• Bake for about 25-35 minutes at 350°F – 175°C. The cake should be golden brown.

Prepare the syrup:
• Combine sugar and water in a small sauce pot and cook until it boils, stirring from time to time.
• Add the lemon concentrate.

Prepare the icing:
• Grease a glass heatproof measuring cup.
• Beat the yolks in a bowl until the color turns light.
• Combine the sugar with water in a small saucepan, if possible with a non stick lining, and bring it to boil stirring constantly.
• When it starts to boil (the whole surface is covered with bubbles), stop stirring and bring it to 238°F – 114°C. You can test the syrup for this temperature by dropping some of the syrup into ice cold water. If a soft ball forms that flattens when taken out of the water, then immediately transfer the syrup to the glass measuring cup. This action stops the syrup from cooking further. The syrup at this stage will have no color, will flow freely from a spoon (while cooking), but it will leave a hair thin string with the last drop. It is also dense and it will stick to a cold steel spoon.
• Add a small amount of syrup onto the yolks, beat on high speed for about 5 seconds, stop the mixer, add a larger amount, beat for 5 seconds, and repeat until all the syrup is gone. DO NOT pour the syrup onto the beaters since it will only spin the syrup onto the sides of the bowl, not mixing it in. If you use a hand mixer, this process will be easier, since you can pour the syrup into the yolks in a steady stream. Make sure to use a rubber scraper to get all the syrup from the glass measuring cup.
• Continue beating until the mixture cools off completely.
• Slowly add the softened butter mixing constantly until all ingredients are incorporated.
• Add the lemon concentrate.
• Place the icing in an airtight container to store in a fridge or use it to decorate right away.
• You must bring the icing to room temperature before using it. You might want to rebeat it to restore texture.
• Do not rebeat chilled buttercream icing before it reaches room temperature since it may curdle.

Set up the cake:
• Cut the cake into two layers, using a long knife or a cake cutter.
• Make one layer wet with the syrup, spread some of the buttercream icing on it. Do not take too much of the buttercream icing, as it will overtake the taste of the cake.
• Place the other layer on top, make it wet with the syrup, and ice it.
• Ice the sides of the cake.
• Enjoy

I hope that you will enjoy this recipe for sponge cake as much as I did. This recipe for sponge cake came from “The Cake Bible” by Rose Levy Beranbaum

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