Before you start baking, please go over the below notes where I list out a few helpful tips to help you make the best sponge cake ever!
Recipe Notes:
When separating the egg whites from the yolks, be sure not to get any yolks in with the whites as they will not whip properly. Any egg yolks in the egg whites would make it hard to get a proper meringue.
It is also important to note that when making the meringue with egg whites, it needs to get to a point of stiff peaks. You will know they are stiff peaks when they stick to the paddles and hold their positions.
- The same recipe can be used for a 9″ round cake. Cut the recipe in half if you plan on making a 6″ round cake.
- The water bath is very important in the baking process. Make sure that the water is warm when adding it to the tray in the oven.Without further ado, let’s bake some killer cakes!
PERFECT SOFT AND JIGGLY SPONGE CAKE
PREP TIME: 25MINS
COOK TIME: 70MINS - 90MINS
TOTAL TIME: 95MINS - 115MINS
This foolproof recipe makes the perfect sponge cake that's so soft and airy it'll just melt in your mouth.
INGREDIENTS:
- 8 large eggs (see recipe notes for different cake pan size)
- 100g cake flour (low gluten flour)
- 10g corn starch
- 120g powdered sugar
- 100g corn oil / vegetable oil
- 100g milk
- 1tsp vanilla extract
- 1g salt
- 1tsp lemon juice or 1/2tsp cream of tartar
DIRECTIONS:
Preheat the oven to 325F/167c. Line a 8" x 8" x 3" cake pan with parchment paper (see recipe notes for other cake pan sizes) and place the cake pan inside another pan or baking tray.Separate the eggs into yolks and whites. Please make sure there is no cross contamination.Transfer the corn oil to a sauce pan. Heat over medium heat for 30 seconds or until warm but not burning hot.Add the cake flour and cornstarch to the oil and mix with an egg beater until smooth.Add the milk to the mixture and gently mix to incorporate. The mixture will start to get thick. Stop mixing once 2/3 of the mixture has turned into a thick roux and 1/3 is still liquid. Transfer to a bowl.Combine this flour mixture with egg yolks and add salt and vanilla extract. Gently mix with a egg beater until the mixture is smooth and still slightly runny. Set aside.To make the meringue, beat the egg whites in a large mixing bowl or use a stand mixer with whip attachment. add lemon juice or cream of tartar. egg whites with an electric mixer on medium speed until foams formed. Beat in 120g of sugar in 3 batches. Increase speed to high. Continue to beat until stiff peaks formed.Transfer 1/3 of the meringue to the egg yolk mixture. Gently mix by folding using a spatula until smooth.Transfer the entire mixture from the above step to the remaining 2/3 of meringue. Gently mix by folding using a spatula until the batter is smooth and slightly runny.Transfer the cake batter to the already-lined cake pan. If needed, use a pastry scraper to smooth out the surface. Add warm water to the outer tray that's holding the cake pan.Bake at 325F/167c ofr 45 minutes at lower rack. Then bake for another 25 minutes to 45minutes at 340F/171c depending on the thickness of your cake. Once done, remove the cake from the pan and let it cool on a cooling rack for 5 minutes before cutting and serving.
Recipe Notes:
- When separating the egg whites from the yolks, be sure not to get any yolks in with the whites as they will not whip properly. Any egg yolks in the egg whites would make it hard to get a proper meringue.
- It is also important to note that when making the meringue with egg whites, it needs to get to a point of stiff peaks. You will know they are stiff peaks when they stick to the paddles and hold their positions.
- The vanilla extract is optional, but I find it adds some additional flavor to the cake. You can certainly explore other flavors such as matcha or chocolate (please leave a comment below to let me know what other flavors you'd like to make).
- This recipe makes a 8"x8"x3" square cake. The same recipe can be used for a 9" round cake. Cut the recipe in half if you plan on making a 6" round cake.
- The water bath is very important in the baking process. Make sure that the water is warm when adding it to the tray in the oven.
cake like I do, the recipe can drop to 100g of sugar without any changes to the cake’s integrity. Any more than this and it will begin to taste too eggy.
3. This cake will deflate a little bit once it’s taken out of the oven, I don’t really think it affects the crumb of the cake that much and will leave you with a perfectly level cake, no dome or divot. If you are trying to achieve height, I recommend letting the cake cool in the oven or upside-down in a springform pan without parchment paper. If you use parchment paper, the cake will fall out.
4. This cake has an amazing shelf life, it stays moist where other cakes get really dry. I’ve eaten it after a week in the fridge and it still tastes as moist.
5. I cannot stress the importance of having STIFF PEAK meringue, It is the only source of air for the cake and is crucial to get a light cake. The cake should also be mixed well when adding the meringue into the rest of the ingredients.
6. If you aren’t scared of salmonella or grow your own eggs and want to add flavors to the cake like chocolate, almond extract, lemon, or coffee, I would recommend tasting the cake while it is batter. This cake tastes exactly like how it will come out, so you can find your perfect ratios for flavors. If you aren’t comfortable with raw eggs I wouldn’t stress too much, trial and error is easy with this cake. It is very fool-proof while also improving a lot with good technique.
Thank you for this recipe. It was the first one I ever learned as an at-home baker and it has carried me through so many occasions. THIS is what a good, stable recipe looks like and sets the example for other recipe developers. Hats off to the chef!