Sponge Cake: Easy, Fluffy, and Fast
If you’ve ever wanted a cake that feels like a cloud, a sponge cake is the answer. It needs just a few pantry items, no fancy equipment, and you can have it ready in under an hour. Whether you plan to serve it at a birthday, a tea break, or just because you’re hungry, this guide will walk you through everything you need.
Basic Ingredients
The beauty of a sponge cake is its short ingredient list. You’ll need:
- 4 large eggs
- 1 cup (200 g) granulated sugar
- 1 cup (120 g) all‑purpose flour
- 1/2 cup (60 g) cake flour (optional but makes it softer)
- 1/4 cup (60 ml) melted butter or oil
- 1 teaspoon vanilla extract
- A pinch of salt
All of these are easy to find in an Indian kitchen. If you like a hint of cardamom or saffron, add a pinch to the batter – it gives a subtle Indian twist without changing the texture.
Step‑by‑Step Baking Guide
1. Prep the pan. Grease a 9‑inch round cake tin and line the bottom with parchment paper. This prevents the cake from sticking and makes it easy to lift out.
2. Beat the eggs and sugar. Using a hand mixer or a whisk, beat the eggs and sugar together on high speed for 5‑7 minutes. You’re looking for a thick, pale mixture that has roughly tripled in volume. This step creates the air pockets that give the sponge its lift.
3. Fold in the flour. Sift the flours and salt together. Gently fold the dry mix into the egg‑sugar blend with a spatula. Use a folding motion – over‑mixing will deflate the batter.
4. Add butter and flavor. Drizzle the melted butter (or oil) and vanilla into the batter. Fold just until you see a smooth batter. If you’re using cardamom or saffron, sprinkle it now.
5. Bake. Pre‑heat the oven to 350 °F (180 °C). Pour the batter into the prepared tin, tap it lightly to release big bubbles, and slide it into the oven. Bake for 20‑25 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and serve. Let the cake rest in the tin for 5 minutes, then turn it onto a wire rack. Once it’s cool, you can dust it with powdered sugar, spread a thin layer of jam, or serve it plain with tea.
That’s it – a classic sponge cake ready in no time. The key is the air you trap in the eggs, so don’t rush the beating step.
If you want to get creative, try layering the cake with whipped cream and fresh mango slices for a tropical Indian twist. Or slice it thin, dip each piece in chocolate, and stick a few chopped nuts on top for a quick snack.
Storing is simple: keep the cake in an airtight container at room temperature for up to two days, or freeze slices for longer keeping. When you thaw, the texture stays soft because there’s no heavy frosting weighing it down.
Now you have a reliable sponge cake recipe that works for any occasion. Grab the ingredients, follow the steps, and enjoy a light, fluffy bite that feels just right with your chai or coffee.
