Our Favorite Cake. And It’s Sponge, Naturally!
This is a classic sponge cake recipe — and only 4 ingredients.
6 large eggs, room temperature
1 cup granulated sugar
1 cup all-purpose flour
1/2 tsp baking powder
Beat 6 the eggs for 1 minute on high speed with an electric stand mixer. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy. (Aren’t you glad you’re not using a hand mixer!)
Separately, whisk together the flour and the baking powder and then then sift this mixture into beaten egg mixture one third at a time. Fold with a spatula with each addition just until it’s incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.’
Divide evenly between two prepared cake pans or a loaf pan. We recommend using parchment paper on the bottom for easy removal.
Bake at 350˚F for 23-28 minutes for the cake pans and 28-35 minutes for the loaf pan. The top should be golden brown.
Remove the cake from pan and transfer to a wire rack to cool.
Frost or don’t. Top with berries and whip cream. Toast a slice in the morning with your coffee or tea. YUM!
PRO CLEANING TIP: Immediately wash the cake pans in soapy water and use the scrubby side of your Skura sponge to get into the corners and edges of your cake pans.