Light and Moist Sponge Cake
One day, I found a moist sponge cake at a pastry shop that was just to my liking.
I wanted to make it myself, so this is a recipe I came up with through trial and error.
- You can change this into a cocoa sponge cake by swapping out 5g of the 55g of cake flour with cocoa powder.
- You can use margarine in place of the butter. (You can omit both in a pinch.) Recipe by Kubokki-
Light and Moist Sponge Cake
One day, I found a moist sponge cake at a pastry shop that was just to my liking.
I wanted to make it myself, so this is a recipe I came up with through trial and error.
- You can change this into a cocoa sponge cake by swapping out 5g of the 55g of cake flour with cocoa powder.
- You can use margarine in place of the butter. (You can omit both in a pinch.) Recipe by Kubokki-
Cooking Instructions
- 1
Preliminaries: Sift the cake flour twice. Combine the milk and butter, and place the bowl a hot water bath (just enough to melt the butter).
- 2
After beating the (whole) eggs with a whisk to loosen them, add all of the sugar and mix lightly.
- 3
Beat with a handheld mixer while placing the bowl over a 70~80°C hot water bath. Remove from the hot water bath once the batter is warm to the touch. Keep beating at high speed until it turns white and thick.
- 4
Tip: When scooping up the batter and dropping it back in, it is best if it falls down slowly like a ribbon and disappears gradually.
- 5
Mix for an additional minute at low speed. (This will make the batter shiny and finely textured.)
- 6
Add in the sifted cake flour and fold it in with a rubber spatula. (Scoop along the edges of the bowl up from the bottom using big stirring motions, then cut once through the middle of the batter.)
- 7
When it's still a little floury, stir in the milk and butter that have been melted in the hot water bath. Cut and fold until everything is blended well.
- 8
Pour the batter into the mold that has been lined with kitchen parchment paper. (The last bit of batter left in the bowl and on the rubber spatula will not rise well, so add it to the edges of the cake.)
- 9
Lightly tap the bottom of the cake tin to remove any excess air, bubbles. Bake in an oven preheated to 180°C for 20 minutes.
- 10
After baking, lightly drop the whole mold from a height of about 20cm onto a countertop. Remove the cake from the mold, place the removed mold on top, and leave to cool.
- 11
(Cooling it in this way will produce a moist sponge.).After it cools, remove the paper, and the cake is finished!
- 12
The sponge cake itself is sweet, so decorate it with whipped cream that's not so sweet!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Light and Moist Chocolate Sponge Cake Light and Moist Chocolate Sponge Cake
I learned this recipe from my mother. The sponge is moist, light and delicious!! Chocolate cakes made with this sponge base is the best! Try my milk sponge recipe too!For 18 cm [7.1 in] (or 20 cm) diameter cake (see notes for other sizes)).(Recipe by Mareko)
-
Light and Moist Milk Sponge Cake Light and Moist Milk Sponge Cake
I've tried many different recipes, but I don't like dry sponge cakes... so I adapted my favorite chocolate sponge cake recipe for the moist and milky version!For a 18 cm/7 inch diameter cake (see notes in steps 28-32 below for other sizes).(Recipe by Mareko) -
Light and Moist Matcha Sponge Cake Light and Moist Matcha Sponge Cake
After making my milk and chocolate sponge cakes, I wanted to make a matcha sponge cake too!For 18 cm/7 inch (or 20cm) diameter cake (see notes in steps 26-29for other sizes).(Recipe by Mareko) -
Light and Airy Sponge Cake Light and Airy Sponge Cake
Since it was my sister's birthday, I made a sponge cake with lots of love.When you whip the egg whites well, the cake becomes fluffier.It's delicious! Recipe by Biaho-i -
Basic Moist Sponge Cake Basic Moist Sponge Cake
I wanted to come up with a no-fail recipe for classic sponge cake.Don't line the sides of the pan with parchment paper, as the cake sinks away from the sides during cooking.Adjust the length of time you mix for according to your electric whisk.I suggest using cake flour with a low protein content. Recipe by flan* -
Moist and Fluffy Cocoa Sponge Cake Moist and Fluffy Cocoa Sponge Cake
Through a lot of trial and error, I came up with my own recipe for cocoa sponge cake. The scent and flavor of the cocoa made this cake come out just the way I wanted it.The cocoa might clump, so make sure you sift very well. When you add the flour, mix in cutting motions to fold it in. Recipe by Maimama -
Moist and Fluffy Sponge Cake Moist and Fluffy Sponge Cake
I wanted to quickly make a tall, moist, and fluffy sponge cake and I finally did it!! It's even taller than I thought it'd be. I hope you give this a try.When making the meringue, it's important to set the speeds on the electric mixer exactly as I have written. Once you add the flour, quickly mix it all up. Recipe by Piyoppi -
Fluffy and Moist Sponge Cake Fluffy and Moist Sponge Cake
I experimented with various ratios of the dry ingredients and finally came up with this sponge cake.If you raise the temperature of the egg mixture too high before you whip it, you will end up with a lot of air bubbles and the batter will be lumpy. So cool it down if it's too hot. If you have a thermometer, check the temperature of the butter before you add it to the batter. This process has an impact on the shape of the cake when it's baked (the dome on top falls depending on the temperature of the batter). Recipe by Shi-chan -
Fluffy and Moist Chocolate Sponge Cake Fluffy and Moist Chocolate Sponge Cake
I arranged my fluffy and soft plain sponge cake to make this chocolate sponge. I added honey and starch syrup, and adjusted the amount of fat so as to make a fluffy and moist, but not dry sponge cake.You have to beat the eggs well, but do not beat too much. After that, the texture must be made fine with a hand mixer at a lower-speed. Fold in the mixture using a spatula with a cutting motion and rotate your bowl against the direction of the spatula. Do not over-mix but make sure the cocoa liquid is combined evenly. After mixing, the volume of the batter may drop, but do not worry. When it bakes, it will rise. Recipe by Lesser Panda -
Fluffy Sponge Cake Fluffy Sponge Cake
This is a sponge cake I've made for a long time. If you would like a chocolate sponge cake, reduce the flour by about 10 g and add about 20 g of cocoa.Step 1: If using an electric mixer, beat on high speed until you can draw an S on the surface of the batter, about 1-2 minutes.Step 4: If the temperature of the melted butter is too high, it will remove all the air from the batter and result in a deflated cake. Recipe by Yuuyuu0221 -
Moist and Fluffy Sponge Cake (Genoise Sponge Cake) Moist and Fluffy Sponge Cake (Genoise Sponge Cake)
I had a long history of messing up sponge cakes.In Step 4, if the bain-marie cools down, make sure to bring it back to approximately 60℃. You shouldn't mix too much in Step 10, but if you don't mix it just right, the batter will sink. You could use regular A4 sized printing paper instead of parchment paper. Recipe by Rearea cheese -
Soft and Fluffy Sponge Cake Soft and Fluffy Sponge Cake
I bake this every year for Christmas and birthdays, but a 18 cm pan wasn't big enough, so I tried baking in a 21 cm pan.I wrote in Step 5 how to mix in the butter and milk into the batter, but if you've followed the recipe exactly, you can add it directly to Step 4. However, there's a high possibility that the batter would sink, so it's best to keep the two steps separate. Recipe by ko-ko
More Recipes
Comments