Fluffy Basic 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

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

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

I failed several times, but it finally took shape. This is a recipe that turns out nice and fluffy.If you coat the mold with lots of butter, then you will be able to remove it cleanly from the mold, so I recommend using a lot. After sprinkling with flour, please thoroughly shake out the excess. After mixing the eggs into the flour, please stir sufficiently. Do it thoroughly and properly. If it's well-whipped the air bubbles will not pop. For 18 cm [7.1 in] round mold. Recipe by Kkmamacchi

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

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

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

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*

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

While at technical college, I came up with this recipe and reworked it for home use.Please be sure to mix the egg while warming it. If you do not, the egg will harden.Also, be careful not to over-stir the batter after adding the butter and milk. Take care not to crush the air bubbles you worked so hard to whisk in when mixing in the other ingredients. Recipe by Naginagi

I made this matcha sponge cake to make a matcha dome cake.If the warm water to warm the milk and butter cools down, make sure to bring it back to approximately 60℃. You shouldn't mix too much at step 10, but if you don't mix it just right, the butter will sink. You could use regular letter paper instead of parchment paper. For 18 cm [7.1 in] cake pan. Recipe by Rearea cheese

I really wanted my daughter who is allergic to eggs to be able to eat a decorative fluffy sponge cake.Egg-free cakes tend to be chewy and heavy rather than fluffy so I tried aiming for a cake that's fluffy but not dried out.I added in cocoa to cover up the taste of the baking powder. If you're making a decorated one, though, with other ingredients topped on it, you could also try preparing it without the cocoa.When you add the vinegar at Step 5, the batter will begin to expand quite quickly so please mix it in and get the batter in the oven as quickly as possible. Recipe by sanapon

I confess that I was really inspired by a book called "A Book That Answers your Why? Questions About Making Sweets" by Kazuyoshi Aihara. I highly recommend you read the book for further details.I reduced the calories of the recipe listed in the book as much as possible.There are 4 important key points; if you do these properly, then you can make a beautiful sponge cake. If you use the same ingredients in the exact same order, then this is the key to not failing in mixing it. If you remember this, then there is nothing to fear. ＊When beating the eggs, please add in vanilla essence if you like. Recipe by Osshosan

This sponge cake is leavened only by the eggs, with no baking powder or other leavening agent.Here I topped it with almond slices, but the possibilities are endless. It's the easiest/most basic sponge cake so feel free to top it with anything you have available. 👩‍🍳

I tried baking a cocoa-flavored sponge cake for Valentine's Day.Beat the eggs thoroughly in a double boiler.You won't be able to slice the sponge cake nicely until it's completely cooled.If the skewer doesn't come out clean, bake a little longer at 170℃ until it is done. Recipe by *Anna*

Sponge Cake is one of the most classic and basic cake that you can try. You can enjoy this Sponge Cake simply by slicing it up and having it or you can even use this Sponge cake as a layer in any layer cake. Do try this recipe....... to make a super soft Sponge Cake.

I made this for my daughter who has an egg allergy. I think this cake is the closest to a normal sponge cake so far. I baked it the day before, and decorated it the day after, but the cake was still nice and soft.But, since it's so soft, and it may break when you slice in half, so be careful.Just mix. It gets too hot on the middle rack in our oven, so I bake it on the lower rack. But I think this may differ depending on your oven, so just take that as a reference. Bake for longer if needed. Recipe by Megumiruki-

the kids loves it coz its deliciously great ~(o.o)~ :cookie [ok]

This is a traditional cake recipe used in most Trinidadian households especially around the Christmas holiday.

my family loved it

I baked this sponge cake for Christmas, so I uploaded the recipe.When you insert a skewer and it comes out with uncooked dough, bake longer while keeping an eye on the cake.When you make a cake, it might be a good idea to bake a sponge cake the day before, and slice and decorate it the next day. Recipe by *Anna*.(Uses one 18 cm round mold)

Nice tasting sponge cake you can leave plain. Great served with coffee or tea, or ice cream.

I looked up a lot of recipes and I tried different quantities. In the end, this is the "perfect" recipe that I arrived at. My sponge cakes have never failed ever since!-By using a hand whisk, not a plastic spatula, the flour and egg mixture will mix nice and evenly. Do not mix vigorously. Incorporate as much air as possible by making use of the wires of the whisk to whip through the mixture.-When you cool the sponge cake, wrap tightly with cling film. When you peel off the film the brown skin of the sponge will stick to the cling film and you'll be able to give it a nice golden brown color to both sides of the cake. If you wrap with cling film after it's completely cooled, the film shouldn't stick anymore, so do this before it cools completely. For one 28 x 28 cm [11.0 x 11.0 in] baking sheet. Recipe by Marimo1016

I wanted to make a fluffy sponge cake...Make a firm meringue and always sift the flour. Recipe by Nori x nori

I used a 15cm cake tin to make this recipe.I like this one because it's easy, before I always failed when I tried to make sponge cake using other recipes.