Sponge cake with only 4 ingredient

I came up with this chocolaty cocoa sponge version when I made the sponge cake from this recipe: https://cookpad.wasmer.app/en/recipes/152230-sponge-cake-with-egg-sugar-and-flour . Keep mixing the egg mixture continuously when heating, or the eggs may be cooked. So be careful!The key is to whip really well and fold in lightly!Don't fold too much as this batter with cocoa powder loses its air bubbles more easily than the plain one!The baking time varies depending on your oven. Recipe by Hamumaki.

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

You can make Sponge Cake with only 4 ingredients and simple steps!The recipe is originally from: https://suzuyapatisserie.com/spongecake/

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.

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. 👩‍🍳

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 am always fond of a light fluffy cake, just like this cotton sponge cake. Although it is made with sweetened condensed milk, it is not overly sweetened.

I was making my own decorated roll cake recipe, so I wanted to make my own sponge cake for use in roll cakes and regular cakes. It's not as tall as sponge cakes with butter in them, but it's fluffy.When mixing in the flour, over-mixing will cause bubbles to form in the cake, preventing it from fully expanding, but if you under-mix, the cake will become crumbly. Try stirring about the number of times suggested here. After making it a few times, you can find the balance you like the best. Recipe by Rearea cheese

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

This is an easy cake that is a snack for my child and me.It may be a little different from a chiffon cake... but it is delicious, my child loves it, and it is very simple to make it, so it's a great recipe.It has a gentle fragrance of eggs and my child, who does not like regular sponge cakes loves this cake and says it tastes like castella (Japanese sponge cake).If you use an electric mixer, you can make this cake in about 30-40 minutes from preparation to finish.It's just so easy.Feel at ease making it.The cake will be a bit springy, but if you are having it for a snack, bread flour is good enough. The texture will be similar to castella, Japanese sponge cake. You do not even need to sift it. If you are using cake flour, sift before using it. Recipe by tama-ma

I don't like sponge cakes with butter because I feel that it hardens the next day.I thought that it would taste better with just the basic ingredients, so I made it with minimal ingredients.Be careful not to cook the egg when you are using the double boiler. Keep stirring!The most important thing is to beat well and fold lightly!The cake will turn out dry if you do not mix enough, but it will turn out rubbery if you mix too much. Go for light and fluffy!The baking time will vary on the oven used. Recipe by Hamumaki.(18 cm round cake pan)

Chocolate mmmmhhh a favorite sweet that most just love. I haven’t made this Chocolate Sponge cake in a while, and I decided to make it last night. I had all the ingredients and it only took about 35 minutes. Just mixed, baked and it was ready!When the cake finally cooled off, it was time to start pouring the homemade chocolate syrup on top, I have to admit just looking at it had me drooling and I’m not even a chocolate lover…Me like white Chocolate. 🙂Every dish or dessert I make I have to taste, this cake has me second guessing about not liking chocolate!!! 🙂 I added Cognac into the batter just to give it a bit of twist 🙂If you haven’t had Chocolate Sponge Cake try this recipe you’ll love it!!

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*

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, fluffy andTasty sponge cake.

I wasn't very good at baking smooth sponge cakes. But you won't fail with this method.Recipe by Tsutties.

This classic sponge cake is naturally leavened by whole eggs and thus contains no baking powder or chemical leavening. Eat it plain or use as a base for various layered cakes. 🍰

Valentine pink sponge cake

Whether you like them for breakfast or afternoon tea, these sponge cakes are a perfect companion to a nice cup of Joe.

A sponge cake made with brown sugar. It turned out to be an amazingly fluffy and moist sponge cake! Packed with minerals☆ Made with vegetable oil♪The story behind this recipeI tried making a sponge cake with brown sugar, and it turned out so moist and fluffy that I was surprised myself!!

I love sponge cakes, and even if they are divine on their own, I usually want a stronger taste of vanilla than in the traditional recipes. So in my take on it I add more vanilla and a twist of cinnamon, to balance out the flavours slightly.

Castella Cake is a very soft sponge cake that melts in the mouth and doesn't need baking powder. Ingredients and the process are very simple. You can eat it as such or use it as a base for any other exotic cake. That's why I selected this cake for heritage contest!#heritage.

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

An easy to make Lemon Sponge Cake. My girl love it and it only takes 1 hour and you can have a freshly baked cake ready for your tea time.

Made a super easy sponge cake, then some vanilla pudding mixed with whipped cream (crème patissière), added a layer of strawberries and then a glaze - okay, I did cheat a bit on the pudding and the glaze - they were packet powders from Germany.

My first attempt on Chocolate Sponge Cake!

This is the most basic sponge cake, but it tastes so moist and fluffy. For healthy reason, I replaced the butter with vegetable oil, the topping cream is whipped cream not butter cream. This could be the most healthy cream sponge cake ever, but not vegan.

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

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-

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)