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The BEST Sponge Cake (moist & fluffy!)
If you've ever though of sponge cake as dry and bland, trust in my recipe which will change your mind. This is the softest, fluffiest and actually moist sponge cake. It has the most plush texture that melts in your mouth and once you master this recipe, you can use it in so many ways with different fillings, fruits and frostings.
Ingredients
- 6 large eggs, separated and at room temperature
- ½ teaspoon white vinegar
- ¾ cup plus 2 tbsp (175g) granulated sugar
- ¼ teaspoon salt
- 1 cup (142g) all-purpose flour
- ¼ cup (30g) potato starch or tapioca starch
- ⅓ cup (80ml) 35% heavy whipping cream, heated to just below simmering
- 1 tsp (5ml) pure vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly grease the sides of two 8-inch round cake pans and dust with flour, then line the bases with rounds of parchment paper. I often don't grease my pans at all because I like how the batter climbs up the sides for a taller rise and then I use a small offset spatula to release them, but if you are concerned about sticking and you like a more polished look, then proceed to grease and flour.
- First separate the eggs. Place the yolks in a small bowl and place the egg whites in the bowl you intend to whip them in - in a large mixing bowl if using an electric hand mixer or the bowl of a stand mixer.
- Sift the dry ingredients. Sift flour and potato or tapioca starch into a medium bowl and whisk to blend evenly.
- Heat the cream. Place the cream in a small saucepan and heat it until it almost simmers. It should be hot but not boiling. Set it aside, but keep warm.
- Whip egg whites. Place your room temperature egg whites in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer), add the vinegar and beat on high speed for 1-2 minutes until very frothy and doubled in volume. Add sugar gradually in about 3 or 4 stages while beating. I add about one-fourth of the sugar at a time and beat for 1-2 minutes after each addition. After the last addition, beat until the meringue is thick and glossy and holds firm peaks. You will need to beat for a total of 7 minutes at least. You will know the meringue is whipped sufficiently when you lift up the beaters and the meringue holds a peak that just curls over slightly. If it is still very soft and curls down immediately, then whip it longer.
- Mix in yolks. Mix in salt. Beat in salt and egg yolks 2 at a time until evenly combined and the mixture is pale yellow and fluffy.
- Add dry ingredients. Place a fine mesh sieve over the bowl and sift half of the flour and tapioca starch again over the egg mixture. Beat it in gently on low speed or, better yet, use a big whisk to gently fold it in until just until combined. Sift the remaining dry ingredients on top and fold it in.
- Add the hot cream. Pour the hot cream around the sides of the bowl, add the vanilla extract and gently fold it in with a wide spatula.
- Divide the batter evenly between the prepared pans and then run a knife around in the batter to pop any very large air bubbles. Bake for 20 minutes until evenly golden and it springs back when pressed gently. It should feel slightly firm when you press the surface. Transfer pan to a wire rack to cool for just a minute, then gently run a knife or offset spatula gently around the sides in an up and down motion and invert the cakes on a wire rack while hot.
