Sponge Cake Batter
A light, airy sponge cake batter with fine bubbles, ready to bake into a tender, classic cake. This recipe uses the whisking method to incorporate air for a perfect rise.
- Total time
- 45 min
- Servings
- 8
- Calories
- 180
- Protein
- 5g
Ingredients
- 4 large eggs
- 150 g granulated sugar
- 120 g all-purpose flour
- 30 g cornstarch
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- 2
In a large bowl, whisk the 4 eggs and 150g sugar together. Place over a pot of simmering water, whisking constantly until the mixture is warm to the touch, about 3 minutes.
- 3
Remove from heat. Using an electric mixer, beat the egg mixture on high speed until it triples in volume and forms thick ribbons that hold their shape, about 5-7 minutes.
- 4
Add the 1 tsp vanilla extract and 1/4 tsp salt, and beat for 30 seconds to combine.
- 5
Sift the 120g flour and 30g cornstarch over the egg mixture. Gently fold with a spatula, cutting through the batter and turning the bowl, until no streaks of flour remain, about 2 minutes.
- 6
Pour the batter into the prepared pan. Bake until the top is golden and springs back when lightly pressed, about 25-30 minutes.
- 7
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.
Tools you’ll need
- Electric mixer
- Large mixing bowl
- Sifter
- 9-inch round cake pan
- Wire rack
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