Description
Tall sponge cake, light and airy, perfect for building beautiful layer cakes. This easy recipe creates a high, fluffy cake that's ideal for slicing into layers and serves 8.
Ingredients
- 6 (1 1/4 cups) Eggs - at room temperature - about 300 g
- 180 g (3/4 cup) Granulated sugar - extra fine
- 180 g (1 1/2 cups) Cake flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 15 cm (6-inch) round cake pan, 10 cm (4 inches) deep, with parchment paper on the bottom and sides, ensuring the paper extends above the edges of the pan.
- In a large bowl or the bowl of your stand mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla for about 10 minutes, until the mixture is thick, pale, and has tripled in volume.
- Sift the flour and gently fold it into the egg-sugar mixture using a spatula. Mix slowly to avoid deflating the batter and be sure to scrape the bottom of the bowl.
- Pour the batter into the prepared pan, and tap it on the countertop to release any air bubbles, or run a knife through the batter to remove bubbles.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for a few minutes before carefully removing it and allowing it to cool completely upside down on a wire rack.
- Once fully cooled, cut the tall sponge cake into 4 even layers using a serrated cake knife or a cake leveler.
Notes
Storage:
- At room temperature: Wrap the cooled sponge cake in plastic wrap. It can be stored for up to 2 days.
- In the freezer: Wrap it in plastic wrap and place it in a freezer bag. It can be stored for up to 3 months.
Tips:
- Always use a digital kitchen scale for the most accurate measurements and the best results.
- Use room temperature eggs for better volume.
- Sift the flour to avoid lumps.
- Fold the mixture gently to keep the batter light and airy.
- Do not open the oven during baking to prevent the sponge cake from collapsing.
- Allow the cake to cool completely before slicing into layers.
- Consider soaking the sponge with a syrup for a more moist and tender crumb.
To adjust the recipe for different cake pan sizes, increase or decrease the ingredient quantities proportionally. Here's a guide for common pan sizes:
- 12 cm (5-inch) pan: Reduce ingredients by 0.8x, baking time: 30-35 minutes.
- 15 cm (6-inch) pan: Original recipe, baking time: 40 minutes.
- 18 cm (7-inch) pan: Increase ingredients by 1.2x, baking time: 40-45 minutes.
- 20 cm (8-inch) pan: Increase ingredients by 1.5x, baking time: 45-50 minutes.
- 25 cm (10-inch) pan: Increase ingredients by 2x, baking time: 50-55 minutes.
- 30 cm (12-inch) pan: Increase ingredients by 3x, baking time: 55-60 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: cake
- Cuisine: French