What sets a sponge cake apart from other cakes is the method of preparation and ingredients. Recipes like this one call for more eggs than usual, six to be exact! I know that sounds like a lot for a cake but it’s the eggs that give these cake layers volume.
The first and most important step is whisking the eggs and sugar until the eggs are pale in color, thick and voluminous. The more volume, the better! It’s equally important to add the dry ingredients gently, folding carefully but thoroughly to keep the eggs fluffy.
If you’ve ever baked a sponge cake before, you know that they tend to be much drier than a traditional butter and sugar based cakes. That makes them great filling with a variety of fillings!
Try these cake layers with creamy or fruity fillings such as custards, citrus curds or fruit preserves; dessert liqueurs also work well. Since sponge cakes don’t have a ton of moisture on their own, they absorb other liquids and moisture very well!
If you prefer to watch how this is done, you can click the video here.
- 6 large eggs
- 3/4 cup (150 g) white granulated sugar
- 1 tsp vanilla extract
- 1 1/3 cup (166 g) all-purpose flour
- 1/3 cup (40 g) cocoa powder (I used Hershey's Special Dark)
- 1 tsp baking powder
- 1/2 cup (113 g) unsalted butter, melted
- 1 tablespoon instant coffee
- 1 tablespoon (15 ml) hot water
- 1 recipe Vanilla Custard Buttercream, optional
- 1/2 cup blueberry preserves
- 1 recipe chocolate ganache, optional
- Preheat the oven to 350F/177C. Prepare two, 8-inch/20-cm cake rounds by lining the bottom with parchment paper; do not grease the sides. This recipe will also work well in a 13x19-inch jelly roll pan for Swiss roll cakes.
- Place the eggs, sugar and vanilla extract into a stand mixer bowl, then whisk on high speed for 7 to 9 minutes. The eggs need to be thick, pale in color and super fluffy. In a separate bowl, combine the dry ingredients: flour, baking powder and cocoa powder. Sift the dry ingredients into the egg mixture in small increments, folding gently but thoroughly after each addition.
- In a small ramekin, dissolve the instant coffee with the hot water. Pour the dissolved coffee and melted butter last into the batter. Fold and mix gently for approximately 30 seconds, just until the butter is mixed into the batter.
- Divide the batter evenly between the two baking pans. Bake in the preheated oven for 18 to 20 minutes, until the tops are set. They will spring back when tapped gently when done. Remove the cakes from the oven and place onto a cooling rack. Immediately, run a knife along the edge of the pan and cake to release the cake from the pan. Allow the layers to cool completely before removing them from the pans.
- Once the layers are cooled, remove the parchment paper and use a long serrated knife to split the layers in half, if desired. Use choice of fillings and frostings to fill and garnish.
Recipe by Natasha's Kitchen
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