Basic Sponge Cake Recipe

Ingredients for Basic Sponge Cake

• Eggs
• 1 ½ cups granulated sugar
• Vanilla Extract
• Lemon Extract
• Cake Flour
• ¼ teaspoon salt
• ½ teaspoon cream of tartar

How to Make Basic Sponge Cake

1. Preheat oven to 325°F (160°C). Grease only the bottom of a 9-inch round cake pan and line with a circle of parchment paper. Do not grease the sides of the pan.
2. In a large bowl, beat egg yolks until light and pale, gradually adding in the sugar. Beat until the mixture is thick and pale yellow, about 5-7 minutes with an electric mixer.
3. Add in vanilla extract and lemon zest. Set aside.
4. In a clean, dry medium bowl, beat the egg whites until frothy, about 1 minute at high speed. Add salt and cream of tartar, then continue beating until stiff, glossy peaks form.
5. Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then, fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
6. Sift the flour over the egg mixture in three additions, gently folding until just combined. Be careful not to overmix.
7. Pour the batter into the prepared cake pan and spread evenly. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean and the top springs back when gently pressed.
8. Let the cake cool in the pan for 10 minutes. Run a thin knife or spatula around the edges to loosen the cake. Invert the cake onto a wire rack to cool completely.
9. Once completely cool, slice the cake into 2 or 3 layers and fill as desired.