This is my hard-to-fail Sponge Cake recipe that I have been using for decades. Sometimes I don’t separate Egg Yolks and Whites and whisk whole Eggs with Sugar all together. It works if the Eggs are NOT COLD, but I recommend to separate them and whisk Egg Whites first. It is quicker and easier than you think.
18 to 20cm Springform Cake Tin
3 to 4 Eggs *room temperature, separated Whites and Yolks
*Note: You don’t have to separate Eggs. (See Step 4)
90g (100ml) Caster Sugar
90g (150ml) Plain Flour OR Self-Raising Flour
*Note: For silky texture sponge, use 70g (120ml) Flour and 2 tablespoons Corn Starch Flour
20g Butter *melted
1/2 teaspoon Vanilla *optional
- Preheat oven to 170℃. Line the base and sides of a 18-20cm round cake tin with baking paper.
- If you use Corn Starch Flour, blend it with Wheat Flour.
- Using an electric mixer, whisk Egg Whites in a large bowl until soft peaks form. Add Sugar gradually and whisk until firm peaks form. Then add Egg Yolks and whisk until well combined.
- *Yolks & Whites Together: If you don’t want to seperate the Eggs, or you accidentally failed to separate, do not worry. You can whisk whole Eggs with Sugar. Make sure Eggs are NOT COLD. Whisk whole Eggs with Sugar until thick and pale.
- *Cold Eggs: To use cold Eggs straight away, leave them in warm water for a while, then dry the Eggs before use, as water shouldn’t mix with Egg Whites.
- Gradually sift Flour over the egg mixture while folding in with a large spoon, then add melted Butter and Vanilla, mix until just combined.
- Pour the mixture into the tin and gently drop it on the bench a few times to remove bubbles in the mixture. Bake for 30 to 35 minutes or until cakes springs back when gently touched.
- Turn out on a wire rack. Carefully peel away baking paper, then leave to cool.