Sponge Cake Recipe

Eggs: Provide structure and richness to the cake.

Caster sugar: A fine sugar that dissolves easily, giving the cake a smooth texture.

Self-raising flour: Flour that includes baking powder, helping the cake to rise.

Baking powder: An additional leavening agent to ensure the cake is light and fluffy.

Butter: Adds moisture and a rich flavor to the cake.

To achieve a light and airy sponge cake, ensure that the eggs and sugar are beaten together until they reach a pale and fluffy consistency. This step is crucial as it incorporates air into the mixture, which helps the cake rise properly. Additionally, when folding in the flour and baking powder, do so gently to avoid knocking out the air you've just incorporated. Using a spatula and making a figure-eight motion can help maintain the batter's lightness.

• 4 large eggs - Substitute with 1 cup unsweetened applesauce: Applesauce adds moisture and acts as a binding agent, making it a good egg replacement in sponge cake.

• 4 large eggs - Substitute with 1 cup mashed bananas: Mashed bananas provide moisture and a slight sweetness, suitable for replacing eggs in baking.

• 200 g caster sugar - Substitute with 200 g granulated sugar: Granulated sugar can be used in place of caster sugar, though it may result in a slightly coarser texture.

• 200 g caster sugar - Substitute with 200 g coconut sugar: Coconut sugar offers a caramel-like flavor and is a natural sweetener, making it a good alternative to caster sugar.

• 200 g sifted self-raising flour - Substitute with 200 g all-purpose flour + 2 teaspoon baking powder: This combination mimics self-raising flour by adding the necessary leavening agent.

• 200 g sifted self-raising flour - Substitute with 200 g whole wheat flour + 2 teaspoon baking powder: Whole wheat flour adds a nutty flavor and more fiber, while the baking powder ensures proper rising.

• 1 teaspoon baking powder - Substitute with ¼ teaspoon baking soda + ½ teaspoon cream of tartar: This mixture creates a similar leavening effect as baking powder.

• 1 teaspoon baking powder - Substitute with ¼ teaspoon baking soda + ½ teaspoon vinegar: The acid in vinegar reacts with baking soda to produce a leavening effect.

• 200 g softened butter - Substitute with 200 g margarine: Margarine has a similar fat content and texture, making it a suitable replacement for butter.

• 200 g softened butter - Substitute with 200 g coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor to the sponge cake.

• Allow the sponge cake to cool completely on a wire rack before storing. This prevents condensation from making the cake soggy.
• Wrap the cooled cake tightly in plastic wrap or aluminum foil. Ensure there are no exposed areas to keep the cake fresh.
• Place the wrapped cake in an airtight container to further protect it from drying out or absorbing odors from other foods.
• Store the container in a cool, dry place, away from direct sunlight. The cake can stay fresh at room temperature for up to 3 days.
• For longer storage, consider freezing the sponge cake. First, wrap it in plastic wrap and then in a layer of aluminum foil to prevent freezer burn.
• Label the wrapped cake with the date before placing it in the freezer. This helps you keep track of its freshness.
• When ready to enjoy, thaw the cake at room temperature while still wrapped. This ensures it retains its moisture and texture.
• If you prefer to freeze individual slices, cut the cake into portions and wrap each slice separately. This makes it easy to grab a single serving without defrosting the entire cake.
• For added protection, place the wrapped slices in a freezer-safe bag or container. This method is ideal for portion control and convenience.
• To refresh the sponge cake after thawing, you can warm it slightly in the oven at a low temperature for a few minutes. This will bring back its delightful softness and flavor.

• Preheat your oven to 150°c (300°f). Wrap the sponge cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes. Check if it's warmed through by inserting a skewer into the center; it should come out warm.

• Use a microwave for a quick reheat. Place a slice of sponge cake on a microwave-safe plate. Cover it with a damp paper towel to maintain moisture. Heat on medium power for 20-30 seconds. Check the temperature and repeat if necessary, but be cautious not to overheat and dry it out.

• Steam the sponge cake for a moist and soft texture. Place the cake on a heatproof plate and set it in a steamer basket. Steam over simmering water for about 5-7 minutes. This method is excellent for retaining the cake's original moisture.

• If you have an air fryer, preheat it to 150°c (300°f). Wrap the sponge cake in aluminum foil and place it in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't dry out.

• For a stovetop method, use a double boiler. Place the sponge cake on a heatproof plate and set it over a pot of simmering water. Cover with a lid and steam for about 5-7 minutes. This gentle heat will warm the cake without drying it out.

• Oven: Used to preheat to 180°C (350°F) and bake the sponge cake.

• Baking tin: Greased and lined to hold the cake batter while baking.

• Mixing bowl: Used to beat the eggs and sugar together and to mix other ingredients.

• Electric mixer: Helps to beat the eggs and sugar until pale and fluffy.

• Spatula: Used to gently fold in the flour, baking powder, and softened butter.

• Sieve: Used to sift the self-raising flour to ensure there are no lumps.

• Skewer: Inserted into the cake to check if it is baked through.

• Wire rack: Used to cool the cake completely after it has been baked.

• Measuring scale: Ensures precise measurement of ingredients like sugar, flour, and butter.

• Greaseproof paper: Used to line the baking tin to prevent the cake from sticking.

Pre-measure ingredients: Measure out all ingredients before starting. This ensures a smooth workflow.

Room temperature butter: Use softened butter to mix easily and save time.

Use an electric mixer: Beat the eggs and sugar faster with an electric mixer.

Sift dry ingredients: Sift flour and baking powder together to avoid lumps and save mixing time.

Prepare the tin: Grease and line the baking tin before starting to avoid delays.

Cool efficiently: Cool the cake on a wire rack to speed up the cooling process.