Sponge Cake Recipe

Origin:
The sponge cake, also known as “Genovese cake,” has origins dating back to ancient Europe, with variations found in Italian, French, and British cuisines. It is renowned for its light, airy texture achieved through whipped eggs and sugar.

Ingredients:

4 large eggs
1 cup (200g) granulated sugar
1 cup (120g) all-purpose flour
1/2 teaspoon baking powder (optional)
1 teaspoon vanilla extract
A pinch of salt

Instructions:

Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
In a large mixing bowl, beat the eggs and sugar together with an electric mixer on high speed for about 8-10 minutes, until the mixture is pale, thick, and tripled in volume.
Gently fold in the vanilla extract.
Sift the flour (and baking powder, if using) over the egg mixture. Carefully fold the flour into the batter using a spatula, maintaining the airy texture.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Preparation Time:
Approximately 40-45 minutes.

Servings:
10-12 slices

Calories (per serving):
Approximately 180-220 calories (depends on portion size and ingredients).

Decorating Tips:

Simple Icing: Cover with a dusting of powdered sugar or a light glaze.
Frosting: Use whipped cream, buttercream, or fruit preserves between layers or on top.
Fruits & Berries: Decorate with fresh strawberries, raspberries, or other fruits.
Chocolate: Drizzle melted chocolate or pipe chocolate decorations.
Edible Flowers: Add a touch of elegance with edible flowers.

Variations:
Lemon or Orange Zest: Add citrus zest to the batter for a citrus-flavored sponge.
Almond: Mix in almond extract or fold in chopped almonds.
Chocolate: Add cocoa powder to the flour or fold in chocolate chips.
Vegan: Use plant-based egg substitutes and dairy-free alternatives.