The Best Homemade Old Fashioned Sponge Cake – A simple, basic, yet versatile sponge cake recipe that can become the basis of many different desserts, trifles or dessert cakes.
It’s back to basics time on the blog this morning as we feature a very simple but very versatile recipe for a simple old fashioned sponge cake. Many years ago the recipe came from Spouse’s roommate’s mother, a Mrs. Chaulk from St. Phillip’s and I have been making it ever since as a base for many different desserts and dessert cakes. It is a great base to soak up sweet sherry and berry juices in a simple trifle or even on its own filled with your favorite jam and topped with thick cream. I sometimes use it for a simple strawberry shortcake by piling on some fresh berries, sometimes soaked in Cointreau or other suitable liqueur and topped with a big dollop of sweetened whipped cream for a great summer barbeque dessert. Once mastered, this cake hold plenty of room to use your imagination to create your own ways to put it to delicious use.
Stay tuned to see what this one turns into…the word “creamsicle” might just be involved. 😉
- 6 eggs separated room temperature
- 1/4 tsp cream of tarter
- 1 cup sugar separated in 2 half cups
- 2 tsp vanilla extract
- 1/2 tsp lemon flavoring optional
- 1 cup flour
- 1 tsp baking powder
Line the bottoms of two 8 inch round cake pans but do not grease the sides
Sift together the flour and baking powder and set aside.
For the meringue base of the batter, beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.
In a separate bowl, beat egg yolks and ½ cup sugar until foamy and thickened.
Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
Bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Cool completely in the pans. This prevents the cake form shrinking as it cools.
When completely cooled run a small sharp knife completely around the outside edge of the pan to release the cake. Do this slowly being sure to keep the knife at a steady 90 degree angle so you don't damage the sides of the cake. Turn the cakes out onto a wire rack and peel off the parchment paper on the bottom.
Terrific served with layers of whipped cream and seasonal berries.