Quick Mix Sponge Cake
A light, airy sponge cake with a tender crumb, made by folding a simple yolk batter into stiffly beaten egg whites. This cake is naturally dairy-free and serves as a perfect base for various frostings, glazes, or fresh fruit.
An original recipe by Forkin
- Total time
- 2 hr 5 min
- Serves
- 10
- Difficulty
- Medium
- Per serving
- 231 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
yolk batter
- 180 gcake flour, sifted
- 200 ggranulated sugar
- 0.5 tspbaking powder
- 60 mlcold water
- 2 tspvanilla extract
Ingredients
- 6 pcslarge egg, separated into yolks and whites
meringue
- 0.5 tspsalt
- 1 tspcream of tartar
- 100 ggranulated sugar
Equipment
spatula · wire rack · electric mixer · mixing bowls · whisk · oven · sifter · 10-inch tube pan
The method
Step by step
- 1
Preheat your oven to 175°C (350°F). Ensure your 10-inch tube pan is clean and completely ungreased.
About 5 min
Cook’s note: An ungreased pan is essential for the cake to 'climb' the sides and achieve maximum height.
- 2
In a medium bowl, whisk together the egg yolks, cold water, vanilla extract, and the sugar designated for the yolk batter until well combined.
About 2 min
- 3
Sift the cake flour and baking powder over the yolk mixture, then gently whisk until just combined. Avoid overmixing.
About 3 min
Cook’s note: Sifting prevents lumps and helps keep the batter light.
- 4
In a separate, large, clean bowl, combine the egg whites, salt, and cream of tartar.
About 1 min
Cook’s note: Any trace of fat or yolk in the bowl or on the beaters will prevent the egg whites from whipping up properly.
- 5
Using an electric mixer, beat the egg white mixture on medium-high speed until soft peaks form.
About 3 min
Cook’s note: Soft peaks hold their shape but the tips flop over when you lift the beaters.
- 6
Gradually add the sugar for the meringue while beating on high speed. Continue until the meringue is stiff, glossy, and holds a sharp peak.
About 4 min
Cook’s note: The sugar stabilizes the egg whites, so add it slowly to allow it to dissolve fully.
- 7
Gently fold about one-third of the meringue into the yolk batter to lighten its consistency.
About 1 min
- 8
Carefully fold in the remaining meringue in two additions, using a spatula to scrape from the bottom of the bowl up and over the top, until no white streaks remain.
About 1 min
Cook’s note: Fold gently to avoid deflating the air you incorporated into the egg whites.
- 9
Pour the batter into the prepared tube pan and gently smooth the surface with your spatula.
About 1 min
- 10
Bake for 40-50 minutes, or until the top springs back when lightly touched and a skewer inserted into the center comes out clean.
About 45 min
- 11
Immediately upon removing from the oven, invert the pan and let it hang to cool completely, either on its feet or over the neck of a bottle.
About 1 hr
Cook’s note: Cooling the cake upside down prevents it from collapsing and maintains its airy structure.
- 12
Once fully cool, run a thin knife or spatula around the inner and outer edges of the pan to loosen the cake, then invert it onto a serving plate.
About 2 min
Per serving
Nutrition
- Calories
- 231.4kcal
- Protein
- 5.7g
- Carbs
- 44.3g
- Fat
- 3.5g
- Fibre
- 0.5g
- Sugar
- 30.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store unfrosted cake in an airtight container at room temperature.
This cake is best served at room temperature.
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