Description
This classic sponge cake is light, airy, and gently sweet with a delicate crumb. Perfect on its own or layered with cream and fruit, it’s a timeless treat that’s both simple and elegant.
Ingredients
Scale
- 6 large eggs, separated
- 1 cup granulated sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper on the bottom only.
- In a clean bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add half the sugar and continue whipping until stiff, glossy peaks form.
- In a separate bowl, beat the egg yolks with the remaining sugar until thick and pale. Stir in vanilla extract.
- Sift together cake flour and salt. Gently fold the flour mixture into the yolk mixture in batches.
- Fold in the whipped egg whites in batches, being careful not to deflate the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 to 30 minutes, until golden and the center springs back when touched.
- Let the cake cool on a wire rack. If using a tube pan, invert while cooling to prevent collapsing.
- Once completely cooled, remove from the pan, slice, and serve.
Notes
- Use room temperature eggs for maximum volume.
- Do not grease the sides of the pan to allow the cake to rise properly.
- Cool the cake upside down if using a tube pan for a more stable structure.
- Dust with powdered sugar or top with berries for extra flair.
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 20g
- Sodium: 90mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg