Happy Spongecake Day! We can bet that you probably didn’t know that there is such a day but there are so many reasons to celebrate the humble spongecake. This simple cake makes the base for so many beloved desserts such as white forest and black forest cakes. Here are a couple of facts that you can rattle off the next time you’re enjoying a birthday cake:
- Spongecakes, genoise and chiffon cakes are usually mistaken for the same thing but they aren’t. The only difference is the amount of fat in each.
- Spongecakes are only made with eggs, flour and other dry ingredients while genoise cakes contain clarified butter. Chiffon cakes contain all the above and a leavening agent.
- The chiffon cake is a combination of the best parts of a spongecake and genoise which makes it the more popular of the three especially in South East Asia.
Now that you have the facts, let’s get baking!
Soft and Simple Spongecake
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup butter, softened
1 cup confectioners’ sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup milk, room temperature
Preheat oven to 200°C. Grease an 8-inch circular baking pan.
Sift the flour and baking powder into a medium bowl and set aside.
Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in colour.
Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
Add in vanilla.
Pour in the flour mixture then the milk as you continue to mix. Alternately both until just incorporated.
Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted in the centre comes out clean, about 20 minutes.
Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.