Popular and Airy Sponge Cake Recipe
Ingredients
Directions
- Preheat oven to 350 F / 180 C.
- Beat the eggs at high speed for about 20 minutes, while incorporating the sugar gradually.
- Then gently fold in the flour, previously mixed with the baking powder and the salt, then add the lemon zest.
- Place in a lightly oiled round pan and bake for 30 to 35 minutes.
- Wait about 10 minutes before unmolding the cake.
Adapted from a Recipe by: 196flavors.com
Frequently Asked Questions
Can I substitute the eggs with a vegan alternative?
Yes, you can use flaxseed meal or chia seeds as an egg substitute. For each egg, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for about 5 minutes until it becomes gelatinous. Note that this may alter the texture slightly.
How should I store leftover sponge cake?
To store leftover sponge cake, wrap it tightly in plastic wrap and keep it at room temperature for up to 3 days. For longer storage, you can freeze the cake by wrapping it in foil and placing it in an airtight container, where it can last for up to 3 months.
What should I do if my sponge cake didn't rise properly?
If your sponge cake didn’t rise as expected, it could be due to a few factors. Ensure that the eggs were beaten to the right volume and that sugar was added slowly, which helps trap air. Also, check if your baking powder is fresh and that the cake was not underbaked. Lastly, be gentle when folding in the flour to maintain the airiness.
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