Fluffy and Moist Sponge Cake

This recipe is one of my favorites, it never disappoints, I use it very often in my cakes. The sponge cake is prepared with the addition of boiling water and vegetable oil, thanks to these components it has a moist and light texture. In my opinion, it doesn't need any additional soaking, it is moist, fluffy, and perfect in taste. Of course, it all depends on the cream you will use and your taste preferences. Highly recommended!

Sponge Cake for a 9-10 inch diameter pan:

Eggs

4 pcs

Sugar

1 cup

Vanilla Extract

Flour

1 1/3 cups

Baking Powder

1 tsp

Vegetable Oil

3 tbsp

Boiling Water

3 tbsp

Beat the eggs with a mixer for 5 minutes, it is important to saturate the dough with air.

Add sugar to the beaten eggs and beat for another 7 minutes. At this stage, also add vanilla sugar or vanilla extract.

In a separate bowl, mix the sifted flour and baking powder, and then add to the beaten eggs. Gently mix everything with a spatula. Finally, add boiling water, stir a little and then vegetable oil. Mix again.

The dough should be gently mixed with a spatula from bottom to top. Overmixing the dough too intensively can cause it to deflate.

Pour the batter into the baking pan. I lined the bottom of the pan with parchment paper. I usually don’t line the sides of the pan with parchment paper, it's not necessary. In the photo, I just increased the height of the pan, as I was baking a double portion of sponge cake.

Bake the sponge cake in a preheated oven to 180 degrees Fahrenheit (regular mode) for 25-30 minutes, be sure to check with a skewer, if it comes out dry, the cake is ready (ovens vary, so adjust to yours). Take the baked sponge cake out of the oven, let it cool for about 10 minutes and then remove it from the pan.

I bake a double portion of sponge cake in convection mode at 170 degrees Fahrenheit for 1 hour. My sponge cake (26 cm in diameter) turns out to be about 11 inches tall.

(5/5)