🍰 Sponge Cake Calculator
Scale sponge cake ingredients perfectly for any pan size and layer count
| Pan Size | Eggs | Flour (g) | Sugar (g) | Butter (g) |
|---|---|---|---|---|
| 6-inch round (1 layer) | 3 | 90 | 90 | 45 |
| 7-inch round (1 layer) | 4 | 120 | 120 | 60 |
| 8-inch round (1 layer) | 5 | 150 | 150 | 75 |
| 9-inch round (1 layer) | 6 | 180 | 180 | 90 |
| 10-inch round (1 layer) | 8 | 240 | 240 | 120 |
| 8x8 square (1 layer) | 5 | 150 | 150 | 75 |
| 9x13 rectangle (1 layer) | 8 | 240 | 240 | 120 |
| Swiss roll half sheet | 6 | 180 | 180 | 30 |
| Style | Butter | Leavening | Texture | Bake Time (8-in) |
|---|---|---|---|---|
| Classic Sponge | Moderate | Eggs only | Light, airy | 25–30 min |
| Victoria Sponge | High | Baking powder | Rich, tender | 25–30 min |
| Genoise | Low (melted) | Eggs only | Firm, layerable | 20–25 min |
| Chiffon | Oil-based | Eggs + BP | Very light, moist | 50–60 min |
| Joconde | Minimal | Eggs only | Thin, flexible | 10–12 min |
| Angel Food | None | Egg whites only | Cloud-light | 35–40 min |
Sponge cake has a weak and soft makeup that it gets thanks to well beaten eggs. One also calls it frothy cake. It is made from eggs, flour and sugar, so it turns out tender, light and fluffy.
Some types of sponge cake skip egg yolks, for example the angel cake, although most include them. The traditional form is based on only four main ingredients, what makes it a typical European sweet, occasionally called Genoise.
Sponge Cake Basics
Eggs form the base for making sponge, that turns fluffy and springy. Important is to beat whole eggs with sugar until the volume threefold grows. Egg whites must reach stiff peak, so they stand upright when one riases the whisk.
The bowl then will be able to twist fully upside down without something slipping from it. Too little or too much beating of the whites will badly affect the finish of the cake.
Practical advice for light sponge consists in separate beating of egg whites and yolks. First one mixes sugar with the yolks, later adds flour and then carefully folds in the unbeaten whites. Warm the eggs before to ease their fast beating to good volume.
When sugar already entered the eggs, one must right away mix so that the yolks do not absorb the sugar and form sad lumps.
Sponge cake naturally tends to be a bit dry. It has more eggs than flour by weight, and almost nothing else what is present in egg yolks. To make up for the dryness, one commonly soaks the cake in simple syrup.
In the end, it works as a plain base to add other sweets. Serve it with cream, fresh fruits and whipped cream genuinely well succeeds. One also can fill it with pastry cream, fruit spread ore Chantilly cream.
Some recipes entirely skip baking powder. Instead, a separate mixing method blows air into the mass, what gives even more lift and lightness. Other versions however need baking powder.
In recipes based on oil, one can use gentle olive oil or canola oil. Also good quality neutral vegetable oil works well.
Genoise are soft, moist and flexible, so it works for rolled cakes. It is more sturdy than more light sponge like chiffon cake or angel cake. In Cleveland, the dessert called Cassata is traditionally made of sponge cake filled with pastry cream and strawberries, later covered with whipped cream.
Sponge cake enjoys popularity thanks to its range in flavor, makeup and usage. One even can freeze it for longer storage. The unfilled cake stays good at room temperature for some days, if well wrapped, although after the first day it gets a bit sticky.
One believes that sponge cakes come from Italy or Spain, and since the 17th century they arrived in United Kingdom. Typical serving is a little bit of around 50 to 70 grams. Servings usually measure about one to two inches, and thecakes have depth of three and a half to four inches.