What am I doing wrong…. You’re most welcome! Blackberry Lemon Cake – soft and moist and has a fluffy lemon blackberry buttercream frosting. Bake the cake layers right after folding in the flour – they should not sit too long, 3. This is a classic European sponge cake (aka Genoise). Hi Korina, I have only tested this in a 9-inch pan to advise. Felt like I was eating egg soufflé rather than cake. We had you in mind! Read my disclosure policy. Hi Natasha, When I scale it down or up using the slider the measurements in the metric system do not change. I searched all 824 comments and couldn’t find any reports of using self-rising flour. It may have needed a longer bake time being in a smaller pan. My second time making this wonderful recipe this week. But thank you Patricia, I appreciate the compliment! This recipe turns out great if you do it right. Does it make any difference if I bake it at 9″ pan. I halved the recipe and made 2 6″ cakes. Love it! It’s easy and you can make hundreds of different cakes with this base. allrecipes.com.au/recipe/5017/three-ingredient-sponge-cake.aspx Thank you! Hi Anne, with baking it is tough to say. i brushed syrup over the cake and they tasted really good, with the perfect texture! Since I had no self-rising flour, I used regular flour and 1/2 tsp baking powder - sift the b.p. The recipe works on the following basis: per egg add the following: 60g butter/ sugar / flour; 1/2 tsp vanilla extract; 1/2 tsp baking powder; 1 tbsp milk ; From these measurements, it is easy to calculate ingredients for a 2-layer cake … can you give me tips to bake it again perfectly please. 2- Additionally, I notice its VERY sticky. Hi Natasha, Hi Mary, I haven’t tried that with this one. Best Sponge Cake ever! I came across a recipe similar to yours but with one addition ingredient which is Butter (2 Tbsp). I haven’t tried this recipe yet I will be doing it tomorrow. Hi. Nutrient information is not available for all ingredients. It is not like a typical American box cake. Check out our post on how we measure which may help. It depends on what kind of cake you are trying to achieve but the cake flour makes the cake too soft and light for most frostings. Hi, I baked this in a single springform pan when we made our original coffee cake. Preheat the oven to 375 degrees F (190 degrees C). I don’t recall if they mentioned specifically which brand of GF flour but everything else stayed the same and they were able to use gluten-free flour in place of all-purpose flour. I haven’t had it collapse from vanilla either. I LOVE sponge cake but I've never made one before until now. The most common reason for that would be under beating the eggs and sugar. Was anything altered in this recipe to help better pinpoint what caused the cake to crack. Can I add 1 tsp of Vanilla powder to the Sponge cake mix (it’s hard to find a good vanilla extract here). I suggest reading the troubleshooting section in this post and watching the video to see where things started to look different. Just a question, why did my cake get hard. Thank you! I’m thinking it will fit but I also don’t want to lead you astray without testing it myself. So great to hear that you loved the cake. I have made your beautiful sponge cake a few times now in my two 8″x3″ pans. I was wondering if I could make the batter ahead of time and bake the next day? Thanks for the awesome recipes!!! very simple to make light & fluffy and an excellent base for english trifle. All tip submissions are carefully reviewed before being published. We leave it out on the counter. Any idea why is that ? I’m so glad you loved this recipe, Kendall. I’m Completely smitten , If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Step 2 In a medium bowl, whip together the eggs and castor sugar until fluffy. 1. when in the oven, the cake rises well but when it comes out, it immediately sinks creating a crater. several of our readers have done so successfully. Would it still turn out the same if I made it into cupcakes? I just tried this and it came out great! But the flour lumps keep forming when I add it, and when I mix it too much I risk deflation. It's difficult not to demolish this classic … Hi. I haven’t tested this in an 7″ pan. I do recommend reading through comments also to check on reader feedback. I have two questions for you: You’ll love the simple and delicious whipped cream cheese frosting. I wanted to make this in 2 6 ” pans and also can the batter can rest on the counter until the other one bakes. Hi Natasha, I only have 1 cake pan. So great to hear that, Diane. over the flour and mix it under, then sift the flour over the batter. I’m trying to follow a keto diet so I made this cake using fine almond flour, and Swerve shite sugar replacement – it was amazing, I’ve used this recipe about six times with regular flour and sugar and there was no difference in taste! My oven only fits one pan. It’s light, fluffy, and feel like a cake that needs fresh strawberries and whipped cream. Where did i go wrong? How to Make Step by Step. Cake is delicious!! Easy to make but I have to agree with other reviewers that it was too eggy. How much Vanilla extract can be added I am planning on baking this in a sheet pan. Hi Sal, I think that would be ok to cut the recipe in half and just bake in 1 pan or use a non-stick loaf pan (line the bottom of it also) so it can grow taller and you can cut it in half. Decorate with your favourite icing. Hi, I have not tested this recipe in ramekins but here is what one of our readers wrote: “I halved this recipe and baked it in 6 ramekins. You are a patient woman…. Any idea what I could have done wrong With this cake Cheese frosting would be great ryte? It came out super sponge but it smells eggy while eating. Hi Natasha! Hi Melissa, I would suggest following the instructions from our sponge cake roll It’s not the ideal sheet cake as you do have to remove it to remove the parchment paper underneath or it would stick badly to the pan. Moist sponge cake 254 reviews . Let cake cool in the pan for about 10 min then invert it on a cake rack take off the wax paper and put it right side up on a plate. I hope you find this video helpful. I dont blame you if this does not come out well my sister was supposed to make it and shes just putting in dollpos of stuff here and there, mixing, and expecting it to turn out a cake. Hi Victoria, if using one pan, you would need one with tall walls like a springform pan. I’m thinking it will fit but I also don’t want to lead you astray without testing it myself. You can freeze them for longer. Hi Almas, I haven’t tested this in a 6″ pan but it may work if divided into three pans. If you line the tin the sponges will be soggy. thank you Natasha for the prompt reply. Hi Natasha, Select Filters. Much love! It sounds like you are on the right track but I would guess that 4 eggs might work better or the cakes may be a little flat. Hi, can use both baking powder and baking soda,butter and milk, Hi Natasha. I’m using cake pans that are about 1 3/4 inches tall. Did you start with room temperature eggs and use a high powered stand mixer to beat together the eggs and sugar and then fold the flour in with a spatula so as not to deflate the batter? I am going to be making this soon for a friend. Or modify with something like lemon juice w/o deflating it? Can you please tell me. it was simple and delicious. Is this too much of quantity for 2 6 inch pan. They come out nice and tall. This is a very simple Sponge cake recipe and you probably have all the ingredients already in sponge cake your pantry. This will allow the cake to remain flat as it cools Anyways, also note that each batch of batter needs to be beaten separately unless you have an industrial electric mixer, otherwise it will overwhelm the mixer and not whip sufficiently for the cake to rise properly. Hi Natasha my sponge cake got deflated in the centre I did beat the egg and sugar 10 mins then folded in the flour for a min with a spatula but it still had a sunken centre . However, the cake taste great everytime. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The taste is good but the texture is chewey. That’s a great question! That’s so great! Will that work? Thank you so much for sharing that with us! The colour was pale brown and just as you did, I used a spatula to lightly peel it off the cake tin. Thanks for replying! I have 2 8 in round cake pan how long do u think this will be for the oven? I believe that I followed all the directions and kept the eggs nice and fluffy, but my cakes were nice and high in the sides, but fell in the middle. I made this cake heater ago for my friends and it was a hit. It was so good to find a recipe that used only three ingredients that were all practically necessities in your pantry. Since I had no self-rising flour, I used regular flour and 1/2 tsp baking powder - sift the b.p. Just made again with my new pans supposed to be non stick- did not work. It’s reminiscent of angel food cake. Can i use this recipe to make Tresleche cake. Fold in reserved flour mixture in … I made it once with equal measurements because I did not notice the different grams and it was still amazing. I made it once with equal measurements because I did not notice the different grams and it was still amazing. turned out perfect. Cakes (27) Sponge Cakes (27) Birthday Cakes (10) Layer Cakes (10) Tortes (10) Frostings & Icings (8) Cake Rolls (5) Bundt Cakes (1) Dessert Sauces & Toppings (1) Lemon Cakes (1) Pudding Cakes (1) Cooking Style. Hi Natasha With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy. If you do an experiment, please share with us how it goes! I suggest watching the video tutorial to see if your cake looked the same and if not, try to determine where it started looking different in the process. Hi, if i use 1 9″ springform pan to bake the batter, do i still bake at 350˚F for 23-28 minutes? Hi Natasha Layer after layer of gorgeous berries. Hi Vicki, I would cover and refrigerate for 2 days. Information is not currently available for this nutrient. They were some what rescued and i cut off the little bit that was still sunken and got 2 flat layers to work with. – Cha. Then count to 10 seconds. Cuisine: American. Welcome to my kitchen! i think vanilla extract must be added. I think it’s too small. So in all confidence, this time I added a tsp of vanilla…and the whole thing collapsed!! Hi, a very sticky cake is usually due to under beating the eggs and sugar. Would you please tell me the wight of each egg? Once you master this easy European sponge cake (genoise), you can make hundreds of different cakes using this base! They were a huge hit and so simple! I lined the bottom with wax paper then very lightly sprayed the rim with baking spray (just a tad so the batter wouldn't stick). That’s just awesome Nisreen! Hey Natasha, I want you to discover this gem of a cake and succeed EVERY TIME you make it. Have you tried our perfect Vanilla Cupcake Recipe before? Is there a cross section photo of what the cake should look like inside? Thank you! They keep really well in the refrigerator. I’m thinking it will fit but I also don’t want to lead you astray without testing it myself. I followed your directions and tips exactly. My question – can you bake this in a smaller pan for a higher cake? https://www.rte.ie/.../2012/1121/744706-the-classic-simple-sponge-cake It also doesnt look good after baking. I lined the bottom with wax paper then very lightly sprayed the rim with baking spray (just a tad so the batter wouldn't stick). This is not like American cakes and readers often question if it can really be that easy and only have 4 ingredients. Hi, should I just halve the recipe if I have a 7″ cake pan. Hi there, can I make this 1-2 days ahead and wrap in foil until frosting? But I wonder if this cake will taste too eggy with a lot of eggs. I did bake this in one springform pan in the past for 30 minutes. This was from our coffee cake. If butter is not use, will the cake has no taste and will the cake be hard? Fold in flour. Hi Natasha, Thanks. Also pro tip for readers, for quick room temp eggs, leave your eggs in a bathwater-warm bowl of water for 10 mins. How to make Simple Yellow Sponge Cake: Whip 4 egg in a stand mixer on high-speed for about 1 minute, then add 1.5 Any suggestions, recommendations? Thank you for this recipe Natasha. Perfect even after Refrigerating for 24 hrs The only thing I can think of was I over mixed after adding the flour. https://www.tasteofhome.com/recipes/traditional-sponge-cake It comes out great. Poppy Seed Cake – fluffy and moist with a hint of rum and it’s not overly sweet. In a medium bowl, whip together the eggs and castor sugar until fluffy. I halved this recipe, baked in 8 inch round pan and it fell during baking. Also, here’s a post we did on measuring that can better explain this. However, with the other cakes the top of the cake cracks maybe due to the cake rising unevenly. Is it fine if i add 1/2 cup of milk and one tspoon vanilla to it. I have lowered the over temp. Hi Natasha can I use this recipe to make a rolled Yule log? This ratio of eggs to sugar is pretty standard for this classic European sponge cake and for a 2-layer cake is a fair amount of sugar. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. How do you prevent the cake from cracking on the top? Thank you! Hi Maria, without testing in your particular pan, I could only guess. I served them topped with cherry pie filling and whipped cream. Thanks for your good comments! Preheat the oven to 375 degrees F (190 degrees C). I haven’t had any experience with this cake cracking. And I've made it and it tastes great! Poppy Seed Cake Roll – Moist, generously filled with a cream cheese frosting, covered with velvety chocolate ganache and pummeled with salted pistachios. Will it work with 2 6″ pan. Alternatives pls. My cakes keep sinking, and I do not know why. Another reason for an eggy smell would be if the cake was cooled in an area of outdoor draft – the same thing goes for any egg-based dessert-like meringue or egg-based cakes. Hi Rachel, it could be due to overmixing. Will try again cos it’s really the best sponge cake recipe that i’ve tried so far. It’s made with only 3 ingredients: eggs, sugar, and flour…no baking powder, no butter, no … I highly recommend watching the video tutorial above to see where things started to look different. may i ask you what went wrong why my sponge cake defalted? This post may contain affiliate links. This was from our coffee cake. Thanks for yet another great recipe, Natasha! Hi Maybe someone else can share some insights? So good!! I wonder if that would affect baking temp/time on this one. Thanks again for your awesome recipes! We enjoy interacting with and responding to these comments! I’m new in baking. Any ideas? Also, try mixing another couple of minutes – if you are using a hand mixer or anything other than the highest speed, the cake won’t rise properly since it relies on the volume of eggs and sugar to rise. I’ve made this cake in 6” pans many times.. but I used 3 pans for the full batch of batter.. and bake it a little bit longer. Are the beating times still the same? TY !! Thanks for stopping by! I was wondering if I could use this recipe in an 8 inch round pan. The most common reason for that would be underbeating the eggs and sugar. It's so simple and quick to make. I made this cake and used it in an English Trifle recipe and it was perfect with the soaking of Marsala and the spread of raspberry jam on the cut up pieces on it. Have you tried this recipe with a little vanilla or almond extract? Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. Thanks for your great comments and feedback, Vicky. Do you have tips on keeping the cake from sinking in? Hi John, without testing in your particular pan, I could only guess. I have not tried using a smaller tray to advise, sorry! Your recipes are always wonderful. I promise I w\ill try it later. Fish Tacos Recipe with Best Fish Taco Sauce. Hi Natasha, I’ve tried this recipe and love it! I tried your recipe with 2 additions: Hi Mary, I probably wouldn’t risk adding the milk or it will likely deflate. My wife hates frosting on cakes (she scrapes it off to eat the cake without it! When the cake … You can freeze them for longer. Natasha, do you think it would be possible to use this recipe in one big round pan (12”).. (trying to make a big cake). Another reason for an eggy smell would be if the cake was cooled in an area of the outdoor draft – the same thing goes for any egg-based dessert-like meringue or egg-based cakes. I’m glad you enjoyed it, thanks for sharing! The ingredients listed in the main recipe are sufficient to fill 2 x 6-inch cake tins. Read on to see 11 marvelous recipes you can make using this sponge cake base. Hi, I was just wondering why the grams for the sugar and flour were different even though they are both one cup. Keyword: sponge cake… And the sponge comes out lighter too. Can I make this recipe in 13*9 square pan. We are so happy you're here. I’m trying to figure out what I did wrong. Hi Kim, I would cover and refrigerate for 2 days. Both cakes sank in middle after i took them out of the oven but i overturned the pans (like when you bake a chiffon cake) and let them cool that way. Will let you know how it goes! Put batter in an UNGREASED baking pan or just lightly spray the pan, peferably a spring form. I sure hope that helps some. 2. I want to make the cake but I dont have this stand cake mixer just a normal mixer. Will it work with 2 6″ pan. Percent Daily Values are based on a 2,000 calorie diet. I am so happy to know that you loved it! It was out of this world. I wound up using the springform ( as you had suggested in a comment below) and worked great! What’s the difference in texture in this one and the one is your tree leches base ? Would I be able to make this into a chocolate sponge cake ? Tip from reader, Hilda: “How do you know u get the right consistency? Grease an 8 or 9 inch round cake pan. Instead of two separate pans, can I use just one pan.. Perfect recipe,it made me remember my childhood cake forgot the recipe taught by my aunt .. though was little bit scared 2 find the traces of flour in bottom but kept on mixing was interrupted many tm by my 3 year old princess who wants to know what mama is doing not paying attention 2 her baking this for sm friends daughter who requested me & I couldn’t refuse, Want 2 know how to store it should I cut top & edges before frosting. Your recipes have worked out for me…. Thanks very much. Thanks!! I am planning to make a two layered 6″ cake for my daughters Birthday as need height. This recipe was unbelievably easy and tasted great! Hi Rose, I haven’t tested this in an 8″ pan. So you could try 1/4 cup sifted cocoa and 3/4 cup flour and sift them together before folding them into the batter. I’ve made this cake in the past by separating the egg whites and yolks and dividing the sugar while whisking. When no streaks of flour remain in the dough, fold a few extra times to ensure you aren’t missing pockets of flour at the bottom, 2. my sister helped make this cake and loved it, thank you for this recipe, Read more comments/reviewsAdd comment/review. https://www.iga.net/en/inspiring_recipes/recipes/basic_vanilla_sponge_cake Hi Natasha… the recipe looks so yummy! I hope that helps! Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. I halved the recipe and made just one layer (turned out delicious) but would love to make this in a loaf pan or smaller pan. , 1. Pomegranate Christmas Cake – With a crown of glistening pom seeds, this one’s a stunner for the holidays. Would it be possible to bake this cake in a square tin or pyrex? © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Black Forest Cake – A chocolate version of classic genoise with 1 lb of kirsch infused cherries and whipped cream. If you do an experiment, please share with us how it goes. Hi Aleksandra, thank you for your good feedback. It came out perfect!! Thanks! Without doubling it may be a fairly skinny cake depending on your pan size. Thanks for … I meant to say that the oven should be fully preheated when you put the cake into the oven and then bake at that same temperature. First beat the eggs until they are fluffy, then add slowly the sugar and continue beating until the batter is spungy and fluffy. 2,310 ratings 4.7 out of 5 star rating. To be frank, little confused whether to go with your tres leches cake, (i have not tried it though) or go with this simple recipe. Hi Natasha… How long will that take? Amount is based on available nutrient data. They keep really well in the refrigerator. Can this recipe be used for bakig in a loaf pan? This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Hi! Over the years, I’ve tested countless different ways to make this cake and this is the best, most fail-proof method for genoise that I’ve tested. oshenia. I am getting ready to start baking some of this. I also have a Tiramisu Yule Log recipe here. I’m so glad you loved it! Tips. Is it possible to half the recipe? Can I bake this in a single 9x3in pan? If it can be added, how much would be needed? Hey! I have not tested this in smaller pans to advise but one of our readers mentioned they were going to try two six-inch round baking pans. Hi Sarah, I haven’t tried that yet but I imagine that should work. Since this cake relies on the volume of the eggs and sugar to rise, it is critical to follow every step in the recipe and use the right tools. As I know that there are recipes that when scaled up or down they don’t necessarily work because of proportions. I would give it an extra 3-5 minutes of mixing time depending on how much power your mixer has and definitely on high speed. 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