This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
INGREDIENTS:
Sponge Cake
▢⅓ cup (40 g) flour – regular, all purpose (see note 1 on blog post)
▢½ cup (60 g) cornstarch
▢¼ tsp baking powder
▢¼ tsp salt
▢4 large eggs – whites and yolks separated
▢⅛ tsp white vinegar
▢⅔ cup (132 g) white granulated sugar – separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
▢1½ tbsp warm water – not boiling
▢2 tsp vanilla essence/extract
▢2 tbsp (30 g) unflavoured vegetable oil – I use canola
Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup
▢½ cup (100 g) white granulated sugar
▢½ cup (110 g) boiling water
Whipping Cream
▢2 cups (375 g) cold whipping cream
▢2 tsp icing sugar – also known as confectioners sugar/powdered sugar
▢½ tsp vanilla essence/extract
▢1 punnet fresh strawberries for decorating
Raspberry Jam
▢1 batch of my raspberry jam filling recipe: https://cakesbymk.com/recipe/raspberry-filling/
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