A sponge cake is a light, spongy cake with a consistent crumb made mostly of sugar and flour. It may be used for almost any type of cake or roll since the cake absorbs the moisture from the cream so nicely. The materials needed to make a simple sponge cake are likely already in your cupboard. Although it may also be eaten on its own, this sponge cake is frequently used to build tiered cakes. Deliciously soft, spongy, and just right!

Any baker, whether experienced or not, should have a simple sponge cake recipe in their collection. The yellow sponge cake recipes are favored for their lovely texture, ease of preparation, and clear directions. You can easily get the fresh cream ingredients for cake on Tropolite, which is the best whipped cream brand in India.

Instructions on how to make sponge cake:

The instructions are for a basic cake of about 8-inch round and 2-inches tall.

For most cakes, the fluffy, cloud-like texture comes from eggs. The good news is that eggs are not necessary to get the same spongy feel. Depending on the recipe, eggs can be substituted with mashed bananas, applesauce, vinegar and baking soda, yogurt, and silken tofu.

• In a stand mixer, mix any of the substituents of eggs, until frothy. Add one cup of sugar gradually while you continue to mix for about 20 minutes, or until a thick ribbon comes off the whisk.
• Meanwhile, heat the oven to 350°F. Using foil and non-stick spray, line an 8-inch round cake pan (at least 2 inches tall). Alternatively, butter can be melted and flour dusted within the pan. Shake excess off. Wrap the cake pan in wet cake strips and secure them.
• Sift the dry components (flour & baking powder). Mix all of the wet ingredients (melted butter, water, vanilla).
• Carefully fold the dry ingredients in half, producing the last step results with your motions. Stir the moist ingredients in.
• Into the preheated pan, pour the batter. Bake the cake for approximately 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Take it out of the oven, allow it to cool for five minutes, and flip it onto a cooling rack to finish cooling.

Before using the cake, let it sit on the counter for 6 to 8 hours for optimal results. In the event that you proceed to divide the cake layer in half horizontally, this will lessen the quantity of crumbling. 

Also read: Want to Know Which Whipping Cream is Best for a Cake?