Sponge Cake
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Tools
- Bread maker (with kneading, fermentation, and baking functions)
- Electric mixer (handheld or stand, for whipping whole eggs)
- Mixing bowl (large enough to hold all eggs and sugar, grease-free)
- Whisk (for mixing flour into egg batter)
- Silicone spatula (for gentle folding to preserve air in the batter)
- Sieve (for sifting low-gluten flour, to remove lumps and aerate)
- Parchment paper (for lining the bread bucket, preventing sticking)
- Cooling rack (for cooling the finished cake)
- Kitchen scale (for precise ingredient measurement, optional but recommended)
Step-by-Step Instructions
1. Prep Work: Bring Ingredients to Room Temperature
Take 6 large eggs, 30g corn oil, and 100g white sugar out of the refrigerator 30 minutes in advance. Room-temperature ingredients (especially eggs) whip more easily and create a lighter, more stable foam—critical for the sponge cake’s fluffy texture.
Pre-sift 150g low-gluten flour through a sieve twice: the first sift removes lumps, and the second aerates the flour, ensuring the cake is tender and not dense. Set the sifted flour aside.
Pre-sift 150g low-gluten flour through a sieve twice: the first sift removes lumps, and the second aerates the flour, ensuring the cake is tender and not dense. Set the sifted flour aside.
2. Whip the Whole Egg Mixture (Core Step for Fluffiness)
Place the 6 room-temperature eggs into a large, clean, grease-free mixing bowl. Add all 100g white sugar and a few drops of lemon juice (to neutralize eggy odor and stabilize the foam) to the bowl.
Place the mixing bowl over a pot of warm water (40°C/104°F—use a thermometer to check; too hot will cook the eggs) to create a "double boiler" effect. Use an electric mixer to whip the egg-sugar mixture at medium speed (Speed 3-4).
Continue whipping for 5-7 minutes: the mixture will gradually turn pale yellow, thicken, and increase in volume. To check if it’s ready, lift the whisk—if the batter drips slowly and leaves a visible "ribbon" on the surface that holds its shape for 10-15 seconds, the egg foam is stable. Do not over-whip (over-whipped foam will collapse when flour is added).
Place the mixing bowl over a pot of warm water (40°C/104°F—use a thermometer to check; too hot will cook the eggs) to create a "double boiler" effect. Use an electric mixer to whip the egg-sugar mixture at medium speed (Speed 3-4).
Continue whipping for 5-7 minutes: the mixture will gradually turn pale yellow, thicken, and increase in volume. To check if it’s ready, lift the whisk—if the batter drips slowly and leaves a visible "ribbon" on the surface that holds its shape for 10-15 seconds, the egg foam is stable. Do not over-whip (over-whipped foam will collapse when flour is added).
3. Fold in Sifted Flour (Preserve Air!)
Add the twice-sifted low-gluten flour to the whipped egg mixture in two batches. Use a silicone spatula to fold gently: cut through the center of the batter, scrape the bottom of the bowl (to pick up any unincorporated flour), and fold upward in a "scooping" motion.
After adding the first batch of flour, fold until no white streaks remain—then add the second batch and repeat. Never stir in circles: this will deflate the air bubbles in the egg foam, leading to a dense cake. The final batter should be smooth, light, and have a thick, flowing consistency.
After adding the first batch of flour, fold until no white streaks remain—then add the second batch and repeat. Never stir in circles: this will deflate the air bubbles in the egg foam, leading to a dense cake. The final batter should be smooth, light, and have a thick, flowing consistency.
4. Incorporate Corn Oil
Pour 30g room-temperature corn oil along the edge of the batter (avoid pouring directly into the center, which could deflate the foam). Use the silicone spatula to fold the oil into the batter: gently cut and fold 10-15 times until the oil is fully integrated and the batter is glossy.
Check the batter consistency: it should still hold its shape slightly when lifted with the spatula—if it becomes runny, the foam may have deflated (this usually happens from over-mixing or adding oil too quickly).
Check the batter consistency: it should still hold its shape slightly when lifted with the spatula—if it becomes runny, the foam may have deflated (this usually happens from over-mixing or adding oil too quickly).
5. Prepare the Bread Maker & Preheat
Cut a piece of parchment paper to fit the bottom and sides of the bread maker’s bucket (leave a 1cm overhang on the sides for easy lifting later). Line the bucket with the parchment paper.
Select the bread maker’s baking mode and set the time to 45 minutes—this includes 5 minutes of preheating (act quickly in the next step to avoid batter deflation).
Select the bread maker’s baking mode and set the time to 45 minutes—this includes 5 minutes of preheating (act quickly in the next step to avoid batter deflation).
6. Bake the Sponge Cake
Pour the prepared batter into the lined bread maker bucket. Tap the bucket lightly on the counter 2-3 times to release any trapped air bubbles (this prevents large holes from forming in the cake). Use a toothpick to gently poke any visible surface bubbles to pop them.
Place the bucket into the preheated bread maker. Close the lid and let the baking mode run until the program ends (about 40 minutes of actual baking time after preheating).
Mid-Bake Check: After 20-25 minutes, open the lid briefly—if the cake’s top is browning too quickly (turning dark golden), loosely cover the bucket with a piece of aluminum foil (ensure it doesn’t touch the cake surface) to prevent burning.
Place the bucket into the preheated bread maker. Close the lid and let the baking mode run until the program ends (about 40 minutes of actual baking time after preheating).
Mid-Bake Check: After 20-25 minutes, open the lid briefly—if the cake’s top is browning too quickly (turning dark golden), loosely cover the bucket with a piece of aluminum foil (ensure it doesn’t touch the cake surface) to prevent burning.
7. Cool & Serve
Once baking is complete, immediately remove the bread bucket from the bread maker. Tap the bucket lightly on the counter to release hot air, then turn it upside down over a cooling rack to let the cake cool for 5 minutes (this prevents the cake from shrinking due to gravity).
After 5 minutes, lift the cake out of the bucket using the parchment paper overhang. Peel off the parchment paper and let the cake cool completely on the rack (15-20 minutes) before slicing—cooling helps the cake set and maintains its fluffy texture.
Best Enjoyed: Serve plain, or pair with fresh berries (e.g., raspberries, blackberries) and a drizzle of honey for a light, sweet treat. It also pairs well with coffee or black tea.
After 5 minutes, lift the cake out of the bucket using the parchment paper overhang. Peel off the parchment paper and let the cake cool completely on the rack (15-20 minutes) before slicing—cooling helps the cake set and maintains its fluffy texture.
Best Enjoyed: Serve plain, or pair with fresh berries (e.g., raspberries, blackberries) and a drizzle of honey for a light, sweet treat. It also pairs well with coffee or black tea.
Pro Tips for Success
- Grease-Free Bowl: Ensure the mixing bowl for whipping eggs is completely clean and dry—even a tiny amount of oil or water will prevent the egg mixture from whipping into a stable foam.
- Water Temperature for Double Boiler: Keep the water at 40°C/104°F—if it’s too hot, the eggs will curdle; if too cold, the mixture won’t whip properly.
- Folding Speed: Fold the flour and oil slowly and gently. Rushing this step will deflate the air bubbles, resulting in a dense, heavy cake.
- Don’t Open the Lid Too Early: Avoid opening the bread maker lid during the first 25 minutes of baking—sudden temperature drops can cause the cake to collapse.
Final Texture & Taste
The finished sponge cake has a soft, springy crumb that is light but not airy (denser than chiffon cake, but still tender). It has a rich, eggy aroma and a subtle sweetness that isn’t cloying. The texture is moist and slightly "melty" in the mouth, with no dry or gummy spots. Unlike chiffon cake, it doesn’t require inversion while cooling and holds its shape well when sliced. It’s a classic cake that works for any occasion—breakfast, afternoon tea, or as a base for layered cakes (e.g., with jam or cream filling).