13 Steps to Making an Awesome Sponge Cake

“After baking countless cakes over the past 11 years for our pages, I’ve come back around to appreciating the versatility of a sponge cake. It’s made with just a few ingredients, and even though the technique is exacting, the soft, airy result has an extraordinarily forgiving nature. Think about it: After being spread with filling, rolled, and frozen, it keeps its tender texture – in fact, it’s my new go-to 30-minute ice-cream cake. And sponge cake is aptly named: It soaks up simple syrup, alcohol, or coffee (or any combination thereof), then retains its integrity after being layered with stewed fruit, lemon curd, or mascarpone. It’s also one of the best cakes in the world for simply splitting (or not), layering, and enjoying as is.” – Jennifer Aaronson

1. Heat Sugar and Eggs
Dissolve sugar and heat egg yolks over a pan of simmering water to help develop the cake’s structure.

2. Beat Until Thick
Beat mixture until thick and pale yellow. Pure vanilla extract adds flavor; a pinch of salt enhances it.

3. Test for Sufficient Aeration
When mixture forms a wide, flat ribbon, yolks are aerated enough to blend easily with other ingredients.

4. Test for Sufficient Aeration
When mixture forms a wide, flat ribbon, yolks are aerated enough to blend easily with other ingredients.

5. Beat Egg Whites
Thoroughly clean and dry mixing bowl and beater, then beat egg whites to soft peaks. Add remaining sugar.

6. Beat Egg Whites
Thoroughly clean and dry mixing bowl and beater, then beat egg whites to soft peaks. Add remaining sugar.

7. Fold in Whites
Gently fold whites into yolk mixture just until incorporated. The operative word is “just” – to avoid deflating.

8. Fold in Whites
Gently fold whites into yolk mixture just until incorporated. The operative word is “just” – to avoid deflating.

9. Fold in Flour
Sifted flour can also be folded more easily into the egg mixture. A rubber spatula is the right tool for the job.

10. Fold in Flour
Sifted flour can also be folded more easily into the egg mixture. A rubber spatula is the right tool for the job.

11. Pour Batter into Pans
Divide batter between two cake pans or two rimmed baking sheets. (And you thought you weren’t a baker.)

12. Bake – and Freeze if You Like
Bake until golden, set, and pulling away from sides of pans. Sponge cake freezes beautifully for up to three months.

13. One Cake, Three Ways
Roll and freeze: Spread a sheet of sponge cake with raspberry jam. Beat cream with more jam to make raspberry cream; spread over jam layer. Roll and freeze, then sprinkle with confectioners’ sugar and slice.

Layer and fill: Macerate berries with sugar, then stack between layers with whipped cream.

Soak and stack: Use a glass to cut a round from a layer or sheet of cake. Brush with a mixture of coffee and dark rum, then add sweetened mascarpone and chocolate shavings. Repeat.

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