Mohamed Shili This easy Julia Child Sponge Cake is a light and airy dessert that’s perfect for any occasion. With simple ingredients you likely have at home, it’s quick to prepare and deliciously fluffy. Whether served with whipped cream or fresh fruit, it’s sure to impress with its delicate texture and golden crust!
Ingredients Needed
Dry Ingredients:
- 1 cup cake flour
- ⅞ cup white sugar (divided)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cream of tartar (optional)
Wet Ingredients:
- 6 eggs (separated into whites and yolks)
- ⅓ cup vegetable oil
- 2 tablespoons water
- 2 teaspoons honey
- ½ teaspoon vanilla extract
How To Make Sponge Cake
- Beat the Egg Whites: Preheat your oven to 350°F. In a stand mixer or with a hand mixer, beat egg whites and cream of tartar (if using) on high until foamy. Gradually add ⅓ of the sugar and continue beating until stiff peaks form (when you lift the whisk, the peaks should drop slightly). Set aside.
- Prepare the Egg Yolk Mixture: In a large bowl, whisk together egg yolks, the remaining ⅔ sugar, salt, water, honey, and vanilla. Beat on high until fluffy and pale yellow, with the mixture forming ribbons that stay for 3 to 4 seconds when you lift the whisk. Gently fold in half of the egg whites.
- Add Dry Ingredients and Oil: Sift the cake flour and baking powder into the egg yolk mixture in three parts, folding gently after each addition. Then, mix in the vegetable oil. To help incorporate the oil, take a few spoonfuls of batter and mix them with the oil before adding it to the main batter. Gently fold in the remaining egg whites until well combined, making sure not to deflate the mixture.
- Bake the Cake: Line two 6-inch cake pans with parchment paper. Pour the batter into the pans and tap them on the counter to remove large air bubbles. Bake for 27 to 30 minutes, or until a toothpick inserted in the center comes out clean, and the cake is golden brown with a raised center. Cool completely on a rack.
- Serve: Once cooled, remove the parchment paper and slice the cake evenly with a cake leveler. Serve with whipped cream and fresh fruit or use the layers for a layered cake.
Recipe Tips
- Use Room Temperature Eggs: Make sure your eggs are at room temperature for better mixing and fluffier texture.
- Sift the Dry Ingredients: Sift the flour and baking powder together to ensure even distribution and avoid lumps in the batter.
- Don’t Overmix: When folding the egg whites into the batter, be gentle to keep the air in and maintain a light texture.
- Properly Grease the Pans: Line the cake pans with parchment paper to prevent the cake from sticking, ensuring an easy release after baking.
- Check with a Toothpick: Always test the cake with a toothpick before removing it from the oven. If it comes out clean, it’s done!
How To Store Leftovers
- Refrigerate: Store leftover sponge cake in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap leftover sponge cake tightly with plastic wrap and foil, then freeze for up to 1 month. Thaw at room temperature before serving.
Nutrition Fact
Serving Size: 1 piece (approximately 38 grams)
- Calories: 113 kcal
- Total Fat: 1 gram
- Saturated Fat: 0.3 g
- Cholesterol: 17 mg
- Sodium: 87 mg
- Potassium: 53 mg
- Total Carbohydrate: 22 g
- Dietary Fiber: 0.2 g
- Sugars: 10 g
- Protein: 2.8 g
More Julia Child Recipes:
Julia Child Sponge Cake
Description
This easy Julia Child Sponge Cake is a light and airy dessert that’s perfect for any occasion. With simple ingredients you likely have at home, it’s quick to prepare and deliciously fluffy. Whether served with whipped cream or fresh fruit, it’s sure to impress with its delicate texture and golden crust!
Ingredients
Dry Ingredients:
Wet Ingredients:
Instructions
- Beat the Egg Whites: Preheat your oven to 350°F. In a stand mixer or with a hand mixer, beat egg whites and cream of tartar (if using) on high until foamy. Gradually add ⅓ of the sugar and continue beating until stiff peaks form (when you lift the whisk, the peaks should drop slightly). Set aside.
- Prepare the Egg Yolk Mixture: In a large bowl, whisk together egg yolks, the remaining ⅔ sugar, salt, water, honey, and vanilla. Beat on high until fluffy and pale yellow, with the mixture forming ribbons that stay for 3 to 4 seconds when you lift the whisk. Gently fold in half of the egg whites.
- Add Dry Ingredients and Oil: Sift the cake flour and baking powder into the egg yolk mixture in three parts, folding gently after each addition. Then, mix in the vegetable oil. To help incorporate the oil, take a few spoonfuls of batter and mix them with the oil before adding it to the main batter. Gently fold in the remaining egg whites until well combined, making sure not to deflate the mixture.
- Bake the Cake: Line two 6-inch cake pans with parchment paper. Pour the batter into the pans and tap them on the counter to remove large air bubbles. Bake for 27 to 30 minutes, or until a toothpick inserted in the center comes out clean, and the cake is golden brown with a raised center. Cool completely on a rack.
- Serve: Once cooled, remove the parchment paper and slice the cake evenly with a cake leveler. Serve with whipped cream and fresh fruit or use the layers for a layered cake.
Notes
- Use Room Temperature Eggs: Make sure your eggs are at room temperature for better mixing and fluffier texture.
- Sift the Dry Ingredients: Sift the flour and baking powder together to ensure even distribution and avoid lumps in the batter.
- Don’t Overmix: When folding the egg whites into the batter, be gentle to keep the air in and maintain a light texture.
- Properly Grease the Pans: Line the cake pans with parchment paper to prevent the cake from sticking, ensuring an easy release after baking.
- Check with a Toothpick: Always test the cake with a toothpick before removing it from the oven. If it comes out clean, it’s done!
Julia Child Sponge Cake
