Sponge Cake

Given the small amount of cake flour required, would using all-purpose flour be okay? Add a bit of cornstarch to accommodate the substitution? Thanks.

I've made many sponge cakes over the years and I can tell you that this is a terrific recipe. The family versions involve huge quantities of eggs, tube pans and a lengthy cooking time. This one is so simple, especially because of the manageable quantity plus the ungreased spring form pan. My cake came out prettier than the picture! I subbed some almond extract for some of the vanilla - a taste we prefer. I served it with rhubarb - ginger - raspberry sauce and whipped cream!

For those who like to bake with a scale (what baker doesn’t?) 1/4 oil - 57g 1/2 cup sugar - 100 g 2/3 cup cake flour (KA brand) - 85g I made this in a non spring form pan and it turned out great! There was a big bubble at the bottom of the pan but I still was able to slice the cake in half to assemble. It’s deliciously light and reminds me of the sponge cakes I got at Asian bakeries as a kid.

I didn't have cake flour. I didn't have a 9" springform, only a 10". I decided to give it a go regardless and if it didn't work, then I would only have myself to blame! But there was also the possibility of cake. To make the "cake flour" followed the interweb's advice and substituted all purpose flour by removing 1T+1t and replacing it with corn starch. As for baking time, I went for 30 minutes for a golden color (could have gone for another 2 maybe), and it was perfect (if I do say so myself).

I'm curious as to why in baking recipes the authors do not provide a temperature for the inside of the cake when done. Oven temperatures vary; 325 or 350 degrees doesn't mean the oven is constantly at the set temperature; any oven thermometer will tell you that as will any technician. Moreover, pre-heating the oven to a set temperature is not sufficient. The oven needs to be pre-heated to a given temperature for at least 45 to 60 minutes to allow the walls to heat up and retain heat.

I have never made a sponge cake before because they typically call for so many egg whites but I love how this recipe utilized the whole egg. I used cake flour and the entire recipe was pretty easy. It was the perfect cake for Ontario strawberries and sweet cream ice cream.

King Arthur Baking may be the best American resource for your question. Here's a link to their conversion chart: https://www.kingarthurbaking.com/learn/ingredient-weight-chart A lot depends on how the baker scooped the flour, so it's a bit of a guessing game. I've stopped baking recipes that don't give measurements by weight.

Yummy and easy recipe. I made twice to test - first with cake flour and then regular. Slightly coarser but otherwise it works. Perfect for summer and fruit with a bit of whipped cream or ice cream if you need that consistency alongside it. A keeper

In case there's anyone else with the same limited supply of baking pans as I have, wondering about substitutes: I made this cake in an 8-inch anodized aluminum cake pan (Fat Daddio's) with a parchment round on the bottom but still with an ungreased side, baked it for about 5 minutes extra to compensate for the additional height (40 mins), and it came out perfectly. I did still invert it to cool. After running an offset spatula around the side it slid right out once cooled! No springform needed!

I tried this with cup4cup gluten-free flour and it came out well—it didn’t rise high enough to slice in two but it was delicious piled up with strawberries and whipped cream.

so much easier than expected. I only had a non stick springform pan and was worried it wouldn't work, but it did all the same!! no one had commented that yet so thought I would confirm that it worked out pretty well!

Hello, Ute. The "Cups" measurement used in American recipes is 8 fluid ounces. Flour measures out to about 120gm per cup, both all purpose (regular) flour, and baking flour (lower protein, used for more delicate cakes). Some recipes will vary, telling you 140gm or 128gm per cup - there's a bit of wiggle room if that's the case. And you didn't ask, but sugar weighs 200gm per 8oz cup.

If you try to make a strawberry cream cake with pound cake you will see that the cake hardens when refrigerated due to the butter. Sponge cakes stay soft and are also great at absorbing syrups (like strawberry).

I made this as written, except I used a stand mixer. I moved the egg white mixture to another bowl, then beat the yolks without cleaning the mixer bowl or beaters. It came out fine. My results for the 9" springform were lighter and higher than the image here -- no dip in the center. Next time I'd use less salt and maybe add some lemon or orange zest.

Because I live at a higher elevation, cake making is almost never successful. Well, enter Claire Saffitz and her wonderful sponge cake recipe. I watched her video and then followed the directions almost completely, except I didn’t have cake flour on hand and used bread flour. It turned not as high as hers, but perfect for my planned dessert and very delicious. Good news for us cake bakers in the mountains. Next time I’ll have cake flour on hand.