Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour (200 grams)
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 4 eggs, separated (egg whites and yolks) at room temperature
- 1 cup granulated sugar (200-210 grams), divided
- 4 tbsp oil
- 4 tbsp warm water or milk
- 1 tsp vanilla extract
- Pinch of cream of tartar (or 1/2 tsp lemon juice or white distilled vinegar)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Butter and flour your baking pan thoroughly, then line the bottom with parchment paper for easy cake removal. Alternatively, use nonstick spray and parchment lining.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mixture.
- Make the meringue: In a clean bowl or stand mixer, whip the 4 egg whites with a pinch of cream of tartar or lemon juice/vinegar until foamy. Gradually add half of the granulated sugar (about 100 grams) while continuing to beat. Whip until stiff, glossy, and moist peaks form, being careful not to overbeat to avoid dryness.
- Prepare egg yolk mixture: Transfer the meringue to another bowl and set aside. Without cleaning the mixer bowl if possible, add the 4 egg yolks and remaining sugar to the mixer. Beat on medium-high speed for about 5 to 6 minutes until the mixture is pale, thickened, and forms a ribbon when the beaters are lifted.
- Add liquids to yolks: Gradually pour in the oil, mixing well. Then slowly add the warm water or milk, scraping the bowl down as needed. Finally, beat in the vanilla extract and continue mixing for 2 more minutes. Turn off the mixer.
- Combine dry ingredients and meringue: Using a fine mesh strainer, sift about one-third of the dry flour mixture into the egg yolk mixture. Gently fold it in with a spatula. Next, fold in about one-third of the meringue. Repeat this alternating folding with the remaining flour and meringue until the batter is homogenous, light, and airy. Be gentle and avoid overmixing.
- Bake the cake: Pour the batter into your prepared baking pan(s). Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. For a 10-inch pan, baking may take up to 35 minutes.
- Cool the cake: Allow the cake to cool in the pan for 5 minutes. Then invert the cake onto a cooling rack to cool completely. Once cooled, wrap the cake in food-safe plastic wrap to maintain freshness.
- Storage instructions: Store undecorated or unfilled sponge cake covered in the refrigerator for up to 5 days. If filling with frosting, refrigerate and consume within 5 days. For whipped cream toppings, stabilize with gelatin to prevent weeping. The unfrosted cake can be kept at room temperature for 3 to 4 days.
Notes
- Ensure eggs are at room temperature for optimal volume when whipping.
- Do not overbeat the egg whites to maintain a moist meringue.
- Gently fold the batter to retain airiness and light texture.
- You can substitute warm water with warm milk for a slightly richer flavor.
- Use a toothpick or cake tester to check doneness towards the end of baking time.
- Stabilize whipped cream fillings with gelatin to avoid sogginess.
- Line the pan with parchment to avoid sticking and assist in easy removal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
