Simple Sponge Cake Recipe

Soften your butter in a bowl before starting the recipe (a few hours at room temperature or a few seconds in the microwave). Preheat your oven to 180°C. When the butter is softened (but not melted), mix it with a fork with the powdered sugar until you achieve a smooth, creamy consistency.

Add the eggs one by one to the butter mixture, mixing with a whisk. Make sure that one egg is completely incorporated before adding the next. Whisk the mixture for a few moments to thoroughly combine all the ingredients.

In another bowl, sift the flour, baking powder, and a pinch of salt. Then pour this mixture over the butter/sugar/eggs preparation and whisk to combine everything. Add the liquid vanilla and mix again. The consistency of the batter should become particularly smooth.

At this stage, choosing the pan is important: the sponge cake will be used to create a dessert with multiple layers, so you need to select a pan with a moderate diameter (about 18 cm) that will allow for a cake that is quite tall (5 to 8 cm) which you can then divide. Line your pan with parchment paper (avoid butter, as it causes your cake to shrink during baking) and pour in the prepared batter. Bake in your oven at 180° for 45 minutes.

At halfway through baking, if your sponge cake browns too quickly, cover it with aluminum foil. After 45 minutes, test for doneness using the blade of a knife, which should come out dry from your cake. When it is cooked, take it out of the oven and let it cool slightly before unmolding it and turning it over to let it cool completely.

To finish, the last step is one of creativity! Divide your sponge cake into 2 or 3 circles, fill it with your favorite preparation, and decorate it according to your inspiration. Here, it is filled and covered with chocolate ganache, with cut-outs in dark chocolate.