3 Egg Sponge Cake Recipe | CDKitchen.com (2024)

FAQs

What is the secret to a good sponge cake? ›

Whisk together water, oil, and baking powder.

This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.

By removing this structure-building ingredient, you make the cake less structurally sound, so it becomes less fluffy and more likely to fall apart. Additionally, eggs also add to the cake's flavor profile, so cakes without eggs may taste too sugary.

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

Eggs are the key to making your sponge cake fluffy and moist. You will want to beat your whole eggs with the sugar until the volume increases by three times. You will want to make sure you don't overbeat the eggs, as this will result in a flat cake.

WHAT SUBSTITUTE IS BEST TO USE INSTEAD OF EGGS IN CAKE? Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.

Eating one to three eggs per day can have several health benefits, but this varies from person to person. At this level of consumption, people can expect minimal changes in their cholesterol levels. It is unclear whether there is an upper limit on how many eggs a person can eat per day.

You can replace eggs in recipes with a variety of other foods, including applesauce, ground flaxseed, yogurt, and some kinds of tofu. Eggs are incredibly healthy and versatile, making them a popular food for many. They're especially common in baking, where nearly every recipe calls for them.

Can I use oil instead of eggs? ›

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins. (Vegans can use plant-based milks or yogurt in its place.

Leavening Agents

Since we're talking about cake and not yeast bread, we'll focus on chemical leavening. The reaction of baking soda or baking powder with the liquids in the batter releases carbon dioxide, which forms air bubbles to help your cakes be light and airy.

The way Queen Victoria would have enjoyed her cake was what we have come to recognise as the definitive Victoria sponge cake today. That is, two sponge cakes which are filled with cream and jam then dusted on top with sugar. This explains how the cake is also often referred to as a Victoria sandwich cake.

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

Make sure that all of the ingredients are at room temperature. If the ingredients are at different temperatures then they may not combine properly and the cake will be dense. If the eggs are stored in the fridge then remove them several hours before using, so they are properly at room temperature.

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.

Some choices include fruit preserves or jams, ganache made with chocolate and cream, various frostings such as one of the buttercreams (there are between 4 and 8 varieties depending on who you ask), a cream cheese frosting, even whipped cream or meringue.