Sponge Cake. A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. Taste of Home has the best sponge cake resources from real cooks, featuring reviews, ratings, how-to videos and tips.

So have all of your ingredients measured and sifted and ready to go in separate bowls. Accuracy is key: use a scale if you have one. Your cake pans should be greased and lined with parchment, and your oven preheated. You can Cook Sponge Cake using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Sponge Cake

What You needis of large eggs.
It's of granulated sugar.
It's of vanilla extract.
Lets Go Prepare of cake flour.
What You needis of table salt.
It's of almond slices.

To make a chocolate sponge cake, you basically substitute some of the flour with cocoa. It was out of this world. Sift flour and salt; set aside. In a large bowl, beat yolks until slightly thickened.

Sponge Cake instructions

Youtu.be/ui3_GBgyWO0.
In a large bowl, beat eggs and sugar until thickened and pale in color. Add vanilla extract and mix well..
Add salt and flour in 3 additions. Fold the batter using a silicone spatula after each addition. Mix just until combined (do not overmix)..
Pour the batter into an 8x8-inch (20x20cm) baking pan that has been lined with parchment paper. Tap the pan onto the counter twice to release unwanted big air bubbles inside. Distribute the almond slices evenly on top..
Bake in a preheated oven at 340℉ (170℃) for 30 - 35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack..

Sponge cake and pound cake are cake cousins, their ingredients are similar but not the same: flour, eggs, and sugar for traditional sponge cakes, and add butter for pound cakes, A traditional sponge cake is made with separated eggs, with the whites whipped, so it has a lighter, 'spongier' texture. If your baking pan is not very deep, use parchment paper. Trace the bottom of the pan on a piece of parchment paper. Cut it out and line the bottom of the pan. Then line the sides of the pan with parchment paper so that the parchment paper.