Nothing better than a classic soft & fluffy sponge cake. I got this recipe from my mom who got it from an old coworker of hers from New York. I remember first trying this recipe when I was a little kid and thought it was bland (because there was no icing). Now that Im a full grown adult I can say that although it might not be my favorite type of cake, this may be hands down the best sponge cake you will try.

Tips:
- Using room temperature eggs is best when making sponge cakes and will whip the eggs faster than cold eggs.
Equipment:
- Stand Mixer or Hand Mixer
- Standard Tube Pan
Sponge Cake:
1 1/4 cup sugar (separated)
10 large eggs (separated)
1 teaspoon vanilla extract
1 teaspoon almond extract
Juice of 1/2 lemon(1/4 cup)
2 tablespoons vegetable oil
3/4 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
Instructions:
- Preheat oven to 350° F.
- Separate the egg white and egg yolks and place in two separate bowls. Set the egg yolks aside.
- Add the egg whites to a stand mixer with the whisk attachment with a 1/4 cup of granulated sugar. Beat until it reaches stiff peaks.
- Place the stiff egg whites in a separate bowl and set aside.
- Add the egg yolks, remaining sugar, oil, extracts, lemon juice, flour, baking powder, salt & cinnamon in the stand mixer bowl with the whisk attachment and beat on medium-high until it doubles in volume or pale in color.
- Carefully fold the stiff egg whites in with the egg yolk batter until there are barely any egg white lumps in the batter.
- Add the sponge cake batter to a non-greased Standard Tube Pan and bake in the oven for 60-75 minutes.
- As soon as the sponge cake is out the oven, flip it over using a baking rack and let it cook completely upside down. You can use a bottle if your cake comes up high.
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