Perfect Sponge Cake Ratio
1 : 1 : 1
Eggs : Flour : Sugar (by weight)
200g + 200g + 200g
Makes 1 light, airy 8-inch cake
Classic Sponge Cake Recipe
Ingredients (1:1:1 by weight)
- Large eggs (room temp) 200g (4 eggs)
- Granulated sugar 200g (1 cup)
- Cake flour 200g (1⅔ cups)
- Vanilla extract 1 tsp
- Salt ¼ tsp
Instructions
- 1. Preheat 350°F. Grease + flour 8" round pan.
- 2. Beat eggs + sugar 8-10 min until thick, pale, tripled in volume.
- 3. Sift flour. Gently fold into egg mixture in 3 additions.
- 4. Pour into pan. Bake 25-30 min until springy.
- 5. Cool 10 min, turn out. Completely cool before frosting.
🔑 Secret: Beat Eggs Long Enough!
Eggs must triple in volume and hold "ribbon" when lifted (falls slowly in ribbons). This takes 8-10 min with mixer. Don't rush!