Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Set aside an ungreased 9×13-inch baking pan.
In a large mixing bowl, whisk together the flour, salt, and baking powder.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla on medium speed to combine. Increase the speed to medium-high and continue beating until the mixture has tripled in volume, and is light, fluffy, and lemon colored. Slowly pour in the oil while mixer is still running (if you pour it in all at once, it will not get incorporated).
Turn off the mixer to add the flour mixture. Stir on the slowest speed just until combined, about 20 seconds. Finish mixing by folding with a rubber spatula. Scrape the batter into the prepared pan and tap the pan on the counter to get rid of air pockets. Bake for 40 minutes, rotating halfway through baking, until the cake feels set when lightly touched in the center (you may need to crack the crust a bit to feel the cake). Take care not to overbake this cake or it will be dry.
Cool the cake in the pan. To serve, run a thin knife or thin, flexible spatula along the edges and underneath the slices to release them from the pan.
Directions
About:
Tips:
To warm cold eggs quickly, submerge them for a couple of minutes in hot tap water.
Notes:
If you use a disposable pan, results and baking times may vary.
Variations:
To make the sponge cake into a layer cake, grease and flour three 9-inch round pans and line with Gefen Parchment Paper. Divide the batter evenly among the pans, and bake for 15 minutes, rotating pans halfway through baking. Cool completely in pans before removing.
Variations
Lemon Sponge Cake
Once I discovered this method, I applied it to classic lemon sponge cake, and it worked beautifully. This all-purpose cake can be served on its own or in trifles and layer cakes.
Reduce vanilla extract to one teaspoon. Add juice of one lemon to eggs and sugar and continue as directed.
Chocolate Sponge Cake
A little more work than the lemon sponge, but worth the effort—you’ll never want to eat store-bought chocolate sponge cake again.
1. Reduce flour by 1/4 cup and replace with 1/4 cup unsweetened Dutch process cocoa powder. Increase baking powder to 1 teaspoon. Mix batter according to instructions above.
2. Melt and slightly cool two ounces dark chocolate (this recipe was tested using 64% chocolate). Pour about 1/4 of the batter into the melted chocolate and whisk to lighten it. Scrape chocolate mixture into the bowl of batter—pour it in along the sides, rather than in the middle, so it doesn’t deflate. Gently fold in and proceed as directed.
Marble Sponge Cake
I tweaked this recipe many times to achieve a result similar to my brother’s favorite childhood bakery cake that’s no longer available since the bakery closed down. He instructed me that the cake must have a crunchy top and fudgy bottom. I was delighted when he told me that my version was even better!
1. Heat eight ounces bittersweet chocolate, 1/4 cup unsweetened cocoa powder, 1/4 cup granulated sugar, and one cup water in a microwave-safe bowl. Whisk until smooth.
2. Grease and flour two 8.5 x 4.5-inch loaf pans and line with foil so that foil comes all the way up the sides and over the rim of the pan. This is crucial in getting the loaves out in one piece once baked.
3. Prepare sponge cake batter as directed in the recipe and divide batter evenly between the two pans. Then, pour half the chocolate mixture over each pan. It will sink to the bottom. Swirl gently with a knife to marbleize. Bake for one hour, rotating and switching pans halfway through. Once completely cooled, lift cakes out of pans by the foil, peel off and slice.
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What can I substitute granulated sugar with?
Same as regular white sugar :)
I ended up making it with organic cane sugar and a gluten free flour mix. It came out absolutely delicious and very fluffy! Thank you so much!!!
This is a lifesaver! My special needs son loves sponge cake! Thank you!
Aww! A simple cake is sometimes all you need
what size pan?
9x13