If you are asking how to make super easy sponge cake in 6 inch pan this post is for you. Keep reading and you will learn how to make strawberry sponge cake, 8 inch sponge cake and more…
Hello my dear readers,
Since our life is fluffy joy inside of pink masks I need to bake something simple, easy and FUN. Yes, we need baking to be fun and the answer is…
SPONGE CAKE IN 6 INCH PAN!
I love, love this easy cake. This cake will take you back … way back when life use to be simple.
Description of Easy Sponge Cake
Sponge cake is a light cake made with simple ingredients: eggs, sugar, flour and baking powder.
Who is the star of this cake or who is your daddy?
EGGS! Yes, the eggs are very important for this simple, moist sponge cake. Use the organic, large eggs. Why? Because you want your cake to be like sunshine, you want the natural yellow color to be part of your best homemade cake. So, my first tip when making homemade easy sponge cake – use ORGANIC large eggs.
Who can make this recipe? All of you. And if you want to learn how to bake this recipe is MUST! Yes, this recipe is for all beginners or all of you who want to be the bakers. When you learn to make the basic sponge cake you master the base. From here you can make different cakes, tortes, roll cakes and so on. So, please pay attention and learn to make this cake.
Another important point for this cake is – it is CHEAP!. Yes, this recipe is not very expensive and if you are on tight budget this is the one to make. In Canada you can buy 30 large, organic eggs for $15 which makes 2 eggs = $1.
Since this cake is so simple, 4 ingredients cake let’s not forget the …
SHOPPING LIST
- EGGS (large, organic)
- FLOUR ( all purpose, unbleached)
- SUGAR
- BAKING POWDER
Equipment Needed for this recipe
Mixer (I used KitchenAid mixer)
Mixing bowl
2 round 6 inch baking pan
ACTION TIME
MAKING Easy Sponge Cake in 6 inch pan
Ingredients
4 eggs
2/3 cup sugar
1/4 tsp baking powder (no aluminum)
2/3 flour, all purpose and unbleached
INSTRUCTIONS
Preheat oven to 350 F.
Line bottoms of two 6 inch cake pans with parchment paper. (do not grease the sides or the bottom). Set aside.
Important: Eggs must be room temperature.
Add eggs and sugar into the mixing bowl.
Mix until the mixture becomes thick, fluffy and triples in volume, for about 9 minutes.
Important #2: Stop using mixer at this point. Find the SPATULA!
Sift 1/3 cup of flour and 1/4 tsp baking powder over the beaten egg and sugar. Using a rubber spatula, work in circular pattern, going over and under. This is very important. Be sure the flour is incorporated into egg sugar mixture.
Then sift again another 1/3 cup of flour and fold with a spatula. Stop mixing when no streaks of flour remain.
Important #3: Do not over-mix, mix until the flour is incorporated.
And that is it. You are done. You just made an easy, elegant sponge cake.
Divide the cake mixture between two 6 inch baking pans.
I used 2 cups of mixture for each pan.
Bake at 350 F for about 19 minutes or until done.
Use toothpick to test if cake is done. Insert the wooden toothpick near the center of the cake. If it comes out clean, the cake is done.
Cool the cake.
And BRAVO, you just made the best easy sponge cake. Easy, super easy!
Now, let’s move to the next level.
Let’s make …
Easy Strawberry Sponge Cake
Since we just made the cake, we need to make the filling.
The filling is also super easy.
White Filling for sponge cake
Ingredients
1 1/2 cup heavy cream (33% or higer)
1 pouch Dr. Oetker Whip It
2 cups sliced strawberries
1/4 cup strawberry or raspberry jam
Instructions
Beat heavy cream and Whip it in a bowl with an electric mixer until stiff peaks form.
Using a medium size bowl combine the sliced strawberries and jam
And you are done.
ASSEMBLY OF SPONGE CAKE
Place first layer of cake on a platter. Top with white filling, then top with sliced strawberries jam mixture.
Place another layer of cake.
Decorate as you wish. You can use only icing sugar or you can top with more white filling and sliced strawberries.
Store in the fridge for a few hours and then serve.
Use in 2 days.
Enjoy and share.
What else we can do. Well, let’s make the sponge cake for 8 and 10 inches baking pan.
ANOTHER RECIPE FOR SPONGE CAKE
Ingredients for sponge cake
6 eggs
1 cup sugar
1/2 tsp baking powder
1 cup all purpose flour, unbleached
INSTRUCTIONS
Add 6 eggs and 1 cup sugar into the mixing bowl.
Mix until the mixture becomes thick, fluffy and triples in volume, for about 10 minutes.
From this moment you will be using the spatula.(no mixer)
Mix 1 cup of flour and baking powder.
Then sift 1/3 cup of flour over the beaten egg and sugar. Using a rubber spatula, work in circular pattern, going over and under. This is very important. Be sure the flour is incorporated into egg sugar mixture.
Repeat step above 2 more times
Divide the cake mixture between 8 inch and 10 inch baking pan.
I used 3 cups for 8 inch and 3 cups and 1/4 cup for 10 inch baking pan.
Bake at 350 F for 17 minutes or until done.
To print this recipe, please check the box below.
Print – Make – Enjoy!
Sponge Cake 6 inch pan
Easy Sponge cake made for 6 inch baking pan.
It is a light cake made with simple ingredients: eggs, sugar, flour and baking powder
Ingredients
- 4 eggs
- 2/3 cup sugar
- 1/4 tsp baking powder (no aluminum)
- 2/3 flour, all purpose and unbleached
Instructions
Preheat oven to 350 F.
Line bottoms of two 6 inch cake pans with parchment paper. (do not grease the sides or the bottom). Set aside.
Important: Eggs must be room temperature.
Add eggs and sugar into the mixing bowl.
Mix until the mixture becomes thick, fluffy and triples in volume, for about 9 minutes.
Important #2: Stop using mixer at this point. Find the SPATULA!
Sift 1/3 cup of flour and 1/4 tsp baking powder over the beaten egg and sugar. Using a rubber spatula, work in circular pattern, going over and under. This is very important. Be sure the flour is incorporated into egg sugar mixture.
Then sift again another 1/3 cup of flour and fold with a spatula. Stop mixing when no streaks of flour remain.
Important #3: Do not over-mix, mix until the flour is incorporated.
And that is it. You are done. You just made an easy, elegant sponge cake.
Divide the cake mixture between two 6 inch baking pans.
I used 2 cups of mixture for each pan.
Bake at 350 F for about 19 minutes or until done.
Use toothpick to test if cake is done. Insert the wooden toothpick near the center of the cake. If it comes out clean, the cake is done.
Cool the cake.
And BRAVO, you just made the best easy sponge cake. Easy, super easy!
FINAL NOTE
This cake, Sponge Cake for 6 inch baking pan is the recipe you must master in order to become 5 star baker.
From this recipe you can start building your baking repertoire. From strawberry torte, raspberry cake to Nutella roll cake. The sky is the limit…But first be sure that you practice making the basic, simple cake.
EASY SPONGE CAKE!
Also, practice baking this cake by using different sizes of baking pans. In our today post we used 6, 8, and 10 inch baking pan. You can use the baking pans you have but you will need to learn how to test if cake is done. Yes, it is important to develop your own skills and trust when it comes to baking. And I know you CAN.
To learn more about the history of sponge cake visit the LINK
OTHER LINKS
Strawberry Summer Dessert-Cheese Cream Delights
Ice Cream Strawberry Coffee Cake-Haagen-Dazs
Strawberry Peach Drink – Ninja Fit
Cinnamon Cheese Roulade – My September Life
Raspberry Roll Cake – Winter Joy
Strawberry Cheese Tunnel Cake-Royal Drama
Love and hugs
from your
Cookie
See you soon…
Be KIND!
This looks delicious! I remember as a young child my mom would make something similar. Always a hit!
Thank you.
It is delish cake.
Sponge cake has a wonderful texture and if you pair it with whipped cream and strawberries you have a wonderful dessert!
Yes, the perfect dessert.
Love sponge cake and how light and fluffy they are! thanks for sharing!
Me too. I love, love sponge cake.
Lovely, classic recipe! It’s nice to have a recipe that specifies smaller cake pans too. I often find myself trying to make all kinds of adjustments for smaller pans. Cheers!
Yes, this is the recipe if you are on diet or trying “portion control”. (kidding..kind of)
Be kind and share.
This is such a great how to, thank you so much for sharing.
Thank you.
If you want to learn how to make sponge cake start with 6 inch pan.
Then when you master 6 inch pan move to 8, 10 and so on.
Thank you for visiting 5 star cookies.
This looks so simple and delicious -perfect for the beginner baker, but fun enough for someone experienced. I’ll be trying it!
Thank you.
Sponge cake is so simple and delicious.