Easy Sponge Cake
1 cup cake flour
⅞ cup white sugar divided
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cream of tartar (optional)
6 eggs whites and yolks separated
⅓ cup vegetable oil
2 Tablespoons water
2 teaspoons honey
½ teaspoon vanilla extract
Beat Egg Whites
Preheat oven to 350° F. Using a stand mixer or hand mixer, beat egg whites with the cream of tartar (if using) on high until it becomes foamy.
Next, add ⅓ of the amount of sugar and beat on high until firm peaks form. When lifting the whisk, look for the tip to drop slightly. Set aside.
⅞ cup white sugar,6 eggs,½ teaspoon cream of tartar
Egg Yolk Mixture
In a large bowl, add the egg yolks, the remaining ⅔ sugar, salt, water, honey, and vanilla. Beat on high until fluffy, pale yellow ribbons form when lifting the whisk. The ribbon should remain for 3 to 4 seconds.
Add half the egg whites to the egg yolk mixture and fold gently.
⅞ cup white sugar,¼ teaspoon salt,6 eggs,2 Tablespoons water,2 teaspoons honey,½ teaspoon vanilla extract
Ingredients and Oil
Make batter: Sift the flour and baking powder into the egg yolk mixture in three parts, gently folding after each time. Next add the vegetable oil. Tip: To help incorporate the oil better, mix a few spoonfuls of the batter with the oil before adding.
1 cup cake flour,½ teaspoon baking powder,⅓ cup vegetable oil
Add the remaining ½ of the egg whites to the batter and fold gently until well combined, taking care not to deflate the batter.
Line two 6 inch cake pans with parchment paper along the sides and bottom. Pour the batter and bang the pan twice to remove large air bubbles.
Bake until a toothpick inserted in the center comes out clean and the crust is golden brown with a raised center, about 27 to 30 minutes. See Notes section for additional baking times.
Remove all the parchment paper and allow to cool completely on a cooling rack before slicing.
Use a cake leveler for even slices. Serve with whipped cream and fruit or make a layered cake. Enjoy!