Prompts For Instant Meals

Classic Sponge Cake Recipe Perfect for Beginners – Soft, Light, and Fluffy! This classic sponge cake is perfect for beginners, and it’s incredibly versatile for different occasions. It has a light, airy texture that you’ll love, whether you’re serving it with whipped cream, fruit, or frosting. Ingredients: 4 large eggs (room temperature) 3/4 cup (150g) granulated sugar 1 tsp vanilla extract 1 cup (120g) all-purpose flour, sifted 1/4 tsp baking powder 1/4 tsp salt 1/4 cup (60g) unsalted butter, melted (optional) Powdered sugar, for dusting (optional) Prep Steps: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Alternatively, line the pan with parchment paper for easy removal after baking. Prepare the eggs: In a large mixing bowl, crack the eggs and beat them with an electric hand mixer or stand mixer on medium-high speed for about 3-5 minutes. The eggs should turn light and fluffy with increased volume, resembling pale lemon meringue. Add sugar: Gradually add sugar, one tablespoon at a time, while continuing to beat the mixture. This will help it maintain volume and airiness. Add the vanilla extract and continue mixing for an extra minute. Mix dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Combine wet and dry: Gently fold the dry ingredients into the egg mixture using a spatula. Be careful not to deflate the air bubbles you’ve built up—this is what makes the cake light and fluffy. Incorporate melted butter (optional): If using butter, pour it in slowly and fold gently to combine. Baking Instructions: Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake in your preheated oven for 20-25 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Check for doneness by gently pressing the top of the cake. It should spring back if fully baked. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Tips for Beginners: Egg beating is key: Be sure to beat the eggs until they’re light and fluffy. This step adds volume and makes the cake airy. Sifting flour is important: Don’t skip this step to avoid lumps and to ensure the flour is light and fluffy. Gently fold the batter: When adding the flour, fold in slow, circular motions to maintain the airiness. Check the cake’s texture: To check the consistency of the batter, it should be thick but pourable. If it’s too runny, try adding a tablespoon of flour. Substitutions for Common Allergens: Egg-free: Use flax eggs (1 tbsp ground flax seeds + 2 tbsp water per egg) or an egg replacer like aquafaba (whisked chickpea water). Dairy-free: Replace the butter with dairy-free margarine or coconut oil, and substitute almond or oat milk if a wet ingredient requires it. Gluten-free: Use a gluten-free flour blend in place of all-purpose flour. Enjoy your freshly baked, fluffy sponge cake with a side of fruit or some frosting! It’s an easy, enjoyable recipe for anyone new to baking.