Moist sponge cake - TOP 7 recipes for moist sponge cake

Delicate, soft, and airy, sponge cake is a versatile confection. It's used as a base for cakes, pies, pastries, roulades, and other desserts. However, many cooks are afraid to bake sponge cake because it can turn out rather dense and dry.

In this collection, I've compiled the best recipes for moist and delicious sponge cakes that don't require soaking. Each one is unique in its own way. Besides the classic version, there are variations with chocolate, vanilla, boiling water, and kefir. With these recipes, even a novice pastry chef can make a moist sponge cake.

Juicy and delicious vanilla sponge cake

This delicate, fragrant, and incredibly moist vanilla sponge cake will leave no one indifferent. It pairs beautifully with all kinds of creams and fillings, berries, fruits, chocolate, and icing. It makes a luxurious holiday cake or a simple pie for a home tea party.

Ingredients

• Eggs C1 - 6 pcs.
• Sugar - 300 g
• Vegetable oil - 300 ml
• Milk - 300 ml
• Baking powder - 15 g
• Flour - 460 g
• Vanilla extract or vanillin - to taste
• Salt - a pinch

Cooking time: 1 hour 20 minutes

Servings: 1 (for 2 forms with a diameter of 18-20 cm)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Sift flour and baking powder into a deep bowl and mix lightly.

Step 3

Break the eggs into a separate bowl, add sugar and salt.

Step 4

Beat eggs with sugar for 8-10 minutes until thick and fluffy.

Step 5

Add vanilla extract or vanillin to the egg mixture.

Step 6

Pour in milk and vegetable oil.

Step 7

Mix everything carefully until smooth.

Step 8

Add flour and baking powder to the resulting mixture in several additions, mixing thoroughly each time until smooth.

Step 9

Pour the dough into pre-prepared molds and place in an oven preheated to 170 degrees.

Step 10

Bake the sponge cakes for 40 minutes, test them with a wooden skewer, and let them cool thoroughly. Then wrap them in plastic wrap and refrigerate for several hours. This ensures the moisture in the sponge cake is evenly distributed and easy to cut.

Step 11

We cut the cooled biscuits into layers and can assemble the cake.

Chocolate moist sponge cake

Moist chocolate sponge cake is the perfect base for cakes, pies, pastries, and other desserts. It has a refined aroma and unrivaled flavor. This sponge cake pairs perfectly with any cream: buttercream, custard, curd, butter, or meringue.

That's why I created a separate collection "Moist chocolate sponge cake", which will appeal to both beginners and experienced cooks. It contains the best recipes for making moist, tender, and delicious chocolate sponge cake. Choose any of them and create true confectionery masterpieces in your kitchen.

Wet sponge cake on boiling water

This is a delicious recipe for a moist sponge cake made with boiling water. It has a delicate, spongy texture and always turns out very moist. This sponge cake doesn't require soaking. It can be used to make cakes, pastries, roulades, and other delicious desserts.

Ingredients

• Eggs C1 - 7 pcs.
• Sugar - 300 g
• Flour - 300 g
• Baking powder - 2 tsp.
• Vegetable oil - 6 tbsp.
• Water (boiling water) - 6 tbsp.
• Vanilla sugar or vanillin - to taste
• Salt - a pinch

Cooking time: 1 hour 30 minutes

Servings: 1 (for a mold with a diameter of 24-26 cm)

Step-by-step recipe

Step 1

In a deep bowl, mix flour with baking powder.

Step 2

Break the eggs into a separate bowl and add salt, sugar, and vanilla.

Step 3

Beat the eggs with a mixer until you get a light, fluffy mixture.

Step 4

Sift the flour mixture and add it to the beaten eggs in 2-3 stages.

Step 5

Each time, mix the mixture well until it becomes homogeneous.

Step 6

Pour in boiling water and vegetable oil.

Step 7

Mix the mixture thoroughly again until smooth.

Step 8

Pour the dough into a pre-prepared form.

Step 9

Bake the wet sponge cake for 30-35 minutes at 180 degrees Celsius or 40-45 minutes at 170 degrees Celsius. Check for doneness using a wooden skewer.

Step 10

The finished sponge cake should cool well, after which we can cut it into the required number of layers.

Chiffon moist sponge cake

Moist chiffon sponge cake is a true gem for pastry chefs. It's airy, fluffy, light, and incredibly moist. This sponge cake has a delicate flavor and a delightful vanilla aroma. You can decorate it with icing and serve it immediately with tea, or cut it into several layers to create a luxurious cake. Your guests will be delighted with this dessert.

Ingredients

• Flour - 155 g;
• Corn starch - 25 g;
• Sugar - 155 g;
• Baking powder - 7 g;
• Egg C1 - 4 pcs.;
• Vegetable oil - 40 ml;
• Milk - 50 ml;
• Vanilla extract - 1 tsp;
• Salt - a pinch.

Cooking time: 1 hour 30 minutes

Servings: 1 (for a 20 cm diameter mold)

Step-by-step recipe

Step 1

We prepare all the necessary ingredients.

Step 2

Sift flour, baking powder and starch and then mix.

Step 3

Add 80 g of sugar to the flour mixture and mix gently.

Step 4

Add a pinch of salt to the whites and beat them at low or medium speed with a mixer until they form a light foam.

Step 5

Gradually increase the mixer speed, add the remaining sugar to the whites and beat them until fluffy, stable peaks form.

Step 6

In a separate bowl, combine the egg yolks, vegetable oil, milk, and vanilla extract. Beat the egg mixture until smooth.

Step 7

Add the dry ingredients to the egg mixture in several stages, mixing thoroughly with a mixer until smooth.

Step 8

Add the whipped egg whites to the egg mixture a little at a time, carefully folding each time with a spatula.

Step 9

Pour the resulting batter into the pan. Bake the sponge cake for 30-40 minutes at 170 degrees Celsius. Test for doneness with a wooden skewer.

Step 10

After baking, let the finished sponge cake cool thoroughly. It can then be used to create a variety of desserts.

Moist sponge cake in the microwave

This is a moist sponge cake recipe for lazy people. It requires minimal time and only the most readily available ingredients in every kitchen. Microwaved sponge cake turns out incredibly tender, moist, and delicious. You can bake several different layers (vanilla, chocolate, coconut, nut, or any other) to create a luxurious holiday cake.

Ingredients

• Egg C1 - 1 pc.
• Sugar - 4 tbsp.
• Milk - 5 tbsp.
• Vegetable oil - 3 tbsp.
• Flour - 4 tbsp.
• Starch - 1 tbsp.
• Baking powder - 1 tsp.
• Vanillin - to taste

Cooking time: 15-20 minutes

Servings: 1 (for 1 cake with a diameter of 20-22 cm, a height of 2-2.5 cm)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Break the egg into a deep bowl, add sugar and beat with a whisk until smooth.

Step 3

Pour milk and vegetable oil into the resulting mixture and mix everything well.

Step 4

Add sifted flour, starch, baking powder and vanillin to the egg mixture.

Step 5

Mix the mixture thoroughly until smooth.

Step 6

Pour the resulting batter into a silicone mold. Bake the sponge cake in the microwave at 800W for 4 minutes.

Step 7

We take the finished sponge cake out of the pan, cool it and can use it to assemble the cake.

Orange moist sponge cake

I present to you a delicious recipe for moist orange sponge cake. It always turns out so tender, fluffy, and juicy that it requires no soaking. Orange sponge cake has a delightful flavor and a light citrus aroma that creates a festive atmosphere. It can be served as a full-fledged dessert or cut into several layers to make a large cake.

Ingredients

• Eggs C1 - 4 pcs.
• Sugar - 140 g
• Orange - 1 pc.
• Vegetable oil - 3 tbsp.
• Flour - 140 g
• Corn starch - 30 g
• Soda - 1 tsp.
• Salt - a pinch

Cooking time: 1 hour 35 minutes

Servings: 1 (for a 22 cm diameter pan)

Step-by-step recipe

Step 1

Remove the zest from a well-washed and dried orange, and then squeeze out the juice.

Step 2

Break the eggs into a deep bowl and beat them with a mixer until foamy.

Step 3

Add sugar and salt to the eggs and continue beating until you get a fluffy, thick mixture.

Step 4

In a separate bowl, mix flour, starch and soda.

Step 5

Add vegetable oil and zest to the orange juice and mix everything until smooth.

Step 6

Pour the orange mixture into the egg mixture and mix lightly with a mixer.

Step 7

Add dry ingredients to the resulting mixture in small portions.

Step 8

Each time, carefully mix the mixture with a whisk or spatula until smooth.

Step 9

Pour the dough into a pre-prepared form

Step 10

Bake the sponge cake for 40-45 minutes at 180 degrees Celsius. Cool the cake thoroughly in the pan, then wrap it in plastic wrap and let it rest for several hours.

Step 11

We can serve the cooled biscuit with tea or coffee.

Step 12

Or we cut it into several layers and make a festive cake.

Pastry Chef's Secrets: How to Make a Moist Sponge Cake

Sponge cake is one of the most popular and versatile confectionery products. After all, you can make a huge number of delicious desserts with it. But to always ensure it turns out fluffy, soft, and moist, you need to know a few secrets. And I'm happy to share them.

Sift all dry ingredients

Flour, baking powder, baking soda, starch, cocoa, and other dry ingredients must be sifted before adding them to the dough. This will help avoid lumps and distribute the ingredients evenly throughout the dough.

Choose vegetable oil carefully

Any refined vegetable oil is suitable for making sponge cake. The key is that it's high-quality and odorless. Vegetable oil should impart richness, softness, and tenderness to the sponge cake without affecting its flavor.

Combine the ingredients correctly

Typically, to make a wet sponge cake, the dry and wet ingredients are mixed in separate bowls and then combined. It's important to add the dry mixture in small increments, mixing thoroughly each time until smooth.

We brew the dough

Boiling water or hot milk, added at the final stages of dough preparation, make the sponge cake smooth, moist, and fluffy. These ingredients help retain sufficient moisture in the dough and maintain its airy texture.

Cool the biscuit thoroughly.

After baking, it's crucial to cool the cake properly. The cake should sit in the pan for the first 10-15 minutes. Then, remove it and place it on a wire rack to cool completely.

I recommend wrapping the cooled sponge cake in cling film and placing it in the refrigerator for 4-5 hours to allow the moisture to be evenly distributed throughout it.

Follow these tips, always cook with love and everything will work out for you!