Sponge Cake

Few know the art of baking like LORRAINE GODSMARK of Lorraine’s Patisserie. She shares her method for making light, fully sponge.

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When it comes to baking, a go-to sponge recipe is essential to any repertoire. This one is light and versatile; it can be used for all types of desserts, including layer cakes, sponge fingers for Charlottes and tiramisù, and it’s also great layered with custard in a trifle. The key to this sponge not losing volume is neither under- nor over-whipping the eggwhite, but whipping it to thick, glossy, firm peaks, then gently folding it into the batter and lightly spreading it in the tray. This sponge can made up to a day in advance or stored in the freezer for whenever the call for light, fluffy cake comes.

Step by step

1 Preheat oven to 160°C fan-forced (see note). Whisk 12 egg yolks with 160gm caster sugar and ½ tsp vanilla extract in an electric mixer on medium speed until very light and creamy. Transfer to a large bowl.