How to Make a Sponge Cake with Whole Eggs

When learning how to make a sponge cake they are often divided in two groups but being called by the same name. These cakes always include a few eggs to several eggs in the list of ingredients. Most of the time the eggs are separated and the whites are beaten stiffly before folding into the batter. This helps the cake to achieve a light and airy texture.

Sometimes when you are learning how to make a sponge cake you might run across recipes which instruct you to beat the eggs, both whites and yolks together. The texture of these recipes will not be as light.  When the recipes have large numbers of eggs making the cake heavier, many people have a tendency to call them pound cakes. Although these do have the whole eggs like pound cakes, they do not contain shortening or butter like pound cakes do.

Here I am focusing on this heavier version which instructs you to use the whole eggs in the recipes. These are quicker and easier versions when you know how to make a sponge cake because the egg whites are not beaten separately. Like the version using stiffly beaten egg whites, most of the time there is no leavening in the ingredients but that is not always true.

HOT MILK CAKE RECIPE

Although my recipe calls this a sponge cake recipe, many say it is not because it contains leavening in the ingredients. Due to the fact that the egg whites are not beaten separately to add lightness, the leavening helps to get achieve the light texture.

• 2 Extra large eggs at room temperature
• 1 Cup granulated sugar
• 1 Cup flour
• 1 Teaspoon baking powder
• ¼ Teaspoon salt
• 2 Tablespoons butter
• 1 Vanilla bean, cut open down side
• 2/3 Cup heavy cream (half/half or whipping cream)

Preheat oven to 350F degrees.

Grease and lightly flour a 9 x 9 inch baking pan; set aside.

In a saucepan heat milk with vanilla bean to hot but DO NOT BOIL; let set on heat to flavor milk with vanilla bean.

In a large mixer bowl beat eggs on high speed for 5 minutes scrapping sides.

Reduce speed and add sugar slowly while beating.

Increase speed and beat for another 5 to 6 minutes scrapping sides of bowl.

Sift the flour, baking powder and salt together several times.

Add the egg sugar mixture to the flour mixture and blend well.

Stir the vanilla bean and milk mixture to blend flavor and remove vanilla bean from milk. Make sure the milk is still hot add the butter and stir to melt.

Add the hot mixture all at once to the mixture in the mixing bowl and mix to blend in.

Pour mixture into prepared pan and bake 20 to 30 minutes or until done.

Cool in pan and cut into small pieces to serve.

If you want to know how to make a sponge cake with a broiled topping, follow the direction below.

Sponge Cake with Topping

• 5 Tablespoons butter
• 8 Tablespoons packed dark brown sugar
• 3 Tablespoons heavy cream
• 1 Cup finely chopped pecans

Melt butter in saucepan while the sponge cake is baking.

Add the brown sugar and cream and mix well.

Bring mixture to a boil, stirring constantly.

Remove mixture from the heat, add pecans and set aside until the cake is done.

Cover the entire top of cake with pecan mixture; return to oven and broil 1 to 2 minutes only until topping bubbles.

Cool in pan and cut into small pieces to serve.

The following is how to make a sponge cake into a delicious sponge cake dessert.

Sponge Cake as a Dessert Recipe

• 8 Ounces German chocolate
• 4 Large eggs at room temperature, separated
• 3 Tablespoons sugar
• 4 Tablespoons boiling water
• ½ Pint whipping cream
• 1 Baked 9 x 9 inch baked sponge cake recipe

Lightly butter the bottom and sides of a 9 inch square dish.

Cut the baked sponge cake into very small pieces and line bottom of buttered dish with ½ of the cake pieces; set aside.

Melt chocolate in the top of a double boiler.

Mix thoroughly the egg yolks and sugar.

When chocolate is all melted, remove from heat and beat in the sugar and yolk mixture.

Add the boiling water one tablespoon at a time, beating after each; set aside.

Beat egg whites until stiff peaks form; fold into the chocolate mixture.

Pour ½ of the chocolate mixture over the pieces of caked lined in dish.

Top chocolate mixture other ½ of cake pieces.

Top cake pieces with other half of the chocolate mixture.

Refrigerate overnight or until very firm.

When ready beat the whipping cream until stiff, cut cake into small servings and top with whipped cream.

HOW TO MAKE A SPONGE CAKE THE EASY WAY

Although this is called a sponge cake recipe it has in the ingredients a little butter which is not typical of sponge cakes. You can see how these two cakes, plus the chiffon cake are so closely related.

• 3 Eggs
  
• 1 Cup sugar
  
• ½ Teaspoon vanilla
  
• 4 Tablespoons cold water
  
• 1 Cup flour
  
• 1 Teaspoon baking powder
  
• ¼ Teaspoon salt
  
• 4 Tablespoons melted butter
  
  

Beat the sugar and eggs together until creamy; add vanilla and cold water.
Sift together flour, baking powder and salt; add melted butter and dry ingredients to egg mixture.
Pour batter evenly into 2 greased and floured 8 inch baking pans.
Bake at 350F degrees until pick comes out clean; remove from pans and cool completely.
Spread filling between layers and on top of cake.

Black Walnut Cake Filling Recipe:

• 2 Eggs
  
• 1 Cup sugar
  
• 2 Heaping tablespoons cornstarch
  
• 1 Cup chopped black walnuts
  
• 2 Cups milk
  
  

Combine beaten eggs, 1 cup sugar, cornstarch and nuts in saucepan.
Bring milk to a boil; gradually pour into egg mixture while whisking briskly.
Cook and stir over medium heat until thick; cool and spread on cake.

More Great Cake Baking Tips and Recipes

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