Plain Sponge Cake With Powdered Sugar: The “I Woke Up Like This” Dessert
So, you’ve got that undeniable urge for something sweet, but the thought of a multi-layered, frosting-covered masterpiece has you running for the hills? Been there, friend. Sometimes, the simplest things are the most satisfying. We’re talking about a fluffy, cloud-like sponge cake that practically begs for a dusting of powdered sugar. No fancy decorations, no stress, just pure, unadulterated deliciousness. Let’s get baking!
Why This Recipe is Awesome (Seriously!)
Let’s be honest, we all have those days where our culinary ambition is, shall we say, a bit… low. This sponge cake is your knight in shining armor. It’s ridiculously easy, uses ingredients you probably already have lurking in your pantry, and turns out surprisingly elegant. It’s the kind of cake that makes you look like a baking wizard with minimal effort. Plus, it’s versatile AF. Think of it as your delicious blank canvas.
Ingredients You’ll Need (No Weird Stuff, Promise!)
- 3 large eggs: The fluffy backbone of our cake. Room temperature is best, so let them chill out on the counter for a bit.
- 100g caster sugar: AKA superfine sugar. It dissolves like a dream.
- 100g self-raising flour: Easy peasy. If you don’t have self-raising, just add 1.5 teaspoons of baking powder to plain flour.
- 1/2 teaspoon vanilla extract: Because even simple cakes deserve a little *je ne sais quoi*.
- A knob of butter: For greasing your tin. Or use baking spray if you’re feeling fancy.
- A little extra flour: For dusting the tin.
- Powdered sugar: For that final, ethereal dusting. Don’t skimp!
Step-by-Step Instructions (You Got This!)
- First things first, **preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4)**. And **grease and flour your cake tin**. A simple 7-inch round tin works wonders. Nobody likes a cake stuck to the pan, right?
- Crack those eggs into a large bowl. Add the caster sugar. Now, here’s the magic: **whisk like your life depends on it!** You want this mixture to get super light, pale, and thick. It should double or even triple in volume. Think ribbon stage – when you lift the whisk, the batter falls off in ribbons that sit on top for a few seconds. This can take about 5-8 minutes with an electric mixer, or a good 10-15 minutes of furious manual whisking.
- Gently **fold in the sifted self-raising flour** and the vanilla extract. Do this in two or three goes, using a spatula. Be gentle, like you’re tucking a baby into bed. We don’t want to knock out all that lovely air you just whipped in.
- Pour the batter into your prepared tin. **Smooth the top gently**.
- **Bake for 20-25 minutes**, or until the cake is golden brown and springs back when you lightly press the top. Don’t open the oven door too early, or your cake might decide to impersonate a deflated balloon.
- Once baked, **let it cool in the tin for a few minutes** before turning it out onto a wire rack to cool completely.
- And the grand finale? **Dust generously with powdered sugar**. Use a sieve for an even, pretty coating. Boom. You’re a baking rockstar.
Common Mistakes to Avoid (Don’t Be That Guy)
- Skipping the preheating: Seriously, don’t do it. Your cake will be a sad, dense disappointment.
- Overmixing after adding flour: Remember the gentle folding? Yeah, that’s important. Overmixing = tough cake.
- Opening the oven door too early: Patience, grasshopper! Give that cake time to set its structure.
- Not letting it cool properly: Trying to frost or slice a warm sponge cake is like trying to hug a cactus – messy and painful.
Alternatives & Substitutions (Get Creative!)
Don’t have self-raising flour? No drama! **Use plain flour and add 1.5 teaspoons of baking powder**. If you’re feeling extra, a tiny pinch of salt can enhance the flavors. Want to jazz it up? Try adding a teaspoon of lemon or orange zest to the batter for a citrusy kick. For a slightly richer cake, you *could* add about 30g of melted, cooled butter to the batter after the flour, but I reckon the plain version is pure perfection.
FAQ (Your Burning Questions, Answered!)
Q: Can I make this cake ahead of time?
A: Absolutely! It’s actually better once it’s had a chance to cool and the flavors have melded a bit. Store it in an airtight container.
Q: My cake sank in the middle! What did I do wrong?
A: Ah, the dreaded sinkhole. Most likely culprit? Opening the oven too soon, or under-baking. Another possibility is over-whipping the eggs before adding the flour, which can sometimes make it too light and it can’t support itself.
Q: Can I use a different size tin?
A: You can, but it will affect baking time. A smaller tin will require longer baking, and a larger tin will be quicker and thinner. Keep an eye on it!
Q: Is powdered sugar the only way to go?
A: It’s the classic! But if you’re feeling wild, a dollop of whipped cream or some fresh berries are pretty darn good too.
Q: How long does it stay fresh?
A: Properly stored in an airtight container at room temperature, it should be good for about 2-3 days. Though, let’s be real, it usually disappears much faster than that.
Q: Can I freeze this cake?
A: Yes, you can! Once completely cooled, wrap it well in plastic wrap and then foil. It should keep for about 1-2 months. Thaw at room temperature.
Final Thoughts
See? Baking doesn’t have to be complicated to be delicious. This plain sponge cake is proof that sometimes, less is more. It’s the perfect companion for a cup of tea, a mid-afternoon snack, or even a light dessert after a meal. Now go forth and bake! Your taste buds (and your ego) will thank you. You’ve earned this fluffy goodness!
