A Cotton Soft Sponge Cake with an ultra-soft texture and outstandingly delicious taste.
Cotton Soft Sponge Cake
A week ago, my son celebrated his birthday. Since he is not a big fan of overly sweet desserts, cakes and frostings, I decided on baking this cake.
Dusted with powdered sugar and topped with berries, it was absolutely perfect. The flavour and texture of this sponge is truly amazing, that it does not really need lots of frosting.
However when I do make a two or three layer cake with this recipe, then it is sandwiched and spread with whipped cream or buttercream. No piping involved, just spread on with a palette knife.
A few cook’s notes to create the perfect cotton soft sponge cake
• If you are going to make more than one layer of this cake, I suggest that you make the batter in separate batches. Avoid doubling or tripling the recipe.
• Beating the egg whites to a stiff peak is one of the important factors that create that soft fluffy perfection when baked. When you lift the whisk, the tip of egg whites go straight up and then fold over. It’s stiff enough to stand up, yet the tip is soft that it folds over. Avoid overbeating at this stage. Overbeating the egg whites will cause it to have a curdled appearance and is not usable.
• Be gentle when folding the egg whites into the batter Use a spatula to fold in the egg whites into the batter. It is important to use light movements so that you do not deflate the beaten egg whites. If it is deflated, then the cake will be dry and dense.
•This sponge cake is baked using the water bath method. This method consists of placing the cake pan with the batter in a large, shallow pan of warm water. The water surrounds and protects delicate sponge during baking by maintaining an even, low-moisture heat. It also keeps the surface of the cake level and prevents the cake from cracking. Pour the batter into prepared pan, and put cake pan into a large baking pan ( I use a large roasting pan for this purpose.) The water in the large baking pan should reach 1 inch / 2 ½ cm up sides of the cake pan.
•The cake is going to deflate when you take it out of the oven. I am using an 8 inch / 20cm round pan for the cake. After baking, as it cools it will deflate and be approximately 2inches / 5cm in height. If you do want more height, then I suggest that you make a separate batch of batter, bake it in 2 pans and sandwich it with a frosting of your choice.
Now that you know the secrets of creating the perfect sponge, let me show you exactly how it is made
How to make Cotton Soft Sponge Cake
To start, grease, line and lightly flour an 8-inch cake pan. Dust out excess flour and keep aside.
1. Heat the butter a saucepan, over low heat.
2. Add milk and sugar and a pinch of salt and stir until the sugar dissolves. Turn off the heat, sift in the cake flour, add the egg yolks and mix by hand, until just combined. do not over mix
3. In a separate bowl, Whisk egg whites until foamy, squeeze a ¼ teaspoon lime or lemon juice and add sugar a little bit at a time, beating until stiff peaks form.
4. Add about 2 Tablespoons of the beaten egg whites into the flour and egg yolk batter.
5. Mix until just combined.
6. Pour this combined batter into the rest of the beaten egg whites.
7. It is important that you gently fold this mixture until combined. Do not stir or whisk vigorously, just fold the mixture.
8. Pour the batter into the greased and lined cake pan Tap the cake pan on the countertop a few times and get the air bubbles out of the cake batter.
9. Prepare the water bath by pouring cold water into a large pan. I use a large roasting pan for this purpose. Place the cake pan with the batter into the large roasting pan The water in the large baking pan should reach 1 inch / 2 ½ cm up the sides of the cake pan.
10. Bake in preheated oven 302°F / 150°C for 20 to 25 minutes or until the cake is firm and set in the centre. Baking time is just a guide, as oven temperatures and cake tin sizes vary. If you find that the cake is browning too quickly before it has been baked, then just cover loosely with foil.
Do not let the foil touch the batter. Once baked, remove from the oven and water bath. Leave the cake in the pan to cool for about 10 minutes before turning out. Cool completely and dust with powdered sugar or frost with a frosting of your choice.
Cotton soft and amazingly delicious, So whether you turn this into a beautiful celebration cake or a delicious dessert, it is bound to be loved and enjoyed.
Enjoy ♥
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Cotton Soft Sponge Cake
Ingredients
EGG YOLK MIXTURE
- 5 Tablespoons / 75g melted butter
- a pinch of salt
- 3 Tablespoons / 45ml whole / full fat milk
- 2 Tablespoons / 25g white or brown sugar
- 6 Tablespoons / 50g cake / all purpose flour
- 3 egg yolks
EGG WHITE MIXTURE
- 3 egg whites
- ¼ teaspoon lime / lemon juice or cream of tartar
- 5 Tablespoons / 60g sugar
Instructions
- Grease, line and lightly flour an 8 inch / 20cm cake pan. Dust out excess flour and keep aside.
EGG YOLK MIXTURE
- Heat the butter a saucepan, over low heat.
- Add milk and sugar and a pinch of salt and stir until the sugar dissolves. Turn off the heat, sift in the cake flour, add the egg yolks and mix by hand, until just combined. do not over mix
EGG WHITE MIXTURE
- In a separate bowl, Whisk egg whites until foamy, squeeze lime or lemon juice and add sugar a little bit at a time, beating until stiff peaks form. See note 1
COMBINE EGG YOLK MIXTURE WITH EGG WHITE MIXTURE
- Add about 2 Tablespoons of the egg white mixture into the egg yolk mixture.
- Mix until just combined and then pour this combined batter into the remaining egg white mixture It is important that you gently fold this batter until combined. Do not stir or whisk vigorously, just fold the mixture.
- Pour the batter into the greased and lined cake pan. Tap the cake pan on the countertop a few times and get the air bubbles out of your cake batter.
PREPARE THE WATER BATH
- Prepare the water bath by pouring cold water into a large pan. I use a large roasting pan for this purpose. Place the cake pan containing the batter into the large roasting pan The water in large baking pan should reach 1 inch / 2 ½ cm up the sides of cake pan.
- Bake in preheated oven 302°F /150°C for 20 to 25 minutes or until the cake is firm and set in the center. Baking time is just a guide,as oven temperatures and cake tin sizes vary.
- If you find that the cake is browning too quickly before it has been baked, then just cover loosely with foil. Do not let the foil touch the batter.
- Once baked, remove from the oven and water bath. Leave the cake in the pan to cool for about 10 minutes before gently turning out. Cool completely and dust with powdered sugar or sandwich and cover with a frosting of your choice.
Frequently asked questions about this recipe
- Can I double this recipe? See note 2
- Do I whisk or fold in the egg whites? See note 3
- What is the water bath method and how does it help? See note 4
- Does the cake deflate when removed from the oven? See note 5
Notes
- Beating the egg whites to a stiff peak is one of the important factors that create that soft fluffy perfection when baked. When you lift the whisk, the tip of egg whites go straight up and then fold over. It’s stiff enough to stand up, yet the tip is soft that it folds over. Avoid overbeating at this stage. Overbeating the egg whites will cause it to have a curdled appearance and is not usable.
- If you are going to make more than one layer of this cake, I suggest that you make the batter in separate batches. Avoid doubling or tripling the recipe.
- Be gentle when folding the egg whites into the batter Use a spatula to fold in the egg whites into the batter. It is important to use light movements so that you do not deflate the beaten egg whites. If it is deflated, then the cake will be dry and dense.
- This sponge cake is baked using the water bath method. This method consists of placing the cake pan with the batter in a large, shallow pan of warm water. The water surrounds and protects delicate sponge during baking by maintaining an even, low-moisture heat. It also keeps the surface of the cake level and prevents the cake from cracking. Pour the batter into prepared pan, and put cake pan into a large baking pan ( I use a large roasting pan for this purpose.) The water in the large baking pan should reach 1 inch / 2 ½ cm up the sides of the cake pan.
- The cake is going to deflate when you take it out of the oven. I am using an 8 inch / 20cm round pan for the cake. After baking, as it cools it will deflate and be approximately 2inches / 5cm in height. If you do want more height, then I suggest that you make a separate batch of batter, bake it in 2 pans and sandwich it with a frosting of your choice.
Kelly Lynns Sweets and Treats says
I love this step by step post on making this cake!! It looks so light and airy! I too have issues perfectly frosting cakes ughhh. So I like your sprinkling of powdered sugar on top!!
The Gardening Foodie says
Thank you Kelly
haha, sprinkling of powdered sugar is my easy way of decorating cakes...quick and yummy too 🙂
Thao @ In Good Flavor says
I love a cake that is not too sweet. This cake is beautiful in its simple presentation. The beaten egg white makes all the difference and makes the cake so light and fluffy.Pinning. Happy belated birthday to your son!!
The Gardening Foodie says
Thank you so much Thao 🙂
Leanne | Crumb Top Baking says
You can't beat the texture of sponge cake, and when topped with fruit, it makes a delicious dessert! Great step by step photos Ashika!
The Gardening Foodie says
Aww Thank you Leanne. 🙂
Kelsie | the itsy-bitsy kitchen says
This really does look pillowy soft and I'd love a huge slice! Happy belated birthday to your son!
The Gardening Foodie says
Thank you so much Kelsie.
One huge slice coming up 🙂
Laura says
I love cakes (and most desserts) that are not too sweet. but I’ve never made a sponge cake. This one looks so delicious, though ad so lovely sprinkled with confetioners’ Sugar and a bit of fruit. I’m pinning and hopefully give it a try soon! Thanks for the recipe!
The Gardening Foodie says
Thank you Laura...I hope that you give it a try, it is really so yum 🙂
neil@neilshealthymeals.com says
Thanks for the tips on creating the perfect cotton soft sponge cake. This one looks absolutely delicious! You're welcome to make one of these anytime it's MY birthday Ashika. Your son is lucky that you made him such an amazing cake! 🙂
The Gardening Foodie says
Aww Thank You for your kind comment Neil. 🙂
Neha says
I am already hungry just by sighting these pictures! Happy birthday to your son!
The Gardening Foodie says
Thank you Neha 🙂
Yasmeen says
Tried it for the first time today and I love it. The cake is so soft and yummy. Thank you
The Gardening Foodie says
Hi Yasmeen, Thank you for giving this recipe a try, I am really glad that you liked it too 🙂
Aki says
It was so unbelievably good. Thank you. Good and easy instruction to follow here too.
The Gardening Foodie says
Hi Aki 🙂 Thank you 🙂
QW says
Hi! What happens if i dont baker the cake in a water bath? My oven is quite small
The Gardening Foodie says
Hi QW, The water bath is essential in this recipe to obtain the soft moist texture. Without it, you are not going to achieve the same result.
The pan containing the water does not have to be very large either. You can place the cake pan with the batter into a smaller roasting or metal pan containing the water. I hope that this helps answer your question 🙂
Janet says
So light and fluffy ! Thank you so much for the detailed steps. I mixed coconut sugar and vanilla extract with the egg yolks and this resulted in a light brown colour and a caramel taste, which my boys loved. Baked for 45 minutes though.
The Gardening Foodie says
Hi Charlie...Thank you for giving this recipe a try. To answer your question : Baking time is just a guide, as oven temperatures and cake tin sizes vary. If you find that the cake is browning too quickly before it has been baked, then just cover loosely with foil. Leave it to bake for a further 10 minutes and check if the cake is baked by inserting a skewer. It should come out clean without any batter clinging to it 🙂
Charlie says
Thank you Ashika:
I had to leave it in for 50 minutes and even then the top wouldn't brown,
That said, it was very good.
Sal says
Hello. My top browned evenly, but the Inside remained a baked-cheesecake consistency. Delicious taste though
cakestudios says
Thank you for detailed explanation, cake looks soft and yummy.
Zoe Dionissiou says
How do I work out quantities for a cotton soft sponge half-sheet size cake to feed 36 people?
I love your recipe but you advise against doubling or tripling the basic recipe. Can you please advise?
Zoe
The Gardening Foodie says
Hi Zoe, Thank you, I am glad you love this recipe too 🙂
To answer your question: This cake has a high volume of eggs which are separated and beaten separately. This creates a very delicate batter and when doubled or tripled, leads to sinking or a very dense bake.
I do have an amazing Vanilla sheet cake with chocolate frosting recipe. This is a great cake to bake for your occasion. Follow the tips in the post for guidance on a successful bake. You can use either the chocolate frosting recipe, vanilla buttercream or my 3 ingredient whipped cream frosting (stabilized, no gelatin) to frost the cake.
I hope this helps 🙂