Sponge Cake Perfection: The Secret’s in the Whisking 🍰

Sponge cake has always been about precision. The texture relies on how well the eggs are beaten and how gently the flour is folded in. Room temperature eggs make a difference—cold eggs just don’t whip up as airy. Sifting the flour twice keeps the crumb light and avoids lumps. I use a stand mixer for the eggs and sugar, letting it run until the mixture is pale and triples in volume. That’s the moment to fold in the flour by hand, using a spatula, and never over-mixing. Baking at 350°F for about 25 minutes gives a golden top and a soft, springy interior. Once cooled, it’s easy to slice and layer with whipped cream or fruit. The clean, simple flavor of homemade sponge cake stands out without needing heavy frostings. Every step matters, and skipping any detail shows in the final bite. #Cooking Techniques #homemadebaking #spongecake #cakerecipes #Food