DESSERT

Very Tall and Fluffy Cake

Introduction

Sponge cake is one of the most classic and versatile pastry preparations. Its origins date back to ancient times, when the Romans made a rudimentary version called “panis biscotus,” which means “twice-baked bread.” Over the course of history, this recipe has evolved into the light, fluffy sponge cake we know today.

The secret to achieving a tall, fluffy sponge cake lies in properly incorporating air into the mixture, using quality ingredients, and baking properly. This type of sponge cake is perfect as a base for cakes or enjoyed on its own with a cup of coffee or tea. In this presentation, we’ll explore its detailed preparation, answer some frequently asked questions, and offer tips for achieving a perfect result.

History of the Tall, Fluffy Cake

Sponge cake is one of the oldest and most beloved pastry preparations in the world. Its origins date back to ancient times, when the Egyptian and Roman civilizations made primitive versions of this sweet treat based on flour and honey. However, the modern concept of sponge cake, fluffy and light, began to develop in Europe during the Middle Ages and was perfected with the arrival of new ingredients such as sugar and beaten eggs.

Origins of the Sponge Cake

The term “sponge cake” comes from the Latin “bis coctus ,” meaning “twice-baked.” In the early days, the Romans prepared a type of dry bread that was baked twice to preserve it longer, making it ideal for soldiers and sailors on long journeys.

Over time, the recipe evolved, and ingredients were added to improve its texture and flavor. During the Renaissance, Italian and French bakers began experimenting with beaten eggs and sugar, giving rise to the first versions of the sponge cake.

Evolution of the Sponge Cake

17th Century: The Beaten Egg Revolution

Before the invention of chemical leavening agents (such as baking powder), bakers discovered that whipping egg whites into a light meringue allowed the cake to rise naturally in the oven. This technique became the basis for many European desserts, such as the famous French génoise and the Italian Pan di Spagna .

19th Century: The Invention of Baking Powder

In the 19th century, the advent of baking powder and baking soda revolutionized baking, allowing cakes to rise more evenly without the need for excessive beating of eggs. This facilitated the preparation of tall, fluffy cakes, giving rise to many modern recipes.

20th Century: Popularization of Home Baking

With the expansion of industrialization and the improved availability of ingredients, sponge cake became an essential part of home baking. Versions were created to suit different tastes and cultures, with variations in ingredients and baking methods.

Today, sponge cake is a universal recipe, used in both haute patisserie and everyday cooking. It can be found in countless versions, from the simplest to the most elaborate with fillings and decorations.

The tall, fluffy sponge cake is the result of centuries of evolution in pastry making. From its humble origins in ancient Rome to its perfection in French and Italian pastry, it has become one of the most beloved desserts in the world. Its versatility and simplicity make it ideal for both beginners and experts in the kitchen.

Today, it remains a symbol of celebrations, family gatherings, and special moments. Baking a good cake is not only an art, but also a tradition that unites generations around the pleasure of baking and sharing something sweet.

Ingredients and Preparation

Ingredients:

 6 eggs (yolks separated from whites)
 250 g sugar
 250 g wheat flour (preferably pastry flour)
 1 sachet baking powder (16 g, Royal type)
 120 ml sunflower oil (or mild oil)
 120 ml milk (whole or semi-skimmed)
 1 teaspoon vanilla essence
 1 pinch of salt
 Zest of 1 lemon (optional)

Step-by-Step Preparation

Prepare the ingredients

  1. Preheat the oven to 180°C (top and bottom heat, no fan).
  2. Sift the flour together with the yeast and set aside.
  3. Separate the egg whites from the yolks in two different containers.

Beat the egg whites until stiff

  1. Add a pinch of salt to the egg whites and beat with an electric mixer until they begin to foam.
  2. Add half of the sugar (125 g) little by little while continuing to beat until you get a firm meringue.
  3. Reserve.

Mix the yolks and liquids

  1. In the other bowl, beat the egg yolks with the remaining sugar until the mixture turns pale and creamy.
  2. Add the oil in a thin stream, continuing to beat.
  3. Add the milk and vanilla essence, mixing well.
  4. Add lemon zest if desired.

Mix the flour and egg whites

  1. Add the sifted flour with the yeast to the yolk mixture in two parts, mixing gently with a spatula.
  2. Incorporate the whipped egg whites in three parts, using circular movements to avoid losing air.

Bake the cake

  1. Pour the mixture into a greased 20-22 cm diameter mold .
  2. Bake at 180°C for 40-45 minutes . Do not open the oven before the 30-minute mark has passed to prevent the cake from sinking.
  3. Check cooking with a toothpick before removing it.

Let it cool and serve.

  1. Remove the cake from the oven and let it rest in the pan for 10 minutes .
  2. Unmold and let cool completely on a wire rack.
  3. Serve alone or sprinkled with icing sugar.

Frequently Asked Questions about the Cake

Why doesn’t my cake rise well in the oven?

It could be due to a poor mix of ingredients, the yeast being out of date, or the oven temperature not being correct.

How to get a fluffier cake?

It is important to beat the egg whites until stiff and fold them in gently to prevent the mixture from losing air.

Can I substitute oil for butter?

Yes, you can use 120g of melted butter instead of oil. The butter will give it a more intense flavor, but the oil keeps the cake moister.

How to prevent the cake from sinking in the center?

Don’t open the oven beforehand and make sure the cake is fully baked before removing it. To check, insert a toothpick into the center: if it comes out clean, it’s ready.

Can I make this cake gluten-free?

Yes, you can substitute wheat flour with gluten-free flour or a gluten-friendly flour blend.

 Texture and flavor:

  • Texture:
    • Extremely light, airy and soft , almost like a cloud.
    • Its structure is firm but moist, without being dense.
    • When cut, it regains its shape without crumbling.
  • Flavor:
    • Smooth, slightly sweet, with notes of vanilla, citrus or butter depending on the ingredients.
    • Perfect as a neutral base for adding fillings or toppings.
    • It can be enhanced with a touch of lemon, almond, rum or grated coconut.

 Consumption context:

  • Very common at birthdays, family celebrations, breakfasts and snacks .
  • It is used as a base for cakes decorated with cream, fondant, chocolate or fruit.
  • Ideal to have with coffee, hot chocolate or tea in the afternoon.
  • It is also popular in bakeries, pastry shops, and cafes as a classic sponge cake option.

 Visual appearance:

  • Tall, fluffy, golden on the outside and light on the inside.
  • It can be served alone or decorated with powdered sugar, fruit, whipped cream, icing, or chocolate coating.
  • The crumb looks uniform, with small bubbles distributed evenly.
  • When done right, it doesn’t sink in the center and holds its shape perfectly when sliced.

 Curiosities:

  • A very fluffy cake depends on key techniques , such as beating the eggs correctly or using egg whites whipped to the point of snow.
  • In Japan and other Asian countries, cotton sponge cakes are so light that they tremble when touched .
  • It can be used in more complex recipes such as tres leches cake, tiramisu, Swiss roll or layer cakes .
  • It is considered one of the basic preparations of traditional European pastry .

 Estimated nutritional value per serving (1 slice of 80 g):

  • Calories: 180 – 250 kcal
  • Carbohydrates: 25 – 35 g
  • Protein: 4 – 6 g
  • Fats: 6 – 12 g
  • Sugars: 15 – 20 g
  • Fiber: 0.5 – 1 g

Values ​​vary depending on whether butter, oil, whole milk, or brown sugar is used.

 Other information of interest:

  • It can be made lactose-free using vegetable drinks.
  • There are gluten-free versions using rice flour, almond flour, or special blends.
  • Keeps for 2–3 days at room temperature in a closed container, or up to 1 week refrigerated.
  • It can be frozen (sliced ​​or whole) and then thawed at room temperature without losing texture.
  • If you want more airiness, you can use sifted flour and beat the egg whites for a long time .

Conclusion

The tall, fluffy sponge cake is a classic recipe that never goes out of style. Its versatility allows it to be adapted to different flavors and occasions, whether as a base for cakes or as a simple dessert to accompany a cup of coffee.

By following the right tips and steps, anyone can achieve a perfect cake with an airy texture and delicious flavor. Go ahead and try making it and experiment with different flavors and decorations!