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Simple cake

Author
Cookinero 8 Apr 2025
5710
Simple cake

The sponge cake recipe is brilliant in its simplicity. A mixture of flour, eggs and sugar makes a dough that can be turned into anything using an oven. It is generally accepted that sponge cakes were invented in England, but the ancient Persians were making sponge cake dough as early as the 17th century BC. Airy sponge cake and delicate cream are the basis of a delicious cake for novice cooks. Despite the impressive list of ingredients, the cake recipe is simple. Here is a step-by-step simple recipe for a homemade cake that anyone can handle.

How to cook Simple cake

Step 1

Simple cake

Add sugar to the eggs and beat with a mixer at maximum speed until thick and fluffy.

Step 2

Add flour to the egg mixture and stir. Then add milk and stir until smooth. Then add cocoa and vanilla sugar and stir.

Step 3

Simple cake

Pour the resulting dough into a baking pan and put it in the oven. Bake until done. Do not open the oven for the first 15 minutes to avoid cooling the air. After 25-30 minutes, check the readiness of the sponge cake with a toothpick. Pierce the cake with a toothpick, there should be no dough left on it.

Step 4

Simple cake

Prepare the cream. Add sugar to the sour cream and beat thoroughly. Add yogurt. In a separate bowl, beat the cream and mix with the sour cream mixture.

Step 5

Simple cake

Cool the finished cake and cut the cake lengthwise into 3 parts. Spread the prepared cream on the cakes and assemble the cake. Leave it in the refrigerator for a few hours so that the cakes soak and the cream thickens.

Simple cake - FAQ About Ingredients, Baking Time and Storage

Yes, you can use a 1:1 gluten-free flour blend as a substitute for all-purpose flour. Ensure the blend contains xanthan gum or add 1/2 tsp per cup of flour to mimic gluten's binding properties.
Store the cake covered in the refrigerator for up to 4 days. For longer freshness, wrap individual slices tightly in plastic wrap or store in an airtight container to prevent drying out.
Yes! Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use plant-based milk, and swap sour cream and yogurt with coconut cream or dairy-free alternatives. Dairy-free whipped cream also works for the filling.
Gently press the center of the cake—if it springs back, it's done. Alternatively, a skewer or even a clean butter knife can stand in for a toothpick to test for doneness.
Yes! Freeze unfrosted sponge cake layers wrapped tightly in plastic for up to 3 months. Thaw at room temperature before assembling with cream. Pre-assembled cakes can also be frozen, but the texture may slightly change.
Halve all ingredients and bake in a smaller pan (e.g., 6-inch round). Reduce baking time by 5-10 minutes, checking early for doneness. Keep cream proportions the same for generous layers.
Try serving with fresh berries, a dusting of powdered sugar, or a drizzle of chocolate ganache. For individual portions, cut into small squares and top with whipped cream and fruit.

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