Sponge Cake Recipe

Sponge Cake is a classic dessert that is loved by people of all ages. The origins of this delightful treat can be traced back to Europe, particularly England, where it gained popularity in the 17th century. Its name "Sponge Cake" comes from its light and airy texture, which resembles a sponge.

Interestingly, Sponge Cake was initially made by beating eggs and sugar together until they became light and fluffy, creating a spongy texture. Over time, various variations of the recipe evolved, including the addition of butter and other ingredients to enhance the flavor and texture.

Here is a simple yet delicious recipe for Sponge Cake:

Ingredients:
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2/3 cup milk
- 2 cups flour
- 3 teaspoons Dr. Price's Baking Powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract

Instructions:
1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two 9-inch cake pans and set them aside.

2. In a mixing bowl, cream the butter until smooth and creamy. Gradually add the sugar and continue beating until the mixture is light and fluffy.

3. Add the egg yolks to the creamed butter and sugar, one at a time, and beat well after each addition. This will ensure that the cake batter is well-incorporated.

4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing well after each addition.

5. Stir in the vanilla extract to add a delicious hint of flavor to the cake batter.

6. In another clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter, being careful not to overmix and deflate the air bubbles.

7. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.

8. Place the pans in the preheated oven and bake for approximately 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.

9. Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

10. Once the cakes have cooled, it's time to assemble them. Spread a layer of your favorite Butterscotch Filling (recipe available on page 18) between the two cake layers and also on top of the cake for added deliciousness.

Now your delightful Sponge Cake is ready to be enjoyed! Whether for a special occasion or just a sweet treat to satisfy your cravings, this recipe is bound to be a hit.

Fun fact: Sponge Cake got its popularity in the United States during the 18th century when the immigrants carried the recipe with them. The ease of making it and the delightful taste made it a staple in households across the country.

Similar recipes to Sponge Cake include Angel Food Cake, Chiffon Cake, and Genoise. Angel Food Cake is made with egg whites only, resulting in a light and fluffy cake with a slightly sticky texture. Chiffon Cake is similar to Sponge Cake but uses vegetable oil instead of butter, making it extremely moist. Genoise, on the other hand, is a classic Italian sponge cake that is often used as a base for elaborate desserts like tiramisu and layered cakes.

So go ahead and try your hand at making this timeless Sponge Cake recipe. It's sure to be a crowd-pleaser and will leave everyone wanting more! Enjoy!