Marianne Martinez
Sponge cakes are light and airy cakes that are often used as a base for desserts, cream-filled cakes, and layered birthday cakes. They can be made using a variety of basic ingredients such as flour, baking powder, eggs, sugar, oil, and milk. The versatility of sponge cakes allows them to be served as snack cakes or made into layer cakes. They can be baked in round, square, or rectangular pans, depending on the desired shape and size. When using a rectangular pan, it is important to note that the batter may rise higher than in a round pan, requiring a slightly longer baking time. Additionally, the pan should be prepared by greasing it with butter or non-stick spray and dusting it with flour to ensure the cake doesn't stick. Overall, sponge cakes are a simple and adaptable dessert option that can be customized to suit various occasions and tastes.
| Characteristics | Values |
|---|---|
| Pan shape | Round, square, or rectangle |
| Pan size | 7.5 x 5 inches, 9 x 13 inches, 10 inches |
| Pan preparation | Line with parchment paper, spray with non-stick spray, brush with melted butter, dust with flour |
| Oven temperature | 350°F/180°C |
| Baking time | 14-40 minutes |
| Cooling time | 5-10 minutes in the pan, then cool completely on a wire rack |
| Ingredients | Eggs, sugar, flour, milk, oil, vanilla extract, baking powder, salt |
| Equipment | Mixing bowl, hand-held or stand mixer, spatula or butter knife |
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What You'll Learn
Sponge cake ingredients
Yes, you can make a sponge cake in a rectangular pan. Sponge cakes are light and airy, and they get their texture from whipped egg whites, not from fat or chemical leaveners like baking powder or soda. This makes them very versatile, as they can be paired with many different flavours and fillings.
The ingredients for a basic sponge cake are simple:
- Eggs
- Sugar
- Flour
However, for a more detailed recipe, you will need the following ingredients:
- Eggs (at room temperature)
- Cream of tartar (optional, to stabilize whipped eggs)
- Granulated sugar
- Oil
- Milk (lukewarm)
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
First, prepare your rectangular baking pan. You can spray the pan with a non-stick spray or use a little bit of oil and then cut some parchment paper to line the pan, leaving a bit of excess paper hanging over the sides for easy removal. You can also butter and dust the pan with flour, shaking out the excess.
Now you are ready to prepare your cake batter. Break the eggs into a large mixing bowl and add the cream of tartar, if using. Beat the eggs for one minute at medium-high speed. Then, gradually add the sugar and beat until the mixture is pale in colour and has doubled in volume. Turn the mixer to medium speed and slowly pour in the oil. Next, pour in the lukewarm milk and beat well. Lastly, beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. You can now gradually add this mixture to your wet ingredients, folding it through until just combined. Be careful not to overmix, as this will affect the light and airy texture of your sponge cake.
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Preparing the pan
First, it is important to note that you can use a rectangular baking pan for your sponge cake. The size of the pan can vary, but a common size is a 9x13-inch pan. You can also use a smaller rectangular pan, such as a 7.5x5-inch pan, if you are making a smaller cake.
Now, let's get into the steps for preparing your rectangular pan:
- Line your rectangular pan with parchment paper. Cut the parchment paper about 2 inches longer than the pan on each side. This will ensure that the parchment covers the bottom and sides of the pan.
- Spray the pan with a non-stick spray or brush it with melted butter. This step will help the parchment paper stick to the pan and also create a non-stick surface for your cake.
- Dust the pan with flour after brushing it with butter. Shake off any excess flour. This step will create a barrier between the batter and the pan, ensuring that your cake doesn't stick to the pan.
- Tap the pan firmly on your work surface a few times to remove any excess flour or air bubbles.
Your rectangular pan is now prepared and ready for your sponge cake batter! Remember to preheat your oven to the appropriate temperature before pouring the batter into the pan and baking your cake.
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Making the batter
Prepare the Ingredients
Firstly, gather your ingredients. A basic sponge cake typically requires flour, baking powder, eggs, sugar, oil, and milk. You can also add vanilla extract for flavour. For a lighter and airier cake, you can use plain flour, and if you want a super tender crumb, cake flour is a good option.
Mix the Dry Ingredients
In a large bowl, mix your dry ingredients. Combine the flour, baking powder, and a pinch of salt. Whisk or stir them together until they are well incorporated. You can also add a small amount of cream of tartar to help stabilise the whipped eggs, but this is optional.
Prepare the Eggs
It is important to use room-temperature eggs for the best results. Cold eggs can be quickly brought to room temperature by submerging them in warm water for 5-10 minutes. Break the eggs into a separate large mixing bowl and beat them until they are light and fluffy. You can use an electric beater or a stand mixer for this step. For a simple sponge cake, beat the eggs for around one minute at medium-high speed.
Add Sugar Gradually
Gradually add granulated sugar to the beaten eggs and continue to beat the mixture. It is important to add the sugar slowly and in small amounts to ensure it dissolves completely into the eggs. Beat this mixture until it is pale in colour and has doubled in volume. This should take around 5-8 minutes.
Incorporate Oil and Milk
Once the egg and sugar mixture is ready, it's time to add the oil and milk. Turn the mixer to medium speed and slowly pour in the oil in a continuous stream. Then, pour in lukewarm milk and beat the mixture well for another 3 minutes.
Add Vanilla Extract
Finally, beat in the vanilla extract. You can also add a small amount of almond extract at this stage if you want to mask any egg smell in the batter.
Combine Wet and Dry Ingredients
Now, you will combine the wet and dry mixtures. Gently fold the dry ingredients into the whipped egg mixture. Be careful not to overmix the batter. Once everything is combined, your sponge cake batter is ready to be poured into your prepared rectangular pan!
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Baking the cake
To make a sponge cake in a rectangular pan, you'll first need to gather your ingredients and prepare your pan. The ingredients for a basic sponge cake are simple and easily accessible—eggs, sugar, flour, and flavourless oil like canola, vegetable, or refined oil. You can also add milk, vanilla extract, and a pinch of cream of tartar to enhance the flavour and texture.
Once you have your ingredients, prepare your rectangular baking pan. You can use a 9x13-inch pan, or a slightly smaller 7.5x5-inch pan for a smaller cake. Spray the pan with a non-stick spray, or brush it with melted butter. Then, dust the pan with flour, shaking out the excess. If your pan is not very deep, you can line the bottom and sides with parchment paper, making sure the paper sits 1 to 2 inches above the pan.
Now, it's time to make the cake batter. Break the eggs into a large mixing bowl and beat them for about one minute at medium-high speed. You can use a stand mixer or a hand blender for this step. Gradually add the sugar and continue beating until the mixture is pale in colour and doubled in volume. This should take around 5 to 8 minutes. Then, turn the mixer to medium speed and slowly add the oil in a continuous stream. Next, pour in lukewarm milk and beat well for about 3 minutes. Finally, add the vanilla extract and any other desired flavourings.
After the batter is prepared, pour it into your prepared rectangular pan. Tap the pan firmly on a work surface a few times to remove excess air bubbles. Preheat your oven to 350°F (180°C) and bake the cake for 18 to 25 minutes, or until a toothpick inserted into the centre comes out clean. The baking time may vary slightly depending on the size of your pan and the amount of batter. Once done, remove the cake from the oven and let it cool in the pan for about 5 to 10 minutes. Then, carefully transfer it to a cooling rack to cool completely before serving or decorating.
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Cooling and storing the cake
Once your sponge cake is baked, there are a few important steps to follow to ensure it cools and stores properly. Firstly, when you remove the cake from the oven, let it cool in the pan for about 5-10 minutes. This helps to prevent cake shrinkage. Then, carefully turn the cake out of the pan and place it upside down on a wire rack to cool completely. This process should take about an hour. You can also prevent your sponge cake from deflating by placing it upside down on the rack while it's still in the baking tin.
Once the cake has cooled, you can wrap it in food-safe plastic wrap or store it in an airtight container. If your cake is undecorated or unfilled, it can be stored at room temperature for 3-4 days or in the fridge for up to 5 days. Storing it in the fridge may cause the cake to become dry and crumbly, and it affects the texture of the buttercream. If you do choose to store it in the fridge, allow the cake to come to room temperature before serving for the best taste and texture.
If you plan to freeze your sponge cake, it can be frozen for up to 6 months. It's best to leave it in its original packaging or an airtight container and then let it thaw at room temperature for 24 hours before serving.
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Frequently asked questions
Yes, you can make a sponge cake in a rectangular pan.
You can use a 9x13-inch rectangular pan.
Bake the cake at 350°F for 18-20 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
You can prepare the pan by spraying it with a non-stick spray or using butter and dusting it with flour.
