Tube Pan Sponge Cake: The Ultimate Fluffy Delight
Get ready to elevate your baking game with this incredible Tube Pan Sponge Cake recipe! This light, airy, and oh-so-delicious cake will impress your friends and family, making you the star of any gathering. Whether you’re a seasoned baker or just starting out, this foolproof recipe will have you creating bakery-quality sponge cakes in no time. Let’s dive in and discover the secrets to making the perfect Tube Pan Sponge Cake!
What You’ll Need
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 1/4 cups |
| Granulated sugar | 1 1/2 cups |
| Large eggs, separated | 6 |
| Vanilla extract | 1 teaspoon |
| Cream of tartar | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Warm water | 1/4 cup |
Kitchen Tools
- 10-inch tube pan (angel food cake pan)
- Electric mixer
- Large mixing bowls
- Sifter
- Rubber spatula
- Wire cooling rack
Let’s Get Baking!
Now that we’ve got everything ready, it’s time to create your masterpiece. Follow these steps carefully, and you’ll be rewarded with a heavenly Tube Pan Sponge Cake that’ll have everyone begging for seconds!
Step 1: Prep Work
- Preheat your oven to 325°F (165°C).
- Ensure your tube pan is clean and dry. Do not grease it! The cake needs to cling to the sides as it rises.
- Separate the egg whites and yolks, placing them in different large mixing bowls.
- Sift the flour and set aside.
Step 2: Whip Those Whites
- Add cream of tartar and salt to the egg whites.
- Beat the whites with an electric mixer on medium speed until soft peaks form.
- Gradually add 3/4 cup of sugar while continuing to beat until stiff, glossy peaks form.
Step 3: Create the Yolk Mixture
- Beat the egg yolks with the remaining 3/4 cup of sugar until thick and pale yellow.
- Add vanilla extract and warm water, mixing until combined.
Step 4: Combine and Fold
- Gently fold the sifted flour into the yolk mixture, being careful not to overmix.
- Gradually fold the egg white mixture into the yolk-flour mixture, using a rubber spatula. Be gentle to maintain the air bubbles!
Step 5: Bake to Perfection
- Pour the batter into the ungreased tube pan, smoothing the top with your spatula.
- Bake for 55-60 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and immediately invert the pan onto a wire cooling rack.
- Allow the cake to cool completely (about 1-2 hours) before removing it from the pan.
Serving and Storing Your Tube Pan Sponge Cake
Congratulations! You’ve just created a masterpiece. To serve, gently run a knife around the edges of the pan and remove the cake. Slice with a serrated knife and serve as is, or get creative with toppings like fresh berries, whipped cream, or a dusting of powdered sugar.
Store your Tube Pan Sponge Cake at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week. Trust us, though – it probably won’t last that long!
Time to Indulge!
You’ve done it! You’ve mastered the art of creating a perfect Tube Pan Sponge Cake. The light, fluffy texture and delicate flavor will have everyone swooning. Don’t be surprised if you become the go-to baker for all future gatherings. Now, grab a slice, pour yourself a cup of coffee or tea, and savor the fruits of your labor. You deserve it!
Ready to take your baking skills to the next level? Share your Tube Pan Sponge Cake creations on social media and inspire others to try this fantastic recipe. Don’t forget to tag us – we’d love to see your delicious results!
