How to Make Light & Fluffy Spiced Sponge Cake

Hey sweet friends! Are you about ready for fall to kick in yet?

From Shani's Sweet Art

Because I decided to start rolling out some of my favorite fall recipes. I know, I know, it’s still August. But I just can’t wait for the wonderful spices and flavors that are traditional to fall inspired recipes. Don’t get me wrong, I’m not one of those crazed PUMPKIN SPICE ALL THE THINGS!!! people. No pumpkin spice soap or air fresheners for me! But I do love me some aromatic spices to get that fall feeling going on. I may be jumping the gun a little but in my opinion

It’s never too early to enjoy some fall flavors!

So I am going to start with my wonderful Spiced Sponge Cake recipe. This is a deeply spiced and flavorful sponge cake. This is not a dense and heavy cake like a carrot cake base, but a light and fluffy version that has a full, pungent spice flavor.

Spiced Sponge Cake
This is a deeply spiced and flavorful but light and fluffy sponge cake recipe. This recipe makes a 3 layer 8 inch round cake.

Prep Time 10 minutes

Cook Time 25 - 30 minutes

Servings 16 people 

Ingredients

• 2.5 cups all purpose flour 313 grams
• 2.5 cups granulated white sugar 494 grams
• 2.5 teaspoons baking powder
• .5 teaspoon salt
• 2 Tablespoons ground cinnamon
• 1 teaspoon ground ginger
• 2 teaspoons ground cardamom
• 1 teaspoon ground cloves
• .5 teaspoon ground nutmeg
• 1 teaspoon allspice
• .25 teaspoon fine ground black pepper
• 1.25 cups whole milk alternately use coconut or hazelnut milk
• 3 ounces salted butter
• 5 large whole eggs room temperature1
• 1 teaspoon vanilla extract
• .5 teaspoon orange extract or use 1 tablespoon fresh orange zest

Instructions 

• Pre-heat oven to 325 degrees
• Prepare three 8 inch cake pans by greasing then lining the bottom with parchment paper. I also like to use a rose nail in the center of the pan for more even baking
• Pour milk into a microwave safe container had heat for one minute. You want to milk to be slightly warm, not hot
• Melt the butter in the microwave then add to the warm milk and mix
• Stir in vanilla extract & orange extract. Set aside
• Beat eggs in electric mixer in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
• While eggs are beating, In a separate bowl, mix together flour, salt, all spices and baking powder. Add orange zest if using.
• When eggs have been beating for 4 minutes add sugar then continue beating for another 4 minutes until light and the batter streams off the beater in ribbons
• Add dry ingredients and mix on low until just combined, scraping the bowl once. Do this step as quickly as possible. Do not over mix.
• Pour in warm milk/butter mixture and continue to mix on low until just combined, scraping the bowl once. Do this step quickly also and do not over mix. These last two steps should take less than a minute
• Divide your batter evenly into the 3 pans and bake for 25-28 minutes until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes before turning out onto wire racks to cool completely

Recipe Tips:

Make sure to whip your eggs and then your eggs and sugar long enough. If you don't get enough air whipped into the mixture your cake will not rise as nicely and thus have a more dense, gummy texture.

See more at: Shanis Sweet Art