WINNER!!! WINNER!!!! WINNER!! so easy too! OK..am subscribed! Gotta say I followed one recipe from another channel for sponge cake and it came out a huge hockey puck! Sponge cakes can be tricky, but this one is fool proof!
Thank you so much Stephanie for also sharing all the absolutely helpful tips and little tricks in each process. What a blessing for the beginners. I could have save lots of trouble had I been able to watch your videos 15 years ago when I started baking:) xoxoxo Stephanie
This cake is absolutely stunning!! I just made it! It is almost weightless. It is as soft as cotton. Despite having egg yolks as the only fat, it is quite moist. I had it with vanilla ice cream and strawberry compote. It didn't shrink at all, not even 1% And I made it in a regular round mould with no detachable bottom and nothing in between. I didn't grease it and just put parchment paper at the bottom, no greasing. Worked fantastic. Thank you so much ❤️❤️ You are the best
This is the perfect video of how to make this cake, very detailed step by step demonstration and explanation of ingredients and method. Thank you so much! I'm going to bake this cake today!
This cake tastes great, with a wonderful texture. I love the recipe and have also learned so much about folding in flour and beaten egg whites from watching the video. A million thank yous. You really made a difference in my baking.
Hello, I made this cake yesterday, and it was so good that there isn't any bit of it left today. I'm not familiar at all with north-american baking but your videos, full of explanations and tips, made me want to try at least one simple recipe. I don't regret it, it was a full success, and you made myself proud, and my whole family very happy! We ate it plain, or with yoghurt and berries jam. Fantastic texture and taste! Thank you Stephanie. Until the next recipe :)
I made half the recipe with AP flour and added some extra lemon zest. Baked it in a round 18cm cake pan. Once it cooled down I divided it into 3 and brushed each disk with simple syrup. Made vanilla whipped cream and put together the cake. It was wonderful, moist and very light and airy. The flavor of vanilla and lemon was heavenly. Thank you so much Stephanie! ❤️❤️
what a fab recipe. l am going to try this 2moro. and you explain everything so well. l have just looked at the list of all your other biscuits and cakes,they look amazing. thank you sylvia (england)
HI Stephanie,i tried ur most of the recipes mostly cakes it came out very well ... Now i made sponge cake it was awesome,instead of water i add orange juice ,it smells so good.THANK U SO MUCH.
Hi Stephanie. Your site is absolutely wonderful. Over the 4th holiday weekend I made a sponge cake for high altitude. However it was your cake that gave me the idea of making the old fashioned strawberry shortcake. It turned out wonderful and the cake did not fall. But I will try your recipe. Thanks. Pamela Weyerman
Thank you for very specific and detailed instructions... I was so poor in baking during my Home Ed but i started to enjoy baking, and i saw you in youtube.. Thanks again
This is the most best texture of sponge cake recipe My God! Eventhough I used all purpose flour, the taste of lemon, egg, flour it's amazing the measurements are very exact!!! I made two sponge cake from my anodised pans......the sponge cake queen Ms. JAWORSKI!!
i always refer to your recipes, yesterday i bake this American sponge cake, i ran out of cream of tartar and lemon zest, but turned out so well too!! im going to use this for my fruit cake making and other cakes that uses sponge cake. thank you JoyofBaking, keep baking!! :)
Thank you for sharing this recipe. I can't wait to give it a try. I was wondering what's the difference between chiffon cake and this cake? and also if i use a regular 9" round cake pan and grease the pan will the outcome be different in terms of texture and the height of the cake? thank you so much!
Chiffon cake is even fluffier. This one is a little better for filling and frosting as it holds its shape better. I’ve tried both, her chiffon cake and american sponge cake. They’re equivalents.
As I say in the recipe's headnote "The pan is left ungreased so the batter can cling to the sides of the pan as it bakes and allows the cake to reach its full volume".
Just baked this today...i used two 8 inch round pan and it was perfect, soft moist and fluffy. i made this as a base for my tiramisu cake, thanks for sharing the video..
today i tried it....it was really amazing i luved it...now this is my all time sponge cake recipe for any sponge cake....i was looking for this kind of recipe for long time..its not even having the smell of eggs because of grated lemons..its superb..i am loving the result
luv your videos. I know ahead of time that everything you show me how to make is gonna turn out perfect! I've told all my friends about you channel, and they love it too!
Thank you very much for the recipe Stephanie. I tried it a day before yesterday and the cake was just perfect. My husband loved it and the cake is almost finished. Thank you. All your recipes are just perfect
i always refer to your recipes, yesterday i bake this American sponge cake, i ran out of cream of tartar and lemon zest, but turned out so well too!! thank you Joyofbaking!! keep baking! :)
That makes it a little hard to remove the cake from the pan. I would think you would have to butter and line the bottom of the pan with parchment, otherwise you won't be able to get it out. The batter needs to cling to the sides of the pan as it bakes, so I would probably not butter the sides.
I did this delicius cake with a little twist, I made a mixture of condenced milk, evaporated milk, heavy cream, and when the cake was completely cold, I slowly sprayed that mixture on the cake then covered with sliced peaches all over it. Was great because the air on the cake allowed the milk mixture to get in all the way through the bottom. Thank you so much for this recipe!
After few of fails, I finally made it! it is perfect really moist and spungy and I can't wait to eat them.. Thank you and I'll try more recipes you posted.
would it work if i greased just the bottom of the pan and then left the rest un-greased? p.s I am running downstairs to make this right now, cannot wait!! it looks simply divine!!
Hey it was nicest recepie i ever watched. And absolutely low fat, low calorie. And thanks to you that you have explained it in very very lucid langualge & simple way. Thanks. It is really joy of baking. Regards, Sarika
I have been tried making a chiffon cake by using your recipe .... its great. ... at this moment I am watching how you do the sponge cake.... Thanks a lot. God Bless. .
mam this recepie is so good i made this for my marriage anniversary it turned out so delicious .............and decorated with fresh cream icing n fresh fruits,everybody liked,thanks once again.......
Hello-- Thanks so much for this and your other wonderful recipes. It is so nice to see such detailed, thoughtful videos up on TH-cam for public perusal. I like to bake but enjoy watching and taking notes even when I don't have time to put it all into practice. Looking forward to your next additions!
Hi! I’m from México. I made your recipe yesterday and my mom loved it, it remember us a cake we ate here in Tabasco, which is a state, we call it Panetela. I love all of your recipes, always came out perfect 👌
Wow..thanks so much for this video..it looks so easy and i believe if one follows the instruction..you will come out exactly like yours. Thanks thanks.
I have tried this several times and my whole family loves it.. I'm going to make the same sponge cake for my sisters' debut this September and will make Swiss buttercream
HI Stephanie, I tried your American sponge cake and it turn out fantastic, I think your sponge cake is excellent and very soft everybody love it. Thanks for sharing. Look forwards watching another successful recipe of yours…
Thank you very much for this recipe! I followed your instructions carefully, replaced cream of tartar for lemon juice and the cook looks and tastes absolutely divine! Thank you!
I used this recipe for my first attempt at cooking a sponge cake, All I can say is that I'm amazed at what I pulled off - this video was excellent and I learned a lot from it. I was driven to make this because I got tired of paying a small fortune for Lady Fingers as the basis for my tiramisu. Well, this recipe for sponge cake is terrific for that - and great on its own as you showed. Thanks for both the recipe and the video tutorial.
We have the same recipe in France but it is called "gâteau de Savoie", that's a traditional sponge cake from east France. It is my childhood cake and I like to eat it pouring some fruit juice on it, almost like a "baba au rhum" :-) Thank you for all your wonderful videos, I'm definitly a huge fan of your channel!
I have tried ..no less than FIVE sponge cake recipes on youtube..Your recipe is in the oven now an I think..this one is THE WINNER!
WINNER!!! WINNER!!!! WINNER!! so easy too! OK..am subscribed! Gotta say I followed one recipe from another channel for sponge cake and it came out a huge hockey puck! Sponge cakes can be tricky, but this one is fool proof!
Did u also add lemon zest n that lemon juice
She is one of the best chef instructors on YuTube
Thank you so much Stephanie for also sharing all the absolutely helpful tips and little tricks in each process. What a blessing for the beginners. I could have save lots of trouble had I been able to watch your videos 15 years ago when I started baking:) xoxoxo Stephanie
This cake is absolutely stunning!!
I just made it!
It is almost weightless. It is as soft as cotton. Despite having egg yolks as the only fat, it is quite moist. I had it with vanilla ice cream and strawberry compote.
It didn't shrink at all, not even 1%
And I made it in a regular round mould with no detachable bottom and nothing in between. I didn't grease it and just put parchment paper at the bottom, no greasing. Worked fantastic.
Thank you so much ❤️❤️
You are the best
This is the perfect video of how to make this cake, very detailed step by step demonstration and explanation of ingredients and method. Thank you so much! I'm going to bake this cake today!
joyofbaking thank you so much for your sharing about yhmmy differs delicious cakes perfect ...I'm your fan..god bless...
This cake tastes great, with a wonderful texture. I love the recipe and have also learned so much about folding in flour and beaten egg whites from watching the video. A million thank yous. You really made a difference in my baking.
Hello, I made this cake yesterday, and it was so good that there isn't any bit of it left today. I'm not familiar at all with north-american baking but your videos, full of explanations and tips, made me want to try at least one simple recipe. I don't regret it, it was a full success, and you made myself proud, and my whole family very happy! We ate it plain, or with yoghurt and berries jam. Fantastic texture and taste! Thank you Stephanie. Until the next recipe :)
CONGRATULATIONS!! One of the most delicious recipes and techniques ever!! 😄😃
I made half the recipe with AP flour and added some extra lemon zest. Baked it in a round 18cm cake pan. Once it cooled down I divided it into 3 and brushed each disk with simple syrup. Made vanilla whipped cream and put together the cake. It was wonderful, moist and very light and airy. The flavor of vanilla and lemon was heavenly. Thank you so much Stephanie! ❤️❤️
I live in Sweden. I used a different mould and it turned out perfectly fine. Thank you so much for the instructions and the recipe!!!
I don’t have a baking pan with a detachable bottom, so I’m skeptical about trying out this recipe
what a fab recipe. l am going to try this 2moro. and you explain everything so well. l have just looked at the list of all your other biscuits and cakes,they look amazing. thank you sylvia (england)
I just made them, and it's so delicious! The cake wasn't dense and dry but moist and fluffy! Thank you so much for sharing this awesome recipe!!
Great sponge cake. It was easy and delicious
HI Stephanie,i tried ur most of the recipes mostly cakes it came out very well ...
Now i made sponge cake it was awesome,instead of water i add orange juice ,it smells so good.THANK U SO MUCH.
You are the best .I've tried other sponge cake recipes they failed me .Yours didn't fail me .Looking forward to more of your inspiring recipes.
FOR THE VERY FIRST time(in my life) my cake came out fluffy and moist ! THANK YOU SO MUCH ! you have made baking for me so much easier ! i love you !
Thank you for this amazing recipe the cake is so delicious
Pleasant, to the point, scientific and artistic way of baking demonstration..... Great Stephanie,
Beautiful sponge cake, just beautiful. My favorite, and thanks for posting!
Yes, you could bake it in round cake pans.
Hi Stephanie. Your site is absolutely wonderful. Over the 4th holiday weekend I made a sponge cake for high altitude. However it was your cake that gave me the idea of making the old fashioned strawberry shortcake. It turned out wonderful and the cake did not fall. But I will try your recipe. Thanks. Pamela Weyerman
Thank you for very specific and detailed instructions... I was so poor in baking during my Home Ed but i started to enjoy baking, and i saw you in youtube.. Thanks again
Always coming back to this recipe. I think in general all Stephanies recipes are very reliable. I always get good results. Thanks again 💕
Your recipes are amazing! I love baking because of you. I am a fan :)
Thank you for teaching me how to bake..xoxo
Wonderful cake and technique. Thank you for sharing your wonderful experience
Just finished baking this cake...feels good can't wait to see the outcome.
Thank you for the recipe. I tried it and it was just perfect!!! Your recipes are so easy and awesome.
You are amazing ,I tried it today I have never made a sponge cake perfect 👌🏻 like this one.
😊 💝💝🌹🌹your recipes are accurate.good luck for you..
thanks to very much i love your all recipe and the way you teach
Yes, you can cut this cake in half and fill it. Sounds delicious.
This is the most best texture of sponge cake recipe My God! Eventhough I used all purpose flour, the taste of lemon, egg, flour it's amazing the measurements are very exact!!! I made two sponge cake from my anodised pans......the sponge cake queen Ms. JAWORSKI!!
Thank you so much for this special recipe..wanna try this one.
i always refer to your recipes, yesterday i bake this American sponge cake, i ran out of cream of tartar and lemon zest, but turned out so well too!! im going to use this for my fruit cake making and other cakes that uses sponge cake. thank you JoyofBaking, keep baking!! :)
Just try this .. its amaaazing thank you joy you are the best ♥♥
I am enjoying your recipes. I am fresh for baking and your videos are certainly helping me!
The measurement that I used to make this sponge cake was 1 cup sifted cake flour was 100 grams.
1/2 cup is 100 grams..
one cup is not 100 grams is this correct ?
I thoughrally enjoy making these lovely cakes the recipes r so easy to follow thanks
STEPHENY IS EXPERT IN MAKING CAKES... THANKS FOR TAKINGTIME TEACHING IT
You're awesome woman. I love the way you list out the recipe and measure. Thanks for detail explanation!
Thank you for sharing this recipe. I can't wait to give it a try. I was wondering what's the difference between chiffon cake and this cake? and also if i use a regular 9" round cake pan and grease the pan will the outcome be different in terms of texture and the height of the cake? thank you so much!
Chiffon cake is even fluffier. This one is a little better for filling and frosting as it holds its shape better. I’ve tried both, her chiffon cake and american sponge cake. They’re equivalents.
Enjoyed presentation. Please continue to share your recipes. I will try them and share it with family and friends. Excellent job!
As I say in the recipe's headnote "The pan is left ungreased so the batter can cling to the sides of the pan as it bakes and allows the cake to reach its full volume".
It is amazing. It looks delicious. Thumbs up.
Just baked this today...i used two 8 inch round pan and it was perfect, soft moist and fluffy. i made this as a base for my tiramisu cake, thanks for sharing the video..
How did u cool it
How long did you bake it for?
today i tried it....it was really amazing i luved it...now this is my all time sponge cake recipe for any sponge cake....i was looking for this kind of recipe for long time..its not even having the smell of eggs because of grated lemons..its superb..i am loving the result
You can leave out the lemon zest.
this is yummiest cake ..... I baked it many times n it is always a lovely cake to have . thanks for the recipe
You ARE AWESOME!
your gonna be the first and the only cooking channel that am going to subscribe to! , Thank you so much!
K
Kar
what is the oven temperature?
Thank you for sharing your recipe,you're my fav, you're the best.
luv your videos. I know ahead of time that everything you show me how to make is gonna turn out perfect! I've told all my friends about you channel, and they love it too!
Thank you very much for the recipe Stephanie. I tried it a day before yesterday and the cake was just perfect. My husband loved it and the cake is almost finished. Thank you. All your recipes are just perfect
thank you for saying the measurements in both imperial and metric systems
How to make butter cream icing
how to make buttercream icing
Coconut cake
Tina X thanks for sharing
Tino Ajang 6
i always refer to your recipes, yesterday i bake this American sponge cake, i ran out of cream of tartar and lemon zest, but turned out so well too!! thank you Joyofbaking!! keep baking! :)
This was the best cake I’ve ever had it was so delicious
Hi there
Definitely try to cook your sponge cake looks yummy thanks again for sharing
that was the best sponge cake i ever had 100,000,000,000,000,000,000,000,000,000,000,000 thumbs up for you girl
Sh M coffer cake
LOVE YOUR RECIPES AND THE WAY YOU EXPLAIN. THANK YOU VERY MUCH.
Excellent Thank you, I'll try it!
yummy, thanks for teaching us. You are complete baking institution, I have learnt all from you. Thanks for explaining so well
That makes it a little hard to remove the cake from the pan. I would think you would have to butter and line the bottom of the pan with parchment, otherwise you won't be able to get it out. The batter needs to cling to the sides of the pan as it bakes, so I would probably not butter the sides.
Maam kindly write the ingredients in the description box😊😊😊😊😊😊😊😊❤️❤️❤️❤️❤️
I like the way she explains everything about the ingredients and the mixing, very good
A big cup of builders tea and this, life's good xx
I did this delicius cake with a little twist, I made a mixture of condenced milk, evaporated milk, heavy cream, and when the cake was completely cold, I slowly sprayed that mixture on the cake then covered with sliced peaches all over it. Was great because the air on the cake allowed the milk mixture to get in all the way through the bottom.
Thank you so much for this recipe!
After few of fails, I finally made it! it is perfect really moist and spungy and I can't wait to eat them..
Thank you and I'll try more recipes you posted.
you are the best,as a chef myself,I have used all your recipe,it's all full of praise.
Richard (India)
would it work if i greased just the bottom of the pan and then left the rest un-greased? p.s I am running downstairs to make this right now, cannot wait!! it looks simply divine!!
Did u try baking by greasing in a normal pan?
Hey it was nicest recepie i ever watched. And absolutely low fat, low calorie. And thanks to you that you have explained it in very very lucid langualge & simple way. Thanks. It is really joy of baking. Regards,
Sarika
Best sponge cake for tres leches cake! (I promise!!!)
This is exactly what i plan to use it for. did you still add the lemon or orange zest since you used it for the tres leches?
I have been tried making a chiffon cake by using your recipe .... its great. ...
at this moment I am watching how you do the sponge cake.... Thanks a lot. God Bless. .
wonderful cake :) I will try it
Cory Simson ni
Cory Simson КП
mam this recepie is so good i made this for my marriage anniversary it turned out so delicious .............and decorated with fresh cream icing n fresh fruits,everybody liked,thanks once again.......
I've never tried making this cake with whole wheat flour so I'm not sure how it would turn out.
Hello-- Thanks so much for this and your other wonderful recipes. It is so nice to see such detailed, thoughtful videos up on TH-cam for public perusal. I like to bake but enjoy watching and taking notes even when I don't have time to put it all into practice. Looking forward to your next additions!
finally i made a good cake,,,,thnks a ton
Thanx stephanie i av baked it fr fathers day it came out perfect i just added a bit more flour in it.
very very awesome
Her instructions and tips are precious, literally learnt baking from her videos.
I've never made it in a normal cake pan, so I'm not sure how it would be.
Thank you so much i tried it and looks taste amazing my sponge cake never been this much tasty and spongy before.
I tried your recipe and it was for the first time I made cake. so it was exactly what I expected.. Nice recipe.. :)
I love ....your creations...congratulation...saludos desde Mexico...
Lovely American sponge cake
Hi! I’m from México. I made your recipe yesterday and my mom loved it, it remember us a cake we ate here in Tabasco, which is a state, we call it Panetela.
I love all of your recipes, always came out perfect 👌
The best easiest recipe
Every single recipe u make that i try is amazing!!
There is a link to the recipe with all the ingredients and quantities in the description above.
Looks great. Thanks for the recipe. Love how it could be made ahead and frozen. Great for the Holidays!
I made it yesterday, delicious 😁 like all of the other recepies I have tried from her channel
Wow..thanks so much for this video..it looks so easy and i believe if one follows the instruction..you will come out exactly like yours. Thanks thanks.
I have tried this several times and my whole family loves it.. I'm going to make the same sponge cake for my sisters' debut this September and will make Swiss buttercream
Love your cooking! Your recipe is the best!
HI Stephanie, I tried your American sponge cake and it turn out fantastic, I think your sponge cake is excellent and very soft everybody love it. Thanks for sharing. Look forwards watching another successful recipe of yours…
Lovely recepie thanks God bless from Germany
I made this cake today and it came out wonderful. Followed the directions to the "T" and it was perfect. My first sponge cake ever.
Thank you very much for this recipe! I followed your instructions carefully, replaced cream of tartar for lemon juice and the cook looks and tastes absolutely divine! Thank you!
I used this recipe for my first attempt at cooking a sponge cake, All I can say is that I'm amazed at what I pulled off - this video was excellent and I learned a lot from it. I was driven to make this because I got tired of paying a small fortune for Lady Fingers as the basis for my tiramisu. Well, this recipe for sponge cake is terrific for that - and great on its own as you showed. Thanks for both the recipe and the video tutorial.
thanks to you for your best recipes.
We have the same recipe in France but it is called "gâteau de Savoie", that's a traditional sponge cake from east France. It is my childhood cake and I like to eat it pouring some fruit juice on it, almost like a "baba au rhum" :-) Thank you for all your wonderful videos, I'm definitly a huge fan of your channel!
Sure!