Creating The Perfect Wedding Sponge Cake

Making a sponge cake for a wedding can be a challenging but rewarding task. Sponge cakes are light and airy, made primarily from whipped egg whites and containing little fat. They are often used as a base for other desserts, such as layered cakes, trifles, or French pastries, but can also be served on their own, dusted with powdered sugar or paired with fresh fruit and whipped cream.

The process of making a sponge cake typically involves combining flour, cornstarch, baking powder, and salt; whipping egg whites and white vinegar; and gradually adding sugar and other ingredients to create a soft, smooth batter. The cakes are then baked and cooled before being filled and decorated.

For a wedding cake, one can make a simple vanilla sponge or experiment with other flavours such as carrot, red velvet, lemon, or chocolate chip. The cake can be decorated with buttercream, fondant, or fresh flowers and berries. It is important to use cake dowels or other supports for stability when creating a tiered cake.

Sponge cakes can be baked and frozen up to three months in advance, making them a convenient option for those planning a wedding. With careful preparation and attention to detail, a delicious and beautiful sponge wedding cake can be achieved.

Choosing the right ingredients

Flour

The type of flour you use can significantly impact the texture and structure of your sponge cake. While plain or all-purpose flour is commonly used, some recipes may call for cake flour, which has a lower protein content and produces a more delicate cake. If you're making a gluten-free cake, you might substitute regular flour with a combination of cornstarch and gluten-free flour.

Sugar

Sugar not only sweetens your cake but also affects its texture. Caster sugar, a fine granulated sugar, is often used in sponge cakes as it blends easily and contributes to a light, fluffy texture. Golden caster sugar will give your cake a warm colour, while regular caster sugar will result in a paler cake.

Butter

Unsalted butter is the typical choice for sponge cakes, as it allows you to control the amount of salt in your recipe. Additionally, softened butter is crucial for achieving a light and airy cake. Make sure your butter is at room temperature before using it, as this ensures it blends smoothly with the other ingredients.

Eggs

Eggs play a vital role in the structure, flavour, and richness of your sponge cake. They provide moisture, leavening, and structure to the batter. Using eggs at room temperature is essential, as it ensures better volume and a more stable foam when beaten.

Baking Powder and Baking Soda

Baking powder and baking soda are leavening agents that help your cake rise and give it a light and airy texture. They react with moisture and heat to produce tiny air bubbles, creating a fluffy cake. Be sure to check the expiration dates on these ingredients, as old products may not provide the desired lift.

Milk and Sour Cream

Milk and sour cream contribute moisture and richness to your sponge cake. Using whole milk or full-fat sour cream ensures your cake has a creamy texture and a tender crumb. If you're making a vanilla cake, combining milk and sour cream can provide the perfect balance of sweetness and tanginess.

Vanilla

Vanilla is a classic flavouring for wedding sponge cakes, providing a subtle, sweet taste that appeals to a wide range of guests. You can use vanilla extract or vanilla bean paste, depending on your preference. Vanilla bean paste contains vanilla seeds, giving your cake a delightful speckled appearance.

Additional Ingredients

Depending on your recipe and desired flavour profile, you may incorporate additional ingredients such as lemon zest, chocolate chips, or almond/coconut extract. Fresh or frozen fruit, like strawberries or raspberries, can also be used as fillings or toppings to enhance the flavour and visual appeal of your wedding sponge cake.

Preparing the batter

Ingredients

First, gather all the necessary ingredients. For a basic sponge cake, you will need flour, sugar, butter, eggs, and flavourings such as vanilla extract. You can also add additional ingredients like baking powder, milk, or sour cream for a more complex flavour and texture.

Mixing

In a large mixing bowl, combine the butter and sugar. Use an electric mixer or whisk to beat them together until they form a light and fluffy mixture. This step is crucial, as it incorporates air into the mixture, resulting in a well-risen cake. Aim for a pale, fluffy, and moussey consistency.

Next, add the eggs one at a time. If the mixture starts to curdle, stir in a tablespoon of flour with each egg. After adding the eggs, beat in the vanilla extract or other desired flavourings.

Dry Ingredients

Now, it's time to add the dry ingredients. Fold in the flour gradually, using a metal spoon or a spatula. If you're using additional ingredients like baking powder, add them at this stage as well. Mix until you have a soft and smooth batter, ensuring there are no lumps.

Baking

Grease and line your chosen cake tins with parchment paper. If you plan to fill your cakes, you can use sandwich tins or slice them after baking. Divide the batter evenly between the tins, smoothing the tops with a spatula.

Preheat your oven to a temperature between 160-180°C. The baking time will depend on the size of your cakes, but on average, it should take around 20-25 minutes for a 15-18 cm cake and 30-40 minutes for a larger, 23-28 cm cake. Your cakes are ready when they are pale golden, springy to the touch, and a skewer inserted into the centre comes out clean.

Cooling

Once your cakes are baked, remove them from the oven and let them cool in the tins for a few minutes before transferring them to a wire cooling rack. This step is crucial to prevent over-baking and drying out the cakes. If you want to make the cakes in advance, wrap them in cling film and freeze them for up to three months.

Assembly

Once your cakes are cooled, you can assemble your wedding cake. Slice the cakes and fill them with your choice of jam, buttercream, or other fillings. If desired, you can also brush the cakes with a simple syrup to keep them moist.

And there you have it! You now have the basic knowledge to prepare the batter and bake a delicious sponge cake for your wedding. Remember to follow the measurements and baking instructions carefully, and always allow enough time for your cakes to cool before decorating or serving. Happy baking!

Baking the cake

Preheat your oven to 180°C (160°C Fan, gas mark 4) and grease and line your tins. If you are filling your cakes, you can bake in sandwich tins or slice after baking.

To make the sponge cakes: Place the butter in a large mixing bowl and add the sugar. Beat together, preferably with an electric whisk until the mixture is wonderfully light and fluffy. This can take up to 5-7 minutes, so this stage should not be rushed.

Beat in the vanilla extract and eggs one at a time, with a spoonful of the flour with each one to prevent the mixture from curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter. Split the cake batter between two sandwich tins.

Place in the oven and bake the 6" cake for 25 minutes, the 9" cake for 30 minutes and the 11" cake for 40 minutes. When cakes are cooked they should be pale golden in colour, insert a cake skewer/sharp knife into the centre of the cake, if it comes clean then the cake is baked throughout.

When fully baked, remove from the oven and leave to cool in the tin and then transfer to a wire cooling rack. If you want to make the cakes in advance – wrap in clingfilm and freeze.

Once the cakes are cool, slice and fill with strawberry jam.

Tips for baking the perfect sponge cake

• Make sure your ingredients are at room temperature so that everything mixes evenly.
• Beat the butter and sugar until very light and fluffy – this should take around 2-3 minutes.
• To test whether the cakes are done, gently touch the tops and it should create a little indent which slowly bounces back.

Assembling the tiers

Prepare the Tiers:

Before you begin stacking, ensure that your cake tiers are completely cooled, levelled, and filled with your desired filling. You can use cardboard cake circles or cake boards at the bottom of each tier to provide support and make it easier to transport the cake. The base tier should ideally be placed on a cake circle that is an inch or two larger than the cake itself. For the middle and top tiers, use cake circles that are the same size or slightly bigger than the cake tier.

Apply the Crumb Coat:

A crumb coat is a thin layer of frosting applied to the cake before the final exterior frosting. It helps to seal in crumbs and create a smooth surface for decorating. Apply a crumb coat to each tier separately, then chill the cakes to set the crumb coat.

Mark the Centre and Outline of the Next Tier:

Use a ruler to mark the centre of your base tier. Also, roughly outline where the next tier will go. This will help ensure that you place the support dowels in the correct spots and avoid any visible marks on the exterior of the cake.

Cut and Insert the Support Dowels:

Support dowels provide stability and prevent the tiers from sinking into each other. Cut the dowels to the height of the tier they will be supporting. Mark and insert the dowels into the base tier, placing them at least a quarter of an inch inside the circle where the next tier will go. For a sturdier structure, consider using a central dowel in addition to the surrounding dowels.

Stack the Tiers:

Carefully centre the next tier on top of the dowels and slide it straight down, ensuring it is aligned with the base tier. Repeat this process for any additional tiers.

Decorate the Cake:

Once your cake is stacked, you can decorate it as desired. You can use buttercream, fondant, fresh flowers, or any other decorations that suit the wedding theme.

Assembling a wedding sponge cake can be a challenging task, but with careful planning, attention to detail, and the right tools, you can create a beautiful and stable tiered cake.

Decorating the cake

Now for the fun part: decorating! There are endless ways to decorate a wedding sponge cake, and it's a great activity to get everyone involved. Here are some ideas to get you started:

Fresh fruit and confectioner's sugar

Arrange sliced fruits like peaches, strawberries, oranges, and kiwis on top of the cake. Dust the fruit and cake with confectioner's sugar for a colourful and tasty treat.

Chocolate frosting

Cut the cake into layers using a sharp knife or wire. Spread chocolate icing on the middle layer, add the second layer, then spread more icing on the top. Leave to cool for an hour before serving.

Buttercream frosting

Mix butter, liquid (heavy cream, milk, or water), and powdered sugar until smooth. Spread a thick layer of buttercream frosting over the cake and set aside to cool before serving.

Fondant icing

Knead and roll out white fondant icing on a surface dusted with icing sugar. Drape the icing over the rolling pin and lower it onto the cake. Smooth out any folds and cut off the excess with a sharp knife.

Flowers

Hydrangeas are a beautiful choice for a wedding cake. Cut the stems to 2-3cm and insert a length of floristry wire into each stem. Push the wired flowers into polystyrene cake dummies placed on top of each tier.

Ribbon

Use ribbon to hide any unevenness between tiers. Run a thin line of glue around the base board and fix the ribbon around it. You can also use a ribbon to cover any imperfections in the icing.

Frequently asked questions