The Ultimate Guide To Making A Sponge Wedding Cake

Sponge cakes are a light and airy treat, perfect for any occasion, including weddings. They are made primarily with eggs, sugar, and flour, and can be filled with cream and topped with fresh fruit. The key to achieving the perfect fluffy texture is in the whipping of the eggs, which creates a light and airy consistency. Sponge cakes are also unique in that they are leavened with beaten eggs instead of yeast, resulting in a soft and moist cake.

There are a few crucial steps to follow when making a sponge cake. First, it is important to use room temperature eggs and beat them with sugar for at least 10 minutes until the volume increases by three times. Secondly, when adding the flour, it is crucial to gently fold it into the egg mixture to avoid over-mixing and compromising the fluffiness. Lastly, the baking pan size should be at least 9 inches to prevent the cake from overflowing during the baking process.

Sponge cakes are a versatile dessert that can be paired with various fillings and toppings, making them perfect for a wedding cake. They can be made in advance and stored for a few days at room temperature or refrigerated for up to a week. For an extra touch of elegance, decorate the cake with lace or sugar paste flowers to match the wedding theme and colours.

Choosing the right flour

The type of flour you use for your sponge wedding cake is crucial to achieving the desired texture and structure. Here are some tips and recommendations for selecting the right flour:

Type of Flour

For a light and airy sponge cake, it is best to use cake flour instead of all-purpose flour. Cake flour has a lower protein content, resulting in a softer, more delicate texture. It gives the cake a lighter and fluffier texture compared to all-purpose flour. If you cannot find cake flour, you can try using pastry flour, which falls between cake flour and all-purpose flour in terms of protein content. However, the cake may not be as fluffy as it would be with cake flour.

Sifting the Flour

Before adding flour to your batter, it is essential to sift it. Sifting the flour ensures that any lumps or clumps are removed, resulting in a consistent texture in your cake. It also helps to aerate the flour, making it lighter and easier to incorporate into the batter.

Substituting Flour

If you are looking to substitute the flour in your sponge cake, you can try using cornstarch in combination with all-purpose flour. This substitution can help thicken the batter without forming excess gluten, resulting in a softer and airier cake. Additionally, gluten-free alternatives such as a blend of mochiko, oat flour, millet or sorghum flour, cornstarch, tapioca, and ground chia seeds have been used successfully by bakers.

Measuring Flour

Accurate measurement of flour is crucial to the success of your sponge cake. It is recommended to use a kitchen scale to weigh your flour for the most precise results. This ensures that you have the correct amount and avoids the possibility of over-measuring or under-measuring when using cup measurements.

Storage of Flour

To ensure the freshness of your flour, it is important to store it properly. Keep your flour in an airtight container at room temperature. This will prevent the flour from absorbing excess moisture or becoming infested with pests.

By following these guidelines and selecting the right flour for your sponge wedding cake, you will be well on your way to creating a delicious and beautifully textured cake.

Getting the right consistency

Ingredients

Sponge cakes are primarily made with eggs, sugar, and flour. The key to getting the right consistency is in how you prepare these ingredients.

Eggs

Eggs are the key to making your sponge cake fluffy and moist. You will want to beat your eggs until the volume increases by two to three times. Make sure you don't overbeat the eggs, as this will result in a flat cake. The eggs are ready when the beaters hold a thick ribbon when removed from the bowl.

Sugar

Use fine granulated white sugar for best results. Combine the sugar with the eggs and beat until the mixture is light and fluffy. This can take up to 5-10 minutes, so don't rush this step.

Flour

Use cake flour instead of all-purpose flour to make the texture very fluffy. If you can't get cake flour, try substituting some of the all-purpose flour with cornstarch to reduce the amount of gluten and make the cake lighter. Sift the flour first to get rid of any lumps and clumps, which will ensure a consistent texture.

Other ingredients

You can add a small amount of baking powder for more volume. Vegetable oil will help keep the cake moist and rich. Vanilla extract will add flavour, but be careful not to add too much, as this can affect the texture.

Mixing

When adding the flour to the egg mixture, be gentle and use a spatula or rubber spatula to fold it in, rather than a whisk, to avoid over-mixing and compromising the fluffiness of the beaten eggs. Stream the vegetable oil into the egg mixture while mixing on a medium speed, and then gently fold in the remaining dry ingredients.

Baking

Distribute the batter into your baking tins and tap them lightly on the counter to remove any large air bubbles. Then run a thin knife or toothpick through the batter to remove any remaining bubbles. Bake according to your recipe, usually at around 350°F/180°C for 25-30 minutes, until a toothpick inserted into the centre comes out clean.

Layering and filling

Layering:

It is important to let the sponge cake layers cool completely before attempting to layer them. This will make the process much easier and help prevent the layers from shifting or sliding. Once the layers are cool, you can begin assembling your cake.

If you have baked your cake layers in advance and frozen them, be sure to allow them to thaw completely before layering. It is best to work with room temperature cake layers as they are easier to handle and less likely to crack or crumble.

Place the first layer on your chosen cake board or serving plate. If you are using a cake board, you may want to secure the first layer with a dab of frosting or a dollop of filling to prevent it from shifting.

Using a spatula or piping bag, spread your chosen filling evenly across the first layer. Be generous with the filling, ensuring it reaches the edges, but be careful not to overfill, which can cause the layers to slide.

Place the second layer on top, being careful to align it evenly with the first layer. Gently press down to ensure the layers adhere and there are no gaps between them.

Repeat this process for any additional layers, taking care to create a straight and even stack.

Filling:

There are numerous options for fillings that can be used between the layers of your sponge wedding cake. Here are some popular choices:

• Fruit preserves or jams: Fruit preserves, such as strawberry, raspberry, or apricot jam, are classic choices for filling sponge cakes. They add a touch of sweetness and a burst of flavour.
• Buttercream: Buttercream is a versatile filling option that can be flavoured in various ways, such as vanilla, chocolate, or fruit flavours. It creates a rich and creamy layer between the sponge cakes.
• Fresh fruit: Using fresh fruit, such as sliced strawberries, raspberries, or kiwis, adds a refreshing touch to your wedding cake. Just be sure to use fresh fruit that is not overly juicy to prevent the cake from becoming soggy.
• Custard or pastry cream: For a decadent treat, consider using custard or pastry cream as a filling. It pairs beautifully with sponge cake and can be flavoured with vanilla, chocolate, or liqueurs.
• Chocolate ganache: For chocolate lovers, a rich chocolate ganache makes an indulgent filling. It can be made with dark, milk, or white chocolate to suit your preference.

When choosing your filling, consider the overall flavour profile you want for your wedding cake. You can also offer a variety of fillings for your guests to choose from, creating a unique and personalised experience.

Remember to chill your cake after filling to allow the layers to set and the flavours to meld. This will make it easier to handle and decorate, resulting in a stunning and delicious sponge wedding cake.

Decorating the cake

Now for the fun part: decorating your wedding cake!

First, you'll want to ice the cake. To do this, pipe a little royal icing in the middle of the cake board to help secure the cakes. Lightly dust your work surface and rolling pin with sifted icing sugar. Roll out the marzipan, turning the icing 90 degrees after every roll to get an even thickness. You want to roll it to a thickness of a £1 coin.

Lightly brush the outside of the sponge cakes with boiled apricot jam to help the marzipan stick. Using the rolling pin, lift the marzipan and ease it over the cake. Use your hands to smooth the marzipan into place, making sure there are no air pockets. Trim away the excess marzipan from the base of the cake using a small knife.

Repeat this process with the sugar paste icing, placing it over the marzipan layer. Lightly dust your hands with icing sugar and gently run them over the cake to even out any lumps or bumps.

To build the tiers, cut a template the same size as the second layer and sit it in the position of the second tier. Mark each corner with a needle. Push a plastic dowel into the cake and mark with a pencil where it comes out of the cake. Lift out the dowels and trim the dowels about 1-2mm above the mark, then stick them back into the cake.

Pipe some royal icing onto the centre of the bottom tier to secure the second tier. Carefully place the second tier onto the bottom one. Mix some icing and pipe a thin line along the bottom edge of each tier. While it's still wet, run a finger over the line to smooth the icing and fill any gap between the two cake layers. A ribbon can also be added here to hide any unevenness that may appear. Repeat the process for the top tier.

Finally, decorate the cake with ribbon, lace or sugar paste flowers to match the wedding theme and colours. Alternatively, you could pipe royal icing patterns onto your cake.

Storing and serving

Sponge cakes can be stored at room temperature for a few days, in the refrigerator for up to a week, or frozen for up to three months. They are best stored in an airtight container to avoid drying out. If you want to keep your sponge cake moist, you can brush it with a simple syrup made by combining equal parts sugar and hot water.

When serving, sponge cakes are very versatile and can be paired with a variety of toppings and fillings. They can be served plain, dusted with powdered sugar, or paired with fresh fruit and whipped cream. They also make a great base for layered cakes, trifles, or French-style pastries.

If you plan to use your sponge cake as a base for a tiered cake, it's important to insert poles or dowels inside to provide support, especially if using a fluffy sponge cake recipe and a heavy frosting like buttercream.

Frequently asked questions