National Sponge Cake Day | Sprinkle Sponge Cake
It’s National Sponge Cake Day! But you may ask yourself: Sponge cake vs. angel food cake vs. pound cake. What the hell is the difference? I didn’t know the answer to that question until about a year ago. If you’re wondering the same, here’s a brief breakdown, brought to you by favorite – bullet points:
- Angel food cake is a type of sponge cake, but it’s lighter and more fluffy than traditional sponge cake.
- Both angel food cake and sponge cake uses beaten egg whites, but sponge cake incorporated beaten egg yolks into the egg whites for a more dense cake.
- A pound cake is more different than the two, considered a butter cake.
- Pound cakes are loaded with butter and whole eggs for a cake that’s more dense.
You’re welcome. 🙂 Which cake do you all like best? I’m an angel food cake girl, myself.
I was going to make sponge cake cupcakes for this food holiday, but then it was just easier to pour the batter into a cake pan and bake without having to divide the batter between cupcake liners. Plus, I very much enjoy thin cakes! The Funfetti frosting is just a bonus, as I love the taste annndddd because… SPRINKLES!
Sprinkle Sponge Cake
- 3 large eggs, separated
- 1/2 cup sugar, separated
- 1/2 cup King Arthur cake flour
- Funfetti frosting
- Preheat oven to 350*F. Grease an 8-inch round cake pan; set aside.
- In the bowl of a stand mixer, add the egg whites and 1/4 cup sugar, beating until semi-stuff peaks form.
- In a small bowl, beat egg yolks with the other 1/4 cup sugar until combined and a light yellow color. Fold egg yolks into egg whites. Beat in cake flour, 1/4 cup at a time, until throughly combined.
- Pour into cake pan and bake 30 minutes, or until a toothpick inserted into the center comes back clean. Set aside to cool.
- Turn cake over onto a plate and ice with Funfetti frosting.