Chilean sponge cake for layer cakes, or bizcocho para torta, is a light, airy cake made by whipping eggs and sugar over a water bath until tripled in volume, then folding in flour and baking powder, with a little oil and vanilla. It takes 30 minutes of preparation and 20 to 30 minutes in the oven, and serves 6.
It is the essential base for almost any Chilean torta, whether filled with chocolate, hazelnut spread, jam, manjar, or fruit, and a simple recipe you will always want to have at hand.
How to Make a Perfect Sponge Cake?
This sponge relies mainly on air. The eggs and sugar are warmed over a water bath and beaten at high speed until thick and tripled, then the oil, vanilla, and salt are added. The flour and baking powder are folded in gently in three additions, and the batter is baked in a 20 cm pan until lightly golden.
Nutritional Information
Each serving of sponge cake contains approximately 470 kcal, 9 g of protein, 9 g of fat (2 g of saturated fat), 88 g of carbohydrates, 58 g of sugars, and 280 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Sponge Cake Recipe
Preparation: 30 minutes
Cooking: 20 to 30 minutes
Servings: 6
Ingredients
- 350 g (1¾ cups) of white sugar
- 230 g (1¾ cups plus 2 tablespoons) of all purpose flour
- 5 eggs
- 2 tablespoons of oil
- 2 teaspoons of vanilla extract
- 1 pinch of salt
- 2 teaspoons of baking powder
Instructions
- In a large bowl, combine the eggs and sugar and set over a water bath. Beat with an electric mixer until the sugar dissolves completely, then keep beating at top speed until the mixture triples in volume. Add the oil, vanilla, and salt and beat for 3 more minutes.
- Add the baking powder and the sifted flour in three additions, folding gently with a spatula to avoid lumps. Pour the batter into a 20 cm (8 inch) round pan, buttered and floured.
- Bake in an oven preheated to 180°C (356°F) for 20 to 30 minutes, until lightly golden on top. Let cool to room temperature and unmold. Carefully slice the sponge into layers of the thickness you like and assemble your cake with the filling of your choice.
Additional Tips
Fold, do not stir
The dry ingredients are heavier than the whipped eggs. Fold them in with gentle, sweeping movements so the batter keeps as much air as possible and bakes soft and fluffy.
Do not open the oven early
A sponge can sink if it is underbaked, has too much baking powder, or the oven door is opened too soon. Avoid sudden changes of temperature.
Moisten the layers
Brush the layers with simple syrup, diluted condensed milk, or fruit juice before assembling, depending on the filling.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Oil | Melted butter | 1:1 | Richer flavor, firmer crumb |
| Vanilla | Lemon zest | Zest of 1 lemon | Fresh, citrusy |
| 230 g flour | 200 g flour + 30 g cocoa | Total 230 g | Chocolate sponge |
| Baking powder | No baking powder | Omit and whip longer | Classic genoise, more delicate |
Frequently Asked Questions (FAQs)
1. Can I make a sponge cake without baking powder?
Yes, but it is trickier. You must beat the eggs and sugar very well until they triple in volume, since the trapped air will be the only thing that makes the cake rise.
2. Why did my sponge cake sink?
It may be underbaked, have too much baking powder, or the oven may have been opened too early. Avoid sudden changes of temperature.
3. How do I get a moister sponge cake?
Brush the layers with simple syrup, diluted condensed milk, or fruit juice before assembling the cake, depending on the filling you choose.
4. Which cakes can I make with this sponge?
It works for classic tres leches cakes, cakes with pastry cream and fruit, manjar and walnut cakes, and modern versions with mousse or chocolate fillings.
Cakes Made with This Sponge
This sponge is ideal for a wide variety of cakes, from classic tres leches to cakes layered with pastry cream and fruit, manjar and walnuts, or mousse and chocolate. Its fluffy texture absorbs syrups and strong flavors without falling apart.
What Is Bizcocho?
In Chile, bizcocho is the light sponge used as the base of layer cakes, or tortas. It is sliced into thin layers, moistened with syrup, and filled, which is why a reliable bizcocho recipe is the starting point of Chilean home pastry.
Did You Know?
The word bizcocho comes from the Latin bis coctus, meaning cooked twice, a name originally given to twice baked breads and biscuits that later passed to sponge cakes.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Tres Leches Cake Recipe
- Chilean Torta Moka Recipe
- Chilean Homemade Manjar Recipe
- Chilean Orange Pancake Cake Recipe
