Easy Fricasse Cake Recipe

Despite the savory-sounding name, this fricasse cake is a sweet, French-style sponge - light, fluffy and golden, built on the simple magic of eggs and sugar beaten to a pale ribbon. It bakes up soft and tender in about half an hour and takes beautifully to fresh fruit, a dusting of sugar, or a glaze.

Why you'll love this

• A light, airy sponge crumb that comes from whipping the eggs and sugar until pale and tripled
• A short ingredient list of pantry staples - flour, sugar, eggs, butter, milk and vanilla
• Melted butter folded in for richness without weighing the sponge down
• Ready in well under an hour and endlessly adaptable with fruit, cream or glaze

Key ingredients & swaps

• Eggs — the engine of the sponge - beaten with the sugar, they whip in the air that gives the cake its lift, so use them at room temperature, which whips to greater volume.
• Sugar — sweetens and, whipped with the eggs, builds the foam that aerates the batter; beat the two together until pale, thick and fluffy before anything else goes in.
• All-purpose flour — gives the sponge just enough structure to hold its rise; fold it in gently in additions so you don't knock the air out of the eggs.
• Melted butter — adds richness and a tender, moist crumb; let it cool slightly and fold it in last and lightly, since hot fat deflates the foam and sinks to the bottom.
• Milk — loosens the batter for a softer crumb and helps it bake evenly; have it at room temperature so it doesn't shock the batter.
• Baking powder and vanilla — the baking powder backs up the whipped eggs for a reliable rise, while vanilla rounds out the flavor of the plain sponge.

How to make it (step by step)

1. 

   1

   Heat oven and prep pan

   Heat the oven to 350F (175C) and grease and line your cake pan. Sponges bake best with a fully preheated, even oven, so give it time to come up to temperature.

2. 

   2

   Whisk the dry ingredients

   Whisk the flour, baking powder and salt together and set aside. Combining them now means you can fold them in quickly later without overworking the batter.

3. 

   3

   Beat eggs and sugar to a ribbon

   Beat the eggs and sugar until pale, thick and at least doubled in volume - when you lift the beater, the batter should fall in a ribbon that holds on the surface for a few seconds. This whipped foam is what makes the sponge light, so don't shortcut it.

4. 

   4

   Fold in flour, then butter and milk

   Add the cooled melted butter, vanilla and milk, then sift the flour over and fold gently with a spatula just until no streaks remain. Fold, don't beat - you're protecting the air you just whipped in.

5. 

   5

   Bake until it springs back

   Pour into the pan and bake about 30-35 minutes, until the top is golden, springs back when lightly pressed, and a toothpick comes out clean. Avoid opening the oven early, which can make a sponge sink.

6. 

   6

   Cool before finishing

   Cool in the pan about 10 minutes, then turn out onto a wire rack to cool completely before glazing, frosting or topping with fruit. Finishing a warm sponge melts the topping and can tear the delicate crumb.