What temperature is commonly associated with cooking sponge cake?

The commonly associated cooking temperature for sponge cake is 180 degrees Celsius (or approximately 350 degrees Fahrenheit). This temperature is ideal for achieving the light and airy texture characteristic of sponge cakes, allowing for proper rising and cooking without drying out the cake.

At this temperature, the proteins in the eggs denature and create a sponge-like structure by trapping air, while the sugars caramelize adequately, contributing to flavor and color. Higher temperatures, such as 200 degrees, might cause the exterior of the cake to get too brown while the inside remains undercooked. A lower temperature, like 160 degrees, would result in a longer cooking time, potentially leading to a denser cake texture. Temperatures such as 240 degrees are typically suitable for other baking methods like roasting but are too high for delicate cakes like sponge, risking uneven cooking and burning.