Sponge Cake Recipe

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Ayesha Hussain

Sponge Cake
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If you’ve ever wondered why sponge cakes have such a special place in baking, let me tell you—it’s all about how they feel.

That first bite into a well-made sponge cake feels like sinking your teeth into a fluffy, sweet cloud. It’s light, it’s soft, and it’s surprisingly simple to make once you understand the basics.

I still remember the first time I baked a sponge cake. I was nervous about messing it up because it seemed like the kind of cake that would fall flat if I didn’t get everything exactly right.

But I learned that it’s not about fancy ingredients or complicated steps. It’s about paying attention to the little details.

How you beat the eggs, how gently you fold the flour, how you let the cake cool so it doesn’t shrink. Those small things make a big difference.

And the best part? You don’t need anything fancy to make a sponge cake. Just eggs, sugar, flour, a bit of butter and milk, and maybe a splash of vanilla. That’s it.

No need for a mixer with a million attachments or rare ingredients you’ve never heard of. Just simple kitchen tools and a little care.

So, if you’ve been scared to try making a sponge cake, don’t be. I’m going to walk you through it step by step, exactly how I do it.

No guesswork, no confusing jargon—just straightforward instructions that’ll have you baking a perfect sponge cake in no time. Let’s make something simple, light, and really satisfying.

Sponge Cake Recipe

Ingredients (for an 8-inch round cake pan):

  • 4 large eggs, at room temperature
  • 120 grams (½ cup) granulated sugar
  • 120 grams (1 cup) cake flour, sifted
  • 2 tablespoons whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 40 grams (3 tablespoons) unsalted butter, melted and cooled slightly
  • A pinch of fine sea salt

Instructions

  • Preheat your oven to 170°C (340°F) with the rack in the middle position. Line the bottom of an 8-inch round cake pan with parchment paper, leaving the sides ungreased to help the batter cling and rise. Set aside.
  • Crack the eggs into a large mixing bowl. Add the granulated sugar and a pinch of salt. Using an electric mixer, beat on high speed for 8–10 minutes.
  • The mixture should become thick, pale, and triple in volume. It’s ready when it forms a ribbon-like trail when the beaters are lifted.
  • Sift the cake flour once more over the egg mixture to ensure it is light and lump-free. Using a rubber spatula, fold the flour into the batter gently, cutting through the middle and sweeping around the sides.
  • Rotate the bowl as you fold to evenly distribute the flour without deflating the batter.
  • In a small bowl, combine the melted butter, whole milk, and vanilla extract. Take a small amount of the batter (about 2 tablespoons) and mix it into this liquid to lighten it.
  • Pour this mixture back into the main batter, folding it in gently until fully combined.
  • Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release large air bubbles.
  • Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, remove the pan from the oven and immediately drop it from about 10 cm (4 inches) onto the counter to prevent shrinking.
  • Let the cake cool in the pan for 10 minutes. Then, run a thin knife around the edges and invert the cake onto a wire rack. Remove the parchment paper and allow the cake to cool completely.
  • This sponge cake is light and fluffy, perfect on its own or served with lightly sweetened whipped cream and fresh fruits.

Sponge Cake

How Do You Make a Sponge Cake Light And Fluffy?

Getting a sponge cake that’s light and fluffy is all about how you handle the batter.

  • Use room temperature eggs: This makes it easier to whip them with sugar to trap air.
  • Whisk eggs and sugar really well: Keep beating until the mixture turns pale and thick like ribbons.
  • Sift flour carefully: This removes lumps and adds lightness.
  • Fold flour into the egg mixture very gently: This helps keep the air inside.
  • Don’t overmix: Too much mixing can make the batter heavy.
  • Preheat your oven: Baking at the right temperature helps the cake rise properly.

Why Does My Sponge Cake Collapse After Baking?

If your sponge cake sinks or collapses, it’s usually because of these reasons:

  • Underbaking: The cake might look done, but inside it’s still wet. Always test with a toothpick.
  • Opening the oven door too soon: This makes the temperature drop and causes the cake to fall.
  • Overbeating egg whites: If they’re too stiff, they can collapse.
  • Wrong oven temperature: If it’s too high or low, the cake might not bake evenly.

How Can I Prevent My Sponge Cake From Becoming Dry?

A dry sponge cake is usually caused by baking mistakes or bad storage. Here’s how to keep it soft and moist:

  • Don’t overbake: Check with a toothpick when the time’s almost up.
  • Store it properly: Wrap the cake in plastic wrap to keep it from drying out.
  • Use simple syrup: Brushing some on the cake can add moisture.
  • Use cake flour: It holds more moisture than all-purpose flour.

What Causes a Sponge Cake To Crack On Top?

A cracked top on a sponge cake usually happens for a few simple reasons:

  • Oven too hot: The cake rises too quickly and cracks.
  • Overmixing: This can make the batter too thick.
  • Wrong pan size: A small pan can cause the cake to overflow and crack.

Sponge Cake

Why Did My Sponge Cake Turn Out Dense?

A sponge cake that feels heavy or dense can be frustrating. Here’s why it happens:

  • Underbeating eggs: They need to be whipped enough to trap air.
  • Overmixing: Knocks the air out of the batter.
  • Wrong flour: All-purpose flour can make it too heavy.
  • Old ingredients: Expired baking powder or soda won’t work.

How Do I Make Sponge Cake Without a Mixer?

No mixer? No problem! You’ll just need some arm power.

  • Use a big whisk: Beat the eggs and sugar until they turn pale and thick.
  • Sift dry ingredients: To remove lumps and add air.
  • Fold gently: To keep the air in the batter.

Can I Make Sponge Cake Without Eggs?

Yes! You can replace eggs with these easy swaps:

  • Applesauce: ¼ cup for each egg.
  • Mashed bananas: ¼ cup for each egg.
  • Yogurt: ¼ cup for each egg.
  • Egg replacer powder: Follow the packet instructions.

How Do I Store Sponge Cake To Keep It Fresh?

Storing sponge cake the right way keeps it soft for longer.

  • Let it cool fully: Never wrap a warm cake.
  • Wrap it tight: Use plastic wrap or foil to stop it from drying.
  • Use an airtight container: Keeps air and moisture out.
  • Keep in the fridge if needed: Only if it has fillings that need to stay cold.

Can I Freeze a Sponge Cake?

Yes! Sponge cake freezes really well if you do it right.

  • Cool it completely first: Never freeze a warm cake.
  • Wrap tightly: First in plastic wrap, then in foil.
  • Label and date it: So you remember when you froze it.
  • Thaw carefully: Let it sit at room temperature still wrapped, so moisture doesn’t collect on the cake.

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