This classic sponge cake is soft, fluffy, and light as air—just the way a perfect sponge cake should be. Made with just a few basic ingredients, it rises beautifully without the need for baking powder, relying solely on the whipped egg whites for its cloud-like texture. Whether you’re serving it with tea, dressing it up with fresh berries, or layering it into a special dessert, this sponge cake is the ultimate versatile bake.
Ingredients You’ll Need
For the Sponge Cake
- 4 large eggs, separated (room temperature)
- 1 cup (200g) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup (120g) all-purpose flour, sifted
- 1/4 teaspoon salt
- 1/2 cup (120ml) whole milk, slightly warmed
- 1/4 cup (60ml) vegetable oil or melted unsalted butter, cooled
Step-by-Step Instructions
Preheat the Oven
Begin by preheating your oven to 350°F (175°C).
Prepare a 9-inch round cake pan by greasing it lightly and dusting it with flour. Alternatively, line the bottom with parchment paper for easier removal later.
Beat the Egg Yolks
In a large mixing bowl, combine the egg yolks with ½ cup of the sugar.
Beat them using an electric mixer on high speed for about 3–4 minutes, or until the mixture turns pale yellow and thick.
Add in the vanilla extract, warmed milk, and oil or melted butter. Stir until smooth and well combined.
Whip the Egg Whites
In a separate clean and dry mixing bowl, add the egg whites.
Use an electric mixer on medium speed to beat until frothy. Gradually add the remaining ½ cup of sugar, a little at a time, while increasing the mixer speed to high.
Continue beating until stiff peaks form. This means when you lift the beaters, the tips of the egg whites stand up firmly without collapsing.
Combine the Batter
Sift the flour and salt over the yolk mixture in three parts. Gently fold each addition in with a spatula just until incorporated.
Now, take about 1/3 of the whipped egg whites and gently fold them into the yolk-flour mixture. This lightens the batter, making it easier to fold in the rest.
Then carefully fold in the remaining egg whites in two additions. Use gentle strokes to avoid deflating the batter—no streaks of white should remain.
Bake the Cake
Pour the smooth batter into your prepared pan. Use a spatula to level the top, then gently tap the pan on the counter a few times to release air bubbles.
Bake in the preheated oven for 25–30 minutes, or until the top is golden, the cake springs back when lightly touched, and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then gently turn it out onto a wire rack to cool completely.
Serve and Enjoy
Once the cake is completely cool, you can:
- Dust it with powdered sugar for a simple, elegant finish
- Slice and layer it with whipped cream and fresh fruit
- Frost it with buttercream or ganache for a richer dessert
This sponge cake is incredibly adaptable, making it perfect for a wide range of occasions.
Tips and Variations
Add Lemon Zest
Mix in 1 teaspoon of lemon zest to the yolk mixture for a fresh, citrusy twist.
Make It Gluten-Free
Substitute the all-purpose flour with a gluten-free baking blend. Make sure it’s one that contains xanthan gum or add a pinch for structure.
Boost the Flavor
Add 1 teaspoon almond extract or a splash of a flavored liqueur (like Amaretto or Grand Marnier) to enhance the depth of flavor.
Use Butter Instead of Oil
Want a richer sponge? Use melted butter instead of vegetable oil for a more buttery taste and aroma.
Decorating Ideas
- Top with macerated strawberries and whipped cream
- Create a layer cake with jam and buttercream
- Slice horizontally and soak with simple syrup or coffee for an elegant tiramisu-style dessert
Storage Instructions
- Store in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days if topped with cream or fruit
- Wrap slices tightly and freeze for up to 3 months. Thaw at room temperature
Why You’ll Love This Sponge Cake
- Light and Airy Texture: The whipped egg whites give this cake a soft, cloud-like structure that’s hard to resist.
- No Leavening Needed: It rises beautifully without baking powder or soda—just pure technique.
- Simple Ingredients: Everything you need is likely already in your kitchen.
- Customizable Base: Ideal for trifles, layered cakes, or simply served plain.
- Perfect for Any Occasion: Whether you’re baking for a celebration or just need a light dessert, this cake delivers.
This sponge cake brings together classic baking techniques and everyday ingredients to produce something truly magical. With its golden crust, soft crumb, and adaptable flavor, it’s the kind of cake that invites you to get creative—or keep it simple and let its delicate flavor shine.
Once you try it, you’ll find yourself turning to this recipe again and again, whether for an impromptu teatime treat or the foundation of a stunning layer cake.
Frequently Asked Questions
Can I make this sponge cake ahead of time?
Yes! You can make it a day in advance. Store it in an airtight container at room temperature or in the fridge, depending on your filling or topping.
Why didn’t my sponge cake rise?
This is usually due to deflating the egg whites during folding. Be sure to fold gently and avoid overmixing. Also, make sure your egg whites reach stiff peaks.
What can I use instead of whole milk?
You can use any milk, including plant-based varieties like almond or oat milk. Just avoid low-fat if possible for better texture.
Can I double this recipe for a larger cake?
Absolutely. Double the ingredients and use two 9-inch pans. Baking time may need a slight adjustment—check with a toothpick for doneness.
How do I prevent the sponge cake from sticking?
Greasing and flouring your pan or using parchment paper ensures easy release. Allow the cake to cool slightly before removing it from the pan.
Can I use this sponge cake for a roll cake?
Yes, but bake it in a jelly roll pan and reduce the baking time to about 12–15 minutes. Roll while warm with a kitchen towel to shape.