There’s something timelessly comforting about a good sponge cake. Light and airy, with a melt-in-your-mouth texture, sponge cake has become a staple in both bakeries and home kitchens.
Crafted from just a few simple ingredients—flour, eggs, sugar, and vanilla—this cake shines in its simplicity, making it the perfect blank canvas for toppings and fillings. Think fresh berries and whipped cream in summer, or a cozy drizzle of caramel when the weather cools.
The magic here? Achieving the perfect rise. Unlike other cakes, this sponge relies entirely on well-beaten eggs for its fluffy texture—no baking powder or soda needed.
With a few easy steps, you’ll get a cake that’s soft, spongy, and sure to impress. Whether it’s for a special celebration or a simple afternoon treat, this sponge cake delivers pure, effortless indulgence.
Why I Love This Recipe (And You Will Too)
- Perfect for Sharing: I’ve made this for family gatherings, birthdays, you name it—it’s always a hit!
- Light as Air: With just the right balance, this sponge is all about delicate texture, which I think makes it the perfect “anytime” cake.
- Endlessly Customizable: Whether it’s layered with fruit or soaked in syrup, there’s no limit to the variations. You can truly make it your own.
- Easy Ingredients, Big Impact: No special trips to the store—just the basics come together to create something extraordinary.
Easy Sponge Cake Recipe
Equipment
- Mixing Bowls
- Measuring Spoons and Cups
- Whisk or Electric Hand Mixer
- Sieve
- 9-inch Round Cake Pans
- Oven and Oven Mitts
- Parchment Paper
- Cooling Rack
- Toothpicks
- Offset Spatula optional
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract optional
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, beat the eggs until they become thick and pale.
- Gradually add the sugar to the beaten eggs while continuing to beat. Beat until the mixture is light and fluffy.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gently fold the sifted dry ingredients into the egg mixture. Be careful not to deflate the batter.
- If using vanilla extract, gently fold it into the batter.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 20-25 minutes or until the cakes spring back when touched lightly.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, you can serve the sponge cake as is, dust it with powdered sugar, or add your favorite toppings and fillings.
Notes
- Aerate Eggs: Beat eggs until pale for a light sponge cake texture. Avoid overmixing.
- Gentle Folding: Fold dry ingredients gently to preserve airiness, preventing a dense sponge cake.
- Precise Baking: Adhere to recommended time; overbaking leads to dryness in sponge cake perfection.
Nutrition
What To Serve With Sponge Cake?
- Buttercream Frosting
- Caramel Apple Butter Ice Cream
- Pumpkin Old Fashioned Donuts
- Whiskey Apple Cider Punch
Nitzia
Thursday 21st of November 2024
Do you use a whisk attachment or beater?
Anne Carter
Tuesday 3rd of December 2024
Hi Nitzia! 😊 Great question! You can use either, but I usually use a whisk attachment to get the eggs nice and fluffy. If you don’t have a whisk attachment, a beater will work just fine too—just make sure to beat the eggs until they’re thick and pale. Hope that helps, and happy baking!
Sandy
Thursday 21st of November 2024
I tried this recipe to use as the bottom to a Disney Zebra Dome recipe. Unfortunately it came out awful. It indicates to spread the batter between two pans which makes for extremely thin cakes which burned and I had to literally chisel it out of the pan. I think I should have put it on the center or even top shelf of the oven and for fewer minutes. Not sure what I did wrong.
For my purposes I will buy an angle food or pound cake and use that for the base of the domes.
Anne Carter
Tuesday 3rd of December 2024
Hi Sandy, I’m so sorry to hear the recipe didn’t work out as expected for your Zebra Dome base. It does sound like the thin batter and placement in the oven could have played a part. For next time, using the center rack and keeping a close eye on baking time might help prevent over-baking.
That said, using an angel food or pound cake is a fantastic idea for your domes—great creativity on your part! Thank you for sharing your experience, and I hope your next batch turns out beautifully! 😊