Classic Sponge Cake

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Classic Sponge Cake

A light, airy cake made with whipped eggs and minimal fat

This sponge cake relies on properly beaten eggs to create structure and volume. The result is a soft, fine-crumb cake that can be served plain or paired with fruit, cream, or light glazes.

Prep Time: 15 minutes
Bake Time: 30–35 minutes
Cooling Time: 15 minutes
Servings: 8–10
Pan Size: 8-inch (20 cm) square or round pan
Oven Temperature: 325°F (165°C)

Ingredients

  • 4 large eggs, room temperature

  • ¾ cup (150 g) granulated sugar

  • ¾ cup (90 g) cake flour, sifted

  • ¼ teaspoon salt

  • 1 teaspoon vanilla extract

  • 2 tablespoons milk, warm (optional, for extra moisture)

Step-by-Step Instructions

1. Prepare the Pan and Oven

  • Preheat the oven to 325°F (165°C).

  • Line the bottom of the baking pan with parchment paper.

  • Do not grease the sides; this helps the cake rise evenly.

2. Whip the Eggs and Sugar

  • In a large heat-safe bowl, combine the eggs and granulated sugar.

  • Place the bowl over a pot of gently simmering water.

  • Whisk constantly until the mixture is warm to the touch (about 100–105°F / 38–40°C).
    This helps the eggs whip to a higher volume.

  • Remove from heat and beat with an electric mixer on high speed for 5–7 minutes, until:

    • The mixture becomes pale

    • It triples in volume

    • It forms thick ribbons when lifted

3. Add Flavoring

  • Gently mix in the vanilla extract.

  • If using milk, stir it in carefully at this stage.

4. Fold in Dry Ingredients

  • Sift the cake flour and salt together.

  • Add the dry ingredients in 2–3 additions, folding gently with a spatula.

  • Use a light hand and a folding motion to avoid deflating the batter.

5. Transfer to Pan

  • Pour the batter into the prepared pan.

  • Smooth the top gently.

  • Tap the pan lightly once to release large air bubbles.

6. Bake

  • Bake in the center of the oven for 30–35 minutes, or until:

    • The top is lightly golden

    • The cake springs back when touched

    • A toothpick inserted in the center comes out clean

7. Cool

  • Remove the cake from the oven.

  • Let it cool in the pan for 10–15 minutes.

  • Run a knife around the edges and turn out onto a wire rack to cool completely.

Serving Suggestions

  • Slice and serve plain with tea or coffee

  • Dust lightly with powdered sugar

  • Serve with fruit and whipped cream

  • Use as a base for layered or filled cakes

Helpful Tips

  • Room-Temperature Eggs: Essential for proper volume.

  • Gentle Folding: Prevents the batter from losing air.

  • Accurate Measuring: Use spoon-and-level method for flour.

  • Pan Size: A deeper pan may require a slightly longer bake time.

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