This is my go-to recipe for a basic sponge cake made with just 5 simple ingredients. Follow my easy step-by-step directions, complete with tips, to create the fluffiest and lightest sponge cake ever, even easy for beginners.
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About classic sponge cake
Similar to my popular apple sponge cake, this classic sponge cake recipe uses only eggs, flour, sugar, and baking powder.
In my opinion, it is one of the easiest types of sponge cakes to make. The key is in properly beating eggs and sugar.
Usually, this type of sponge cake is made without the leavening agent and it relies solely on properly beaten eggs and sugar.
To make this recipe beginner-friendly, I recommend adding a little bit of baking powder. Baking powder will guarantee the cake rises properly, even if the eggs and sugar aren’t beaten perfectly.
It is also very important to use the right pan - it needs to be tall and approximately 20-22 cm. The cake comes out 3-inch tall.
If you have larger or smaller pans, you will have to adjust the ingredient quantities and I have done that for you in the recipe card notes at the end of this post.
Ingredients
You can find the full list of ingredients and their quantities in the recipe card below.
When frosted, this cake can serve 8-10 people.
- Eggs: I recommend using room-temperature eggs. Cold eggs take longer to beat and they might fall once you mix in the flour.
- Sugar: I used caster sugar, often called baker's sugar. Its grains are slightly finer than regular granulated sugar, but not as fine as powdered sugar. You can also use regular granulated sugar.
- Flour: you will need all-purpose flour.
- Baking powder: it ensures the cake gets tall and fluffy.
Step-by-step directions
Sponge cake batter does not like waiting, so preheat the oven to 350°F and line the bottom of the springform pan with some parchment paper before starting the first step.
Add room temperature eggs and sugar to the large mixing bowl.
Using an electric hand mixer, beat eggs and sugar for 10-14 minutes on high speed until the mixture triples in size and falls back from the mixer forming ribbons that hold 3-5 seconds.
Stir in vanilla extract. Sift flour and baking powder into the egg mixture. Use the whisk or spatula to gently mix in the flour with eggs until just combined.
Pour the sponge cake batter into 22 cm spring baking pan lined with parchment paper at the bottom. Draw circles on cake with a toothpick or knife to prevent a high dome during baking.
Bake the cake for 25-28 minutes at 350°F or until golden brown and the toothpick inserted in the middle comes out clean.
Once cooled down, wrap it in plastic wrap and refrigerate for at least 2 hours before slicing it into layers and frosting.
Note: you can slice this cake into 2 or 3 layers.
Nataliia's tips
- Use room temperature eggs. You can place them in warm water for 5 minutes.
- To check if the eggs and sugar are properly beaten, lift the mixer and let the mixture drip. If it forms ribbons that stay on the surface for at least 5 seconds before dissolving, it is ready for the flour to be added.
- Do not open the oven door during the first 25 minutes of baking time.
- Do not grease the pan, but you can line the bottom with some parchment paper so it is easier to remove the cake.
- Once it cools down to room temperature, wrap the whole cake in plastic wrap and place it in the fridge for at least 2 hours - this will ensure the cake does not crumble when you slice it into layers.
Do I need to use a cake soak for the sponge cake layers?
Sponge cake gets its name for a reason - it absorbs liquids between the layers, which makes it moist and flavorful depending on the soak you use.
For a simple sugar syrup soak, combine one cup of water and one cup of sugar to a boil in a small saucepan. Bring to a boil and simmer on low for about 2-3 minutes. Let it cool down.
Use a pastry brush or spoon to evenly drizzle 1-2 tablespoons of sugar syrup onto each layer. Now, you can spread the desired frosting on top of the soaked layer.
You can flavor the soaks with citrus zest or different extracts.
What is the best frosting for the vanilla sponge cake?
Whipped cream with a layer of fresh fruit or your favorite jam is my favorite simple way to frost the sponge cake. Other great options are buttercream or white chocolate ganache. It is also perfect as a cake base for different layered cake ideas, such as strawberry shortcake or trifle desserts.
How can I make it a chocolate sponge cake?
You could simply add a little bit of cocoa powder and reduce the amount of flour, or use my easy chocolate sponge cake recipe. It is similar to this one but already includes the proper ingredients measurements and a bit of corn starch added to the batter.
Frequently asked questions
There could be a few reasons why the cake may fall after cooling down. The most common reason is undertaking. Next time, try baking it for an additional 5 minutes and always use the toothpick to check for doneness. Another possible cause is using too much leavening agent. Be sure to measure all the ingredients properly.
Traditionally, this sponge cake rises only on properly beaten eggs and sugar without any raising agent. However, for beginner bakers, I recommend adding a small amount of baking powder to guarantee the rise of the cake, even if the eggs aren't beaten properly.
No, you do not have to grease the pan when making this recipe. Always use the nonstick pan, and you can also line the bottom of the pan with some parchment paper. Greasing the pan will add the oil to the cake itself, which could affect its airy and soft texture, especially on the edges. The cake can be easily removed from the pan by running a knife around the edges to loosen it. Let the cake cool down for 10 minutes before removing it from the cake pan.
📖 Recipe
My Go-To Basic Sponge Cake Recipe
Equipment
- 1 large bowl
- 1 electric mixer
- 1 sifter
- 1 9-inch spring form pan non-stick
- 1 parchment paper
Ingredients
- 5 medium eggs, room temperature
- 150 grams granulated sugar
- 150 grams all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line the bottom of the 9-inch nonstick springform pan with parchment paper. Do not grease the pan.
- In a large mixing bowl, add 5 medium eggs, room temperature and 150 grams granulated sugar. Using electric mixer, beat eggs and sugar on high speed for about 10-14 minutes or until the volume triples in size and the ribbon is left on the surface when you pull up the mixer whisk. The ribbon should not dissolve for at least 3 second. Note: if your are using stand mixer the process may take less time.
- Once the eggs and sugar are properly beaten, stir in there 1 teaspoon vanilla extract and sift 150 grams all-purpose flour and ¾ teaspoon baking powder into the egg mixture. Use a whisk or silicone spatula to gently fold the flour into the eggs mixture. Work quickly but avoid mixing vigorously not to deflate the batter. Once it looks combined, stop stirring not to overmix the batter.
- Pour the sponge cake batter into the center of the prepared pan. Use the spatula to distribute the batter evenly. Gently tap the pan on the counter to release any air bubbles. You can also draw a few circles on top of the cake with a knife or a toothpick to prevent the high dome during baking.
- Place the cake pan on the middle rack of the preheated oven. Bake for 25-30 minutes until the top looks golden brown and the toothpick inserted in the middle comes out clean. Ovoid opening the oven door during the first 25 minutes of baking.
- One the cake is cooked, remove it from the oven and let it rest for 10 minutes in the pan. Using a butter knife, gently run it around the edges to loosen the cake from the pan. Remove the cake and let it cool down completely at a room temperature on a wire rack.
- Once cooled, wrap the cake in plastic wrap and refrigerate for at least 2 hours. This helps the cake settle and makes it easier to slice it in into layers.
- Now, you can slice the cake into 2 or even 3 layers, add the cake soak and frosting.
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