My Go-To Basic Sponge Cake Recipe
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.
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
- 1 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 1 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.
Notes
For the 7- and 6-inch pans, use 4 eggs, 120 grams sugar, 120 grams flour, and ⅕ teaspoon baking powder.
Avoid letting the cake cool down with windows open or any drafts, as this can make it taste like eggs.
Simple cake sugar soak: in a small saucepan, combine ½ cup water and ½ cup sugar. Bring to a boil, then simmer on low for about 1-2 minutes, stirring occasionally the sugar dissolves. Let it cool. Brush or drizzle about 1-2 tablespoons between each cake layer.
You can use any frosting for this cake. The easiest one is a whipped cream frosting and fresh berries.
An unfrosted sponge cake can last in the fridge for up to 3-5 days. To keep it fresh, wrap it in a plastic wrap or store it in an airtight container.
You can also freeze fully cooled sponge cake for up to 2 months.
Nutrition
Calories: 186kcalCarbohydrates: 33.4gProtein: 5.8gFat: 3.3gCholesterol: 128mgSodium: 75mgFiber: 0.5gSugar: 18.9g
Tried this recipe?Let us know how it was!