Simple Sponge Cake Recipe

Simple Sponge Cake Recipe

Simple Sponge Cake is made with only a few ingredients that you probably have in your pantry. This sponge cake is commonly used to make layered cakes but can be used as-is as well. Perfectly soft, spongy, and delicious!

You might also like to check out a Chocolate Version of this Sponge cake.

Simple yellow sponge cake on a cooling rack next to a baking sheet.

A Simple Sponge Cake recipe that any baker new to baking or not needs to have in their recipe repertoire. This cake was one of the first Yellow Sponge Cake recipes that I learned to make, and it has served me very well. It is used in many of my cake recipes. Well-loved for its beautiful texture, simplicity in making, and foolproof instructions.

What is a sponge cake?

A sponge cake is a delicate, spongy cake with a uniform crumb that is made with eggs, sugar, and flour as the main ingredients. The cake absorbs the moisture from the cream very well, making it suitable for just about any kind of cake or a roll. See the bottom of the post for a variety of cakes to make with this fluffy cake.

Pro Tips for the best sponge cake

  • Make sure to whip the eggs well. The cake relies mostly on the volume of the eggs for the fluffiness, so whipping the eggs until a thick ribbon flows off the whisk and doesn’t disappear for 2-3 seconds is very important. Not whipping the eggs enough not only will yield a dense cake but will also give off an eggy taste in the finished product.
  • Sift the dry ingredients before adding to the whipped eggs as this ensures there are no clumps of flour in the finished cake. Sifting also aerates the flour which will give you a light and fluffy sponge cake.
  • Do not overfold – folding too aggressively or too much will deflate the cake and will yield a denser cake. So, fold carefully to preserve the aeration built by whipping the eggs.
  • Even rise – for an even rise of the cake, make sure to use baking strips (like the ones here). These strips are wet & fastened around the baking pan before baking, ensuring that the cake cooks from the bottom up, instead of from the bottom and the sides. This prevents the formation of an unsightly dome on the baked cakes.
  • Do not overbake – or too much moisture will be lost and the sponge cake will be dry.
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Also, try this Chocolate version of the sponge cake.

How to Make a Simple Sponge Cake:

Scroll to the bottom for the full recipe card with many important details:

Yield: One 8″ round cake, 2 inches tall

  • Whip 4 eggs in a stand mixer until foamy, then gradually add 1cup sugar and continue whipping until the eggs fall off the whisk in a thick ribbon (~20 min).
  • Meanwhile, preheat the oven to 350F. Line an 8-inch round cake pan (at least 2 inches tall) lined with foil and sprayed with non-stick spray. Or brush the inside of the pan with softened butter and dust with flour. Shake out excess. Fasten wet cake strips around the cake pan.
  • Sift the dry ingredients (flour & baking powder).
  • Combine all wet ingredients (melted butter, water, vanilla).
  • Fold the dry ingredients in halves, carefully forming a number 8 with your movements.
  • Fold in the wet ingredients.
  • Pour the batter into the prepared pan.
Sponge Cake Step by step pictures
  • Bake the cake for about 30 minutes or until a toothpick inserted into the middle comes out clean.
  • Remove from the oven, let cool for 5 minutes, then invert onto a cooling rack and cool completely.
How to check the baked yellow sponge cake for readiness with a toothpick.
  • For best results, leave the cake on the counter for 6-8 hours before using it in a cake. This will reduce the amount of crumbling when you go ahead to split the cake layer in two horizontally.

Use the this sponge cake to make any of these cakes below:

Updated 8/15/2021

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