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This easy sponge cake is soft, fluffy, and light as air! It’s a simple recipe for basic sponge cake made with ingredients including cake flour, beaten eggs, and sugar for an easy, simple sponge cake that’s moist and soft!
This easy sponge cake recipe is passed down from my mom, a retired pastry chef, which I’ve simplified to make it easy for the home baker. It’s an incredibly fluffy, soft, moist, and light cake which can be used with any frosting and filling.
This cake can be sliced into layers and used as a base for any layered cake which makes it perfect for any occasion including birthdays, Christmas, Thanksgiving, Easter, and other holidays! I’ve used this recipe for Japanese Strawberry Shortcake and for Swiss Roll Cake.
What is sponge cake?
Sponge cake is a light and airy cake that’s that’s leavened with beaten eggs instead of yeast. Sometimes baking powder is added for more volume. The beaten eggs act as a rising agent, giving the cake a fluffy, light texture.
There are several types of sponge cakes: chiffon cake, Swiss roll cake, castella cake, angel food cake, genoise cake, and Victoria sponge cake. Though similar ingredients are used, they vary slightly by technique and filling.
Ingredients
The ingredients needed for a basic sponge cake are very simple:
- Cake flour – This gives the cake a lighter, more delicate texture compared with all purpose flour.
- Eggs – Beaten eggs give this cake it’s volume.
- Sugar – Use fine granulated white sugar for best results.
- Vegetable oil – This helps keep the cake moist and rich.
- Baking powder – This gives extra volume and rise to the cake.
Step by Step Photos
Here’s how to make easy sponge cake with step by step instructions with photos:
- First, beat the egg whites to firm peaks. The tips should fall but the base of the meringue should hold its shape.
- Next, beat the egg yolks, sugar, salt, vanilla, honey, and water together until pale yellow and fluffy. Gradually increase to high speed for best results.
- Combine half the egg whites with the egg yolk mixture and gently fold being careful not to deflate any of the egg whites or egg yolk mixture.
- Sift in the cake flour and baking powder and fold gently. Next add the vegetable oil. Tip: To help incorporate the oil, first mix in a bit of batter with the oil. Then add to the remaining batter.
- Add the remaining half of the egg whites and gently fold together.
- Pour into a six inch cake pan lined with parchment paper and bake at 350 degrees F until a toothpick comes out clean.
The cake will increase in volume as it bakes and have a golden brown crust all over when done. Remove all the parchment paper and allow it to cool completely on a cooling rack.
Ways to Use Sponge Cake
Use this easy recipe as a base for any layered cake or even a roll cake! Here are a few ideas:
- Japanese Strawberry Shortcake
- Swiss Roll Cake
- Chocolate Roll Cake
- Birthday Cakes
- Christmas Cakes
Pro Tips
- Avoid over beating the egg whites as it will result in a lumpy cake with too many air bubbles. When lifting your whisk, you want the tip of the peak to fall slightly. Over beaten egg whites will look grainy and lumpy.
- Mix the egg yolk mixture on high speed. It’s ready when it forms a ribbon trail that lasts three to four seconds when dropped from the whisk.
- When adding the vegetable oil, mix in a little bit of the batter first. This helps incorporate the oil without deflating the batter.
- Sponge cake is done baking when a toothpick inserted in the center comes out clean. Look for a raised center and a golden brown color.
- Wait until it completely cools before slicing. This helps get smooth, even layers without tearing.
- The best way to slice layers is to use a cake knife or any long, thin knife with a serrated edge. You can also use a cake leveler for even slices.
Related recipes:
Desserts
Light and Fluffy Chiffon Cake
Desserts
Bakery Swiss Roll Cake Recipe
Desserts
Chocolate Roll Cake – Swiss Roll
Desserts
Japanese Strawberry Shortcake
Easy Sponge Cake
Ingredients
Dry Ingredients
- 1 cup cake flour
- ⅞ cup white sugar, divided
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cream of tartar, (optional)
Wet Ingredients
- 6 eggs, whites and yolks separated
- ⅓ cup vegetable oil
- 2 Tablespoons water
- 2 teaspoons honey
- ½ teaspoon vanilla extract
Instructions
Beat Egg Whites
- Preheat oven to 350° F. Using a stand mixer or hand mixer, beat egg whites with the cream of tartar (if using) on high until it becomes foamy. Next, add ⅓ of the amount of sugar and beat on high until firm peaks form. When lifting the whisk, look for the tip to drop slightly. Set aside.⅞ cup white sugar, 6 eggs, ½ teaspoon cream of tartar
Egg Yolk Mixture
- In a large bowl, add the egg yolks, the remaining ⅔ sugar, salt, water, honey, and vanilla. Beat on high until fluffy, pale yellow ribbons form when lifting the whisk. The ribbon should remain for 3 to 4 seconds. Add half the egg whites to the egg yolk mixture and fold gently.⅞ cup white sugar, ¼ teaspoon salt, 6 eggs, 2 Tablespoons water, 2 teaspoons honey, ½ teaspoon vanilla extract
Add Dry Ingredients and Oil
- Make batter: Sift the flour and baking powder into the egg yolk mixture in three parts, gently folding after each time. Next add the vegetable oil. Tip: To help incorporate the oil better, mix a few spoonfuls of the batter with the oil before adding.1 cup cake flour, ½ teaspoon baking powder, ⅓ cup vegetable oil
- Add the remaining ½ of the egg whites to the batter and fold gently until well combined, taking care not to deflate the batter.
Bake
- Line two 6 inch cake pans with parchment paper along the sides and bottom. Pour the batter and bang the pan twice to remove large air bubbles. Bake until a toothpick inserted in the center comes out clean and the crust is golden brown with a raised center, about 27 to 30 minutes. See Notes section for additional baking times.
- Remove all the parchment paper and allow to cool completely on a cooling rack before slicing. Use a cake leveler for even slices. Serve with whipped cream and fruit or make a layered cake. Enjoy!
Notes
- Two 6-inch pans: about 27 to 30 minutes
- Three 6-inch pans: about 18 minutes
- Four 6-inch pans: 15 to 16 minutes
- 9×13 inch pan: about 18 minutes
- The most likely reason is due to improperly beating the egg whites. It’s very easy to over or under-beat egg whites. Over-beaten egg whites will look grainy and lumpy.
- Old or expired baking powder. Check the dates on your ingredients.
- Baking temperatures can also affect the rise of sponge cakes. It’s important not to open the oven as the temperature drop can cause the sponge cake to collapse and deflate. Use an oven thermometer or calibrate your oven if not done recently.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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FAQ
Yes you can make this sponge cake ahead of time and freeze. It thaws wonderfully and stays moist, fluffy, and soft. Be sure to store in an airtight, freezer safe container to avoid frost. Thaw in the fridge.
Sponge cakes can deflate due to several reasons. The most likely reason is due to improperly beating the egg whites. It’s very easy to over or under beat egg whites. Over beaten egg whites will look grainy and lumpy.
Old or expired leaveners such as baking powder or baking soda can result in deflated sponge cakes. Check the dates on your ingredients.
Baking temperatures can also affect the rise of sponge cakes. It’s important not to open the oven as the temperature drop can cause the sponge cake to collapse and deflate.
Regular cake is typically leavened with only baking powder or baking soda. However sponge cake uses whipped egg whites to create volume and rise, which makes sponge cake light and fluffy.
how can i make this chocolate?
Hi dhaya! I’m working on a chocolate sponge cake recipe. I’ll post it when it’s ready!
As someone with only bread baking knowledge, I was a bit worried to tackle this. I did mess up slightly despite reading the instructions fervently but I managed to pull through and baked a beautiful, moist sponge cake. I baked it in an 8″ round tin for about 35 mins-ish. Turned it into a fresh berries cake with whipped cream and my whole family loved it, especially my sister whom I made it for her birthday. Thank you for the tips & the recipe!
Thanks for sharing Nur! So glad you got a moist sponge cake!
Can you substitute anything for cake flour?
Hi Mila! I wouldn’t recommend substituting anything for the cake flour since it’s an essential part of the recipe.
Hi Jamie!
I have been enjoying your blog for over a year now, and have really grown confident with my cooking over the covid period. Today, I tried a sponge cake for the first time following your recipe, and I (as well as my family) were absolutely thrilled with the results. Thank you so much! My Grandma loved it especially 🙂
Hi Nicki! Thank you so much for the kind words. I’m so happy to hear you loved the sponge cake!
Can I make this into a chocolate sponge cake by just adding 3T or so of coco powder or would other adjustments be needed? Or do you have a chocolate sponge recipe you could share?
Hi Jami! I’m working on a chocolate sponge cake recipe and will post it as soon as it’s ready!
Dear Jamie,
Thank you soooo much for this recipe. I have not tried this yet,
however, this is the recipe I have longed for years and know it will
be perfect. It is my favorite cake that only Asian bakeries make.
Thanks Sharon! Let me know how it goes!
I love how it came out, fast baking, tasting it tomorrow. What would happen if I leave out the honey?
Hi Sarah! If you prefer to leave out the honey, I recommend adding the same amount of agave or corn syrup instead.
Hi Jamie, I’d like to make one 8 inch or 9 inch cake instead of 2×6 inch cakes. Do do you think this would work? Also wondering how long to cook a slightly bigger cake? Thanks for your advice, Judy
Hi Judy! Unfortunately I haven’t baked this in a 8 or 9 inch pan so can’t say exactly how long it would take. If you do, please report back with the results. Happy baking!
can i bake it on square pan? will it drop in the middle cake?
Hi henny! Yes you can certainly use a square pan.
Did you end up baking? How long did you bake for?
A single 10 inch cake took me 25 mins at 180°c ? Delicious recipe by the way, light as air!
Thanks Aleks! So happy to hear that and thanks for sharing the baking time!
I’ve made the cake 2 times now, first time was with two 8 inch tins, they were tall & perfect. This time I’m using Three 8 inch tins, the cake is 4 inches high with lemon curd in-between, not counting the piping on the top. So, each layer works out to 1 & 1/8th inch high after they cool, pretty amazing from only 120g of flour! For those cake geeks out there, vanilla sponge cake, lemon curd filling and ermine frosting. Thanks for the recipe!
Thank you Matt! So glad to hear that. Lemon curd sounds delicious with this cake.
Hi Judy, did you try a larger tin? How did it go?
Do the eggs need to be room temp?
This worked out great; I cut the recipe in half (I only have 1x 6-in aluminum pan). I put on a lemon glaze to finish. This is what I call a procedure-heavy recipe that lets good ingredients shine. Hardest part was cutting the parchment. My new go-to.
Hi Jamie, I want to make this for my son’s birthday, I’m not quite sure which cake flour brand would be best for this recipe?
Hi Valerie! I typically use Swans Down cake flour but have used other brands with no issues. 🙂
Hi Soul! I don’t usually use room temperature eggs.
I just made this in a 9 x 13 pan and it turned out fine. I’m putting lemon curd mixed with whip cream and raspberries inside and whip cream and raspberries on the outside.
That sounds like an amazing combination Karen!
Can this cake be made a couple days in advance and be kept in an airtight container?
Can I use baking soda instead of baking powder?
Hi Yuriko! I’ve never tried this recipe with baking soda so can’t say for sure. But they have different leavening effects and if you search online there are conversions for this. Let me know if you try it!
This was such an easy cake recipe! It was moist, sweet and totally irresistable!
Thank you Anjali! So glad it turned out moist!
This sponge cake is unbelieveably fluffy! This is so delicious and I’ll definitely make it again.
Thank you Amanda! So happy to hear that!
Made this recipe twice now and it was perfect both times! Great base sponge cake recipe to get creative with!
I’m so happy to hear that! Thanks for sharing.
Do you absolutely need a cake flour or are there substitutes
Hi Elizabeth! I highly recommend using cake flour for this recipe to get the soft and fluffy texture. All purpose flour has too much gluten, which would create too dense of a texture.
Thanks Eva! Agreed, it’s a fantastic base sponge cake. I use it for all sorts of different cakes!
What a perfect-looking sponge cake this is. I would love to try your recipe soon. Thanks for sharing
Thanks Kushigalu! Let me know how it goes!
I love how light and fluffy this sponge cake is. I served it with some whip cream and it was amazing.
Thanks for sharing Bethanny! Indeed, it’s great with whipped cream.
This is my first time making sponge cake successfully. The tips were super helpful!
Thank you for the recipe. I baked the sponge cake and split it to 3 x 6inch pan. I tried baking all 3 for 18 mins at 175 degrees fan force. The cakes rose well but I had to increase the baking time to 30mins .All 3 cakes shrunk at the sides 🙁 How can I ensure the cakes don’t shrink and look more like yours?
Hi Lalin! 30 minutes seems like too long to bake the cakes if you split it into 3 pans. That could be why they shrunk. Were they still undercooked at 18 minutes?
Fantastic ?
I’m excited to try out this recipe! How many cups does the batter make?
Thank you Charla! So glad to hear the tips were helpful!
This is a good recipe to master for every baker, and what a perfect looking sponge cake! The pro tips are also super helpful.
Thank you Anita! I’m so glad you found the recipe tips helpful!
This is a wonderful, simple recipe that works perfectly. I wanted to test a recipe to serve on Mother’s Day, and this will be on our table! I am going to make another batch and freeze it so I am organized on the day. Thank you for your helpful tips and detailed recipe – I look forward to trying more of your baked goods!
Thanks Jenn! That’s so great to hear!
Thanks Jenn! I’m so glad to hear that. Great idea serving this on Mother’s Day!
That cake looks gorgeous! I’d happily eat some for breakfast right now.
Should the cakes have been turned over to cool ?
Hi Shir! I turn the cake over to remove the bottom parchment paper and then let it cool (while turned over). Hope that helps!
Thank you Jacqueline! That would be an amazing breakfast!
This sponge cake looks delicious I would love to make it .
Hi Jamie. Can this recipe be used for cupcakes?
Hi Tamara! Absolutely you can make cupcakes. Please be sure to use a cupcake liner so the sponge cake batter rises properly. Let us know how it goes!
Thanks Swathi! Let me know how it goes!
Whipped up this for dessert tonight and it did not disappoint! Easy, delicious and perfect for spring; my whole family loved it!
Thank you Sara! I’m so glad your family loved it!