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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.
Hey Jamie! The recipe was amazing, thank you so much for creating it 😀
That’s great Austin! Thanks for sharing!
Hi Jamie? I found your recipe after having 4 failed attempts with 4 other recipes. I was at a loss as to what was going wrong so started looking for a recipe with your ingredients & method & thought if it doesn’t work Im giving up. Well the first cake with this recipe turned out perfect so I made a chocolate one the next day & again it was perfect. I made them in one 8″ tin & cooked them for approx. 55-60mins in a water bath @ 160°C. Thank you so much ?
Aww thank you so much Lynda! I’m so glad to hear it was perfect!
Hello! Is it possible to make a chocolate version of this? And if so would you have any indication of how much chocolate powder I would need to use? Thanks in advance 🙂
Hi Anindita! I’ll be working on a chocolate sponge recipe soon and will post it as soon as it’s ready!
Can I make this into cupcakes?
Yes you certainly can! I recommend using cupcake liners so the batter rises properly.
Can I add cocoa powder to this to get a chocolate sponge?
Hi Anushka! Yes I don’t see why not. Let us know how it goes!
I give the recipe a 5 and myself a 3. UGH! We had been cooking all day for Easter and I knew the oven was hot. I said I was going to cook it for 25 minutes. I checked the cakes at 13 minutes and saw would be done soon. I should have taken out at 22 minutes, but I did 24 minutes, and the top was a little browner than I wanted. We had strawberry shortcakes with it. My mom raved and said it was light and fluffy. I must admit it was delicious with the strawberries and cream. I will definitely make this again.
Thank you so much! I’m happy to hear it was light and fluffy.
Tried it and its easy to follow❤️❤️❤️?
Yay thank you!
Can you use regular flour or bread flour instead of cake flour?
Hi June! Unfortunately I can’t recommend using regular or bread flour. They contain too much gluten and the result would be too dense for a sponge cake. I hope that helps!
Great recipe, easy to follow instructions. Turned out perfectly. Thank you.
So glad to hear that Julie! Thanks for sharing!
Hi
Today I tried this recipe to the point. I prepared it in convention mode 180 degree celsius for 18min at low rack. The pan 8inch width and 4inch depth. Cake didn’t cook in the middle. It was oily. if possible please let me know the mistakes I did. I liked the way everything explained and measurements given at each stage. Please guide me.
Hi Asha! If it was oily, the most likely reason is that the oil wasn’t fully mixed into the cake batter. I would give the batter a few more folds next time.
Hi.. can i use all purpose flour instead of cake flour?!
Hi Viniba! I wouldn’t recommend using all purpose flour instead of cake flour. The result would be too dense for a sponge cake because of the higher gluten content in all purpose flour. I hope that helps!
This was not just the best recipe for sponge cake I’ve ever baked, but the best sponge cake I’ve eaten in my life! Thank you!!!!
Wow thank you so much Lilli! I’m so happy to hear you found this to be the best sponge cake!
Can this cake be made as a chocolate sponge cake
Hi Ursula! Yes it definitely can! I’m working on a recipe and will post it as soon as it’s ready!
Hi! Can I store this cake decorated with frosting a day ahead in the fridge? Will it get deflated? I want to bake it a day before birthday. Thank you!
Hi Elza! Generally it’s fine if it’s one day in advance but for the best taste, I recommend frosting it the day it’s consumed.
Just made two 9 in cakes with this ! cook time is drastically lower, at around 15-17 minutes !
Thanks for sharing Emely!
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.
Aww thanks Pam! That’s great to hear this is your new go-to sponge cake recipe!
I wanna make a layer cake with different sized layers. Is there a different cooking time with cake pans smaller than 6 inches?
Hi Jo! I haven’t tried making it with smaller cake pans than 6 inches, but I would suggest checking after the cake no longer rises in the oven and the surface is a pale golden brown.
Can I make this recipe with all purpose flour?
Hi Angelique! I wouldn’t recommend using all-purpose flour because it would make the sponge cake too dense. I hope that helps!
Lovely fluffy sponge I plan to use in a trifle, but am having trouble not eating right away. I did sample a tiny bit and mmmmm. For those of us that use cups and so on instead of metrics, the 7/8 cup of white sugar divided into thirds may be a bit of a math puzzle. I just used 1/3 cup in the whites and 2/3 in the yolks and it worked great. It’s definitely a keeper.
Thanks for sharing Robin! Great idea using this sponge cake in a trifle. I’ll have to try that!
Is it possible to beat the egg white using hand.
Hi Ali! Yes that’s possible but I recommend using a hand mixer or stand mixer, unless you want a good arm workout. 🙂