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:
Recipe
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!
✎ Recipe 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
- 9x13 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
*Nutritional information is an estimate, calculated using online tools.
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.
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Jenny
This recipe is wonderful. It is now my go-to recipe for sponge cake. My nieces make their favorite frosting and pour it on top, I like it plain just like it is. It is indeed easy to bake and so delicious.
Jamie
That's great to hear Jenny! I like it plain too!
Veronika
Such a light and fluffy cake! We ended up making it into a layered cake with chocolate buttercream, it was delicious!
Jamie
That sounds great Veronika! It's such a good base for any layered cake.
Amy
I follow this recipe as a guide when I’m making sponge cake and the result is always the best! It's the only sponge cake recipe I use.
Jamie
Wow thank you Amy! That makes me so happy!
Dennis
I love sponge cake, your recipe was easy to make and did not disappoint!
Jamie
Thanks for sharing Dennis!
Mikayla
You are so right, the softest airiest sponge cake I have ever made.
Jamie
Yay so glad to hear Mikayla! Agreed, this really is the softest sponge cake.
Maninder
Hi, can I add brown sugar instead of white sugar in sponge cake.
Vicky
Thanks for sharing such an easy to make sponge cake recipe. I have listed it as one of my best recipes. The cake turns out so soft and spongy.
Jamie
Thanks Vicky! I'm so glad you loved it!
Colleen
This sponge cake turned out so good! I couldn't believe how light and fluffy it was. Delicious topped with strawberries. Thank you.
Jamie
Yes it's great with any fruit topping, but especially strawberries! Thanks Colleen!
Yu
I love the light texture, and it is a wonderful base for countless dessert possibilities. Thank you for sharing!
Jamie
Thanks Yu! It's definitely a versatile sponge cake!
Lisa
This cake is so light and I always keep a baked one in the freezer. Perfect for unexpected company. I serve with whipped cream and fruit and everyone is happy!
Jamie
That's a great idea to keep one in the freezer Lisa!
Janice
Hi Jamie, could I omit the oil and replace it with the same amount of water? Thank you.
Jamie
Hi Janice! I wouldn't recommend replacing the oil with water because it will alter the texture and flavor.
Jamie
I just tried this recipe which is my second time making a sponge cake. The first recipe did come out good. However this recipe came out really good. Thank you for sharing
Jamie
Aww thanks Jamie! So happy to hear it turned out well! 🙂
Scott Awesome
Great Recipe.
I just made this cake and I messed it up by forgetting to add the oil (totally my fault). Honestly, it didn't rise as much as I'd hoped but otherwise was delicious! Soft and tasty and perfect for adding buttercream for a birthday cake. I'll probably leave the oil out again next time, haha
😀
Jamie
Thanks Scott! I'm so glad you enjoyed it, and it's a great idea to use it for a birthday cake!
Gemma
I've been trying to find a light fluffy and moist vanilla sponge recipe for years and I've finally found it. So thankful I stumbled across this one. Tried it today and it's by far the best vanilla sponge I've ever made. Used whipped cream, mixed with a touch of icing sugar and diced strawberries for the filler. Simply divine. Thank you.
Jamie
Wow thanks Gemma! That makes me so happy to hear you think this is the best vanilla sponge cake. I think so too! 🙂
Tj
Hi,
I am considering making thos a lemon flavoured one by using lemon zest and lemon juice in the batter. I was also considering adding lemon curd in the middle of the batter by filling it half way adding lemon curd then pouring the rest on top.
I am quite new to baking so im not sure how it would affect the light fluffiness.
Would you have an idea?
Kim
Hi is there any way to lessen the amount of sugar used?
Jamie
Hi Kim! I don't recommend reducing the sugar as it can alter the texture of the eggs when beaten.
Channing
What if I use milk or buttermilk instead of water
Jamie
Hi Channing, I don't see any issue with that. Let me know how it goes!
Yara
Thank you so much for this wonderful recipe, it turned out beautifully and tasted quite amazing!!!
Jamie
Aww thank you Yara! So glad to hear that!
Kate
Hi, how should I change the recipe if I want to make a three layer cake that's 8 inches?
Tapiwa
Incredibly tasty sponge! Delicious 😋....Great recipe.. Thank you for sharing.
Kindly share if you have the chocolate sponge recipe.
Jamie
Thanks Tapiwa! I'll work on a chocolate sponge recipe and post it as soon as it's ready!
M Matin
This cake is looking very delicious and perfect. I will try to bake it at home. Thanks for sharing cake baking recipe
Jamie
Thank you! Let me know how it goes!