Sponge cake receipe

My mom, a retired pastry cook, passed on this easy sponge cake recipe to me. I have simplified it for home bakers. This cake is incredibly light, fluffy, soft, and moist. It can be used for any filling or frosting.

This cake is perfect for birthdays, Christmas and Thanksgiving. It can also be used to make a layered cake for Easter and other holidays. This recipe has been used for Japanese Strawberry Shortcake and Swiss Roll Cake.

What is sponge cake?

The sponge cake is a very light, airy cake. It’s made with beaten egg whites instead of yeast. Baking powder can be added to increase volume. The beaten egg acts as a raising agent and gives the cake a light, fluffy texture.

There are many types of sponge cake: chiffon cakesSwiss rolls; castella cakes, angel food cakes, genoise cakes, and Victoria sponges. Although similar ingredients are used in each recipe, the technique and filling may vary.


Ingredients for a simple sponge cake are easy to find.

  • Cake Flour This flour gives the cake a lighter and more delicate texture than all-purpose flour.
  • Beaten Eggs– This cake’s volume is due to the beaten eggs.
  • Sugar Use finely granulated sugar to get the best results.
  • Vegetable Oil– This keeps the cake moist.
  • Baking Powder will give the cake extra volume and a higher rise.


  • How to make sponge cake step-by-step with pictures:
    1. Beat the egg whites until they reach firm peaks. The meringue base should be strong, but the meringue tips can fall.
    2. Beat the sugar, vanilla, honey, and water until pale yellow. For best results, increase the speed gradually.
    3. Fold the egg mixture with half of the whites gently, being careful not to deflate the egg mixture or whites.
    4. Fold gently after sifting in the baking powder and cake flour. Add the vegetable oil next. Mix a little batter and fat to help the oil blend. Add the oil to the batter.
    5. Fold the egg whites gently together with the other half.
    6. Pour into a 6-inch cake pan lined with parchment paper. Bake 350 degrees F for about 15 minutes or until the toothpick comes clean.


      • Over-boiling the egg whites will produce a lumpy cake with too many air bubbles. You want to lift your whisk so that the peak tip falls slightly. Over-beaten egg whites look lumpy and grainy.
      • Mix the egg mixture at high speed. It should form a trail lasting three to four seconds when dropped from the whisk.
      • Mix a small amount of batter into the oil before adding it. This will help incorporate the oil into the batter without deflating it.
      • When a toothpick is inserted into the center of a sponge cake, it comes out clean. You’re looking for a golden color and a center that is raised.
      • Before slicing, wait until the mixture has cooled completely. This will help you get even, smooth layers without tearing.
      • Cut layers using a serrated knife or a long, thin cake knife. For even slices, you can use a cake leveler.


Dry Ingredients

        • ▢ 1 cup Cake flour
        • ▢ 7/8 cup White Sugar – Divided
        • ▢ Baking powder, 1/2 teaspoon
        • ▢ 1/4 teaspoon of salt
        • ▢ Cream of tartar (optional), 1/2 teaspoon

Wet Ingredients

        • ▢ Separate six eggs into whites and yolks
        • ▢ 1/4 cup vegetable oil
        • ▢ Water 2 Tablespoons
        • ▢ Honey 2 teaspoons
        • ▢ 1/2 teaspoon vanilla extract


Beat egg whites

  • Preheat oven to 350deg F. Use a hand or stand mixer to beat the egg whites and cream of tartar, if you are using it until they become foamy. Add 1/3 of the sugar and continue to beat until firm peaks are formed. Look for the whisk tip to drop when lifting it slightly. Set aside.
          • 7/8 cups white sugar Six eggs 1/2 tablespoon cream of tartar

Egg Yolk Mixture

  • Add the egg yolks to a large mixing bowl. Add the honey, vanilla, 2/3 of the sugar, and water. When lifting the whisk, beat quickly until pale yellow ribbons appear. The ribbon should stay for 3-4 seconds. Fold gently half of the egg whites into the yolk mixture.
          • 7/8 cup of white sugar, 1/4 teaspoon of salt, six eggs, 2 Tablespoons of water, two teaspoons of honey, and 1/2 teaspoon of vanilla extract

Add dry ingredients and oil.

  • Prepare the batter: Sift flour and baking powder in three parts into the egg yolk mixture, gently folding each time. Add the vegetable oil next. Tip To better incorporate the oil, mix a few tablespoons of the batter into the oil before adding.
          • 1 cup cake flour, 1/2 teaspoon baking powder, 1/3 cup vegetable oil
          • Fold the remaining egg whites gently into the batter, careful not to deflate it.


          • Line two 6-inch cake pans along the bottom and sides with parchment paper. Pour the batter into the pan and bang it twice to eliminate large air bubbles. Bake for about 27-30 minutes, or until a toothpick is inserted into the center and comes out clean. The crust should be golden brown and have a raised center. Refer to the Notes section for more baking times.
          • Obliterate the parchment paper and let it cool on a cooling rack. Slices will be even. For even pieces, use a Cake Leveler. You can serve it with fruit and whipped cream or layer the cake.


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