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This classic fluffy sponge cake is light, airy, and perfect as a base for layered desserts, trifles, or simply enjoyed on its own. It relies on whipped eggs for its signature rise—no baking powder needed!
⏱️ Prep Time & Cooking Time
- Prep time: 20 minutes
- Cook time: 25–30 minutes
- Cooling time: 30 minutes
- Total time: ~1 hour 20 minutes
🧰 Equipment Needed
- 2 Mixing bowls (glass or metal preferred)
- Electric mixer or stand mixer
- Rubber spatula
- Fine mesh sieve
- 8-inch (20 cm) round cake pan (or springform)
- Parchment paper
- Cooling rack
- Oven
🛒 Ingredients (for one 8-inch round cake)
| Ingredient | Amount |
|---|---|
| Large eggs | 4 (room temp) |
| Granulated sugar | 120g (½ cup + 2 tbsp) |
| Cake flour (or AP flour + cornstarch)* | 100g (¾ cup) |
| Whole milk | 30ml (2 tbsp) |
| Vegetable oil | 30ml (2 tbsp) |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
🧾 Ingredient Notes
- Cake flour: If unavailable, use 85g all-purpose flour + 15g cornstarch.
- Room temperature eggs whip better—leave them out for 30 mins before using.
- Sugar: Fine granulated sugar or caster sugar yields better texture.
- Oil: Neutral oil like canola or sunflower is best.
- Vanilla is optional but adds flavor.
👩🍳 Instructions
- Prep the pan:
- Line the bottom of the cake pan with parchment paper. Do not grease the sides—this helps the sponge climb.
- Preheat oven:
- Preheat to 170°C (340°F).
- Separate eggs:
- Place egg whites in a large clean bowl. Yolks in another.
- Make the meringue:
- Beat egg whites with electric mixer until frothy. Add sugar slowly in 3 parts while beating to stiff peaks (~5–7 mins).
- Mix yolk batter:
- Whisk egg yolks with vanilla, milk, and oil. Sift in flour and salt. Mix gently until smooth.
- Combine mixtures:
- Add 1/3 of the meringue into the yolk mixture to lighten it. Gently fold in remaining meringue in 2 batches using a spatula. Do not overmix.
- Bake:
- Pour into prepared pan and smooth the top. Tap the pan lightly to remove large air bubbles.
- Bake for 25–30 minutes or until golden and a skewer comes out clean.
- Cool:
- Invert the pan immediately onto a cooling rack to prevent collapse.
- Once cooled, run a knife around the edge and release the cake.
📊 Nutrition Facts (Per Slice, 1 of 8)
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Carbohydrates | 24g |
| Protein | 4g |
| Fat | 5g |
| Fiber | 0.3g |
| Sugar | 14g |
| Sodium | 80mg |
Values approximate and may vary based on specific brands used.
💡 Tips for Success
- Don’t deflate your batter: Fold gently to keep it airy.
- Avoid overbaking: Sponge cakes dry out easily. Check at 25 mins.
- Cool upside down if possible (especially in springform pans).
- Use a serrated knife to cut the cake cleanly.
🔄 Variations
- Lemon Sponge: Add 1 tbsp lemon zest + 1 tsp lemon juice.
- Chocolate Sponge: Replace 2 tbsp flour with cocoa powder.
- Matcha Sponge: Add 1½ tsp matcha powder with the flour.
- Layer Cake: Slice and fill with whipped cream & fruit.
- Syrup-soaked: Brush with simple syrup for extra moisture.
