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Sponge Cake Recipe

Easy Sponge Cake Recipe

Whip up a heavenly sponge cake by beating eggs with sugar, folding in sifted flour, and baking until golden, yielding a light, fluffy confection perfect for any sweet occasion.
3.75 from 4 votes
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Course: Dessert
Cuisine: British, Italian
Prep Time: 35 minutes
Cook Time: 25 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 15 minutes
Calories: 190kcal
Author: Austin Carter
Servings: 8

Equipment

  • Mixing Bowls
  • Measuring Spoons and Cups
  • Stand mixer or electric hand mixer
  • Spatula
  • 8-Inch Round Cake Pan
  • Oven and Oven Mitts
  • Parchment Paper
  • Cooling Rack
  • Toothpicks

Ingredients

  • 4 Large Eggs
  • 1 cup Granulated sugar
  • 1 cup All-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract optional
  • Pinch of salt

Optional

  • Powdered sugar
  • Fresh berries

Instructions

  • Preheat and Prep
    Preheat my oven to 350°F and line my cake pan.
    Getting this step done early makes the rest feel smooth.
    Preheat and Prep
  • Whip the Eggs and Sugar
    In a large bowl, beat the eggs and sugar for 5–7 minutes until pale, thick, and fluffy. This step is what gives the cake its signature lightness.
    Whip the Eggs and Sugar
  • Add Vanilla
    Mix in the vanilla extract, simple but important.
  • Sift the Dry Ingredients
    In another bowl, sift together the flour, baking powder, and a pinch of salt.
    Sifting keeps the cake airy.
  • Fold Gently
    Fold the dry mixture into the egg mixture slowly, using a spatula.
    No rushing, just soft, gentle turns until the batter comes together.
  • Pour and Smooth
    Pour the batter into the cake pan, smoothing the top lightly.
  • Bake
    Bake the sponge for 25–30 minutes until the top is golden and a toothpick comes out clean.
  • Cool and Rest
    Let it cool in the pan for a few minutes, then move it to a rack so it keeps its softness.
  • Slice and Serve
    Dust powdered sugar over the top (because it always looks pretty) and slice while still a bit warm.

Notes

  1. Aerate Eggs: Beat eggs until pale for a light sponge cake texture. Avoid overmixing.
  2. Gentle Folding: Fold dry ingredients gently to preserve airiness, preventing a dense sponge cake.
  3. Precise Baking: Adhere to recommended time; overbaking leads to dryness in sponge cake perfection.

Nutrition

Calories: 190kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 90mg | Potassium: 145mg | Fiber: 1g | Sugar: 20g
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