Classic Sponge Cake

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How to make a basic sponge cake:

Before you begin:

  • Preheat your oven to 350°F.
  • Line the bottom of one 9-inch springform pan (at least 3 inches tall). (Alternatively, you can use two regular-sized 8 or 9-inch cake pans with parchment paper.) There’s no need to grease the pan.
  • Separate the egg whites from the yolks, making sure not even a single drop of yolk gets into the whites.

Separate cold eggs

It’s easier to separate the egg yolks from the whites when they’re cold, straight out of the fridge.

1. Mix the egg yolks and sugar

  • Whisk the egg yolks and ½ cup of sugar in a mixing bowl with a whisk attachment until pale and tripled in volume, about 5 minutes.

  • FAQs:

    What is the secret to a good sponge cake?

    There are a few secrets to a good sponge cake! First, whip the egg whites until thick and tripled in size, with soft peaks. Second, be very careful when mixing the flour into the batter, because you don’t want it to deflate. Lastly, adjust your baking time based on the size of your cake pan. A single, large springform pan will take longer than two or three smaller-sized cake pans.

    What makes a cake a sponge cake?

    A basic sponge cake recipe consists of eggs, sugar, and flour, and doesn’t include chemical leaveners like baking powder or baking soda. Some sponge cakes, like angel food cakes, only use egg whites. However, most sponge cake recipes use both the white and the yolk. Sponge cakes can taste a little dry and plain, which is why they’re meant to be drizzled with simple syrup or fruit syrup, and decorated with frostings and fillings.

    What are the four types of sponge cakes?

    There are several different types of sponge cakes, with a handful of them being the most popular. A traditional sponge cake contains just eggs, sugar, and flour, and uses both egg yolks and egg whites. Angel food cake contains eggs, sugar, and flour, but only uses egg whites. Génoise sponge cake adds a little bit of butter to the batter. Chiffon cake is similar to angel food cake but also contains egg yolks and oil.

    Why is sponge cake called sponge cake?

    Air-leavened cakes are called sponge cakes because they’re meant to soak up various sugar or fruit syrups like a sponge. Also, the texture of the cake resembles a sponge.

    Ingredients

    • 6large eggs at room temperature
    • 1 cup(200 g) granulated sugar divided Note 1
    • 1 ½ cups(180 g) plain cake flour
    • ½ teaspoonsalt optional

    Instructions

      • Preheat the oven to 350°F (177°C). Line bottom of one 9-inch springform pan (at least 3 inches tall). No need to grease the pan.
      • Separate egg whites and yolks, making sure not even a little bit of egg yolk gets into the whites. (TIP: It’s easier to separate the egg when they’re cold right out of the fridge.)
        6 large eggs

        3. Beat the egg whites

        • In a separate mixing bowl fitted with the whisk attachment, beat the egg whites at medium-low speed until foamy.
        • Add the remaining ½ cup of sugar to the egg whites, 1 tablespoon at a time. Continue to whisk until soft peaks form, gradually increasing the speed to medium-high, about 7 minutes.

        • 4. Combine the batter

          • Add ⅓ of the whipped egg whites into the egg yolk mixture, and gently fold until the mixture is mostly smooth.
          • Add the remaining egg whites, and gently fold until smooth.
          • Add the sifted flour into the batter in 3 stages, whisking the batter well after each addition.

          • 5. Bake the cake

            • Pour the batter into your prepared baking pan, and smooth the top.
            • Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven for at least the first 30 minutes!
            • When done, let the cake cool completely in the pan. Then, run a knife around the edges to loosen the sides and remove from the pan.
            • Wrap the cake in plastic wrap and refrigerate for at least 8 hours, or up to 1 week. The cake is easier to cut when it’s thoroughly chilled.

        Storing Tips:

        • Allow the sponge cake to cool completely. Then, tightly wrap it in plastic wrap, and refrigerate for up to 1 week.
        • Freeze the unfrosted cake for up to 1 month.
        • Frosted sponge cake is good for up to 5 days in the refrigerator.
      • In a mixing bowl with whisk attachment, whisk together egg yolks and ½ cup of sugar until pale and tripled in volume, about 5 minutes.
        1 cup granulated sugar
      • Meanwhile, sift flour and salt.
        1 ½ cups plain cake flour,½ teaspoon salt
      • In another mixing bowl with whisk attachment, beat egg whites at medium low speed until foamy.
      • Add remaining ½ cup of sugar 1 tablespoon at a time and continue to whisk until soft peaks, gradually increasing the speed to medium high, 7-10 minutes.
      • Using a spatula, add 1/3 of the whipped egg whites into the egg yolk mixture and gently fold until mostly smooth. Add the remaining egg whites and gently fold until smooth.
      • Add sifted flour into the batter in 3 stages, whisking the batter well after each addition.

        2. Prepare the flour

        • Meanwhile, sift the flour and salt.
        • Don’t skip this step! Sifting the cake flour aerates it. More air equals a taller cake!
    • Pour the batter into prepared pan and smooth the top.
    • Bake the cake until inserted toothpick comes out clean, about 40 minutes. Don’t open the oven for at least the first 30 minutes!
    • Let the cake cool completely in the pan. Then run a knife around the edges and invert onto a cooling rack. Wrap the cooled cake with plastic wrap and refrigerate overnight. It’ll be easier to cut when the cake is thoroughly chilled.
    • The sponge cake, tightly wrapped in plastic wrap, can be refrigerated for up to 1 week, or frozen for up to 1 month.

    Tips & Notes

    Note 1: Fine granulated sugar or caster sugar is ideal for this recipe, as they dissolve quicker.

    CAKE PANS & COOKING TIMES:
    You can use any size of cake pan for this recipe. I’ve tested this recipe in one 9-inch pan at least 3 inches tall, two 9 or 8-inch cake pans at least 2 inches tall, and three 7 or 6-inch cake pans at least 2 inches tall. In one 9-inch springform pan, the cake comes out 2 ¼ inches tall, perfect for slicing into 3 layers.
    1 8 or 9-inch cake pan – about 40 minutes
    2 9 or 8-inch pans – 25-30 minutes
    3 7 or 6-inch pans – 25-30 minutes

    Nutrition

    Servings: 1 serving
    Calories: 229kcal
    Carbohydrates: 42g
    Protein: 7g
    Fat: 4g
    Sugar: 25g
    Sodium: 193mg
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