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Sponge cake

    The classic sponge cake recipe, the recipe you have to make now and then. We love this cake, and it’s on the table every time we crave for something sweet.

    Why should you know how to make classic sponge cake?

    Sponge cake it’s wonderful baked with fruits to make a light summer cake or to use it as a cake layer. This is the recipe I use when I need a quick cake layer. Goes well with any cream. And it is always good, no matter how you do it. This recipe requires no leavening agent – no baking powder, no baking soda.

    What ingredients do you need

    You need just three ingredients: eggs, flour, and sugar. You don’t need a vanilla extract, but of course, you can use it. In theory, you have to weight the eggs and add equal quantities of flour and equal quantities of sugar. So if you use four eggs that weight 120 grams, you have to use 120 grams of flour and 120 grams of sugar. This is the theory if you want to get a perfect, firm batter. But in practice, I’ve used more than once more sugar than required, and it’s also fine.

    So, to make my life easy in the kitchen, I use spoons to measure the flour and sugar. For every egg I have, I add one spoon of flour and one spoon of sugar. You have to use plain flour instead of self-rising flour. And you can also substitute white sugar for brown sugar; you will get the same result, only the color will be slightly darker.

    And what about the temperature of the eggs? Do they need to be room temperature? While it is better to have all ingredients at the same temperature, it makes no difference in this particular recipe.

    How to make the classic sponge cake

    After we measure the ingredients, we have to separate the eggs. Place the egg yolks in a medium-sized bowl and add the sugar. Mix them well until they start to change color and consistency. You have to do it for 3-4 minutes or more. Then, you have to add the flour and mix well. It is easy if you add the flour one spoon at the time. You will get a light batter that you then have to mix with the beaten egg whites.

    Separately, beat the egg whites with just a pinch of salt; for this, you can use a whisk, hand mixer, stand mixer, or whatever method you find to be the easiest. I enjoy using Speedy Chef from Tupperware for this. You have to beat the whites until they are stiff enough to remain in the bowl after you flip the bowl upside down. Why add salt? It does not matter what you cook; just use a little salt to make the flavors stand out. And they say that it’s easier to beat the whites if you add a little salt. I could not find any difference, to be honest, but that does not mean it is not valid.

    Mix them together

    Add one-quarter of the egg whites in the bowl and mix it well. And then you add the rest of the egg whites, and with a spatula, you have to fold it, just like in the video. In a circular motion, bring what is at the bottom of the bowl on top and repeat until everything is evenly mixed. Do it with care, so that the bubbles in the egg whites remain intact.

    Baking the cake

    When this is ready, place it in a baking tray lined with parchment paper on the bottom and bake it for 20-25 minutes at 180 degrees. Test it with a toothpick. Insert a toothpick in the middle, and if it comes out clean, with no pieces of batter on it, no crumbs, then it is ready. Let it cool in the baking form for 15-20 minutes, remove it and let it cool completely before adding the frosting.

    Sponge cake

    Sponge cake

    Yield: 8
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes

    This sponge cake recipe is perfect for celebrating Birthdays, parties or just if you are craving for something sweet. Easy to make and impossible to go wrong!

    Ingredients

    • 5 eggs
    • 5 tbsp Sugar
    • 5 tbsp Flour

    Instructions

    1. Separate the eggs and place egg yolks in a bowl and egg whites in a separate bowl.
    2. Mix egg yolks with sugar until it gets a little foamy and fluffy. You will notice that the mixture starts to change the color. Then you can add the flour, one spoon at a time, making sure you incorporate it well every time you add flour.
    3. In a separate bowl whisk the egg whites until they don't fall out when you turn the bowl upside down.
    4. Add 1/3 of the beaten egg whites to the flour mixture and mix very well. Then add the rest, mixing very carefully so that you don't break the bubbles. You can watch the video to see the exact movement.
    5. Place the mix in the baking tins and bake for approximately  30 Minutes, until a skewer inserted comes out clean.
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving:Calories: 93Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 116mgSodium: 45mgCarbohydrates: 12gFiber: 0gSugar: 8gProtein: 4g

    Nutrition information isn’t always accurate.

    How to store the classic sponge cake

    You can store it in the fridge wrapped in foil or a zip-lock bag for three days. You can also freeze it in a bag. When you are ready to use it, just let it defrost for 3-4 hours before using it.

    Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creation!

    2 thoughts on “Sponge cake”

      1. Hi, you can absolutely substitute wheat flour for gluten free flour, just add a teaspoon of baking powder to make sure you get a fluffy cake. Happy baking!

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