Jump to Recipe
This European sponge cake is made in the most classic way! Using only three ingredients, you will get the most moist, leveled cake that pairs perfectly with any of your favorite creams.
Okay, I’ll admit it. I love Twinkies. I know they are terrible for me, but why do they have to be so good?! Making sponge cake at home gives you all the deliciousness of the packaged stuff, but without any of the nasty preservatives. That is a win-win!
I use this sponge cake in so many of my desserts! It is the perfect base for my Tiramisu and Prune Walnut Cake.
What is a Sponge Cake?
Now, don’t try cleaning your dishes with this cake! You’ll be sorely disappointed. Okay, no more mom jokes, I promise. Below I will describe what makes sponge cake different than other types.
Sponge cakes are primarily made with eggs and a bit of sugar and flour. This makes this cake both light and airy and sturdy and absorbent. Therefore, sponge cakes are perfect for spreading on filling or topping with heavy fruits.
Other cakes tend to be comprised of the opposite — less eggs and more flour. This makes for a denser texture that isn’t as absorbent.
What Makes Sponge Cake Fluffy and Moist
Eggs are the key to making your sponge cake fluffy and moist. You will want to beat your whole eggs with the sugar until the volume increases by three times. You will want to make sure you don’t overbeat the eggs, as this will result in a flat cake. You will know when your eggs are ready when the beaters hold a thick ribbon when removed from the bowl.
Tips for The Best Sponge Cake
- Keep the eggs at room temperature before you make the cake. Room temperature eggs beat better!
- Beat the eggs with sugar for at least 10 minutes, on medium-high speed in a stand mixer. The texture should be airy, yet stiff, and you should get thick ribbons. If using a hand mixer, you may need to beat for twice as long.
- Sift the flour first. Getting rid of any lumps and clumps of flour will ensure that you have a consistent texture.
- When adding flour, carefully add it in by thirds into the egg mixture. Lightly mixing in the flour with a rubber spatula (not a whisk) will ensure you don’t over-mix and compromise the fluffiness of your beaten eggs.
- Your baking pan size should be 9 inches or larger. This cake can easily overflow during the baking process.
- Don’t open the oven door during the early baking process because the cake can collapse when hit with a sudden temperature change.
- Test to see if the cake is fully baked by pricking it with a toothpick. Only test towards the end of baking time. If it comes out clean, you’re good to go!
- Cut the sponge cake only when its fully cooled to room temperature.
Hot Tip: To make a chocolate version of the sponge cake, add 3 Tbsp of cacao powder to the flour.
Cakes to Make with Sponge Cake
- Ferrero Raffaello Cake: Modeled after my favorite candy, this cake is a perfect combination of chocolate and hazelnuts.
- Caramel Apple Cake: Every time I go to a fair, I have to get a caramel apple. This cake is the perfect fall treat.
- Strawberry Chocolate Cake: This is my Valentine’s Day go-to. Just like a chocolate-dipped strawberry, but in cake form!
- Chocolate Liquor Cake: I am a fan of the boozy cake. Adding alcohol to baked goods is not just festive, it serves a purpose! It adds a great punch of flavor and also moistens the cake.
Making Sponge cake in Advance
This is the perfect cake to make a few days in advance. Store it for a few days on the counter in an airtight container. Or, it can be refrigerated up to a week. You can also freeze this cake for up to 3 months. Just make sure you store it in a flat box so it doesn’t lose its shape!
Sponge Cake Video Tutorial
Recipe
Perfect Sponge Cake
Print Pin
Servings
8 servings
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
This Perfect Sponge Cake is made in the most classic way! Using only three ingredients, you will get the most moist, leveled cake that pairs perfectly with any of your favorite creams.
Instructions
Preheat oven to 350 °F.
In a stand mixer, beat 5 eggs (no need to separate them) and sugar on low speed and then on medium-high speed for about 10 minutes or until it's three times in volume.
Using a spatula, fold in flour by thirds; be very gentle with the batter so you don't over mix it and lose the fluffiness.
Add cake batter to an oiled baking pan. Springform baking pan works amazing, size 9-12 inches is perfect.
Bake at 350F for 30 minutes and check it using a wooden toothpick. If the cake is ready, the toothpick will come out clean.
Notes:
- This recipe doesn’t need baking soda or baking powder. The leavening agent is the air that is beat into the batter.
- The sponge cake may have a slight eggy taste, but if you beat long enough (at least 10 minutes) this shouldn’t happen.
- The sponge is best used as a base for making other cakes where you would add frosting, fillings, etc. If you prefer, you can add some vanilla extract in step 2.
Nutrition Facts
Perfect Sponge Cake
Amount Per Serving
Calories 169 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 102mg34%
Sodium 40mg2%
Potassium 55mg2%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 19g21%
Protein 5g10%
Vitamin A 149IU3%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted February 26, 2020
About Author
ElisabethJun 12, 2024 Your recipe sounds delicious. Unfortuneately I have to avoid egg yolks, can this be made with egg whites or egg white powder? And maybe a little less sugar?
Natalya DrozhzhinJun 12, 2024 Hey Elisabeth, Great question! I personally have not experimented with substitutes for egg yolks, or less sugar in this recipe. The yolks contribute to the richness and moisture of the cake, so I can't guarantee a great outcome if trying to replace them, esp. since this sponge cake is made of primarily eggs. You could try 10 egg whites in replace of 5 eggs, or if you experiment with other options please report back.
HelenMay 20, 2024 The recipe says to mix eggs and sugar 10 minutes but you said in the video to mix about 5 and then showed the consistency it should be. So which is the correct mixing time?
Natalya DrozhzhinMay 21, 2024 Hey Helen, We want the eggs and sugar to triple in volume, so that could take anywhere from 5-10 minutes. Typically it's closer to ten minutes. I hope this helps!
PeterApr 12, 2024 Trying this RIGHT NEEEEOOOOWWWW
Natalya DrozhzhinApr 12, 2024 Let us know how it works out for you Peter! -Good luck 🙂
MariaApr 6, 2024 Hi
I'm interested in making this recipe in a 6inch pan. How should I reduce the recipe?
Natalya DrozhzhinApr 8, 2024 Hey Maria, I would make 2/3rds of the recipe. Or, make the full recipe and get two thinner cakes out of it.
VitaMar 30, 2024 Best sponge cake recipe!! I have tried so many, but I always come back to this one.
Natalya DrozhzhinMar 30, 2024 Hi Vita, thats so great to hear. Thank you for taking the time to share your feedback!
SusanMar 30, 2024 Can I double the recipe and make it in 13×9 pan
Natalya DrozhzhinMar 30, 2024 Hi Susan, you definitely can. Enjoy!
TinaMar 24, 2024 This really is perfect thank you for sharing this easy recipe… I was nervous as it baked because of some of the reviews about it tasting eggy.. I smelled eggs as it baked but it does NOT TASTE LIKE EGGS AT ALL! I used it as a base for a strawberry custard cake… it was delicious!! So light and fluffy and the perfect compliment to the custard and strawberries on top!
Natalya DrozhzhinMar 25, 2024 Thanks for sharing Tina. I'm so thrilled this recipe worked as a perfect base to your strawberry custard cake! That sounds soo good right now!
Caela MaloneMar 19, 2024 i don’t have a stand mixer or a hand mixer.. do you think i would be able to do this by hand? or do you think it would prevent it from getting enough air? t
Natalya DrozhzhinMar 19, 2024 Hey Caela, You'll surely get a great work out if you try it by hand, but realistically I don't think beating it by hand can substitute a mixer on medium-high speed for about ten minutes.
AleksFeb 19, 2024 Is it alright to use brown sugar????
Natalya DrozhzhinFeb 19, 2024 Hey Aleks, I have not tried this sponge cake with brown sugar. You could use it in a pinch, but the texture, taste and color might be a little different. If you try it, please report back!
Barb BaumhardtFeb 4, 2024 At 71 years old, I just made my first sponge cake. It turned out perfect. Your instructions were spot on and your video was very helpful. I guess you are never too old to try new things! Thank you for sharing this recipe.
Natalya DrozhzhinFeb 5, 2024 I agree - never too old to try new things! I love that you tried something new and so glad you enjoyed it! 🙂
Pamela CulpepperJan 27, 2024 Excellent and easy recipe. I did add 1/2tsp of vanilla. Used it to make a "twinkie" cake......Perfect!! Definitely a keeper.
Natalya DrozhzhinJan 29, 2024 I'm so happy this recipe was perfect for your "twinkie" cake! It sounds delicious!
Sharon ShannonJan 2, 2024 I made this sponge cake to use in a jello cake. It turned out perfectly delicious! It was very easy to make. In fact I plan on making a couple to keep in the freezer so I have on hand for something quick. Thank you for that recipe.
Natalya DrozhzhinJan 2, 2024 So glad you loved it and happy new year!
LauraDec 23, 2023 Would this work well as the sponge for a trifle?
Natalya DrozhzhinDec 25, 2023 Hi Laura, yes, it would be perfect for trifle. I think you would want to slice it into thinner pieces so it soak through. Enjoy, sounds like a delish dessert is in the making. 🙂
EstherDec 11, 2023 Thank you for sharing this! It is amazing and the result was perfect!!! I used this as my base and then glazed it with custard frosting! YUM!
Natalya DrozhzhinDec 11, 2023 That sounds delicious Esther. Thanks for sharing. 🙂
CarolineDec 6, 2023 Can this be frozen to be used later
Natalya DrozhzhinDec 6, 2023 It can be frozen up to three months, refrigerated for up to a week, or stored room temperature for up to a few days (in airtight containers). I love that it's a great make-ahead cake!
DoreenDec 5, 2023 Hello Natalya,
Would that work with small Christmas molds?
Thank you!Natalya DrozhzhinDec 6, 2023 Yes! I'd love to see some photos of your cute cakes!
LizNov 16, 2023 Would this work well for a tres leches cake ( 3 milk cake) ?
Natalya DrozhzhinNov 17, 2023 Hey Liz, This would be a perfect base for tres leches! Enjoy!
AnaSep 29, 2023 My go to sponge cake 100%, so easy to throw together when you need a quick cake. Very versatile as you can add any type of syrup or cream and it works beautifully. Comes out even and so easy to divide. I use it for two 8inch springform pans, and then cut the cakes in half. Viola! you have the perfect 8inch tall 4 layers cake! Absolutely love this recipe.
Natalya DrozhzhinOct 1, 2023 Hi Ana, I'm happy to hear you enjoy this sponge cake as much as I do! It's the best cake for versatility.
JUDITH BRIGHTONAug 23, 2023 Just a brilliant recipe! I might try letting my vitamix do the beating next time - 10 minutes is a lot with my beater - but just a delicious cake! Here is a GF flour mix I found somewhere for the GF people. It worked BEAUTIFULLY!!
1 c mochiko
1/2 c +4 T oat flour
1/2 c millet or sorghum flour
1/2 c cornstarch
4 T tapioca
5 T ground chiaJUDITH BRIGHTONAug 28, 2023 OK. Nix the vitamix. I'll use my hand-beater next time. 🙁 Not a total disaster, but this cake will no doubt separate - the sugar/egg mix was a fail, and may have even heated up a little in the vitamix. I'll report back.
Natalya DrozhzhinAug 23, 2023 Hi Judith, Thank you for sharing a gluten free flour mix! We appreciate the feedback. 🙂
Grace VAug 19, 2023 Hi Natalya. Thanks for this recipe. I was thinking of filling it with lemon curd and icing it as a birthday cake for a friend. Any tips?
Natalya DrozhzhinAug 21, 2023 Hi Grace, Lemon curd sounds delicious - I would just recommend not too much of it. Let us know how it turns out. 🙂
Mary DAug 14, 2023 What a great recipe. Couldn’t be easier, and a wonderful first sponge for my 9-yr-old. Rose beautifully with no sinking at altitude and with King Arthur GF flour. Rave reviews from family.
Natalya DrozhzhinAug 14, 2023 Hi Mary, Thanks for sharing! I'm happy your whole family loved it!
AngieJul 29, 2023 My first time making a sponge and I was soooo nervous! But it came out perfectly, I’m stoked with this recipe. I used caster sugar and added a little vanilla essence when I was whipping my eggs, if you use an electric mixer for the eggs and sugar this is an incredibly simple and quick easy cake. Will be filling with cream and jam for my friends birthday tonight!
Natalya DrozhzhinJul 31, 2023 Hi Angie, thanks for giving it a try, I'm so glad it turned out amazing for you! Adding vanilla extract is such a great call. Hope you have a great time celebrating your friend!
Dagny KurilJul 20, 2023 Wonderful sponge!! I am baking in higher altitude, so it took less than the 30 minutes.
Natalya DrozhzhinJul 20, 2023 Hi Dagny Kuril, Thanks for taking the time to share your wonderful feedback. Enjoy!
KJun 8, 2023 This cake honestly was the worst cake ever I’ve ever had. I made the cake to specific directions and it came out so dry. It reminded me of paper towel. It cooked up well, tasted ok but it’s so dry.
Natalya DrozhzhinJun 8, 2023 Hi dear, this cake is not meant to be eaten on its own, its a base for all the creams you want to use. It will be dry if you just eat the way it is. Hope this makes sense. Did you see our cream suggestions?
StephanieMay 27, 2023 Can I use a Bundt pan?
Natalya DrozhzhinMay 28, 2023 Hi Stephanie, I personally have not tried it but I think it should work. But this cake is used as a base for any of your favorite frostings. On its own it can feel a bit unfinished. Hope this is helpful. Enjoy
YvonneMay 27, 2023 I have never attempted to make a sponge cake before because they always scared me. I tried your recipe and the family loved it. I have to make one nearly every week now the only thing I did different was I used corn flour instead of all purpose flour, so my family thanks you 😊
Natalya DrozhzhinMay 27, 2023 Yvonne, wow, I have never considered using corn flour. I am so glad that it turned out great for you because the texture of flour is so different. Thank you for sharing this feedback.
TinaMay 21, 2023 Hi!
I am going to use your recipe to bake a 5 layer, 6” smash cake for my soon to be 1yo. The pans are only 1” tall so I’m hoping I can divide the batter evenly so that it doesn’t overflow! Wish me luck.. any tips would be appreciated.
- Tina
Natalya DrozhzhinMay 22, 2023 Hi Tina, This would be a perfect cake for a kid, it's so soft. I made colorful layers for one of the birthdays. Let me know how it goes for you.
TinaMay 23, 2023 Hi, well the cake came out a little dense. I suspect it was maybe due to me having to mix in the food coloring?
Now I will say that I substituted coconut palm sugar and used cake flour. I’m not sure how it came out sense - whether it was due to the substitutions or the extra hand mixing of the colors.
Any tips on how to make this work? Perhaps I’ll try AP flour second time around. This was a practice cake, luckily!
Natalya DrozhzhinMay 23, 2023 Hi Tina, I am pretty sure its the sugar and flour. You would need to use grnaulated sugar and AP flour for this recipe to work. Also, when you add food coloring, try not to over mix the batter. It should be light and airy. Hope all the tips help.
ConnieMay 18, 2023 Hey! Can’t wait to make this! Is the temperature 350F with or without fan? Thanks so much!
Natalya DrozhzhinMay 19, 2023 Hi Connie, baking would be without a fan. Keep in mind sometimes ovens don't run exactly correct temperature. Learned this from all of our moves and different ovens. 🙂
TarynMay 14, 2023 well, the amount of likes on here didn't fail me today for mother's day. Success! Wonderfully fluffy, white and tall sponge cake with fresh berries and cream to celebrate the day.
Natalya DrozhzhinMay 15, 2023 Taryn, This made me smile. I am so so happy that the recipe worked out well for you. Thank you for sharing your feedback.
Barbara Kerbel-MayMay 11, 2023 Why did my cake sink in the middle I followed the video
Natalya DrozhzhinMay 12, 2023 Hi Barbara, one of the main reasons why it would do that is when it's under baked or the oven was open during baking process. Hope this is helpful for the future baking.
