Best Sponge Cake Recipe

Introduction

This classic sponge cake is light, airy, and wonderfully soft—perfect for any occasion. With simple ingredients and straightforward steps, you can create a delightful treat that’s delicious on its own or as a base for desserts.

Ingredients

• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted and cooled
• Powdered sugar for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. Step 2: In a large mixing bowl, combine the eggs and granulated sugar. Beat on high speed for about 5-7 minutes until the mixture is thick and pale. Stir in the vanilla extract.
3. Step 3: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
4. Step 4: Gently fold the dry ingredients into the egg mixture using a spatula. Drizzle the melted butter over the batter and carefully fold it in until just combined.
5. Step 5: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Dust with powdered sugar if desired before slicing and serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of lemon or orange zest to the batter.
• Use cake flour instead of all-purpose flour for an even lighter texture.
• To keep the sponge moist, brush it with a simple syrup before serving.
• Fill the cake with whipped cream and fresh berries for a classic sponge cake dessert.

Storage

Store the sponge cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to 1 month. Thaw at room temperature and refresh by warming slightly in an oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold eggs instead of room temperature?

Room temperature eggs whip better, creating more volume and a lighter cake. If your eggs are cold, warm them gently in a bowl of warm water for a few minutes before using.

What can I do if my cake falls after baking?

This can happen if the batter is overmixed or the oven temperature is too low. Be sure to fold ingredients gently and bake at the correct temperature. Avoid opening the oven door early during baking to prevent sudden temperature drops.

Best Sponge Cake Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

This classic Best Sponge Cake Recipe yields a light, airy, and tender sponge cake perfect for any occasion. Made with simple ingredients like eggs, sugar, flour, and butter, it offers a delicate sweetness and soft crumb that can be enjoyed on its own or layered with your favorite fillings and frostings.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Wet Ingredients

• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted and cooled

Dry Ingredients

• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Optional

• Powdered sugar for dusting

Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking and ensure easy removal after baking.
2. Beat Eggs and Sugar: In a large mixing bowl, combine the eggs and granulated sugar. Using an electric mixer, beat on high speed for 5-7 minutes until the mixture is thick, pale, and has increased in volume. Then, stir in the vanilla extract to add flavor.
3. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly and avoid lumps in the batter.
4. Fold in Dry Ingredients and Butter: Gently fold the sifted dry ingredients into the egg mixture using a spatula. Take care not to deflate the batter to maintain its lightness. Drizzle the melted and cooled butter over the batter and gently fold it in until fully incorporated.
5. Bake the Cake: Pour the prepared batter into the greased pan and smooth the top evenly. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
6. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Optionally, dust the cooled cake with powdered sugar before slicing and serving.

Notes

• Ensure eggs are at room temperature to achieve maximum volume when beating.
• Fold batter gently to keep the sponge airy and light.
• Melted butter should be cooled before adding to prevent cooking the eggs prematurely.
• The cake can be served plain or decorated with fruit, whipped cream, or frosting as desired.
• Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: sponge cake, classic cake, easy cake recipe, light cake, homemade sponge cake, simple dessert