Introduction

This light and fluffy Air Fryer Sponge Cake is a delightful treat that’s easy to make at home. With a smooth vanilla flavor and a luscious cream cheese frosting, it’s perfect for any occasion. The air fryer gives it a tender crumb and an even bake without heating up your oven.

A two-layer round cake sits on a white plate, placed on a white marbled surface. The bottom layer is golden brown with a thick, creamy white filling between the layers. The top layer is dusted with powdered sugar and crowned with a pile of fresh, bright red raspberries, some of which have a fine coating of powdered sugar. Next to the plate are a few loose raspberries on a pale pink knitted cloth, and in the background, there are white cups and a small glass bowl containing more raspberries, along with three white-handled forks visible to the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

260 g (2 cups) self-raising flour
250 g (1 ¼ cups) caster sugar
3 medium eggs (room temperature)
115 g (½ cup) softened unsalted butter or margarine
120 ml (½ cup) semi-skimmed milk, room temperature
1 tsp vanilla extract
57 g (¼ cup) softened unsalted butter
240 g (2 cups) icing sugar
3 tbsp full fat cream cheese
2 tbsp double cream
1 tsp vanilla extract or paste
Strawberry or raspberry jam (seedless)
Fresh berries or other seasonal fruit
Mini meringues (optional)
Powdered/icing sugar for dusting

Instructions

Step 1: Preheat the air fryer to 160°C (320°F). Mist an 8-inch deep cake pan with cake release spray and line the bottom with baking paper.
Step 2: In a mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the self-raising flour and caster sugar. Stir to mix evenly.
Step 3: Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat with an electric hand mixer or stand mixer until the batter is smooth, scraping down the sides and bottom of the bowl as needed, about one minute.
Step 4: Pour the batter into the prepared cake pan and smooth the surface. Place the pan inside the air fryer basket.
Step 5: Cook at 160°C (320°F) for 30 minutes, then reduce the temperature to 150°C (300°F) and cook for an additional 10 minutes.
Step 6: Check the cake’s doneness by inserting a skewer or toothpick into the center. If it comes out clean, the cake is ready. If moist crumbs or batter remain, cook for another 5 minutes.
Step 7: Carefully remove the cake from the air fryer with oven mitts. Let it cool in the pan for 5 minutes, then invert onto a cooling rack to cool completely.
Step 8: To make the frosting, beat together the softened butter, icing sugar, cream cheese, double cream, and vanilla extract until light, fluffy, and holding soft peaks.
Step 9: Once the cake is cooled, slice it horizontally in half. If needed, level the layers using a cake leveler or knife. Pipe a ring of frosting around the edge of the bottom layer, fill the center with jam, then add more frosting and smooth it out. Place the top cake layer on top to sandwich.
Step 10: Spread a thin layer of frosting over the top of the cake. Decorate with fresh berries and mini meringues if desired. Dust with icing sugar before serving.

Tips & Variations

Use room temperature ingredients for a smoother batter and better rise.
Swap the jam filling for lemon curd or fresh fruit preserves for a different flavor.
If you don’t have a cake pan that fits your air fryer, use a smaller pan and adjust cooking times accordingly.
Add a teaspoon of lemon zest to the batter or frosting for a fresh citrus note.

Storage

Store the sponge cake in an airtight container in the refrigerator for up to 3 days. Before serving, bring it to room temperature or warm slightly in the microwave for 10-15 seconds. The cake is best enjoyed fresh but can be frozen for up to 1 month, well wrapped in foil and placed in a freezer bag.

How to Serve

A two-layer vanilla sponge cake sits on a white plate with a floral pattern, the cake has a thick layer of white cream between the layers mixed with some red raspberry jam. The top of the cake is dusted with white powdered sugar and piled high with fresh red raspberries. The cake is cut to show the soft inside layers. Around the plate, some fresh raspberries lay on a light pink knitted cloth on a white marbled surface. On the right side, there is a clear glass bowl filled with raspberries and two forks with white handles nearby. In the blurred background, white teacups and a teapot are stacked. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of self-raising flour?

Yes, but you will need to add 2 teaspoons of baking powder per 1 cup of all-purpose flour to mimic self-raising flour. Mix it well with the flour before using.

What if my air fryer is smaller than 8 inches?

Use a smaller cake pan that fits your air fryer basket, and reduce the batter quantity and cooking time accordingly. Keep an eye on the cake as it cooks to avoid overbaking.