This Sponge Cake is a classic, fluffy cake made with just a few pantry staples — no butter, no oil, and no leavening agents. It relies on whipped eggs for its signature lift and lightness, making it perfect for layering with whipped cream, fruit, or dusting with powdered sugar.
Why You’ll Love This Recipe
- Light and airy – The whipped eggs give this cake its incredible fluffiness and bounce.
- Just 5 ingredients – No fancy tools or ingredients required!
- Perfect base cake – Use it for trifles, layer cakes, or enjoy it plain.
- Naturally dairy-free – No butter or milk — great for light desserts or dairy sensitivities.
Ingredients to make Sponge cake
- Eggs – The star of the show! Room temperature eggs whip up fluffier and more stable.
- Sugar – Helps stabilise the whipped eggs and gives the cake structure.
- Flour – Be sure to sift for the lightest texture. Cake flour can be used for extra softness.
- Vanilla – Adds that subtle flavour to balance the eggy base.
- Salt – Just a pinch to enhance the sweetness and flavour.
Substitutions & Variations
- Lemon sponge – Add 1 tsp lemon zest for a citrus twist.
- Chocolate sponge – Replace ¼ cup flour with cocoa powder.
- Layer cake – Slice in half and fill with whipped cream, jam, or fruit compote.
Sponge Cake
Course: DessertCuisine: EuropeanDifficulty: Easy8
servings20
minutes33
minutes1
8-inch round cakeThis Sponge Cake is a classic, fluffy cake made with just a few pantry staples — no butter, no oil, and no leavening agents. It relies on whipped eggs for its signature lift and lightness, making it perfect for layering with whipped cream, fruit, or dusting with powdered sugar.
Ingredients
4 large eggs, room temperature
⅔ cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour (sifted)
¼ teaspoon salt
Directions
- Preheat oven to 350°F. Grease and line the bottom of an 8-inch round cake pan with parchment. Do not grease the sides (this helps the cake rise).
- In a large bowl or stand mixer, beat eggs and sugar on high speed for 8–10 minutes until thick, pale, and tripled in volume. Add vanilla and mix briefly.
- Sift flour and salt together. Gently fold into the egg mixture in batches using a spatula — be careful not to deflate the batter.
- Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes until golden and a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then run a knife around the edge and invert onto a rack to cool completely.
- Slice and serve as-is, dusted with powdered sugar, or use in layer cakes, trifles, or fruit-topped desserts.
Notes
- Don’t rush the egg whipping – It’s what gives the cake its height and structure.
Fold gently – Overmixing will knock out the air and lead to a flat cake.
Invert to cool – Like an angel food cake, cooling upside-down helps prevent collapsing (especially for tall sponge cakes).
Make Ahead & Storage
- To store: Keep covered at room temperature for up to 2 days or refrigerate for 4–5.
- To freeze: Wrap tightly and freeze for up to 2 months. Thaw and re-whip or decorate as desired.
- Make ahead: Bake the day before and store tightly wrapped — great for cake layers or trifles!
