This is a tutorial on how to make sponge cake from scratch. It is a simple plain cake base that can be filled with anything you like.
Try a simple jam and whipped cream like the British classic Victoria sandwich cake, rich buttercream or mascarpone filling with fruits or turn it into a layered birthday cake.
This is a very quick recipe. The prep is done in less than 10 minutes and baking takes about 30 minutes!
What is a sponge cake?
It is a type of light cake. Its ingredients and preparation methods vary slightly depending on its type. Some of the most known are: Swiss Roll, Angel Food Cake, Genoise, Chiffon Cake or Italian Pan di Spagna.
How to make it
Tools
- 2 mixing bowls – one large and one medium
- Spatula
- Cake pan or springform pan
- Electric mixer
- Sieve
- Scale
Important: You will need to use a scale to make this European sponge recipe. I have done a lot of testing when it comes to making this basic sponge cake.
I have tried it in smaller pans and higher pans and I have also tried converting it into cups to make it more user friendly. However, because the cups have not given me consistent results, I have decided not to include them.
But, I have a recipe for blueberry poke cake that uses the same method and includes cup measurements as well.
Ingredients
- Eggs
- Sugar
- Flour
- Baking powder
- Vegetable oil
- Water
The process
The prep is very quick so start with preheating the oven to 350 Fahrenheit/180 Celsius. Meanwhile, in a medium bowl, whisk egg whites until stiff. In a large bowl, whisk egg yolks with sugar.
The mixture should turn pale. That is when you sift in flour mixed with baking powder. Start mixing and add oil as well as water at this stage. Once your batter is nice and smooth you are done.
Pour it into a springform pan. Line the bottom with baking parchment paper but not the sides. Also, don’t grease the sides. It will take about 30 minutes to bake but keep an eye on the sponge as every oven is different.
The ready sponge cake is usually cut in half and filled; you can also use icing of your choice to cover it.
What size pan is best for this recipe?
When making the full recipe with 6 eggs, I recommend using an 11-inch (28-centimeter) round springform pan. If you don’t have one, you can go one size down.
If you halve this recipe, you will need a 7-inch (19-centimeter) cake pan that is at least 2.5 inches (6 centimeters) high.
Oven temperature:
The best temperature is 350 Fahrenheit/180 Celsius/Gas mark 4. However, if you know your oven and it seems to be cooking faster, I recommend starting with 325 Fahrenheit/170 Celsius/Gas mark 3 and see how it performs.
The cake base is ready when it has a nice golden-brown color, and an inserted skewer comes out clean.
Expert tips:
- Bake the batter as soon as you have whipped it up. You have just incorporated air in the batter so by sitting at your counter for an extended period, the air bubbles will deflate.
- For best results, always use room-temperature ingredients.
- You will need to use a scale to make this European sponge recipe. I have done a lot of testing when it comes to making this basic sponge cake. I have tried in smaller pans, higher pans and I have also tried converting it into cups to make it more user friendly. However, because the cups have not given me consistent results, I have decided not to include them.
- It is important to bake this cake in a preheated oven!
- You can add a teaspoon of vanilla extract to the batter, if you like.
Frequently asked questions:
Sponge cakes usually contain more eggs, and their preparation is a bit different: Either egg whites or flour are normally folded into the rest of the ingredients.
Yes, you should. Sifting will remove any lumps as well as help air the flour.
Oil helps to keep the cake moist.
Other tasty cake recipes:
- Blueberry Cream Cake
- Chocolate Bundt Cake
- Waffle Cake – a unique recipe for an easy cake with waffles as a base.
- Almond Cake – using almonds instead of regular all-purpose flour.
Watch how to make this sponge cake
Sponge Cake
Ingredients
- 6 eggs (large), separated, see note 1
- 250 grams superfine sugar , see note 2
- 250 grams all-purpose flour , see note 3
- 12 grams baking powder
- 100 milliliters vegetable oil , see note 4
- 100 milliliters warm water
Instructions
- Preheat the oven to 350 Fahrenheit/180 Celsius.
- Separate the eggs. Place the egg yolks in a large mixing bowl and egg whites in a medium bowl. Beat the egg whites until stiff. Set aside.
- Add sugar to egg yolks and mix until pale. Sift in the flour mixed with baking powder. Start mixing. Add oil & water & mix until all ingredients are well blended, and the batter is smooth.
- With a spatula, fold in the egg whites.
- Pour the mixture into a springform pan (lined only bottom with baking parchment).
- Bake at 350 Fahrenheit/180 Celsius for 30 minutes or until an inserted wooden skewer comes out clean.
- When ready, take it out and let it cool. Before you open the springform pan, run a knife along the edges to release the sponge to avoid tearing it.
- Fill it with anything you like!
Notes
- Medium eggs will also work here.
- Superfine sugar is a granulated sugar with fine sugar crystals – similar looking to salt. It is not powdered/icing sugar.
- All-purpose flour (US) = plain flour (UK).
- Or sunflower oil.
- The post above this recipe card contains a ton of tips and answers to FAQ’s.
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Akshay says
You forgot to mention when to add the baking soda
Julia | Happy Foods Tube says
Hi Akshay, thanks for your comment. Baking powder is used here and is mixed with plain flour which is then sifted. Sorry for the confusion.
Rina says
Very nice recipe, i just like to know the size of the cake pan? Is it 26 cm ?
negin Mitchell says
Hi , you didn’t mentioned what size pan is needed. Thanks
Julia | Happy Foods Tube says
Hi Negin, sorry about that. It’s 28cm/11 inch pan.
Taleteller says
Hi! I would like to thank you so much for sharing this recipe, I had trouble achieving the best sponge and tried a few recipes, but my cakes couldn’t raise and was turning out flat:(
I took me a lot of research and trial and errors to get the best result, and your recipe helped a lot🤗 (i needed to thank you even thought the post ist old)
Have fun😊 lots of love🌸
Julia | Happy Foods Tube says
That’s great to hear! Thanks for the feedback :)
Linda Coldham says
The best ever results I’ve ever had for a plain cake, have you the same for a chocolate Basic Sponge Cake Base.
Julia | Happy Foods Tube says
Thanks so much for your feedback, Linda! I don’t have a recipe for chocolate basic sponge cake base but I have a tasty red wine chocolate cake. You should easily find it in the search. You can use it as a base and fill with anything you like. Hope this helps!
Cecilia says
This is cool thank you very much
Gail says
Perfect sponge cake. easy and quick method for a busy, working mother. thanks Julia
Julia | Happy Foods Tube says
Thanks so much for you feedback, Gail!
Jabeen says
Easy recipe
Watched your video it’s impressive
Anderson says
Hi Julia, Just popping up here to leave you a little comment, to THANK YOU for this recipe. For literally years I have been trying to find the best recipe for a sponge cake, (that was all I was asking for haha), no mater what recipe i tried all my cakes turned out just flat or gooey, hard, not rising, just never never good, I always blamed my oven, thinking that it was just not sealed enough if that makes sense, until a few days ago i found your recipe, it totally changed my whole baking world, I have made this cake about 5 times now, every single time has turned out just amazing, I have started adding other things like, crushed walnut, chia seeds, raisins, sesame seeds (sometimes all at ones), and it just keeps turning out awesome, honestly thank you!!
Julia | Happy Foods Tube says
You are welcome, Anderson! I am so happy to hear this recipe works for you! Happy baking! :)
Cecille says
Thank you for sharing your video. My first ever sponge cake was a success! Thumbs up!
Julia | Happy Foods Tube says
You are welcome, Cecille :)
Inder says
I tried for the first time and its really yummy it took 2 hr for me to prepare & 2 minutes to eat .
Thanks for such a easy and yummy recipe.
Julia | Happy Foods Tube says
You are welcome, Inder. Thanks so much for your feedback!
Leena says
Thank you so much for sharing the recipe. It looks yummy already.
Julia | Happy Foods Tube says
You are welcome, Leena!
Isabella says
Instead measuring of ingredients in grams, it is better to measure in cups & tsp or tbs.
It is more convenient.
Thanks.
Julia | Happy Foods Tube says
Hi Isabella. Some baking recipes don’t work with cups as they are not precise – 1 cup of flour rarely weights the same and the difference in quantities can cause that your cake might not turn out well. Unfortunately, this is one of the recipes. I have been testing it with cups and I have not been happy with the results as the cake just deflated each time it was baked. When I master this recipe in cups, I will add the measurements.