Sponge Cake
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.
Servings: 16
Calories: 192
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.
Nutrition Facts
Sponge Cake
Amount per Serving
Calories
192
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
2
g
Cholesterol
61
mg
20
%
Sodium
25
mg
1
%
Potassium
116
mg
3
%
Carbohydrates
28
g
9
%
Fiber
0.4
g
2
%
Sugar
16
g
18
%
Protein
4
g
8
%
Vitamin A
89
IU
2
%
Calcium
44
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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