Easy Sponge Cake is one of the basic cake recipe everyone should master. It is made with basic pantry and fridge staple ingredients like flour, baking powder, eggs, sugar, oil and milk. This cake is so versatile and adaptable and can be served as snack cake or can be made as layer cakes. Vegetarians check out my eggless sponge cake.
Sponge Cake
I was looking for a simple best sponge cake recipe for a while now. Finally a good friend gave me this recipe. And it is one of the easiest sponge cake you could ever make. If you want are looking for vegetarian sponge cake, check my eggless cake recipe.
About Sponge Cake
Sponge cake is one of the basic cake recipe everyone should master. It is one of the most popular cake recipe around the internet. Having an easy fool-proof sponge cake recipe can be so convenient at so many levels.
This recipe for sponge cake is made with basic ingredients like eggs, sugar, oil, milk, flour, baking powder and vanilla. This cake is made by whisking eggs and sugar till it is frothy and then folding the dry ingredients. Such a easy method and fool proof.
Sponge cakes is a basic cake recipe which is fluffy and soft. You can serve them as snack cakes or tea cakes with a cup of tea or coffee. or use them as layer cakes in your vanilla birthday cake or black forest cake.
This particular recipe is a small batch, I used just 2 eggs to make this. You can double or triple the recipe if you want to make layer cakes.
Video for Sponge Cake
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Sponge Cake Ingredients
Eggs
Eggs are used in this sponge cake. The Eggs are whipped till frothy and pale along with sugar. This whipped eggs gives the cake sponge like texture.
Sugar
Regular granulated sugar is used in this cake. But make sure you add it little at a time into the eggs when whipping so the sugar completely dissolves into the eggs.
All Purpose Flour
All purpose flour makes the cake light and airy. Substituting all purpose flour for wheat flour is not advisable particularly in this recipe.
Oil
Melted butter can be used instead of oil. Use flavourless oil like canola, vegetable or refined oil.
Sponge cake in 3 easy steps
Pre-preparation
Preheat oven to 180 degree C. Line a 7 inch square cake pan with parchment paper. flour, baking soda, baking powder in a sifter and sieve it into a bowl. Take milk, oil and vanilla in a bowl and mix well.
Making Sponge cake batter
Add eggs in a large bowl, use a electric beater or stand mixer to whisk till frothy. Sprinkle sugar little at a time and keep whisking till light and fluffy. Transfer in the dry ingredients and wet mixture in and mix gently.
Baking
Now pour the batter into the pan and bake for 30 mins. Remove and cool completely. Slice and serve.
Why This Sponge Cake Works?
- Make sure the eggs and sugar are mixed really well and the eggs are whipped till fluffy
- Using stand mixer makes this job easy. But Hand blender can be used too.
- Melted butter can be used in place of oil. But in my experience oil makes the cake super moist.
- Small amount of almond extract can be added along with vanilla if you feel there is egg smell in the cake.
How to Make Sponge Cake (Stepwise Pictures)
1)Start by sifting flour into a mixing bowl.
2)Along with baking powder
3)Add baking soda
4)Sieve well and set aside.
5)Mix wet ingredients. Take oil in a bowl.
6)Add in milk
7)Add vanilla.
8)Mix well till it is emulsified.
9)Take eggs in a bowl
10)Start beating till fluffy
11)Beat till eggs are light and fluffy. it will take around 5 mins.
12)Keep beating till it is like this.
13)Add in sugar little by little.
14)Beat till creamy.
15)Beat till creamy.
16)Add in half of the flour.
17)Add in half of the milk mixture.
18)Fold gently.
19)Line a baking pan with parchment paper.
20)Pour the batter in.
21)spread it evenly.
22)Insert a tooth pick to check whether the cake is baked or not.
23)slice and serve.
24)Serve
Tips & Tricks
- Whip the egg till light and fluffy before folding it into the dry. This step is really important for fluffy sponge.
- Once you add dry and wet mixture into the whipped eggs, fold it gently or use the mixer to mix once. Don't over mix.
- Don't rest the batter for too long. Bake it as soon as it is done.
- Don't over bake the cakes. It may turn dry.
- You can use this cake as snack cake or use it as layer cakes for fresh cream cakes.
Frequently Asked Questions
What makes a sponge cake light and fluffy?
Whipping the eggs till fluffy and light is key in making a good sponge cake.
How to make best sponge cake?
I use oil for making sponge cake moist. You can use melted butter instead of oil.
Can we over bake sponge cake?
Don't over bake sponge cake. If you over bake it will turn dry. So bake it just right. Also if you over bake sponge cake, you can make it moist by brushing it with some simple syrup.
Storage & Serving
Store the cake in an air tight container at room temp upto 2 to 3 days. The cake can be stored in fridge upto a week. This cake can be served as a tea cake or you can use it to make layer cakes too.
📖 Recipe Card
Sponge Cake | Sponge Cake Recipe
Ingredients
- ¾ cup All purpose flour (90grams)
- 2 large Eggs
- ½ cup Caster Sugar (100 grams)
- 1 tsp Baking Powder
- ⅛ tsp Baking Soda
- ½ cup Oil Any Refined Oil (120 ml)
- ¼ cup Milk (60 ml)
- 2 tsp Vanilla Extract
Instructions
- Preheat oven to 180 degree C. Line a 7 inch square cake pan with parchment paper.
- Take flour, baking soda, baking powder in a sifter and sieve it into a bowl.
- Take milk, oil and vanilla in a bowl and mix well.
- Take eggs in a large bowl, use a electric beater or stand mixer to whisk till frothy.
- Add sugar little at a time and keep whisking till light and fluffy.
- Add in the dry ingredients and wet mixture in and mix gently.
- Now pour the batter into the pan and bake for 30 mins.
- Remove and cool completely.
- Slice and serve.
Video
Notes
- Whip the egg till light and fluffy before folding it into the dry. This step is really important for fluffy sponge.
- Once you add dry and wet mixture into the whipped eggs, fold it gently or use the mixer to mix once. Don't over mix.
- Don't rest the batter for too long. Bake it as soon as it is done.
- Don't over bake the cakes. It may turn dry.
- You can use this cake as snack cake or use it as layer cakes for fresh cream cakes.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Shobha
Whenever I make such sponge cakes, lot of egg smell comes out 🙁 any suggestion pls
Aarthi
you can add little almond extract.
Vanessa Martin
Please can u share quantities of ingriendients
Jeen
The Best sponge cake recipe. I made this cake (April 17th) as soon as you uploaded it in your vlog. It turned out super soft n fluffy. Everyone loved it. Usually, I make sponge for fresh cream cakes in this method only but the measurements are different. But this one is the best. Thank you so much aarthi.
Rekha ashok
Replacement for egg dear
Aarthi
You need eggs in this recipe. Check my eggless sponge cake recipe https://www.yummytummyaarthi.com/eggless-vanilla-sponge-cake-recipe/
Sowmya Radhakrishnan
Hi Arthi, baked your sponge cake following. The recipe to the T . It has come out amazingly soft. This is the best cake I ever made. Thank you for sharing it. Continue your mission. Best wishes to you.
Arthi
This recipe works like a wonder every single time. One doubt though, it I need to make 2kg cake what's measurements should I go with?
Cheryl
I have just put in the
Shanthini Jayanthan
Hi Aarthi
I made this today to as I had all the ingredients at home. Came out very well and as you suggested used oil instead of butter. I added some orange zest and some golden raisins and chopped cashews. Thank you for sharing
Prity Ram
This is the best ever sponge cake recipe. I used this cake to make lamingtons and it was a hit. I followed the recipe step by step and it was perfect