My mom, a retired pastry cook, passed on this easy sponge cake recipe to me. I have simplified it for home bakers. This cake is incredibly light, fluffy, moist, and soft. It can be topped with any filling or frosting.
This cake is perfect for birthdays, Christmas, Thanksgiving, Easter, and other holidays. This recipe has been used for Japanese Strawberry Shortcake and Swiss Roll Cake.
What is sponge cake?
The sponge cake is a very light, airy cake. It’s made with beaten egg whites instead of yeast. Baking powder can be added to increase volume. The beaten egg acts as a raising agent and gives the cake a light, fluffy texture.
There are many types of sponge cake: chiffon cakes; Swiss rolls; castella cakes, angel food cakes, genoise cakes, and Victoria spongecakes. Although similar ingredients are used in each recipe, the technique and filling may vary.
Ingredients
Ingredients for a simple sponge cake are easy to find.
- Cake Flour This flour gives the cake a lighter and more delicate texture than all-purpose flour.
- Beaten Eggs– This cake’s volume is due to the beaten eggs.
- Sugar Use finely granulated sugar to get the best results.
- Vegetable Oil– This keeps the cake moist.
- Baking Powder– This will give the cake extra volume and raise.
STEP BY PHOTOS
How to make sponge cake step-by-step with pictures:
- Beat the egg whites until they reach firm peaks. The meringue base should be strong, but the meringue tips can fall.
- Beat the sugar, vanilla, honey, and water until pale yellow. For best results, increase the speed gradually.
- Fold the egg mixture with half of the whites gently, being careful not to deflate the egg mixture or whites.
- Fold gently after sifting in the baking powder and cake flour. Add the vegetable oil next. Mix a little batter and fat to help the oil blend. Add the oil to the batter.
- Fold the remaining egg whites gently into the mixture.
- Pour into a 6-inch cake pan lined with parchment paper. Bake 350 degrees F for about 15 minutes or until the toothpick comes clean.
Ingredients
Dry Ingredients
- # 1 cup Cake flour
- ▢ 7/8 cup White Sugar – Divided
- ▢ Baking powder, 1/2 teaspoon
- ▢ 1/4 teaspoon of salt
- ▢ Cream of tartar (optional), 1/2 teaspoon
Wet Ingredients
- ▢ Separate six eggs into whites and yolks
- ▢ 1/4 cup vegetable oil
- ▢ Water 2 Tablespoons
- ▢ Honey 2 teaspoons
- ▢ 1/2 teaspoon vanilla extract
Instructions
Beat egg whites
- Preheat oven to 350deg F. Use a hand or stand mixer to beat the egg whites and cream of tartar, if you are using it, until they become foamy. Add 1/3 of the sugar and continue to beat until stiff peaks are formed. Look for the tip of the whisk to drop when lifting it slightly. Set aside.
- 7/8 cups white sugar Six eggs 1/2 tablespoon cream of tartar
Egg Yolk Mixture
- Add the egg yolks to a large mixing bowl. Add the honey, vanilla, 2/3 of the sugar, and the water. When lifting the whisk, beat quickly until pale yellow ribbons appear. The ribbon should stay for 3-4 seconds. Fold the half-egg white mixture into the yolk mixture gently.
- 7/8 cup of white sugar, 1/4 teaspoon of salt, six eggs, 2 Tablespoons of water, two teaspoons of honey, and 1/2 teaspoon of vanilla extract
Add dry ingredients and oil.
- Prepare the batter: Sift flour and baking powder in three parts into the egg yolk mixture, gently folding each time. Add the vegetable oil next. Tip To better incorporate the oil, mix a few tablespoons of the batter into the oil before you add it.
- 1 cup cake flour, 1/2 teaspoon baking powder, 1/3 cup vegetable oil
- Fold the batter gently until it is well combined. Do not deflate.
Bake
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- Line two 6-inch cake pans along the bottom and sides with parchment paper. Pour the batter into the pan and bang it twice to eliminate large air bubbles. Bake for about 27-30 minutes, or until a toothpick is inserted into the center and comes out clean. The crust should be golden brown with an elevated center. Refer to the Notes section for more baking times.
- Remove the parchment paper from the cake and let it cool on a cooling rack completely before cutting. For even slices, use a Cake Leveler. Serve with fruit and whipped cream, or create a layer cake. Enjoy!