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Cinnamon sponge cake sliced and served
Airy sponge cake infused with warm cinnamon spices

Cinnamon Sponge Cake

Author: Flavelo
Recipes Cakes and Desserts
The secret to sponge cake is air: millions of tiny bubbles in the beaten eggs inflate the batter in the hot oven, making it tall and light as a feather. This cinnamon version spices up the classic base recipe with a little warmth, so it stands up on its own with icing sugar or a little jam.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 270 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray: Approx 20x30 cm.
  • Electric whisk: Essential for beating the eggs.
  • Sieve: For dry ingredients.
  • Spatula: For gentle folding.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the baking tray with baking parchment.

Tip: If you don't have parchment, grease the tray with butter and dust with flour, tapping out the excess.
2 ✓

Crack the eggs into a large bowl, add the sugar and pinch of salt. Beat with an electric whisk on high speed for 5-8 minutes until the volume multiplies and the colour becomes very pale yellow, almost white.

Tip: This step puts the air into the batter. It's ready when the whisk is lifted and the trailing mixture leaves a pattern on the surface (ribbon stage).
3 ✓

With continuous, slow mixing, drizzle in the milk, melted butter, and vanilla.

Tip: The butter should be liquid but definitely not hot, as it can scramble the eggs and burst the air bubbles.
4 ✓

In another bowl, mix the flour, baking powder, and cinnamon, then sift into the egg mixture.

Tip: Sifting helps avoid flour lumps in the batter.
5 ✓

With a spatula or wooden spoon, fold the mixture together with gentle, large movements. Do not stir wildly, just fold so you don't break the foam!

Tip: The goal is to maintain homogeneity without losing air. Circular, bottom-up movements are best.
6 ✓

Pour the batter into the tray, smooth the top, and put in the oven for approx. 25-30 minutes.

Tip: If the middle of the sponge is still wobbly, bake for a few more minutes.
7 ✓

Perform a skewer test: insert a toothpick into the centre. If it comes out clean, it's done. Leave to cool in the tray, then transfer to a wire rack to cool completely.

Tip: The rack ensures air flow from below too, so the bottom of the cake doesn't get soggy.

Recipe FAQ

Why did the sponge collapse?
You might have opened the oven door too early, or it was hit by sudden cold after taking it out. It's also possible you overmixed it with the flour, knocking the air out.
When can I slice it?
Only after cooling completely! When warm, the structure is still weak and will be gummy along the cut.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 4 pc Eggs (room temperature)
  • 1 pack Baking powder
  • 2 tsp Ground cinnamon
  • 100 ml Milk
  • 100 g Butter (melted but not hot)
  • 1 tsp Vanilla extract
  • 1 pinch Salt