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Homemade sponge cake cut into slices, with a golden brown top layer
Airy and soft sponge cake ready for layering.

Classic homemade sponge cake

Author: Flavelo
Recipes Cakes and Desserts
The perfect sponge cake is a pillar of confectionery, yet a bogeyman for many. The secret is air: there is no baking powder in this batter; solely the millions of tiny bubbles trapped in the egg whites lift the cake high in the oven. If you understand the 'physics' of the foam, your sponge will never collapse again.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 8 servings
🔥 Calories 160 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Electric whisk: For stiff egg whites.
  • Silicone spatula: For gentle folding.
  • Baking parchment: To prevent sticking.

Allergen Information

⚠️ Gluten
⚠️ Egg

Instructions

1 ✓

Preheat the oven to 180°C (conventional top/bottom heat). Line the bottom of a baking tin with baking parchment, but DO NOT butter the sides.

Tip: If you butter the sides, the batter cannot 'grip' and climb during baking, and it won't rise as high. (Adhesion).
2 ✓

Separate the eggs. Not a single drop of yolk must get into the whites! Whisk the yolks with one-third of the sugar and the vanilla sugar until pale.

Tip: Fat in the yolk would prevent the whites from whisking up. The yolks need to be whisked until the sugar crystals dissolve and the mixture is creamy.
3 ✓

Whisk the egg whites with a pinch of salt into stiff peaks. When it starts to hold its shape, gradually add the remaining sugar and continue whisking until glossy and firm.

Tip: Sugar stabilises the foam, so it doesn't collapse as easily during mixing. (Protein structure stabilisation).
4 ✓

Using a spatula, gently fold the yolk cream into the egg white foam. Do not stir; instead, use large motions to lift the bottom over the top.

Tip: The goal is to preserve the air bubbles trapped in the foam.
5 ✓

Sift the flour onto the mixture in several batches, and fold it in with the same gentle motions.

Tip: Sifting aerates the flour so it doesn't sink as a heavy lump to the bottom of the foam.
6 ✓

Pour the batter into the tin, smooth the top, and place immediately in the oven. Bake for approx. 20-25 minutes. Do not open the door for the first 15 minutes!

Tip: The oven heat expands the bubbles. If you open the door, cold air shocks the batter.
7 ✓

Test with a skewer. If clean, remove and let cool on a wire rack.

Tip: The wire rack allows steam to escape from the bottom, preventing the sponge base from becoming soggy.

Recipe FAQ

Why did it collapse in the oven?
You opened the door too soon, and the sudden drop in temperature caused the still weak structure to collapse.
Why is it flat and dense?
You mixed the flour into the foam for too long or too roughly, knocking out all the air.

Ingredients

  • 120 g Plain flour
  • 4 pcs Eggs (room temperature)
  • 120 g Caster sugar
  • 1 packet Vanilla sugar (approx. 8-10g)
  • 1 pinch Salt