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Classic sponge cake served
Light and fluffy golden sponge cake, ready for filling.

Classic Sponge Cake

Author: Flavelo
Recipes Cakes and Desserts
The Sponge Cake is a cornerstone of patisserie. Named for its spongy, elastic structure. Its only leavening agent is the air in the egg foam, which expands with baking heat. There is no fat (butter) and no chemical leavener (baking powder) in the classic version, though many add some for safety. This recipe relies on the power of eggs.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (22 cm)
  • Electric whisk
  • Silicone spatula
  • Sieve

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Oven on: 180°C. Paper on tin bottom, DO NOT grease sides!

Tip: The sponge needs to climb the tin walls to rise high. If greasy, it slides down.
2 ✓

Whisk eggs whole with sugar and salt for 10-12 minutes until very stiff, pale foam. Volume should triple or quadruple.

Tip: This is the most important step. The foam must reach 'ribbon stage' (if you lift the whisk, the trail remains on the surface).
3 ✓

Sift in the flour in 2-3 batches and gently fold in with a spatula.

Tip: Don't use the machine! Work gently with hand and spatula to avoid breaking bubbles.
4 ✓

Bake for 25-30 minutes.

Tip: When done, let cool in the tin, or invert onto a rack to prevent sinking.

Recipe FAQ

Why did it collapse?
The egg foam wasn't stiff enough, or you mixed the flour in roughly, knocking the air out.
Why is the top leathery?
You used too much sugar, or the oven temperature was too low.

Ingredients

  • 200 g Plain flour
  • 180 g Caster sugar
  • 6 pcs Eggs (room temperature)
  • 5 ml Vanilla extract
  • 1 pinch Salt