Light and Fluffy Sponge Cake Recipe – Perfect Every Time

There’s something timeless and elegant about a Light and Fluffy Sponge Cake. With its airy crumb, delicate sweetness, and subtle vanilla aroma, this classic cake is the ideal base for countless desserts — from layered birthday cakes to strawberry shortcake or a simple slice served with tea.

Unlike denser cakes, sponge cake gets its rise and structure primarily from whipped eggs, making it feel light on the tongue yet satisfying. When baked just right, it’s golden on the outside, soft and springy on the inside, and beautifully balanced in flavor — the kind of cake that doesn’t need frosting but welcomes it anyway.

Ingredients Overview

This sponge cake uses a handful of basic ingredients — each essential for texture and structure.

Eggs:

• Large Eggs (Room Temperature) – The foundation of the sponge cake. They’re whipped for volume and give the cake its rise and structure without added leavening.

• Separate Yolks and Whites (optional technique for extra lift, though whole egg whipping also works).

Sugar:

• Granulated Sugar – Provides sweetness and helps stabilize whipped eggs.

• For an extra-fine texture, you can pulse it briefly in a food processor before using.

Flour:

• Cake Flour (preferred) – Lower protein content leads to a softer, finer crumb.

• All-Purpose Flour works in a pinch — just sift thoroughly.

Flavorings:

• Vanilla Extract – Adds aromatic sweetness.

• Lemon Zest or Almond Extract (optional) – Adds character without overwhelming.

Liquid:

• Milk or Water – Keeps the cake moist and soft. Warmed slightly, it blends easily.

• Butter or Oil (Optional) – A small amount adds richness without compromising the sponge.

Step-by-Step Instructions

1. Prep Your Pan and Oven

Preheat oven to 350°F (175°C). Grease the bottom (but not the sides) of a 9-inch round cake pan or line with parchment.

Why not grease the sides? A clean side allows the batter to climb during baking for better rise.

2. Whip the Eggs and Sugar

Crack 4 large eggs into a large mixing bowl.

Using a hand or stand mixer with the whisk attachment, beat on high speed for 6–8 minutes, adding ¾ cup sugar gradually. The mixture should become pale, thick, and triple in volume — it should form thick ribbons when the whisk is lifted.

Tip: The key to a fluffy sponge cake is thoroughly whipped eggs.

3. Add Flavor and Liquid

Gently whisk in:

• 1 tsp vanilla extract

• 2 tbsp warm milk (or water)

• Optional: 1 tbsp melted butter for richness

Do this slowly to maintain volume.

4. Sift and Fold in the Flour

Sift ¾ cup cake flour directly over the egg mixture in 2–3 additions.

Using a silicone spatula, fold gently after each addition. Use light, sweeping motions from the bottom of the bowl, rotating as you go to avoid deflating the batter.

Do not overmix — just until no streaks of flour remain.

5. Bake

Pour the batter into the prepared pan. Tap gently to release air bubbles.

Bake for 25–30 minutes, or until the top is golden and springs back when lightly touched. A toothpick inserted in the center should come out clean.

6. Cool

Invert the pan over a wire rack (if using a sponge-specific pan like angel food) or let cool right-side up in the pan for 10–15 minutes before transferring to a rack.

Let cool completely before slicing or decorating.

Tips, Variations & Substitutions

• Use Room Temperature Eggs – Cold eggs won’t whip properly.

• Sift Flour Thoroughly – This ensures a lump-free, airy batter.

• Use Cake Strips – Wrap the pan in damp cake strips for even baking and flat tops.

• Flavor Variations:

  • Add 1 tsp lemon zest for a citrusy twist.

  • Fold in ¼ tsp almond extract with the vanilla.

  • Replace 1 tbsp flour with cocoa powder for a light chocolate sponge.

• Filling Ideas:

  • Whipped cream and fresh berries

  • Lemon curd or pastry cream

  • Light buttercream or jam

Serving Ideas & Occasions

This sponge cake is a canvas for creativity:

• Layer Cake – Slice into layers and fill with whipped cream, fruit, or custard.

• Tea Time Treat – Serve plain or dusted with powdered sugar.

• Strawberry Shortcake Base – Cut into rounds and top with berries and cream.

• Tiramisu-Style Dessert – Use instead of ladyfingers in layered desserts.

Perfect for:

• Birthdays and celebrations

• Afternoon tea or coffee

• Light summer desserts

• Holiday trifle bases

Nutritional & Health Notes

Sponge cake is:

• Lower in Fat – Especially when made without added butter or oil.

• Free from Chemical Leaveners – No baking powder or soda.

• Flexible – Works for dairy-free diets when using water instead of milk.

Per slice (1 of 8, plain):

• Calories: ~150–170

• Fat: 2–4g (depending on butter/oil used)

• Carbohydrates: ~25g

• Protein: ~4g

• Sugar: ~15g

FAQs

Q1: Why did my sponge cake collapse?
A1: Likely from under-whipped eggs, overmixing the flour, or opening the oven too early. Be gentle with the batter and avoid sudden temperature changes.

Q2: Can I make this gluten-free?
A2: Yes. Use a finely milled gluten-free flour blend made for baking. Sift well and do a small test batch to adjust liquid as needed.

Q3: What if I don’t have cake flour?
A3: Make your own by replacing 1 tablespoon of every cup of all-purpose flour with cornstarch, then sifting it well.

Q4: How do I store sponge cake?
A4: Wrap tightly and store at room temperature for up to 2 days, or refrigerate for up to 5. You can also freeze it for 2 months (wrapped well).

Q5: Can I bake this in different pans?
A5: Yes. You can use a loaf pan, two 6-inch rounds, or make cupcakes. Just adjust the bake time — cupcakes bake in ~15 minutes.

Q6: How do I get a super even top?
A6: Bake at a lower temperature (325°F) and use damp cake strips around the pan for even heat distribution.

Q7: Is sponge cake supposed to be dry?
A7: No — a good sponge is light and moist. If yours is dry, try reducing bake time or adding a touch more milk or butter to the batter.

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