Homemade Classic Sponge Cake

Name: Homemade Classic Sponge Cake
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 8
Cuisine: Dessert
Ingredients: 4 pieces Large Eggs (Separate yolks and whites if making a genoise, or use whole eggs for a simpler method.); 3/4 cup Granulated Sugar (Approximately 150 grams); 1 cup All-Purpose Flour (Approximately 120 grams, sifted); 1 teaspoon Baking Powder; 1 teaspoon Vanilla Extract; 1/4 teaspoon Pinch of Salt (Optional, enhances flavor); 1 tablespoon Oil or Butter (For greasing the cake pan)

An easy-to-follow recipe for a light and fluffy homemade sponge cake, perfect for any occasion. This classic dessert is simple to make with basic ingredients and results in a wonderfully airy texture.

#Cake

#Sponge Cake

#Easy Recipe

#Baking

#Dessert

#Sweet

#Homemade

Creamy batter being mixed

Recipe Information

18m

Prep Time

28m

Cook Time

46m

Total Time

Servings

Easy

Dessert

English

Nutrition (per serving)

180

Calories

Protein

35g

Carbs

Fat

Batter poured into cake pan

Ingredients

Large Eggs
(Separate yolks and whites if making a genoise, or use whole eggs for a simpler method.)
4 pieces
Granulated Sugar
(Approximately 150 grams)
3 cup
All-Purpose Flour
(Approximately 120 grams, sifted)
1 cup
Baking Powder
1 teaspoon
Vanilla Extract
1 teaspoon
Pinch of Salt
(Optional, enhances flavor)
1 teaspoon
Oil or Butter
(For greasing the cake pan)
1 tablespoon

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Golden brown baked cake

Instructions

0/6 completed

1
Preheat your oven to 170°C (340°F). Lightly grease and flour an 8-inch round cake pan, or line with parchment paper.
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3m
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Preheat your oven to 170°C (340°F). Lightly grease and flour an 8-inch round cake pan, or line with parchment paper.
3m
Ensuring the pan is well-prepared prevents the cake from sticking.
2
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed. Continue beating until the mixture is pale yellow, thick, and fluffy, and has significantly increased in volume. This typically takes 7-10 minutes.
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8m
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In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed. Continue beating until the mixture is pale yellow, thick, and fluffy, and has significantly increased in volume. This typically takes 7-10 minutes.
8m
Achieving a good volume here is crucial for a light sponge cake. The mixture should form ribbons when the whisk is lifted.
3
Sift the all-purpose flour, baking powder, and pinch of salt (if using) into a separate bowl. Gently fold the dry ingredients into the egg mixture in two additions, using a spatula. Be careful not to deflate the air from the eggs. Add the vanilla extract and gently fold until just combined.
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5m
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Sift the all-purpose flour, baking powder, and pinch of salt (if using) into a separate bowl. Gently fold the dry ingredients into the egg mixture in two additions, using a spatula. Be careful not to deflate the air from the eggs. Add the vanilla extract and gently fold until just combined.
5m
Folding gently preserves the air incorporated into the eggs, which gives the cake its spongy texture. Do not overmix.
4
Pour the batter evenly into the prepared cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.
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2m
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Pour the batter evenly into the prepared cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.
2m
Tapping helps ensure an even bake and prevents large air pockets.
5
Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
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28m
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Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
28m
Avoid opening the oven door during the first 20 minutes of baking to prevent the cake from collapsing.
6
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once cooled, it's ready to be served plain, with fresh fruit, or your favorite frosting.
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20m
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Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once cooled, it's ready to be served plain, with fresh fruit, or your favorite frosting.
20m
Allowing the cake to cool slightly in the pan makes it easier to remove without breaking.