If you’re looking for a perfectly soft, light, and airy sponge cake, this classic recipe is exactly what you need. Using the separated egg method, this cake achieves incredible height and a delicate texture—without relying heavily on baking powder.
Whether you’re making a birthday cake, layering it with cream, or enjoying it plain with tea, this sponge cake is a timeless favorite.
⭐ Why This Sponge Cake Works
• Ultra light texture thanks to whipped egg whites
• Minimal leavening—no dense or heavy results
• Perfect base for layered cakes and desserts
• Simple ingredients you already have at home
🛒 Ingredients
• 4 large eggs (room temperature)
• 1 cup (125g) all-purpose flour or cake flour
• 3/4 cup (150g) granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3 tbsp milk (whole milk preferred)
• 2 tbsp melted butter or vegetable oil
• 1 tsp vanilla extract
👩🍳 Step-by-Step Instructions
1. Prepare Your Pan
Preheat your oven to 170–180°C (340–350°F). Line the bottom of a cake pan with parchment paper. Do not grease the sides—this helps the cake rise properly.
2. Separate the Eggs
Carefully separate the egg whites and yolks into two clean bowls.
3. Whip the Egg Whites
Using a mixer, beat the egg whites with a pinch of salt until foamy. Gradually add half of the sugar and continue beating until stiff, glossy peaks form.
Tip: This step is key for a fluffy sponge—don’t rush it!
4. Mix the Egg Yolks
In another bowl, whisk the egg yolks with the remaining sugar until pale and creamy. Add milk, melted butter (or oil), and vanilla extract. Mix until smooth.
5. Combine Dry Ingredients
Sift together the flour and baking powder. Gradually fold this into the yolk mixture.
6. Fold in the Egg Whites
Gently fold the whipped egg whites into the batter in 2–3 additions. Use a spatula and light movements to keep the air in the batter.
7. Bake to Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool Properly
Once baked, invert the cake (if possible) and let it cool completely before removing it from the pan. This prevents collapse.
🔥 Pro Tips for Best Results
• Always use room temperature eggs for better volume
• Sift flour to avoid lumps and keep the batter light
• Fold gently—overmixing will deflate the batter
• Avoid opening the oven door too early
🍰 Variations & Ideas
• Lemon sponge: Add lemon zest for a fresh twist
• Chocolate version: Replace 2 tbsp flour with cocoa powder
• Layer cake: Slice and fill with whipped cream and fruit
• Simple tea cake: Dust with powdered sugar
🍓 Serving Suggestions
This sponge cake pairs beautifully with:
• Fresh berries and whipped cream
• Chocolate ganache
• Jam or fruit compote
• A cup of tea or coffee
❓ Frequently Asked Questions
Why did my cake collapse?
Most likely from overmixing or opening the oven too early.
Can I make it without baking powder?
Yes! If you whip the egg whites properly, the cake can rise naturally.
How do I store it?
Keep it in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
🥇 Final Thought