Basic Sponge Cake that you can make with available ingredients in your pantry. This Sponge Cake is very simple and easy to make that even beginners can try! Extremely soft and spongy this simple cake is a must try, comes together in less time. Learn to make Perfect Sponge Cake Recipe with step by step pictures and video.
This Sponge Cake is very versatile, easily adapted to make layer cakes for birthdays,special occasions, weddings etc. I learnt this recipe from a baking workshop I attended years back and it was one of the best learning experiences. Ever since whenever I want to make sponge cake this is my go to recipe.
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What is Sponge Cake?
Sponge Cake is one basic cake which is light, fluffy, airy because of the whipped eggs. It is a versatile cake that can be enjoyed as such as a snack cake or use for layering cakes or used as a base for desserts like trifle etc.
Sponge Cake is one of the popular basic cakes made with kitchen staple ingredients which includes flour, oil, milk, sugar and eggs. This Sponge Cake Recipe is a no fail one that anyone can easily try.
Sponge Cakes are dreamy soft and spongy. This sponge cake is known for its light and airy texture and differs from the usual vanilla cakes. You can serve these cakes as snack cakes popularly known as tea cakes.
I have tried the same recipe with wheat flour and had the best results. You can replace vanilla essence with orange essence or butterscotch essence for flavoring the cake, you can add chocolate chips, tutti frutti etc the variations are endless.
This was one of the basic sponge cake recipes that I nailed in my first attempt itself. This cake is loved for its texture and simplicity of ingredients. This sure is one of the best tea cakes that I’ve ever baked.
Sponge Cake Video
Similar Recipes
Why this recipe works?
- Uses kitchen staple ingredients.
- Simple and easy to make.
- Comes out perfect every single time when instructions are followed.
- Yields airy light and fluffy sponge cake.
- Very versatile recipe eligible for adaptations.
Sponge Cake Recipe Ingredients
- Flour – I have used maida, you can use wheat flour too. All purpose flour can also used.
- Eggs – You can use regular white eggs or country eggs, make sure to use room temperature eggs. Eggs are separated and whipped until frothy along with powdered sugar which gives the cake a light and fluffy texture.
- Milk, Oil – Milk and oil gives moistness to the cake.
- Sugar – Powdered sugar is used for this recipe.
- Vinegar – Vinegar helps in creating a tender and soft crumb.
- Leavening – Baking powder and baking soda are used as rising agents.
How to make Sponge Cake Step by Step
1.Prepare a 6’X6′ cake tin, line it with parchment paper. Brush it with melted butter, sprinkle little flour tap on all sides to remove excess flour. Set aside.
2.Separate 2 egg whites and egg yolk, set aside.
3.Preheat oven at 180 deg C for 10 minutes. To a bowl add 1/2 cup + 1 teaspoon flour along with 1/2 teaspoon baking powder and 1/4 teaspoon baking soda. Sieve it well then give a quick mix and set aside.
4.To another mixing bowl first add 2 egg whites along with 1/2 teaspoon vinegar.
5.Beat it well until frothy at least for 2-3 minutes. Now add 1/2 cup powdered sugar in three parts.
6.Add little then beat well to combine then add little more and repeat to finish.
7.Beat until stiff peaks form. It should be stiff so that when you invert the bowl it should not fall off this is the perfect consistency.
8.Add 2 egg yolks.
9.Add in sieved flour mixture.
10.Add 2 tablespoon milk, 2 tablespoon oil and 1 teaspoon vanilla essence.
11.Gently fold in using cut and fold method.
12.Fold in gently until no dry flour is seen.
13.Transfer to the prepared cake tin. Tap gently to remove air bubbles if any.
14.Bake in preheated oven at 180 DEG C for 25-30 minutes or until a tooth pick inserted in the center comes out clean.
15.Cool down the cake completely.
16.Slice them and enjoy!
17.Homemade sponge cake is ready!
Store in an airtight container and enjoy!
Expert Tips
- Whip the egg whites until light and fluffy this step is very important for fluffy sponge.
- After the eggs are whipped, fold in the ingredients gently so not over mix the batter.
- Once the batter is prepared immediately pour in prepared cake tin and bake it. Do not keep it for too long.
- Check after 25 minutes by inserting a toothpick if it comes out clean or with cake crumbs then cake is done. Else bake for 5 more minutes, but make sure not to over bake.
Serving & Storage
You can serve it as such with tea or use it as a base for desserts. Store the cake in an air tight container and it keeps well at room temperature for up to 2 to 3 days. The cake can be stored in fridge up to a week.
FAQS
1.Why is my cake dry?
If the liquid measures are not appropriate the cake may become dry. Over baking also results in dry cakes.
2.My cake is hard why?
Over mixing the batter, over baking yields hard cakes. So once the dry ingredients are added gently fold in and also bake only till just right.
3.I don’t have an oven. Can I bake this cake?
Yes you can bake the cake by using pressure cooker set up or in a kadai by spreading salt or sand as a base layer.
4.I don’t have hand mixer, How can I bake this cake?
You can use mixer instead. Hand whisking is not recommended for this cake as it might be time consuming.
If you have any more questions about this Sponge Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Sponge Cake Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Sponge Cake Recipe
Ingredients
- 1/2 cup + 1 teaspoon flour
- 1/2 cup powdered sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 eggs
- 1/2 teaspoon vinegar
- 1 teaspoon vanilla essence
- 2 tablespoon milk
- 2 tablespoon oil
Instructions
- Prepare a 6’X6′ cake tin, line it with parchment paper. Brush it with melted butter, sprinkle little flour tap on all sides to remove excess flour.Set aside.
- Separate 2 egg whites and egg yolk, set aside.
- To a bowl add 1/2 cup + 1 teaspoon flour along with 1/2 teaspoon baking powder and 1/4 teaspoon baking soda. Sieve it well then give a quick mix and set aside.
- To another mixing bowl first add 2 egg whites along with 1/2 teaspoon vinegar.
- Beat it well until frothy at least for 2-3 minutes. Now add 1/2 cup powdered sugar in three parts.
- Add little the beat well to combine then add little more and repeat to finish.
- Beat until stiff peaks form. It should be stiff so that when you invert the bowl it should not fall off this is the perfect consistency.
- Add 2 egg yolks.
- Add in sieved flour mixture.
- Add 2 tablespoon milk, 2 tablespoon oil and 1 teaspoon vanilla essence.
- Gently fold in using cut and fold method.
- Fold in gently until no dry flour is seen.
- Transfer to the prepared cake tin. Tap gently to remove air bubbles if any.
- Bake in preheated oven at 180 DEG C for 25-30 minutes or until a tooth pick inserted in the center comes out clean.
- Cool down the cake completely.
- Slice them and enjoy!
- Homemade sponge cake is ready!
Video
Notes
- Whip the egg whites until light and fluffy this step is very important for fluffy sponge.
- After the eggs are whipped, fold in the ingredients gently so not over mix the batter.
- Once the batter is prepared immediately pour in prepared cake tin and bake it. Do not keep it for too long.
- Check after 25 minutes by inserting a toothpick if it comes out clean or with cake crumbs then cake is done. Else bake for 5 more minutes, but make sure not to over bake.
varshini
Baked this today……came out so good…
Savitri
Can the recipe be doubled
Sharmilee J
yes can be doubled choose a pan accordingly
Mina
Which condensed milk have you used? Homemade or milkmaid?
Sharmilee J
Here I used storebought but have tried with homemade too and it works well
Lakshmi
Is vinegar mandatory.. Can it be done without vinegar ..I tried your date cake and it was super hit.. Thanks
Sharmilee J
You can replace vinegar with lemon juice
Jyoti
Can we use atta instead of maida?
Sharmilee J
yes you can
EKta
MY batter is curdling. I tried twice. Please help. Im a newbie
Sharmilee J
All ingredients should be in room temperature, milk should not be hot too
Dikshaby
Helo mam.. Love to bake your recpie.. It was yummy and esay to bake.. I am also learning baking.. So happy to baking this delicious recpie.. Thank you for sharing this recpie mam.. Lots of love mam.. 😘😘😘👌👌💓💓💓💓
Sharmilee J
So glad to hear it!
Vidhya
Hi sharmila! I tried it today. Came out so well. Thank you so much for the recipe
Madhuri
Hi Sharmi. I tried this recipe yesterday. It came out nice with some small problems. The inside of my cake turned dark as if I baked the chocolate cake when I didn’t even add cocoa powder and my cake sank a little bit.Though it was soft and tasted great. Can you tell me what might have happened? Thank You in advance.
Sharmilee J
This sounds new to me, not really sure what went wrong.If I can see the cake texture can identify the problem
Laxmi
Hii, can I make cupcakes with this recipe? Then what temp n time? Also what will be the shelf life?
Sharmilee J
You can use the same temp but timing will vary accordingly…need to test and only can say
Jan
Hi Sharmila, what’s replacement of vinegar. I guess lemon , how much quantity of if so. Thank you.
Sharmilee J
same as vinegar
Sterly
Alternative for condensed milk
Sharmilee J
The main here is condensed milk sorry not sure of alternates
Sreedevi
Can I use ghee instead of butter? If so what is the measurements?
Sharmilee J
not sure of ghee replacement and measures if I try will update
Lakshya
Interesting recipe. Can you please share the size of the cup. Is it 240 ml or 200 ml?
Sharmilee J
Its 250 ml
Lakshya
Thank you so much for your kind reply. Can you please share the amount of APF used in grams? Also, in case you have ingredients by weight, pls share as that would help in getting same texture with accuracy in each bake.
Sharmilee J
I havent weighed in grams so not really sure…incase if I measure will update the recipe
Lakshya
Since you follow US metric system for measuring, so in this case you have taken 1 cup apf= 132gms? Please correct me if I am wrong.
Sharmilee J
My 1 cup measures 250 ml not sure of gm measures
Rachana
Hi..tried the recipe and it turned out superb..
Do you have a similar chocolate cake recipe??
Leera
Baked this today…Came out fantastic!!!!
Jeysree Srinivasan
Hi Sharmi.. Baked this today and it came out so well.. Everybody at home enjoyed the cake.. Thank you so much for the recipe
Cenurita
It turned out so well. Thank you for the delicious cake recepie.!!
Minakshi
Hi! Trying this right now. The batter wasn’t very flowy when all the ingredients were mixed. Not even on adding milk. It was very thick consistency. Have it in the oven for now, fi gera crossed. Will know in 40 minutes. Thank you.
Yogita
Hi Sharmisji,
Thanks for sharing the recipe. I tried baking it. It turned out very well and tasty. Only thing is my cake sank in centre. . Taste was good.
Dr Puja kapoor
Baked it today. It came out to b perfect. Yummmm. Spongy. Thx
Jeanny
After failing five times before making an eggless cake, it was a success trying your recipe! Thank you so much! The cake turns out very good. One quick question, can I substitute the butter with oil?
Sharmilee J
yes you can use oil but the texture varies
Gayathri
Your baking recipes work like a charm for me…Thanks and please do post a lot of baking recipes. Have tried your whole wheat almond cup cakes and they were great too.
Sangeeta
Eggless vanilla cake recipe
Made this cake second time, very happy with the texture of the cake,
Thank you
Sharmilee J
So glad to hear that!
Vishnu
Whenever & whatever, I try ur recipe,it never fails me..you are always my go to person in cooking..
Sharmilee J
Aww thank you so much! 🙂