A light, fluffy sponge cake is one of the classics of home baking—and believe it or not, you don’t need baking powder to make it rise. The secret lies in the technique: whisking the eggs until airy, gently folding in the flour, and baking patiently at a steady temperature.
This simple recipe shows you exactly how to get a soft, springy sponge that works as the perfect base for fruit cakes, cream-filled tortes, or elegant layered gateaux. Best of all, you can scale the recipe up or down depending on the size of your cake tin.
Why This Sponge Cake Works
- No baking powder needed: Air whipped into the eggs does all the lifting.
- Versatile: Flavor it with vanilla, lemon, or orange zest.
- Reliable: Works with pans from 15 cm (6 in) to 25 cm (10 in).
- Classic base: Ideal for layering, decorating, or enjoying plain with tea.
Tips for Success
- Don’t open the oven during the first 30 minutes—this keeps the cake from collapsing.
- Always sift the flour before folding it into the eggs for maximum lightness.
- Add vanilla extract or citrus zest for extra flavor.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to finish cooling.
Base Recipe Method
- Whip the eggs and sugar: Beat together until the mixture triples in volume and becomes pale and foamy.
- Add the flour: Sift and gently fold in the flour in two batches, being careful not to knock out the air.
- Prepare the pan: Butter and flour your cake tin of choice.
- Bake: Place in a preheated oven at 170°C (340°F) until a toothpick inserted in the center comes out clean.
- Cool: Rest in the pan for 10 minutes, then remove to a wire rack.
Sponge Cake Sizes & Baking Times
Here’s how to adjust the ingredients depending on your pan size:
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