This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
What is a Sponge Cake?
A sponge cake is a light and airy cake that is made primarily from whipped egg whites. Unlike other types of cake, such as butter or oil cakes, sponge cakes do not contain much fat which contributes to it’s light texture.
Sponge cake is often used as a base for other desserts, such as layered cakes, trifle, or as a component in various French-style pastries. It can also be served on its own, dusted with powdered sugar or paired with fresh fruit and whipped cream like a Victorian sponge cake (which is how I love mine!).
What makes this recipe stand out?
I am so proud of my sponge cake recipe and it is no doubt my favourite sponge I’ve tried, with the simple reason being – I don’t use that much flour!
Some flour is needed to help with the structure of the cake, however many recipes I’ve tried I feel use way too much and just end up being too heavy (almost like a regular cake). What I’ve done instead is substituted a lot of the flour with cornstarch, which helps thicken the batter without forming more gluten than we need. This results in the softest, airiest, bakery like sponge cake!
How to make Sponge Cake
Now I’m not going to sugar coat it, sponge cakes are a little more challenging to master than regular cakes! BUT, if you carefully follow the steps below you should end up with the perfect sponge 🙂
Begin by preheating your oven to 160 °C (320°F) with the fan on (see note 2 on recipe card if you don’t have a fan function) and line the bottom of two 8×3 inch baking tins with baking paper without greasing the bottom. Leave the sides of the cake tins ungreased and bare (do not line with baking paper). This will prevent the cakes from shrinking once they’re baked.
In a bowl combine your flour, cornstarch, baking powder and salt. Mix until well combined (you do not need to sift it yet). Set aside.
In a medium sized bowl add in the egg whites and white vinegar, and using a hand or stand mixer, whip on a medium high speed for 30 seconds until foamy. Gradually add in 1/3 cup of the sugar and then continue mixing for a further 2 minutes. Then turn your mixer down to low and mix for a further minute (about 4 minutes of mixing altogether). You should end up with stiff peaks (see note 3 on recipe card). Set aside.
In a large bowl add in your remaining 1/3 cup of white sugar and warm water. Mix so that the sugar is coated in the water. Add in the egg yolks and vanilla, and with a hand or stand mixer, whip on a medium high speed for 4 minutes, and then turn the mixer down to low and mix for a further minute (5 minutes of mixing altogether). Your mixture should now be thick and you should be able to create ribbons with it when you lift it up with a spoon.
Stream the vegetable oil into the egg yolk mixture while mixing on a medium speed. Mix until well combined.
Add in half or your egg whites to your egg yolk mixture, and using a spatula gently fold together until just combined. Then sift in your dry ingredients, and gently fold through until just combined.
Finish off by adding in the remaining egg whites and gently fold until just combined. You can use your spatula to break up any large chunks of unmixed egg whites but try not to push out too many of the air bubbles and do not overmix.
Distribute the batter into your baking tins and then tap your baking tins lightly on your counter. Then run a thin knife or toothpick through the batter to remove any large air bubbles and then bake for 25 minutes. To test whether they’re done, gently touch the tops and it should create a little indent which slowly bounces back.
Once the sponges are done, immediately tap them on the counter from a height of about 10cm, and lay them upside down (while still in their baking tins) on a wire rack to completely cool (see note 4 on recipe card).
Once cooled (about an hour later), run a thin knife around the edges to release the cakes from the cake tins, and then turn them out onto a wire rack.
To make my cake layers look nice and neat, I gently rub my fingers around the edges and the top and that removes the dark crust on the sides and tops of the cake (see video for demonstration).
APPLY SIMPLE SYRUP: Combine sugar and hot water together for the simple syrup and mix until the sugar is completely dissolved. Using a pastry brush, generously brush the top and sides of the sponges with the simple syrup (see note 5 on recipe card).
How to Decorate a Sponge Cake
You can decorate your sponge cake however you like 🙂 but I like to fill mine with raspberry filling, strawberries and cream – YUM!
Place one sponge cake layer down, and cover the top with a thin layer of my raspberry jam filling.
Place strawberries on top (I like to cut mine in half and place them upside down). Cover with generous amount of whipped cream and spread it out evenly with an offset spatula or knife.
Place your next sponge cake layer on top and then cover with more whipped cream. Finish decorating with more strawberries on top. Enjoy!
Light & Airy Sponge Cake Recipe
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated, room temperature
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
Simple Syrup
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating
Raspberry Jam
Instructions
Sponge Cake
- Preheat oven to 160 °C (320°F) with the fan on (see note 2 if you don't have a fan function) and line the bottom of two 8x3 inch baking tins with baking paper without greasing the bottom. Leave the sides of the cake tins ungreased and bare (do not line with baking paper).
- In a bowl combine your flour, cornstarch, baking powder and salt. Mix until well combined (you do not need to sift it yet). Set aside.
- In a medium sized bowl add in the egg whites and white vinegar, and using a hand or stand mixer, whip on a medium high speed for 30 seconds until foamy. Gradually add in 1/3 cup of the sugar and then continue mixing for a further 2 minutes. Then turn your mixer down to low and mix for a further minute (about 4 minutes of mixing altogether). You should end up with stiff peaks (see note 3). Set aside.
- In a large bowl add in your remaining 1/3 cup of white sugar and warm water. Mix so that the sugar is coated in the water. Add in the egg yolks and vanilla, and with a hand or stand mixer, whip on a medium high speed for 4 minutes, and then turn the mixer down to low and mix for a further minute (5 minutes of mixing altogether). Your mixture should now be thick and you should be able to create ribbons with it when you lift it up with a spoon.
- Stream the vegetable oil into the egg yolk mixture while mixing on a medium speed. Mix until well combined.
- Add in half of your egg whites to your egg yolk mixture, and using a spatula gently fold together until just combined.
- Then sift in your dry ingredients, and gently fold through until just combined.
- Finish off by adding in the remaining egg whites and gently fold until just combined. You can use your spatula to break up any large chunks of unmixed egg whites but try not to push out too many of the air bubbles and do not overmix.
- Distribute the batter into your baking tins and then tap your baking tins lightly on your counter. Then run a thin knife or toothpick through the batter to remove any large air bubbles and then bake for 25 minutes. To test whether they're done, gently touch the tops and it should create a little indent which slowly bounces back.
- Once the sponges are done, immediately tap them on the counter from a height of about 10cm, and lay them upside down (while still in their baking tins) on a wire rack to completely cool (see note 4).
- Once cooled (about an hour later), run a thin knife around the edges to release the cakes from the cake tins, and then turn them out onto a wire rack.
- To make my cake layers look nice and neat, I gently rub my fingers around the edges and the top and that removes the dark crust on the sides and tops of the cake (see video for demonstration). I find the dark crust on sponge cakes are also what contain that slight eggy after taste sometimes, which is why I prefer to remove it.
- APPLY SIMPLE SYRUP: Combine the sugar and hot water together for the simple syrup and mix until the sugar is completely dissolved. Using a pastry brush, generously brush the top and sides of the sponges with the simple syrup (see note 5). I use about 3/4s of the simple syrup mixture in total.
Whipped Cream
- In a large bowl add in the whipped cream, icing sugar and vanilla. Whip until you reach stiff peaks. Be careful not to overwhip the cream.
Assembly
- Place one sponge cake layer down, and cover the top with a thin layer of my raspberry jam filling.
- Place strawberries on top (I like to cut mine in half and place them upside down). Cover with generous amount of whipped cream and spread it out evenly with an offset spatula or knife.
- Place your next sponge cake layer on top and then cover with more whipped cream. Finish decorating with more strawberries on top. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
591 Comments
Like eating a cloud!! I made it a couple of times now, it came out perfect both times. I’m never going to use any other sponge cake recipes and will try some of your other recipes when I find the time 🙂
Thank you!!
Aww yay! So glad you loved the sponge cake Lorenza 😀 really appreciate the wonderful feedback 🙂
What adjustments need I make for high-altitude? I live in Albuquerque, New Mexico and elevation is roughly 5300 ft.
Hi Scott! 🙂 Unfortunately I am not too familiar with high altitude baking so I’m not too sure sorry. A quick google search tells me that reducing the leavening agents and increasing the baking temp slightly seems to help? Sorry I couldn’t be of more help!
hello! can this recipe be used for cake decorating with buttercream? will it hold up just fine? thanks in advance!
Hi Mathilde! 🙂 Unfortunately these cake layers will be too soft for buttercream and it’s likely to weigh the sponges down, unless the layer of buttercream is very thin 🙂
For a sturdier vanilla flavored cake, check out my vanilla cake recipe: https://cakesbymk.com/recipe/soft-vanilla-cake/
Hello, can I freeze the cakes so I can use them another time?
Hi Jasmine! I haven’t tried freezing these sponge cake layers myself so I’m really not too sure sorry! I think it would be fine though, you just want to make sure the cake layers are wrapped twice in cling wrap and placed into an airtight container before freezing 🙂
Brilliant recipe thank you so uch for sharing! I’ve never successfully created a sponge cake until yesterday following your recipe- and it’s delicious! I have two questions if you don’t mind:
1. Can I replace the all purpose flour with a gluten free all purpose flour to make this GF?
2. I have two 22.5 x 9cm cake pans. Would I double the recipe (using your x2 card) and cook lower and longer? Thank you so much
Yay! So glad to hear you loved the recipe Kylie 😀
I haven’t tried this recipe with gluten free flour myself, but if the type you use is intended to act as a 1:1 substitute with all purpose flour then it should be okay 🙂
With the cake pans, they’re almost 9 inches so a little bigger than the ones I use, but 2x the recipe may be too much. I would recommend making 1.5x the recipe if you’re comfortable with making the necessary calculations 🙂 otherwise you can make 2x the recipe and have taller sponges that you could torte and make a 4 layer cake with slightly thinner sponge cake layers. Temp will be the same, but cook time may be a bit longer if making 2x the recipe. If making 1.5x the recipe, the cook time should roughly be the same 🙂
Hope that helps Kylie!
Indeed the best sponge. The moment I see your ingredients I know this is going to rock. I made it but I wanted less eggy sponge and made the adjustments and it work just as well. Reduced the sugar by 50% too as my country like less sweet so it’s perfect to balance up the sweetness of the fillings. You changed the game of sponge cake altogether MK!! You made it so easy to get an amazing cake . I experimented with an almost similar recipe in the past which I tweaked but was confined to the “cake flour game”, this corn flour ratio rock . You rock
Thank you so much for the wonderful feedback 😀 so glad to hear you loved the sponge and that it still came out great with the adjustments! Yes cornflour really is a game changer when it comes to sponge cakes 😀
How long does this cake last for in the fridge please
Hi Donna! 🙂 This cake is best consumed within about three days (and make sure to store in an airtight container to prevent it from drying out). Hope you enjoy the recipe 🙂
Assalamu alaykum
What will be the measurements if i use 6 eggs?
Please reply,
Wassalaam Nadia! If using 6 eggs you would be making 1.5x the recipe, so you’ll increase all the other ingredients by 1.5 as well 🙂
Just be sure to distribute the batter into three 8 inch cake tins or two slightly larger cake tins 🙂
Hope you enjoy the recipe!
Hello! I’m wanting to add lemon to this recipe! How much should I add? Would you recommend lemon juice or extract?
Hi Katie! 🙂 I haven’t tried adding lemon to this recipe myself and acidity usually does have an impact on the batter so there may be other adjustments required. You could try by starting with a tablespoon or so of lemon juice and see how that goes 🙂
Alternatively, a smaller amount of lemon extract could work well as well and may impact the batter less, though personally I prefer to use fresh lemon juice taste wise 🙂
Hi Mk! Your recipes are so good! I’m planning to make this cake for a friend’s birthday. Can I make the sponge cake in advance like 2 days before frosting it? And how do I store it? Thank you for your response. 😊
Hi Katherine! So so happy to hear you’re loving the recipes 😀
I would recommend making the sponge cake the day before (2 days in advance may be a little long), and I would soak them in the simple syrup and then place them into an airtight container at room temperature until you’re ready to use them 🙂
Hope that helps Katherine and hope your friend has a wonderful birthday 🙂