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
Hello! I’m wondering if I can add lemon juice and zest through out the cake without it curdling? This recipe sounds exactly what I’m looking for, but I want to add lemon! TYIA!
Hi Carmen! 🙂 I haven’t tried a lemon version of this recipe myself, though I do have that on my to-do list! I think lemon zest should be okay, though the lemon juice I am not too sure sorry! For additional lemon flavor, you could try my lemon curd recipe as a filling.
Hope that helps and would love to hear how it goes if you decide to try with the lemon juice 🙂
Hello, love this recipe. Will it hold as a wedding cake with buttercream and fondant? Concerned it may collapse?
So glad you’re loving the recipe Elton! 😀
Unfortunately this recipe will be too soft for a cake with buttercream/fondant as they’re likely to weigh down/squash the cake, particularly the layers towards the bottom. My vanilla cake or white cake recipe may be more suitable 🙂
Hope that helps Elton!
Planning on making this for my grandsons birthday… can this cake be frozen or refrigerated until the next day?
Hi Meg! 🙂 If you mean just the cake layers, then yes you can make them the day beforehand and I would store them in an airtight container at room temp to use the next day 🙂
Due to the whipped cream frosting, I would recommend assembling the cake the day it is going to be eaten 🙂
Hope that helps and happy birthday to your grandson!
This was an absolutely amazing recipe! The cake was fluffy and soft, and it paired perfectly with fresh strawberries and homemade whipped cream. Its easily the best shortcake recipe I’ve tried, plus the tips for avoiding shrinking helped so much! Thank you 🙂
Aww yay! Thank you so much for the wonderful feedback Keira 😀
So glad to hear you enjoyed the recipe and that the extra tips helped along the way 🙂
Hi,
Would I be able to make this in a 10inch pan instead and cut it in half rather than diving the mixture in 2?
Thanks,
Tiffany
Hi Tiffany! 🙂 Yes one 10 inch pan should work fine for 1x this recipe, though the sponge is likely to be closer to the thickness of one cake layer so you may not get as thick layers when torting it 🙂
Hope you enjoy the recipe!
I try this recipe for a peaches and cream birthday cake, it turned out exactly like the video. Just pay atention to folow the recipe exactly like it is. And the syrup at the end makes the diference between a store cake and a delicious home made sponge. Thank you Maryam!
Thanks so much for the wonderful feedback Jamile 😀 so glad to hear you enjoyed the recipe – pairing it with peaches sounds lovely 😀
Hi MK, this sponge recipe is TOTALLY AMAZING!!! Thank you so much for the video. I played it to follow the process with you step by step and my cake turned out super light and fluffy, just like I’ve always wanted to make. It is just the best! I didn’t have an 8″tin so I adjusted the recipe 2x 7″ using 3 eggs. Please can you tell me the type of tins that you used, the type of metal. I want buy the same type, but not sure about if it’s anodised aluminum or steel or something else (so confused!) All I know is not to get non-stick. Once I get my new tins, I will definitely be trying out more of your fab recipes. You are a huge inspiration. xx
Aww thank you so so much for the wonderful feedback Naeema! 😀 So happy to hear you loved the sponge cake – it’s one of my recipes that I’m most proud of so it makes me so incredibly happy when other people try it and love it just as much 🙂
The tins I use are anodised aluminum I believe 🙂
Hope that helps and hope you enjoy the other recipes just as much!
This is the best sponge cake recipe I’ve ever tried. It’s definitely a keeper. I did use 6 eggs and multiple all the other ingredients x 1.5 to get a bigger cake! My family and myself were amazed how light and airy it came out and we really enjoyed it. 🍰 It is so delicious! 😋 I really recommend avid bakers to give it a try! Thank you Maryam for sharing 💞
Aww yay! Thanks so much for the wonderful feedback Arielle 😀 so so happy to hear you and your family loved the recipe 🙂
I made this with gf flour
It was easy, worked out well and delicious
Thank you 🥰
Ohh that is so awesome to hear that gluten free flour worked well for this recipe Kiri! People always ask, so I appreciate you sharing your experience 🙂
This cake is really easy and seems legit, other websites just say I have used made my cake rubbery, this taste amazing and is really simple to use! Gone in 20mins my family loved it!
Awesome! So happy to hear your family loved the recipe Annie 🙂