This better than bakery sponge cake recipe is light, airy, and just straight-up DELICIOUS! With over 300 5-star reviews, it’s one of the most popular recipes on the blog. It has the most delicate, cloud-like crumb and is SO versatile. I love filling mine like a classic Victoria sponge with whipped cream and jam, but honestly, it’s just as delicious on its own with a cup of tea. YUM!
What Is a Sponge Cake?
A sponge cake is a light and airy cake made primarily from whipped egg whites. Unlike other types of cake, such as butter or oil cakes (like my vanilla and red velvet cake), sponge cakes do not contain much fat, which is what helps give them their light and airy texture.
Sponge cakes are often used as a base for other desserts like layered cakes, trifles, or 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 classic Victoria sponge, which is how I love mine!
For more sponge based recipes of mine, check out my tres leches cake, coffee sponge cake and black forest cake.
My Secret to the Perfect Sponge Cake
I’ve made A LOT of sponge cakes over the years, and after plenty of testing and tweaking, I found that one of the biggest secrets to getting the perfect texture is actually cornstarch!
I wanted a sponge that was incredibly light and airy without being too heavy or dense, so I tested this recipe over and over again, adjusting the amount of cornstarch each time. It took quite a few trials to find the right balance because too little cornstarch and the cake wasn’t quite as light as I wanted, while too much changed the texture in a way I didn’t love.
After all those adjustments, I finally landed on the amount that gives this cake its soft, delicate, cloud-like crumb. The cornstarch helps thicken the batter without developing as much gluten as flour, which helps give you that light and airy texture we’re looking for in a sponge cake.
Want a chocolate version? Check out my chocolate sponge cake that has the same light & airy texture!
Why You’ll Love This Recipe
There are so many reasons to love this sponge cake recipe, but here are a few of my favorites:
Light and airy: This cake has the softest, fluffiest texture with a delicate crumb that practically melts in your mouth.
Soft, not dry: Even though it’s incredibly light, it still has enough moisture to keep it soft and tender.
Super versatile: Use it for a classic Victoria sponge, layer it with your favorite fillings, or use it as a base for other desserts.
Simple ingredients: You only need a handful of basic ingredients to make this cake.
Tried and loved: With over 300 5-star reviews, this is a recipe that so many of you have already made and loved!
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 320°F (160°C) with the convection fan on (see recipe card for instructions if using a conventional oven). Line the bottoms of two 8 × 3-inch cake pans with parchment paper, but do not grease the bottoms. Leave the sides of the cake pans ungreased and bare (do not line with parchment paper). This will prevent the cakes from shrinking once they’re baked.
In a medium bowl, combine flour, cornstarch, baking powder and salt. Mix until well combined (you do not need to sift it yet). Set aside.
In another medium bowl, add the egg whites and white vinegar. Using a hand or stand mixer, whip on medium-high speed for 30 seconds, until foamy. Gradually add ⅓ cup of the sugar, then continue mixing for a further 2 minutes. Turn your mixer down to low and mix for another minute (about 4 minutes of mixing altogether). You should end up with stiff peaks. Set aside.
In a large bowl, add the remaining ⅓ cup of white sugar and the warm water. Mix until the sugar is coated in the water. Add the egg yolks and vanilla, then use a hand or stand mixer to whip on medium-high speed for 4 minutes. 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.
Slowly stream the vegetable oil into the egg yolk mixture while mixing on medium speed. Mix until well combined.
Add half of the egg whites to the egg yolk mixture and gently fold together with a spatula until just combined.
Sift in the dry ingredients and gently fold through until just combined.
Finish by adding 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 air bubbles. Be careful not to overmix.
Distribute the batter evenly between your cake pans, then lightly tap the pans on your counter. Run a thin knife or toothpick through the batter to remove any large air bubbles. Bake for 25 minutes. To check whether they’re done, gently touch the tops. They should create a little indent that slowly bounces back.
Once the sponges are done, immediately tap the pans on the counter from a height of about 10 cm. Then, while the sponges are still in their pans, turn them upside down onto a wire rack and leave them to cool completely.
Once cooled (about an hour later), run a thin knife around the edges to release the cakes from the pans, 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 tops to remove the dark crust (see video for demonstration). I find that the dark crust on sponge cakes can also contain a slight eggy aftertaste, which is why I prefer to remove it.
APPLY SIMPLE SYRUP: Combine the sugar and hot water for the simple syrup, mixing until the sugar has completely dissolved. Using a pastry brush, generously brush the tops and sides of the sponges with the simple syrup (see note 5). I use about ¾ of the simple syrup mixture in total.
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.
Place one sponge cake layer on your serving plate and cover the top with a thin layer of my raspberry jam filling.
Place the strawberries on top (I like to cut mine in half and place them upside down). Cover with a generous amount of whipped cream and spread it out evenly with an offset spatula or knife.
Place the next sponge cake layer on top and cover with more whipped cream. Finish decorating with more strawberries on top. Enjoy!
How to Store Sponge Cake
If your sponge cake layers haven’t been filled or decorated, wrap them tightly in plastic wrap and store them in an airtight container at room temperature for up to 2 days.
If your sponge cake has been filled with whipped cream, jam, or fresh fruit, store it in an airtight container in the refrigerator for up to 2–3 days. Allow it to come to room temperature before serving.
Frequently Asked Questions
Why did my sponge cake deflate after baking?
Some slight deflation is normal, but if your sponge cake collapses significantly, it could be due to overmixing the batter, not whipping your egg whites enough, or removing too much air when folding everything together. I also recommend turning your cake pans upside down immediately after baking and allowing the cakes to cool completely while still in the pans. This helps prevent them from collapsing as they cool.
Why do I need to cool the sponge cakes upside down?
This is a really important step! Sponge cakes are incredibly light and airy, which means they can easily shrink or deflate as they cool. By turning the pans upside down while the cakes are still inside, the cakes stay suspended and are less likely to collapse.
Can I use cake flour instead of all-purpose flour?
I haven’t tested this recipe with cake flour, so I recommend sticking to the recipe as written. There is a very careful balance between the amount of all-purpose flour and cornstarch in this recipe. We need enough gluten development to give the cake structure while still keeping that light, airy, delicate texture. Changing the flour could affect this balance and the final result!
Why do I need to whip the egg whites and egg yolks separately?
Whipping the egg whites separately helps incorporate lots of air into the batter, which gives the sponge cake its light and fluffy texture. The egg yolks are also whipped separately to create a thick, airy mixture. Gently folding everything together helps keep as much of that air in the batter as possible.
Can I make this sponge cake ahead of time?
Absolutely! You can bake the sponge cake layers a day ahead of time. Once completely cooled, wrap them tightly in plastic wrap and store them in an airtight container at room temperature. I recommend adding the simple syrup and decorating the cake closer to when you plan to serve it.
Can I use this sponge cake for a Victoria sponge cake?
Absolutely! This is actually one of my favorite ways to enjoy it. Simply layer the sponge cakes with raspberry jam or your favorite fruit filling and whipped cream. You can also add fresh strawberries for an extra delicious touch!
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) all-purpose flour - 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 - divided in half: ⅓ cup (66 g) for the egg whites and ⅓ cup (66 g) 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) heavy cream - cold
- 2 tsp powdered sugar - also known as icing/confectioners' sugar
- ½ tsp vanilla extract/essence
- 1 punnet fresh strawberries for decorating
Raspberry Jam
Instructions
Sponge Cake
- Preheat oven to 320°F (160 °C) with the convection fan on (see note 2 for instructions if using a conventional oven). Line the bottom of two 8 x 3 inch baking tins with parchment paper without greasing the bottom. Leave the sides of the cake tins ungreased and bare (do not line with parchment paper).
- In a medium bowl, combine flour, cornstarch, baking powder and salt. Mix until well combined (you do not need to sift it yet). Set aside.
- In another medium bowl, add the egg whites and white vinegar. Using a hand or stand mixer, whip on medium-high speed for 30 seconds, until foamy. Gradually add ⅓ cup of the sugar, then continue mixing for a further 2 minutes. Turn your mixer down to low and mix for another minute (about 4 minutes of mixing altogether). You should end up with stiff peaks (see note 3). Set aside.
- In a large bowl, add the remaining ⅓ cup of white sugar and the warm water. Mix until the sugar is coated in the water. Add the egg yolks and vanilla, then use a hand or stand mixer to whip on medium-high speed for 4 minutes. 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.
- Slowly stream the vegetable oil into the egg yolk mixture while mixing on medium speed. Mix until well combined.
- Add half of the egg whites to the egg yolk mixture and gently fold together with a spatula until just combined.
- Sift in the dry ingredients and gently fold through until just combined.
- Finish by adding 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 air bubbles. Be careful not to overmix.
- Distribute the batter evenly between your cake pans, then lightly tap the pans on your counter. Run a thin knife or toothpick through the batter to remove any large air bubbles. Bake for 25 minutes. To check whether they're done, gently touch the tops. They should create a little indent that slowly bounces back.
- Once the sponges are done, immediately tap the pans on the counter from a height of about 10 cm. Then, while the sponges are still in their pans, turn them upside down onto a wire rack and leave them to cool completely (see note 4).
- Once cooled (about an hour later), run a thin knife around the edges to release the cakes from the pans, 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 tops to remove the dark crust (see video for demonstration). I find that the dark crust on sponge cakes can also contain a slight eggy aftertaste, which is why I prefer to remove it.
- APPLY SIMPLE SYRUP: Combine the sugar and hot water for the simple syrup, mixing until the sugar has completely dissolved. Using a pastry brush, generously brush the tops and sides of the sponges with the simple syrup (see note 5). I use about ¾ of the simple syrup mixture in total.
Whipped Cream
- In a large bowl, add the heavy cream, powdered sugar, and vanilla. Whip until you reach stiff peaks. Be careful not to overwhip the cream.
Assembly
- Place one sponge cake layer on your serving plate and cover the top with a thin layer of my raspberry jam filling.
- Place the strawberries on top (I like to cut mine in half and place them upside down). Cover with a generous amount of whipped cream and spread it out evenly with an offset spatula or knife.
- Place the next sponge cake layer on top and 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.
696 Comments
A wonderfully light cake!
Thanks so much Erika! So glad you enjoyed the recipe 😀
Hi, I’m hoping to use this recipe for my child’s birthday. Would it still be nice if I made it the day before serving? Thanks.
Hi Emma! 🙂
Yes you can totally make the cake layers the day beforehand, just apply the simple syrup to the cake layers and then store the cake layers overnight in an airtight container. I would recommend assembling with the whipped cream the next day though as the whipped cream can lose it’s structure a bit after some time.
Hope that helps and hope you enjoy the recipe 🙂
Hi, could I add free dried strawberry into the batter or would this affect it too much?
Hi Keith 🙂
Great question! I haven’t tried that myself so I’m not too sure sorry! I think if you add in a little bit (like a couple of tsp to give it a bit of flavor/color) it may be okay, but I can’t say for sure sorry! Would love to hear how it goes if you decide to try it out 🙂
Love this recipe. I have made four cakes for special occasions and everyone loved them. Going to make another one soon for my nieces 18th.
Aww yay! So glad everyone is loving the recipe Sophie! Hope your niece has a wonderful 18th birthday 🙂
I am excited to try this recipe!
Can I know why white vinegar is used in your recipes? and If there’s a substitute for that? Unfortunately, I have family members who are allergic to vinegar. I hope you can help !
Keep up the good work!
Love your recipes 🙂
Thank You.
Hi Osuri 🙂
So glad you’re wanting to give the recipe a go!
So for this recipe, vinegar is used to stabilize the egg whites, but you can substitute it with cream of tartar or lemon juice 🙂
For some of my other recipes, it’s used to create a lighter texture in the cake. You can read more about it here: https://cakesbymk.com/recipe/why-is-vinegar-used-in-baking/
It’s a bit harder to substitute for those recipes so you can simply leave it out 🙂
Enjoy!
Hi, thanks for this amazing recipe, I have a question about cooling the cake.
I doubled the mixture and made 1 big oblong cake baked for 5 min less and it came out beautifully – I can’t tell you how much I love this recipe and appriciate the time you put in to explaning the process, you are a baking genius!
But I didn’t think, and when I went to flip the cake upside down to cool it, of course it plopped right out of the tin because there wasn’t enough surface area of cake without baking paper on to hold it in place – so silly of me!
Can this recipe be cooled in the tin right side up?
or would it benefit from being removed and left to cool on a rack?
since I can’t flip the tin on such a flat cake I’m not sure how much difference it makes! Thanks so much for your help.
I was planning to make another one to sandwich with the original for my daughters birthday party, but although I think the original is rescuable, I’d rather not go through such a heart stopping moment again, haha!
Hi,
So… I’ve been looking for a light airy cake base to make a pineapple gateaux for my husbands’ birthday. I went through so many recipes as I lacked the confidence to make this cake. I thought I’ll probably get something more straight forward because I’ll definitely mess this up (I bake with boxed cake as all my cakes turn dense) but, because my husband was insistent on the cake being (he’s not a cake person) I came back to your recipe and took plunge!! What an amazing cake it turned out to be!! I knew I’ve done it right when I took the cake out of the oven, as it weighed like air.. literally like there was nothing in there. After so many years of baking, I can say this is the first ever time I was proud of it. (As normally if it’s boxed cake, I think I’ve cheated haha!)
You are a genius!! I will never buy another boxed cake again and will always follow your recipe on anything I need to bake. Thank you ever so much!! And sorry for such a long ‘story’ of success. Thank you!
Ohh this makes me so so happy Fazana! Do not apologise at all – stories like this make all the hardwork that goes behind the recipes worth it 😀
I am so glad to hear you and your husband loved the recipe, and I’m so happy you’ve gained the confidence to make your own homemade cakes from scratch – go you!! Sounds like you did an incredible job 🙂
Hi Claire!
So happy to hear you loved the recipe and are finding the instructions helpful 😀
Ooohh good question about a larger cake being flipped! Hmmm I think it would still be best to let it cool upside down, even if it’s not in the tin. So what I would recommend is turning it out onto a wire rack (so it’s upside down – the easiest way to do this with large cakes is to place the wire rack on top and then hold both the rack and cake pan together and flip it) and just let it cool like that and hopefully it should be fine 🙂
Can imagine the panic in the moment!! Still happens to me all the time when trialling out recipes haha! Hope these tips help for next time and hope your daughter has a wonderful birthday 🙂
Can I cook together in a 10 inch pan ? Would it be less fluffy/airy if cooked as one cake ?
Hi Hilda! 🙂
Yes you could make 1x this recipe in a 10 inch pan – it will give you one cake layer thats about the same thickness as a single layer in the original recipe 🙂
If baking in a 10 inch pan it should be fine, I just advise against putting too much batter into one cake tin (so say if all the batter was placed into one 8 inch pan then it may affect how the cake rises). Hope that helps and hope you enjoy the recipe 🙂
Have tried this and is great. Can I use 3 x 1” pans instead?
Hi Barbara 🙂
So happy to hear you loved the recipe! Yes that should be fine, the only thing that would change is the cook time – they will bake up much faster so just keep a close eye on the cakes to ensure they don’t overbake 🙂
Awesome cake. I used pineapple syrup to soak and added pineapple chunks to the cream. It’s the best cake. My husband loved it. Can we double this recipe? What size cake pans can I use for double the recipe and how long should I bake it.
Aww yay! So so happy to hear you and your husband loved the recipe Nisha 😀
Yes you should be able to double the recipe, just the whipping may take a little longer to reach the desired consistency. For double the recipe I would use two 10 inch cake pans and bake time should roughly be the same, maybe a little longer so just keep a close eye on them once they’re almost done baking to ensure they don’t overbake 🙂
Can I substitute the all purpose flour for a 1-1 all purpose gluten free flour?
Hi Loni! 🙂
Hmm good question! Usually sponge cakes are a bit temperamental, but because this recipe doesn’t use too much flour, I think it would work okay! Would love to hear how it goes if you decide to try it out 🙂