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
Can I cook this in one pan and then cut in half?
Hi Brianna! 🙂
I haven’t tried baking this cake as a tall sponge cake and then torting it so I’m not too sure how it would hold up sorry! I think it may be okay, but you might get thicker layers if baked as two separate cakes as the sponge is very soft and may deflate a bit too much if made as a tall sponge. Would love to hear how it goes if you do decide to try it out 🙂
Hey, I cut my cake in half in order to make a layered cake and it works out alright. I’d say a taller cake ends up being a little less fluffier than two separate short ones, but it’s still pretty good, so I don’t mind. It didn’t deflate either. It’s advisable to keep the cake in the fridge wrapped in Saran wrap to chill for a few hours before you cut it for a cleaner cut. Though the one I cut without chilling was alright, it wasn’t as smooth. In both cases I marked the cake’s side with a knife and cut it from inside by criss-crossing a thread through it.
Oh wow! This cake was exactly as described, both light and airy. I made this for my son’s birthday party and people have not stopped complementing me on it since (even days later). The instructions are really clear, I loved having the video to watch alongside making it. You’ve made a fab creation here, thank you for sharing.
Aww yay! So so happy to hear you loved the recipe Victoria and found the video helpful too 😀
Hope your son had a wonderful birthday and thank you again for the wonderful feedback 🙂
Obrigada por cada postagem bem didática e impecável.
Sou Brasileira! 😊😃
Já quero fazer absolutamente TODAS suas receitas. 😉
Gratidão, Maryan! ⚘♥️
You’re so welcome Ladjane 😀
So happy to hear you’re enjoying the recipes 🙂 much love from NZ to Brazil!
Once make the cakes and brush with the simple syrup, can I freeze them until I want to use them?
Hi Lynne! 🙂
I would recommend freezing the cake layers without any simple syrup on them (wrap them well in cling wrap and place into an airtight container before freezing) and then once ready to use them, allow them to thaw then place the simple syrup on 🙂
Hope that helps and hope you enjoy the recipe!
Is this cake moist or dry
Just made it,came out amazing next week I will try your chocolate sponge cake .Love your explanation thank you so much
Awesome! So glad you loved the recipe Debjit and that you’re finding the explanations helpful 😀
I have made about 10 of these cakes in the past month. I didn’t have vanilla essence at first so I used almond essence and it worked really well.
can I use two 9″ cake pans for this recipe? thank you.
Hi Claudette! 🙂
You could use 9 inch pans, you’ll just need to reduce the cook time as the cake layers will be on the thinner side so will bake faster. If you don’t mind thin sponges then it shouldn’t be a problem 🙂
Hope you enjoy the recipe!
I really want to make this recipe but want to know if it’s able to be frozen and will it hold the weight be buttercream and decorated like a birthday cake? I want to be able to make this ahead of time ?
Hi Briana! 🙂
I haven’t tried freezing the sponge cake layers myself, but if wrapped well in cling wrap and placed in to an airtight container before freezing it should be fine!
They are very light and soft though so buttercream will likely weigh the sponges down. For best results I recommend using a lighter frosting like whipped cream. You can make the cake layers in advance, but due to the whipped cream frosting it’s best to do the final assembly on the day.
Hope that helps and hope you enjoy the recipe if you decide to give it a go 🙂
I tried this recipe with butter cream cheese frosting, and it was yumm.. can you please tell the replacement of egg for eggless cake
So happy to hear you loved the recipe Sakshi 😀
I haven’t tried this recipe without eggs sorry, so unfortunately can’t recommend a suitable replacement at this time! I do have some eggless cake recipes if you wanted to check them out, you can find them here: https://cakesbymk.com/recipe-category/eggless/
Hope that helps!
This turned out ABSOLUTELY amazing. I am floored. What a fabulous recipe. Albeit labor intensive, but SOOO
incredibly worth it. Thank you so much for sharing. ❤️🥰🤤
Aww yay thanks so much Jaime! So glad you loved the recipe 😀
Looks amazing. I want to make it for my triplets birthday. How long would it last in the fridge after assembly? Would it hold up to make the day before the party? Thanks
Hi Michelle 🙂
Wow triplets! How special 😀
If stored in an airtight container it will last in the fridge for up to a week, but for best results (if you want to make ahead of time) I recommend making the cake layers the day beforehand, brush them with simple syrup and store in an airtight container overnight, then assemble with fresh cream the next day just so that the cream is nice and fresh and doesn’t start to weep or lose it’s shape 🙂
Hope that helps and hope you enjoy the recipe!
This cake is lovely and light, so delicate. I followed your instructions exactly and it turned out perfect. Thanks Maryam for another wonderful cake 🍰 🙂
Aww yay! So glad you loved the recipe Tracey 😀
This cake was the best! Last year I made the recipe on the Preppy Kitchen YouTube channel and it was hard, dry and did not turn out well:( Thought I’d give it another go ans this recipe was truly so great! First time I’ve successfully made a sponge cake and it turned out better than I could’ve expected.
Thanks so much for the wonderful feedback Ellie! So so happy to hear you found success with this recipe. Sponge cakes can be tricky to master, but sounds like you’ve nailed it!! 🙂