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
Hi MK,
Amazing cake, I made it last weekend, with the chocolate sponge as well. However, I want a but more heavier and structured sponge so I can make layer cakes and use buttercream for my cake business.
If I reduce the cornstarch (16g) and increase the flour (84g), would the cake still maintain its moisture properties or would it end up drier than your version?
Hi Kasseya! So happy to hear you loved the recipe 😀
Ahh yes for a more sturdy cake you could try playing around with the flour quantity. Increasing the flour should give the cake more structure, but it may make the sponge drier. This shouldn’t be too much of a problem though if you use enough simple syrup. Alternatively, I would recommend checking out my soft vanilla cake (it is a butter cake though as opposed to a sponge) – https://cakesbymk.com/recipe/soft-vanilla-cake/
Hope that helps 🙂
This recipe looks amazing! have you tried doubling it and baking in larger cake tins or will this affect the outcome, I want to bake 2x 14in cakes and stack them for a party but I’m a bit nervous!
Thanks Chloe! 🙂
I have tried baking this cake in a larger 9×13 inch pan (using 1x the recipe) and that worked well! I think the trick is just getting the cook time right (which will vary slightly based on pan size and how thick the sponge is) 🙂
Hiya
Is cornstarch the same as cornflour please
Hi Christine! 🙂
So in some countries it’s the same and some countries it isn’t – by cornstarch I mean the white powder that’s used to thicken soups or pies 🙂
Hope that helps and hope you enjoy the recipe!
Hi! I can tell this recipe is going to be lovely! However I’ve had a slight teething issue, my cake when taken out of the oven smells like egg!? Any ideas what I could have done wrong, I used the 4 large eggs split into white and yolk as stated in the recipe?
I’m thinking maybe when combining the egg whites I didn’t combine them into the the other batter enough?
Really want to try it again, please help!
Hi Molly! 😊 I’m sorry to hear your cake had a strong egg smell! A little egg smell can be normal with sponge cakes, but it shouldn’t be overpowering. You’re right that gently folding the whipped egg whites into the batter until they’re fully incorporated is important. If they’re not mixed through evenly, it can affect the texture of the cake.
Both underbaking and overbaking can also contribute to an eggy smell, so it’s important to make sure the cake is baked just right. I’d recommend keeping a close eye on it towards the end of baking and checking that it’s fully cooked without leaving it in the oven for too long. I hope this helps, and that your next cake turns out beautifully!
If I only have 2 6in cake pans, would I have to half the recipe?
Hi Yonji! Yes that’s correct, you want to half the recipe and also reduce the cook time to ensure the sponges don’t overbake 🙂
Hope you enjoy the recipe!
This is the best cake recepy in the world. It’s gold! And those super handy tips are so helpful. I can not compliment you enough. Thank you so much!
Aww thanks so much Astrid! So glad to hear you loved the recipe 🙂
is there a way i can make it bake in under 20 minutes? Maybe a pan with different measurements
Hi Kav! 🙂
If you want to reduce the cook time, you’ll need to make a thinner sponge, so will require larger tins but still use 1x the recipe. Hope that makes sense 🙂
I don’t think it’s the recipes fault at all but I’m wondering what I did wrong. After I beat my egg whites there was clear liquid that formed at the bottom of the bowl and I couldn’t get it as thick as you did. I’m wondering if this is because I used home laid eggs or not, they also didn’t go as creamy as yours in the video. In the end when I took them out of the oven they fell out of the tins when I turned them upside down and were very thin, and there was a thick peel-able layer on the bottom. Any advice would be great thanks.
Hi Amelia! So sorry to hear you had some trouble with whipping the egg whites. I am not too sure about the difference between home laid eggs and store bought eggs, but I would recommend using 1/4 tsp of cream of tartar instead of the vinegar as it sounds like your egg whites need to be further stabilized. This should help prevent them from splitting. I would also double check you don’t have any egg yolks in your egg whites or any fat residue on your bowl or attachments.
Hope that helps for next time 🙂
Have been looking for a simple Sponge cake recipe and dreading attempting to make it untill I fount this one. The video too helped a lot with the instructions. Thanks you so much for the recipe. It’s now my to go sponge recipe.
Yay! So glad you loved the recipe Samantha and that the video helped as well 😀
Hello MK! I’m a huge fan in the UK and love your recipes but especially this one!! As most of my family eat cakes that are eggless is there any way you could make this recipe again with an eggless version ❤️ I love your previous eggless vanilla recipe however it was very moist and i love the spongy texture of this recipe! Thank you ❤️❤️❤️
Hi Kirti! So so happy to hear you’re enjoying the recipes, particularly this sponge cake 😀
Hmmm I have not played around with eggless sponge cakes yet so I’m not too sure what would work well sorry! I have used aquafaba before for an eggless Swiss meringue buttercream which worked amazing, so it may work well here too. The egg whites are a crucial ingredient in this recipe so you’ll want to use something that will give you that same whipped meringue texture (the closest thing I can think of is aquafaba). Will keep it in mind for future recipes, but if you do decide to try with aquafaba in the meantime would love to hear how it goes 😀
Wonderful Recipe! I’ve tried several before but have never gotten the cakes to rise. This was the first time I was able to succeed at baking a cake, just in time for the holidays. I used a 9-inch pan and baked at about 350 for 25 minutes since my oven is larger and is often below the set temperature. I will definitely be making it again the future.
Thanks so much Juju! So glad to hear you found success with this recipe and the adjustments you made to the baking temperature worked well 😀
Really appreciate the feedback 🙂