If you’re looking for a light, fluffy, and timeless cake to brighten your day, this Easy Sponge Cake Recipe is just the ticket. It’s wonderfully simple yet yields a delicate texture that melts in your mouth, perfect for any occasion from a casual tea time to a festive celebration. This recipe showcases how a few basic ingredients come together to create a classic sponge cake that’s as versatile as it is delicious, inviting you to add your own creative twists while never losing that airy charm.

Ingredients You’ll Need

The magic of this Easy Sponge Cake Recipe lies in its simplicity. Each ingredient plays an important role in creating the perfect balance of texture, sweetness, and flavor—all without overwhelming the palate.

4 large eggs: These provide structure and volume, forming the cake’s airy base when beaten properly.

1 cup granulated sugar: Adds sweetness and helps stabilize the whipped eggs for a fluffy batter.
1 cup all-purpose flour: The main dry ingredient, it lends structure while keeping the crumb tender.

1 teaspoon baking powder: A gentle leavening agent to give your sponge a light lift.
1 teaspoon vanilla extract (optional): Introduces a warm, inviting flavor that complements the cake’s softness.

Pinch of salt: Balances the sweetness and enhances all the other flavors in the cake.

How to Make Easy Sponge Cake Recipe

Step 1: Preheat and Prepare Your Pans

Start by preheating your oven to 350°F (175°C). This ensures an even bake from the moment your batter goes in. Meanwhile, grease and flour two 9-inch round cake pans to prevent sticking and help achieve a smooth release.

Step 2: Beat the Eggs Until Thick and Pale

In a large mixing bowl, beat the eggs vigorously until they transform into a thick, pale mixture. This process traps air, which is crucial for the sponge’s rise and delicate crumb.

Step 3: Gradually Add Sugar

Slowly mix the granulated sugar into the beaten eggs while continuing to beat. The mixture will become even lighter and fluffier, almost like a ribbon when you lift the whisk—a good sign you’re on the right track.

Step 4: Sift and Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Sifting removes any lumps and helps evenly distribute the baking powder, making sure your sponge bakes up evenly.

Step 5: Fold Dry Ingredients Gently into Batter

Carefully fold in the sifted dry ingredients using a spatula. The goal is to combine without deflating your well-aerated egg mixture, keeping the delicate air bubbles intact for a light sponge.

Step 6: Add Vanilla Extract (Optional)

If you’re using vanilla extract, gently fold it in now for that lovely aroma and subtle boost to the flavor profile.

Step 7: Bake the Batter

Divide the batter evenly between your prepared pans, smoothing the tops lightly. Place them in your preheated oven and bake for 20 to 25 minutes. You’ll know they’re done when the cakes spring back to a gentle touch.

Step 8: Cool the Cakes

Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack. Cooling completely ensures the sponge sets perfectly without becoming soggy.

How to Serve Easy Sponge Cake Recipe

Garnishes

The beauty of this sponge cake is its simplicity, making it a perfect canvas for garnishes. Dusting powdered sugar, fresh berries, or a dollop of whipped cream instantly elevates the presentation without overshadowing the airy texture.

Side Dishes

Pairing your Easy Sponge Cake Recipe with a scoop of vanilla ice cream or a drizzle of homemade fruit compote can transform this humble cake into a decadent dessert that’s bound to impress your guests.

Creative Ways to Present

Try layering slices with whipped cream and fresh fruits to create a stunning trifle or assembling it into a layered cake with jam and buttercream. Even stacking small sponge cake rounds into petite cakes makes a delightful tea party treat.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap your sponge cake tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 2 days, perfect for enjoying over a couple of days without losing its softness.

Freezing

This Easy Sponge Cake Recipe freezes beautifully. Wrap it well in foil and place it in a freezer-safe bag. It will keep for up to 3 months, allowing you to prepare ahead for special occasions or unexpected guests.

Reheating

When ready to enjoy your frozen sponge cake, thaw it overnight in the refrigerator. For a fresh-out-of-the-oven feel, warm slices briefly in the microwave or oven, but watch them carefully to avoid drying out.

FAQs

Can I use cake flour instead of all-purpose flour?

Absolutely! Cake flour has less protein, making your sponge even more tender. Just be sure to measure it correctly for the best texture.

Why is it important not to overmix the batter after adding flour?

Overmixing can deflate the air bubbles you’ve carefully created, resulting in a denser cake instead of a light and airy sponge.

Can I add flavor variations to this Easy Sponge Cake Recipe?

Definitely! While vanilla is classic, you can also try lemon zest, almond extract, or even cocoa powder to make your own unique sponge cake.

What if I don’t have two 9-inch pans?

No worries! You can bake the batter in one pan and slice it horizontally after baking, or use any similar size pan—adjust the baking time accordingly.

Is it necessary to sift the dry ingredients?

Sifting is highly recommended as it helps remove lumps and ensures an even distribution of baking powder, leading to a more uniform rise and lighter texture.

Final Thoughts

This Easy Sponge Cake Recipe is a wonderful addition to your baking repertoire—so forgiving, so versatile, and so utterly delicious. I can’t wait for you to try it and perhaps find yourself falling in love with sponge cake all over again, whether it’s dressed up for celebrations or simply enjoyed with a cup of tea. Happy baking!

Easy Sponge Cake Recipe

★★★★★

4.7 from 29 reviews

Author: lina

Total Time: 40 minutes
Yield: 2 9-inch round cakes (serves 8-10) 1x
Diet: Vegetarian

Print Recipe

Description

This easy sponge cake recipe yields a light and fluffy cake perfect for any occasion. Made with simple pantry ingredients and straightforward steps, it is an ideal base for layered cakes, desserts, or enjoyed on its own with a dusting of powdered sugar or your favorite toppings.

Ingredients

Scale

Wet Ingredients

4 large eggs
1 teaspoon vanilla extract (optional)

Dry Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt

Sugar

1 cup granulated sugar

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the sponge cake evenly.
Prepare Cake Pans: Grease and flour two 9-inch round cake pans to prevent the cake from sticking and to help with easy removal after baking.

Beat Eggs: In a large mixing bowl, beat the eggs until they become thick and pale, which helps create the light texture of the sponge cake.
Add Sugar: Gradually add the granulated sugar to the beaten eggs while continuing to beat. Beat until the mixture is light, fluffy, and forms ribbons when the beaters are lifted.
Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove lumps and aerate the mixture for a tender crumb.

Fold Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture, taking care not to deflate the batter which can affect the cake’s rise.
Add Vanilla Extract: If using, gently fold in the vanilla extract for added flavor without overmixing.
Divide Batter: Evenly divide the batter between the two prepared cake pans, smoothing the tops for even baking.

Bake: Bake in the preheated oven for 20-25 minutes or until the cakes spring back when lightly touched and a toothpick inserted in the center comes out clean.
Cool Cakes: Allow the cakes to cool in the pans for 10 minutes to set before transferring them to a wire rack to cool completely.
Serve: Once cooled, enjoy the sponge cakes as is, dusted with powdered sugar, or layered with your favorite fillings and frostings.

Notes

For best results, use room temperature eggs to achieve maximum volume when beating.
Do not overmix the batter after adding flour to keep the cake light and airy.
If you prefer, you can substitute vanilla extract with almond extract or lemon zest for a different flavor profile.

Make sure to sift the dry ingredients to avoid lumps and ensure an even texture.
Use a toothpick or cake tester to check the cake’s doneness instead of relying solely on baking time.
This sponge cake can be stored wrapped in plastic wrap at room temperature for up to 2 days or frozen for up to 1 month.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Dessert

Method: Baking
Cuisine: Western

Nutrition

Serving Size: 1 slice (1/10th of cake)

Calories: 180
Sugar: 16g
Sodium: 80mg

Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2g

Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g

Protein: 5g
Cholesterol: 90mg

Keywords: sponge cake, easy sponge cake, light cake recipe, basic cake recipe, homemade sponge cake