Sponge Cake Recipe: How to Make Classic Sponge Cake
Written by MasterClass
Last updated: Aug 28, 2024 • 2 min read
This delicate, light-as-air cake is surprisingly easy to whip up at home.
Learn From the Best
What Is Sponge Cake?
Sponge cake is a light, springy cake made from flour, whisked eggs, and sugar. The defining feature of a sponge cake is the whisked eggs—the foamy structure of the eggs allows the cake to rise without baking powder or baking soda. The airy texture of sponge cake absorbs liquid, which is why it serves as the base for desserts like tres leches cake and trifle.
In the French tradition, sponge cake made by whisking whole eggs is called génoise, while sponge cake made by whisking the egg whites and egg yolks separately is known as biscuit. Some sponge cake includes the addition of cold butter, but many recipes are butter- and oil-free.
6 Types of Sponge Cakes
Since the defining characteristic of sponge cake is that it is made with whisked eggs, there are many desserts that fall under the category of sponge cake. Some of the most famous types of sponge cakes include:
- 1. Ladyfingers: These cookie and sponge-cake hybrids are famous for their use in tiramisu. The small biscuit-style cakes are ideal for soaking up espresso.
- 2. Victoria sponge: This British sponge layer cake features jam and whipped cream between two round cakes.
- 3. Angel food cake: This American cake is made with egg whites (no yolks) beaten to stiff peaks, low-gluten cake flour, powdered sugar, and a little cream of tartar.
- 4. Chocolate sponge: To make a chocolate sponge cake, substitute a portion of the flour with cocoa powder.
- 5. Jelly roll cake: This is made with a thin, rectangular layer of sponge cake spread with filling—such as buttercream frosting or jam—that is rolled tightly.
- 6. Haselnusstorte: This German layer cake incorporates ground hazelnuts folded into the sponge cake batter.
Classic Sponge Cake Recipe
makes
One 8-inch round cakeprep time
20 mintotal time
45 mincook time
25 minIngredients
- 1
Lightly grease an 8-inch cake pan.
- 2
Line the bottom of the pan with a circle of parchment paper. Line the sides of the pan with a strip of parchment paper.
- 3
Lightly grease the parchment paper and dust it with flour.
- 4
Preheat the oven to 350 degrees Fahrenheit.
- 5
Sift the all-purpose flour and salt together into a medium bowl.
- 6
In the bowl of a stand mixer fitted with the whisk attachment (or in a large stainless steel bowl using a balloon whisk or a hand mixer), whisk the eggs and sugar on medium-high speed. Whisk until the egg mixture holds a ribbon trail for 10 seconds when the whisk is lifted, about 5 minutes if using an electric mixer.
- 7
Add vanilla extract and whisk until just incorporated, a few seconds more.
- 8
Sift one-third of the flour mixture over the egg mixture and gently fold to incorporate, being careful not to deflate the egg mixture.
- 9
Sift the rest of the flour over the batter and gently fold to incorporate. Avoid overmixing.
- 10
Immediately pour the batter into the prepared pan and bake in the preheated oven. Bake until the cake shrinks away from the sides of the pan and a toothpick inserted into the center of the cake comes back clean, about 25 minutes.
- 11
Leave the cake in the pan until cool enough to handle, then invert onto a wire rack and cool to room temperature.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Apollonia Poilane, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.