Fluffy Sponge Cake
This fluffy sponge cake is light airy and perfectly golden with a soft bounce and gentle sweetness in every bite. It’s a classic recipe that works beautifully for any occasion whether you enjoy it plain with tea layered with cream or topped with fruits. The texture is soft like a cloud with just the right amount of moisture and a delicate crumb. Simple ingredients and the right technique make this sponge cake a go to for both beginners and experienced bakers
Total Time
Prep Time: 20 minutes
Bake Time: 40 to 45 minutes
Cool Time: 20 minutes
Total Time: 80 to 85 minutes
Ingredients
5 large eggs at room temperature
3/4 cup granulated sugar
1 cup cake flour sifted
1/4 cup whole milk warm
1/4 cup neutral oil like vegetable or sunflower
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar or 1 teaspoon lemon juice
Pinch of salt
Instructions
Preheat oven to 160°C or 320°F and line the bottom of a round 8 inch pan with parchment paper no greasing needed
Separate the egg whites and yolks into two large bowls
Beat the egg yolks with half of the sugar until thick pale and creamy
Slowly mix in oil milk and vanilla until smooth
Gently fold in sifted cake flour and a pinch of salt until just combined
In a separate bowl beat the egg whites until foamy then add cream of tartar
Gradually add the rest of the sugar and beat until stiff glossy peaks form
Gently fold the egg whites into the yolk batter in three parts using a spatula
Pour the batter into the pan and tap gently to remove air bubbles
Bake for 40 to 45 minutes or until the top is golden and a skewer comes out clean
Remove from oven and let it cool upside down in the pan to maintain height
Once cool release from the pan and peel off parchment
Tips
Make sure eggs are at room temperature for better volume
Use cake flour for a finer softer crumb
Do not overmix after adding flour to keep the batter airy
Beat egg whites until stiff peaks but not dry for best lift
Cool the cake upside down to prevent collapse and maintain shape
Avoid opening the oven door during baking to keep the cake from sinking
Variations
Add lemon or orange zest to the batter for a citrus twist
Fold in cocoa powder to create a chocolate sponge
Replace milk with coconut milk for a tropical flavor
Layer with whipped cream and berries for a fresh dessert
Use as a base for layered celebration cakes with frostings or fillings
Q&A
Q: Can I make this cake without cream of tartar?
A Yes you can use lemon juice or vinegar in the same amount to stabilize the egg whites
Q: Why is my sponge cake flat or dense?
A This usually happens if the egg whites were not whipped enough or if the batter was overmixed
Q: Can I use all purpose flour instead of cake flour?
A Yes but sift it well and reduce the amount slightly to keep the texture light
Q: How do I store this cake?
A Wrap it tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days
Q: Can I freeze sponge cake?
A Yes wrap slices in plastic wrap then foil and freeze for up to 1 month
Estimated Nutrition Per Slice
Based on 10 slices
Calories 160 to 180
Protein 4 to 5 grams
Fat 6 to 8 grams
Carbs 20 to 24 grams
Sugar 10 to 12 grams
Conclusion
This fluffy sponge cake is simple timeless and incredibly satisfying. Its soft texture and gentle sweetness make it perfect on its own or with creative toppings and layers. Whether you are baking for tea dessert or a celebration this recipe is sure to deliver a delicious result every single time