If you’ve been searching for that perfect sponge cake that’s soft, airy, and practically melts in your mouth this is it. This classic sponge cake is light as a cloud, fluffy yet moist, and holds its shape beautifully whether you’re stacking it into a layered dessert or enjoying it on its own with a dusting of powdered sugar. It’s made with just a few staple ingredients and no baking powder yep, the eggs do all the lifting here!

Why You’ll Love This Sponge Cake

This sponge cake recipe is timeless. It’s one of those back-pocket recipes you’ll turn to again and again, because:

It’s naturally airy: Thanks to whipped eggs, no chemical leavening needed.
Super versatile: Fill it with jam, whipped cream, lemon curd, or frost it up for birthdays.
Not overly sweet: Just enough sugar to make it lovely, so it pairs well with almost any filling or topping.
Beginner-friendly: No fancy techniques just a little patience while whipping those eggs.
Great texture: It’s soft and pillowy with a fine crumb that doesn’t dry out.

Ingredients in Soft and Fluffy Sponge Cake

These are pantry staples, but when used just right, they create something magical:

– Eggs (room temperature): The star of the show whipped to create volume and structure.
– Granulated Sugar: Sweetens and stabilizes the whipped eggs.
– All-Purpose Flour (or cake flour for extra tenderness): Gives the cake its body.
– Cornstarch (optional but recommended): Helps create a finer, softer texture.
– Salt: Just a pinch to balance the sweetness.
– Vanilla Extract: Adds subtle flavor.
– Butter or Oil (optional): A small amount for added moisture, if desired.

Instructions

Here’s how to turn these humble ingredients into a tall, dreamy sponge cake:

Preheat Your Equipment

Preheat oven to 325°F (160°C). Grease and line the bottom (not the sides) of a round 8-inch cake pan with parchment paper.

Combine Ingredients

Whip the eggs: In a large mixing bowl, beat eggs on medium-high speed with an electric mixer or stand mixer for about 5–8 minutes, until thick, pale, and tripled in volume.

Add sugar gradually: Slowly pour in the sugar while beating. Keep mixing until the mixture forms thick ribbons when lifted.

Add vanilla: Gently mix in the vanilla extract.

Sift the dry ingredients

In a separate bowl, sift together the flour, cornstarch (if using), and salt. Gently fold the dry ingredients into the egg mixture in three parts using a spatula, being careful not to deflate the batter.

Optional step for extra moisture: If using melted butter or oil (1–2 tablespoons), take a small portion of the batter and mix it into the butter/oil, then gently fold this mixture back into the main batter.

Prepare Your Cooking Vessel

Pour the batter into your prepared cake pan. Tap the pan on the counter lightly to release any large air bubbles.

Cook to Perfection

Bake for 30–35 minutes or until golden on top and a toothpick inserted in the center comes out clean. Do not open the oven door too early or it may collapse.

Finishing Touches

Remove from the oven and let the cake cool in the pan for 10 minutes. Then run a knife around the edge and invert onto a wire rack to cool completely.

Serve and Enjoy

Dust with powdered sugar, layer with cream and fruit, or enjoy it as-is for a light and elegant treat!

Nutrition Facts:
Servings: 8
Calories per serving: ~160–200 (without added butter or fillings)

Preparation Time
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50–55 minutes

How to Serve Soft Sponge Cake

Here are a few dreamy ways to dress it up:
– With fresh berries and whipped cream
– Layered with pastry cream and fruit
– Topped with lemon glaze or powdered sugar
– Used in trifles or tiramisu-style desserts
– Frosted with chocolate ganache or buttercream

Additional Tips

To ensure your sponge cake is as fluffy as possible, keep these tips in mind:

– Eggs should be room temperature: Cold eggs won’t whip up as well.
– Sift the flour: It keeps the batter light and lump-free.
– Fold gently: Don’t stir use a folding motion to keep air in the batter.
– Don’t grease the sides of the pan: The batter needs to cling to the sides to rise properly.
– Avoid overbaking: Check around 30 minutes overbaked sponge gets dry.

FAQ’s

1. Can I make this ahead of time?
Yes! Wrap cooled cake in plastic and store at room temp up to 2 days, or freeze for longer.

2. Can I double the recipe?
Absolutely use two pans or a larger sheet pan, and adjust bake time as needed.

3. What’s the difference between sponge cake and regular cake?
Sponge cake is leavened with air from whipped eggs, not baking powder or soda. It’s also typically lighter and has fewer fats.

4. Why did my sponge cake deflate?
This can happen if the batter is overmixed, if the oven door is opened too early, or if the eggs weren’t whipped long enough.

5. Can I use this as a base for layer cake?
Definitely it’s sturdy enough for layers but soft enough to stay moist with cream or syrup.

6. Can I make this gluten-free?
Yes use a 1:1 gluten-free flour blend. Sift well for a smooth texture.

7. Can I add lemon or orange zest?
Absolutely! Zest adds brightness and pairs beautifully with berries or whipped cream.

8. How do I store leftover cake?
Wrap tightly and store at room temperature for 1–2 days, or refrigerate for up to 5.

9. Why no baking powder?
The air whipped into the eggs acts as the leavening agent. That’s the beauty of sponge cake!

10. Can I bake this in a loaf or bundt pan?
Yes, but you’ll need to adjust baking time add 5–10 extra minutes and test for doneness.

Conclusion

This Soft and Fluffy Sponge Cake is one of those classic recipes that never goes out of style. It’s light, airy, and endlessly customizable. Whether you’re making it for a celebration or just want a tender slice with your afternoon tea, this cake always delivers. With a few basic ingredients and the right technique, you’ll have a beautiful sponge that looks and tastes like it came straight from a bakery!

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