Description
This Soft and Fluffy Sponge Cake is light as air, delicately sweet, and perfect as a base for layered desserts, strawberry shortcakes, or served simply with whipped cream and fruit. Made with pantry staples and no butter or oil, it’s a classic that never fails to impress.
Ingredients
Scale
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup cake flour, sifted
- 1/4 tsp salt
- 1/2 tsp cream of tartar (optional, for stabilizing egg whites)
Instructions
- Preheat your oven to 325°F (163°C). Do not grease the cake pan—this helps the cake rise properly.
- Separate the eggs into yolks and whites. Place the whites in a large, clean mixing bowl and yolks in another.
- Beat the egg whites with cream of tartar (if using) and a pinch of salt until soft peaks form. Gradually add half of the sugar and continue beating until stiff peaks form. Set aside.
- In a separate bowl, beat the egg yolks with the remaining sugar and vanilla extract until pale, thick, and doubled in volume.
- Gently fold the egg yolk mixture into the whipped egg whites, being careful not to deflate the mixture.
- Sift the cake flour over the batter in 2-3 additions, folding gently after each addition until no dry streaks remain.
- Pour the batter into an ungreased 9-inch round cake pan or tube pan and smooth the top.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Turn the pan upside down immediately after removing from the oven and let it cool completely to prevent collapse.
- Once cooled, run a knife around the edges to release the cake and serve as desired.
Notes
- Use room temperature eggs for better volume when whipping.
- Do not grease the pan—this helps the cake climb and hold its shape.
- Handle the batter gently to maintain its airy texture.
- Serve with whipped cream, berries, or layer with your favorite filling.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 18g
- Sodium: 80mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 125mg
Keywords: sponge cake, fluffy cake, airy cake, light cake, vanilla sponge cake