4-Ingredient Sponge Cake (Video Recipe)
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I love this sponge cake recipe. It’s easy and you can make hundreds of different cakes with this base. This is a classic European sponge cake (aka Genoise). Once you have this recipe down (you’ll memorize it after a couple rounds), you’ll be baking things that look and taste like they are from a fancy bakery.
This cake base takes on moisture really well from fruit, frostings, liqueurs and syrups. As you can tell from my cake recipes, I’m a sucker for moist cakes. Read on to see 11 marvelous recipes you can make using this sponge cake base.
Over the years, I’ve tested countless different ways to make this cake and this is the best, most fail-proof method for genoise that I’ve tested. This is not like American cakes and readers often question if it can really be that easy and only have 4 ingredients.
I want you to discover this gem of a cake and succeed EVERY TIME you make it. I hope you find this video helpful. We had you in mind! 🙂
Watch How To Make Sponge Cake:
Tips for Success (Read First!):
1. When no streaks of flour remain in the dough, fold a few extra times to ensure you aren’t missing pockets of flour at the bottom
2. Bake the cake layers right after folding in the flour – they should not sit too long
3. Always use a conventional oven setting (not a convection/fan setting)
4. An electric hand mixer will take 2-4 minutes longer to beat the eggs
5. Tip from reader, Hilda: “How do you know u get the right consistency? Lift up your beater (whisk) from the batter. Make a figure “8” using the batter that drip off the beater. Then count to 10 seconds. If the figure 8 still remains on top of the batter, then u have the right consistency. If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer.”
6. Bake in the center of the oven
7. Place cake in a fully pre-heated oven
8. Do not open the oven door to check on the cake until towards the end
9. Let the cake cool in a room without any outdoor draft which can make it seem eggy
Sponge Cake Recipes you can master at home:
Blackberry Lemon Cake – soft and moist and has a fluffy lemon blackberry buttercream frosting.
Charlotte Cake – layers of raspberry mousse, lady fingers and fluffy cake.
Poppy Seed Cake – fluffy and moist with a hint of rum and it’s not overly sweet.
Strawberry Sponge Cake – boasts 1 1/2 lbs of fresh strawberries. You’ll love the simple and delicious whipped cream cheese frosting.
Black Forest Cake – A chocolate version of classic genoise with 1 lb of kirsch infused cherries and whipped cream. So good!!
Russian Apple Cake (Sharlotka) – Just 5 ingredients and 15 min of prep then your oven does the rest!
Poppy Seed Cake Roll – Moist, generously filled with a cream cheese frosting, covered with velvety chocolate ganache and pummeled with salted pistachios.
Pomegranate Christmas Cake – With a crown of glistening pom seeds, this one’s a stunner for the holidays.
Story Book Cake Roll – This cake roll is moist, rolled with a vanilla butter cream, covered in decadent chocolate and the cookie crumbs give it a subtle crunch.
Kiwi Berry Cake – If you love fruit, this cake will make your dreams come true. Layer after layer of gorgeous berries.
Tiramisu – if you like tiramisu, you will love this!
I told you I loved this cake base. I’m Completely smitten 🙂
4-Ingredient Sponge Cake (Video Recipe)
Ingredients
- 6 large eggs, room temperature
- 1 cup granulated sugar, 210 grams
- 1 cup all-purpose flour, 130 grams
- 1/2 tsp baking powder
Instructions
Prep:
- Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
How to Make this Sponge Cake:
- In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
- Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
- Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here’s the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha
Love this recipe!!! Have made it a few times for various cakes. This time I was wondering if I can make it a chocolate sponge cake?? I looked at the Black Forest version but did not want to use butter as thought it maybe too heavy. Please advise
Big thank you
Larissa
Great to hear that you enjoyed this recipe. I haven’t tried making that version to advise. If you do an experiment, we’d love to know how it goes!
hi! first time mking a spinge cake! i woould say i aced the sponge part but i lacked the part where my sponge cake tasted like egg amd smelled lime it. i didnt habe time to habe the egg at room temperture so would that also effect how ots made?
And i cant wait to make the strawberry cake!
thank you!
Hi Christine, I can’t wait for your to try it either! Normally this should not taste or smell eggy. The most common reason for that would be under beating the eggs and sugar. I suggest watching the video tutorial to see if your cake looked the same and if not, try to determine where it started looking different in the process. Another reason for an eggy smell would be if the cake was cooled in an area of the outdoor draft – the same thing goes for any egg-based dessert-like meringue or egg-based cakes. Also, be sure to use fresh eggs. Some people are more sensitive to eggs so you can also try to mask the egg flavor with a little vanilla or lemon extract in the cake batter next time. I hope that helps.
Hi Natasha, the video is missing. I love your easy going and fun way of teaching! Thanks!
Hi Rubes! What device are you using? I tested this on my phone and desktop and I am seeing the video attached and able to watch it. It’s linked above underneath the note: “Watch How To Make Sponge Cake.” I would try refreshing or restarting your device to see if it corrects the issue.
Hello, wondering how many servings does this yield if cut into medium size portions?
Hi Zhenya! A cake this size normally serves 8-12.
Hello Natasha,
I made this recipe with an electrical hand mixer. I mixed the eggs for 4 minutes. Added a tsp of vanilla extract. Gradually mixed in the sugar for 12 minutes. Then follow the recipe as described but my cakes didn’t come out fluffy. They was kind of dense. What did I do wrong?
An electric hand mixer will take 2-4 minutes longer to beat the eggs.
Hi,
Just took the cakes out of the oven and they smell SO strongly of egg… is this normal?
Hi Alex, Normally this should not taste or smell eggy. The most common reason for that would be under beating the eggs and sugar. I suggest watching the video tutorial to see if your cake looked the same and if not, try to determine where it started looking different in the process. Another reason for an eggy smell would be if the cake was cooled in an area of the outdoor draft – the same thing goes for any egg-based dessert-like meringue or egg-based cakes. Also, be sure to use fresh eggs. Some people are more sensitive to eggs so you can also try to mask the egg flavor with a little vanilla or lemon extract in the cake batter next time. I hope that helps.
🎈Great recipe. The cake was light, delicious, and quick and easy to prepare.
I made it with gluten free flour.
Bake it in a round pan.
I grabbed a loaf pan and it sunk a little in the middle. But it was good. Icing fixed that little mistake. 😊
Hi Irene! I’m so glad you loved the recipe. Thanks for sharing.
Hi Natasha
I want to make a small cake. I have 6 inch pan do you think i should divide the recipe in 2?
Hi Gabrielle, I haven’t tried this recipe in that size pan, but I recommend using THIS Adapt Baking Recipes to Fit Different Pan Sizes Guide.
Hi natasha I love your recipes my birthday is coming up soon I have decided to make this cake .
Hi Vidia! Happy (early) birthday! I hope you love this sponge cake! Be sure to check out the recommended variations and flavor combinations for this cake that I included in the blog.
Hi, I didn’t have two 9” pans so I divided the batter into three 8” pans. I’m thinking they may not need to be cut in half. I wanted to know how thick were your sliced layers? Thanks!
Hi Elaine. They were about 2” thick.
Hi. I’m not sure why you saying not to use convection oven.
I ‘ ve been baking everything in convection oven for 30 years. I mean everything. Even at work in commercial convection.
It is a night and day. Things are fluffier, evenly baked and faster done.
Hi Mia! Feel free to use your convection oven if you’re used to baking with it. I don’t know what changes would need to be made to the time and temperature because this recipe was written and tested in a conventional oven using regular bake mode.
Hi Natasha, I’m making my Son’s wedding cake and plan to use your sponge cake recipe. I will be layering with lemon curd and icing with Swiss meringue. Suggestions on a moistening syrup? I don’t want the cake ending up too sweet. Planning to do a test cake in the next day or two. Thanks in advance.
Hi Kelly! That sounds great! I have not tested this cake layered in a tiered cake to know how it would hold up if you are moistening the sponge. I have a vanilla cake recipe if that interests you, it is moist and will hold up well with cake tiers.
Hi Natasha ,
i did 2 of the recipes . I made the sponge and pannacotta.
I layered them with fresh strawberries . garnished with whipped cream and sliced berries…
Husband and sons devoured everything.
Thanks Joanne Clark
Hi Joanne, great to hear that your family enjoyed it!
Is there any type of SINGLE pan that this could be baked in?
Hi Marianne! I have not tested this in different size pans to give the exact instructions. You can experiment either with cutting down the recipe or seeing if you have a pan that this recipe could work in. You may use myBlackberry Lemon Roll Cake as a reference.
Hi Natasha
I use this sponge in t tres leches cake. it was really good.
I did 2 ‘8 pans coking time 30-35 min.
I love your recipes!!!
I’m so glad you enjoyed it, Fanny! Thank you so much for sharing that with me.
I love your recipes! Quick question, is there a difference if I used cane sugar instead of granulated sugar?
Hi Lily! Cane sugar can be substituted at a 1:1 ratio with granulated sugar. The sugar crystals are a bit larger so it’s best to use a finer sugar like granulated for this recipe but it will still work.
Would I be able to use GF flour instead of regular flour? I want to make this cake for a tea party.
Hi Grace! I have not tested this recipe with GF flour but I have had a couple of readers report good results using GF flour with this cake.
Hi Natasha, can I double the recipe and use 10 or 12incake pan? And, can I add lemon zest or extract to the eggs mixture?thanks so much, Sandra
Hi Sandra! I have not tested this in many-size cake pans to advise on how to modify the quantity. It will require some experimentation. Adding the lemon zest and extract would be fine but you may want to add this at the end of making the egg mixture or add it when you stir in the dry ingredients. I hope you love the recipe!
Easy-peasy tasty and turns out well each time. I have added vanilla or almond flavors and it’s great
I’m so glad you enjoyed it, Kelly!
Hi Natasha. Hope you are fine. Your recipes and directions are just wow and so detailed for a new baker. I have tried your tres leches recipe and it’s our new favorite. I aim to bake a cake just like a black forest but not going to use any cherries. Instead I want to layer my cake with canned pineapple chunks and whipped cream. Can I use this cake as a base and add coco powder for a choclate cake and then drop some liquid from pineapple can and then pineapples and then whipped cream??? does that sound sane???
Hi Shumaila! That sounds amazing. I’m so glad you are loving the recipes. I haven’t tested this batter in a chocolate version to advise but if you experiment with the recipe, let us know how it turns out.
I am hoping to make this recipe in cupcake form to use for strawberry shortcakes. How long would I bake it for?
Hi Lisa, I haven’t tried that but since this cake does not have any oil or butter in it, it would stick to a cupcake or mini cupcake pan badly and liners would get stuck to it as well and you’d lose a lot of the cake. This is why I wouldn’t recommend it.
I made this with my new Nordicware Charlotte cake pan. It was a huge hit w/ my tea friends! Easy, released immediately, & looked spectacular!! I made it w/ a cream cheese filling, blueberry base, & strawberries. Everyone raved. The sponge was as moist & delicious a week later as the day it was made.
Great to hear that this recipe was a huge hit! Thank you for your good comments and feedback, Bonnie.
Hi, Natasha. Can you provide dimenssions of pans in centimeters, please?
And also the link to them.
Thanks
😊
I used 9″ cake pans, it is a standard cake pan. I have a link to the pan I use in my Amazon shop.
I found a Brownie Bowl Dessert Pan, 15.75 x 11.125 x 1.75 inches, & was wondering if you know how much to fill the molds.
Hi Freancis, I always like to reference this guide to adopting recipes to different pan sizes. I hope that helps!
The sponge cake was delicious.
It was one of the best cakes I’ve ever tasted. I recommend this recipe to anyone.
Thank you so much for your excellent feedback and recommendation. Appreciate it!
Hi Natasha!
Thankyou for an amazing recipe – tried several before but this one is definitely the best 🥰
I added a tablespoon of cinnamon powder to my dry ingrdients and I got a beautiful cinnamon sponge. Baked in two 6″ pans for 35 mins.
Cut each cake into 2, so got 4 layers and filled them with a whipped mascarpone, orange blossom and walnut filling. So so so good!
Thankyou!
You’re welcome, Hala! So glad you love the recipe! 🙂
Full rcp u used fr 2… 6 inch pans. I want to make just 6 inch
Thnks
Could I bake this in a 8-in pan and if so what would the temperature and time be?
Hi Peggy. You may have too much batter for an 8” pan and it could take longer to bake. You’ll have to keep an eye on it in the oven. Temperature should be the same.
I tried it in 8″ pans… bummer. It spilled out during baking. I’ll definitely use 9″ pans next time. I just loved how the egg and sugar mixer grew with every minute! Great recipe!
Hi, Natasha
would you be able to bake this as a sheet pan cake (like in a pyrex or a baking dish). If yes do you know how long it would take in the oven.
Thank You Sooo Much!!!
Hi Mariam! I would probably reference my cake roll recipe HERE. I haven’t made this in all types of pan sizes and shapes to provide the exact instructions for each so it may require some experimentation.
Perfect recipe – just like my mom’s! I have been looking for this – thank you so much!
I’m so glad you found this!
Hey Natasha, I was skimming through the comments and didn’t see anything about baking them for a sheet cake. Would you be able to give me the times for baking a sponge for a sheet cake?
Thanks so much!!!
Tamara
Hi Tamara! I would probably reference my blackberry lemon roll cake recipe. I haven’t tested this in all sizes so you will have to experiment with it and watch it in the oven.
I loved this recipe! Do you think that my 11 year old daughter would be able to make this? She has wanted to make one ever since she saw a girl making it on YouTube. Please send you answer as soon as possible.
That’s wonderful. I’m glad you love the recipe.
Yes, I don’t see why she shouldn’t be able to make it.
Can I use cake flour 1:1 as I would AP flour? I am making Savoia cake.
Hi Tom, I have made it with cake flour and substituted it with an equal amount of cake flour.
Hi, Natasha
This sponge cake can I use tres leches cake right ?
Hi Fanny, one of our readers shared this “I made this exact recipe as the base of a tres leches cake a few weeks ago and used a 13” round cake pan. It came out perfect!” I hope that helps.
Hi Natasha,
If I added 1/2 cup honey to the recipe do you think it would still turn out? I want to make this particular sponge cake but add the honey flavor. Let me know your thoughts!
Hi Lilia, I honestly haven’t tried or heard of anyone trying with honey. I don’t know if it would whip up with the eggs properly. You might need to do a little google research before attempting so you don’t end up wasting ingredients.
Hi Natasha! I was wondering if this recipe could be made eggless as a lot of my family members are strictly vegetarian. Please do let me know as I am very excited to bake this cake for a birthday. Also, I baked the banana bread that you have and it was DELICIOUS! Everyone loved it!
Hi Simaran, I don’t currently have an eggless sponge cake. I do have an eggless Chocolate Cake recipe however!
Lovely fluffy cake. I made some lemon curd for filling and Italian meringue buttercream for frosting and it was a hit. I’m 54 but new to baking and I really appreciate the in depth directions. Thanks so much for sharing this recipe
You’re welcome! I’m so happy you enjoyed it, Michelle!
Hi Natasha.
This is a great recipe! Could I use one 9 inch spring form pan instead? Will the batter fit and how long should I bake it for? Thank you!
Hi John, I have not tried this in a 9-inch spring form pan to advise on the outcome. If you experiment, let me know how you liked the recipe.
I did try with a 9-inch spring form pan. I added extra 8 minutes. It turned out perfectly. Thanks for the recipe, Natasha!
You’re welcome, great to hear that it was a success!
Hi Natasha, I have used this cake base over 200 times and its perfect. However, last night I added the sugar too late (after 6-7 mins of whisking the eggs), I did not get the right consistency and the batter was very runny. I still baked the sponges but cannot use them for a layered cake as its not fluffy enough. Is there any other use of those sponges which are not so perfect?
Hi Kruti! I’m sorry to hear about the mistake with the batter. I assume there are several ways to use left over sponge, but besides cake, I have not used them for anything else. You may try researching ideas online. Let us know if you find any fun ones! 🙂
You can cut up cake and use in a layered parfait. Or individual parfait cup. Layer with whipped cream, berries, and ganache. Or whipped cream and lemon curd, etc…
Hi Natasha. Tried this recipe and all was going well till halfway through the baking process, when my nicely risen cake suddenly started deflating and flattening. I hadn’t stopped the oven or opened it or anything of the sort. It just started deflating on its own. What could have caused this?
Hi! Did you increase the recipe or use a different pan size? Common reasons are over-mixing the batter causing it to deflate, a drop in temperature, not using the correct pan size for the amount of batter. Also, if you do not already, I highly recommend using an internal oven thermometer and allowing your oven to fully preheat before baking. I hope that helps.
My grandmother made a sponge cake and put a cream mixture between the layers and iced it with whipped cream for our birthdays. The last time I had this cake was in 1971.
Unfortunately I can’t find her cake recipe but found her cream recipe. Do you this your recipe would work for this. I want to make this for my sister’s 70th birthday. Also do you cool in pain before removing it. Thanks.
Hi Sandy! I think it could work for the recipe. Let us know how it turns out if you try.
I remove the cake from the pan soon after it’s baked and let it cool at room temperature.
Delicious. Will make again with fruits and flavorings.
Hubby ate this in place of dinner.
I’m so happy you all enjoyed that!
It’s an amazing cake!
Can I also make this with trivia/erithrytol for my diabetic father?
Thanks
Thank you, Mariam. I have not tried this with those substitutions. If you do an experiment, we’d love to know how it goes.
If making this in rectangle pan, how big the pan should be? Considering sponge will be thinner and cut differently in half. And cooking time probabluly different.
Hi! I have not tested this in different sizes of pans to advise on adjustments. You may need to experiment with it. Here is a cake pan conversion chart that may be helpful.
This cake turned out beautifully.
Going to be a favorite at my home.
Aww, that’s so great, April! I’m happy you found a new favorite recipe on my blog! Thank you so much for sharing that great review with me!
Hi
Was that a dry cup or liquid cup of sugar in the video? Doesnt a liquid cup hold more ?
Hi Jaren, the measurement “1 cup” is known to be 8oz regardless of the cup used. For accuracy, it’s best to measure liquids in a liquid measuring cup and dry ingredients in a dry measuring cup. If it’s easier, you can measure dry ingredients by weight, it would be 210 grams. You may also find my tutorial here on how to measure ingredients helpful.
BEWARE! If you print the recipe and try to halve the recipe, it will only halve the Volumes, not the weights! So if you bake exclusively by volumes, it will not come out right.
I am sure the recipe is wonderful, just a shame about the printing feature.
Hi John, that is correct and unfortunately there isn’t a way currently to change any details in the instructions and only the recipe ingredient list.
Does halving the ingredients and only using 1 cake tin work out fine?? Thanks.
Hi Sian, yes, you can halve the recipe and try baking in one 9″ pan. I always caution against adjustments with baking since it’s such a science, so it’s tough to say if it will work out perfectly, but you can halve this recipe, several of our readers have done so successfully.
Hi I love your recipes when ever I make mango cake always it turned out super success. I cant eat eggs. What are the substitute options for eggs.
Thank you
Hi! I’m glad to hear that. Unfortunately, for the sponge cake recipe, the eggs are crucial and cannot be substituted. You may enjoy this eggless chocolate cake instead.
Hi Natasha,
Made this cake tons of times and it turns out perfect every time. This time I want to add gel coloring to each layer for a rainbow layer cake. Do you think it will work when I add colors after I separate the batter into each pan or it would deflate the batter?Thanks in advance!
Hi Mikki! I worry that it could possibly become over-mixed and deflated since it will take quite a few good stirs to incorporate the color well. You may try decreasing the recipe and making smaller batches of batter and mixing the color in earlier on. Let us know how it turns out!
Thank you Natasha! I will try it and let you know.
Have a wonderful day!
Since gel coloring is thick, could you ad the coloring to the whites before whipping if you want to make it all one color?
I haven’t tried it that way, Denise; I try to add it once it foams up a bit to get a better idea of how much I will need and adjust in real-time to the color I want. If you try it that way, let me know how it goes!
Hey good afternoon
Could liquid be added to the batter before baking
Like coconut milk to make a coconut sponge cake
Hi Tiffany! I would imagine you could use an extract of your choice (such as coconut) to flavor the batter without affecting the texture. But I would not add any additional liquid.
Hi Natasha I tried your recipe but the sponge was dry. Why do you think ?!
Hi Jenn, it’s hard to say without being there. You can add syrup to the cake – many recipes using this base call for syrup to moisten it. I also recommend ensuring to measure by fluffing the flour first with a spoon then spooning it into a dry ingredient measuring cup and scraping off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Hi Natasha I struggle to get a great sponge cake recipe. I tried your vanilla sponge cake recipe in a small baking pan like 8 inch or 6 inch and it baked perfectly also tasted delicious buttttt I started making it in a big baking pan like 10 inch or so and it is not coming out right it’s failure, the bottom of the cake remains like raw, not bake well, it swells good when baking but when it’s out of the oven it gets flat like and raw on the bottom part of the cake,can you suggest what I perhaps did wrong? I followed the steps collect , not sure if it’s the butter but because I let the butter be soft and I use normal milk. Don’t have buttermilk and stuff.
Hi Karen, are you referring to a different recipe since this cake does not have butter or milk in it?
Hi yes I am referring to the vanilla cake recipe. You know like the vanilla cupcakes you did, there is a recipe for vanilla cake, that’s the one I use.
Whoa! I was a bit daunted by making sponge cake for some reason. This recipe was so easy and turned out perfectly! Thank you!
So glad to hear that, Kerry! Thank you for sharing.
I doubled the recipe to make my Christmas trifles. I’m not a baker at heart, and this recipe would have been a big flat hard fail if it wasn’t for your instruction to beat until the figure 8 shape doesn’t sink into the batter. I was beating for 35 minutes on my hand mixer, tendinous task but end result was light fluffy sponge, much healthier and fresher than the store brought sponge. Don’t know if it will be my go to recipe until I get a stand mixer, or my children get old enough to do it for me. Whichever comes first, Thank you. Excited to try some of your other recipes.
You’re welcome, so glad you liked it! I hope you’ll enjoy all the recipes that you will try.
Everytime I make anything from your blog it’s a big hit! So not surprised this cake was also a huge hit. Made a tres leches cake for my daughter’s bday. I made 3 8 inch layers that turned out perfect! The cake soaked up milk beautifully and stacked perfect with stabilized whipped cream peaches and berries. It is so light and not to sweet! Everyone gobbled it up. This recipe is a keeper (like all your recipes! Do you have a cookbook?) Thank you for showing us that cooking and baking can be easy and delicious
Hi Lorie! Thank you so much for sharing your experience. I’m so glad you love my recipes. My first cookbook will be released in Fall of 2023! 🙂
Hello, I have to say that I love this recipe. However, I am trying to color the batter this time. Do you have any tips/recommendation on how to do it without over-mixing or deflating the cake? Thank you!
Hi Stephanie! You can add this at the last minute (or so) of beating your eggs. This way you don’t have to worry about deflating the batter.
Hi Natasha,
Can I use 1 cup of cake flour instead of 1 cup of all purpose flour in this sponge cake recepie.
Thanks!
Hi Rubina, I have made it with cake flour and substituted it with an equal amount of cake flour.
Can I make this sponge cake as a 1 whole cake? Can I add a tsp of vanilla extract to this cake?
Hi Maria! That should be fine but you’ll have to experiment with the size of pan and the baking time.
I made this exact recipe as the base of a tres leches cake a few weeks ago and used a 13” round cake pan. It came out perfect!
Hi Natasha, thank you for this great and easy recipe, I just made it on a 13 x 9 disposable aluminum pan and turned out great baked at 350 F on regular oven per recipe, no changes, for 25 minutes.
Great! Thank you for sharing, Ana!
Looks delicious. How would you store this cake? Could this be made in advance?
Hi Maureen, you can make the cake base ahead of time and store it either in the fridge or at room temperature for a day or 2 in an air-tight container or wrapped in saran wrap. You can also wrap it and freeze it for up to 3 months. If you frost the cake, then cover it and refrigerate it. Allow it to come to room temperature before you serve it. I hope you enjoy this recipe.
Natasha, there isn’t a recipe of yours ive tried yet that I haven’t adored. Another simple, great recipe to share with my fam and friends! You’re awesome !
-Em
Alberta, Canada.
Thank you so much, Em! I’m so glad you love my recipes.
Can this be done in 8″ pans?
It looks absolutely delicious and simple. Thank you!!
Hi Sarah, one of my readers mentioned using a 8-inch pan, and the cake overflowed. If your pan is tall enough that may work though. I hope it all works out!
Can you use 3 7 inch pans with the amount of batter here or would you need to double it to fill the pans accordingly?
Hi Crystal. I have not tested the different pan sizes to see how much batter you’d need for each but I think this batter would be a little short of 3- 7” pans. You may find this article on cake pan size conversions helpful.
I made this cake in 3 8 inch pans and didn’t double or anything. The cakes rose to about 3/4 high which I thought was perfect height for a 3 layer cake. I used stabilized whipped cream pretty thick between layers so the cake was pretty high. I dont remember how long it took..I think it was about 5 minutes less. I had the oven light on and just kept peaking through the glass for browning.
My cake keeps sinking in the middle while baking I’ve tried making it twice now. I use a conventional oven could that be the reason?
Hi Marlene, it might be due to under-beating the eggs and sugar. Try beating a few minutes longer nad see if that solves the issue. Also, do not grease the sides of the pan. The cake sticks to the sides and rises better when you don’t grease it.
Hi Natasha
I love your website and I have been following you for years. I have made this cake numerous times with much success. How would I make the cake into a mocha cake? How much cocoa and how much coffee to the batter? Could you suggest what I should do.
Thank you for that wonderful compliment! I haven’t really tested a chocolate sponge to advise. I do have a chocolate cake recipe here too if you would like to try.
I made this cake earlier. It’s a good tasting cake however my first bite of the cake tasted eggy like I was eating scramble eggs, after the taste went away it was good. But do you know why the cake tasted eggy ?
Hi Marisol. Normally this should not taste or smell eggy. The most common reason for that would be under beating the eggs and sugar. I suggest watching the video tutorial to see if your cake looked the same and if not, try to determine where it started looking different in the process. Another reason for an eggy smell would be if the cake was cooled in an area of the outdoor draft – the same thing goes for any egg-based dessert-like meringue or egg-based cakes. Also, be sure to use fresh eggs. Some people are more sensitive to eggs so you can also try to mask the egg flavor with a little vanilla or lemon extract in the cake batter next time. I hope that helps.
My cake came out spongy and soft but had. Granular texture,did I do something wrong
Hi Matthew. Did you make any substitutions to the recipe? I would look over my process to see if you missed any steps. It’s important to get thick and fluffy egg whites and be sure to measure your ingredients correctly. I hope that helps.
If I’ll be making this cake in a 13×9 inch pan, when should I start checking the cake for doneness?
Hi Tracy! I have not tested this in a 9×13” pan to advise. You’ll have to keep an eye on it.
HI there! Will this recipe work in two 8inch, 3inches high, baking pans?
Hi Tee, one of my readers mentioned using a 8-inch pan, and the cake overflowed. If your pan is tall enough that may work though. I hope it all works out!
I made this cake today for the first time and it’s absolutely delicious! It’s going to be my go to sponge for all my cakes.
So glad you enjoyed it! 🙂 Thank you
If I cut the recipe in half do you have any tips? I tried this previously but I baked too long so I wa state t to try to 1/2 the recipe. Thank you
Hi Cindy! Did you use a smaller pan? If you are decreasing the batter then a smaller pan would work better. You’ll have to do the “toothpick” test to see when it’s done. I have not tested this in half to see how long it would take to bake.
I tested this at half because I needed to make a lot of sponges and 15 minutes was a perfect baking time for 9 inch pan. I used this recipe to make rainbow cake. It came out so good! Thank you for the recipe!
Hi Svetlana! Thanks for sharing that with us. I’m so happy it turned out. 🙂
Just made this cake ….it was rising nicely then all of a sudden it was sunken seems to be stuck on the sides too.where have i gone wrong?
I hope i am able to salvage it with a ur lemoncurd as a filling in between!
Hi Catherine, a sticky cake (stuck to the sides) is usually due to under beating the eggs and sugar. Since the cake relies on the volume of the egg and sugar to rise, that step is critically important. If the cake doesn’t rise properly, it will be sticky, deflate, and difficult to cut since it’s more moist and flat. I highly recommend watching the video tutorial above to see where things started to look different.
Fantastic, I’ve found half makes a prefect single 12″ spring form pan for a nice thin cake with a boiled fruit toping. I just came back to double check before starting on for a baked Alaska.
Thank you for sharing, Onna! 🙂
Looks fantastic. Are there any changes for high elevation in this sponge cake? Can I add some cocoa powder to make it a chocolate sponge cake?
Hi Maryanne! You can use my Black Forest Cake recipe to make a chocolate sponge. Also, here is a great link to have a reference for high-altitude baking !:)
I just took the sponge cakes out of the oven. They smell delicious! I had to stop my hubby from eating all of the dough. I added 1 teapoon of strawberry extract. I am making your strawberry cake for my daughter’s birthday tomorrow. Thank you for this easy, fabulous recipe!
That sounds delicious! I hope they are enjoyed! 🙂
It was an easy cake to make but why did it sink in the middle. I just filled the middle with strawberries and whipped cream.
Hi Katherine. This can happen if you are using a pan that is too small for the amount of batter. Make sure your oven is fully preheated and I always recommend checking the inside temperature with an internal oven thermometer to ensure the oven is baking correctly and adjusting the temperature or time as needed if not. Also, be sure not to open the oven door during the baking process.
Good morning from Delaware!
I love your recipes (especially your white cake and salmon cakes). I’m going to try making this for my daughter for her birthday. Can I make it a day ahead? How should I store it ?
Hi Anne, you can make the cake base ahead of time and store it either in the fridge or at room temperature for a day or 2 in an air-tight container or wrapped in saran wrap. You can also wrap it and freeze it for up to 3 months. If you frost the cake, then cover it and refrigerate it. Allow it to come to room temperature before you serve it. I hope you enjoy this recipe.
Hi! Can these be made into cupcakes with cupcake liners? I’m looking for a sponge cake in cupcake form 🙂
Hi Tracy, I haven’t tried that but since this cake does not have any oil or butter in it, it would stick to a cupcake or mini cupcake pan badly and liners would get stuck to it as well and you’d lose alot of the cake. This is why I wouldn’t recommend it.
Hi Natashas, my grandmother was from Germany, She used to make a version of black forest cake, but with white cake. Would you happen to have any recommendations for a recipe? I would love to try and recreate it. Unfortunately, she has passed away and no one has any of her recipes. Thank you! Andrea
Hi Andrea, I haven’t tried the white cake for that, but I imagine this sponge cake may work as a base. You can see my Black Forest Cake Recipe HERE.
hi Natasha,
can I use this recipe for a sheet cake?
or do i need to double/triple the recipe for sheet cake?
does this go well with butter cream frosting?
Hi Jacinta, I would suggest following the instructions from our sponge cake roll.
I have adapted this for gf by substituting the flour with 2cups of almond flour and doubling the baking powder. One complains! It is moist and holds its shape well.
Glad to know that it turned out great, Tina! Thank you for sharing that with us.
I love this sponge cake recipe. If you are a beginner it is the easiest cake to make. I love it for strawberry shortcake. Thanks for sharing this recipe.
You’re welcome, Samantha! I’m so happy you enjoyed this recipe!
I’ve used this sponge cake for years and one you try it you too will stick to it. It’s very easy to scale and it never gets soggy no matter how much mousse i put inside. It’s a little messy when i cut it in 2, but i never have the patience to wait for it to truly cool, so it’s probably my fault. (:
Hi Nivali, yes, it’s a good idea to ensure its fully cooled, if its not, it’s like to crack while cutting.
Hi Natasha
I love all your cake designs
You are such a great cook
I will surely try one of your recipes
Good job
Stay healthy
Be happy
Bye!
I hope you love our cakes Zara!
Hi Natasha! This looks great!
Would this recipe work with two 10″ instead of 9″ pans? Or would it be too flat?
Thanks!
Hi Jackie, it could still work but yes, you would have flatter cake layers. Also, you will need to watch the cakes in the oven, they will bake faster since the cake is thinner.
I’ve made this cake several times. Delish. Can I use mini bunt muffin pans to make individual cakes?
Hi Barbara, I haven’t tried that but since this cake does not have any oil or butter in it, it would stick to a cupcake or mini cupcake pan badly and liners would get stuck to it as well and you’d lose alot of the cake. This is why I wouldn’t recommend it.
Holy moly 😳 I used 9 (or maybe I accidentally grabbed 8 inch) inch pans and they super over flowed and I had to put a pan under to avoid ruining the bottom of my oven… but then realized that that probably affects the rise of the cake. At least the ingredients in this aren’t rare or expensive and I can try again. Oh the joys of baking 😂
I hope they still turn out, Michelle! Springform pans are a bit taller if you have a 9″ springform, you can use that.
😂 I can relate
I’ve gone through so many mistakes too
But its ok!
We all make mistakes right?
Anyways see ya!
Hello Natasha,
This turned out great. My first ever attempt at sponge cake. I have/used a 10″ round pan. Cut the recipe in half. Followed directions/cook time as stated. Topped with fresh strawberries {in Marie’s strawberry glaze} and whipped creme. To die for!
Thank you!
I’m so glad you enjoyed it!
Hi Natasha,
Any tips on using this recipe to make a 6” cake instead.
Hi Abby, this may work in a 6″ inch pan, I haven’t tried it to say though of the exact measurements and timing, I would love to know how it goes.
I am going to use this recipe for a Sicilian Cassata cake, the cake with the cannoli cream in between the layers. Could I add lemon rind to the batter and put holes in the cake and add a rum syrup?
Hello Denise, I have not experimented on that to advise. If you happen to try that, please share with us how it goes!
Hi Natasha,
I haven’t tried your recipe yet but wonder which attachment do I use on the stand mixer, the whisk one or the paddle. Also, if I were to bake in a 9×13 cake pan and not split in the middle would the cake be too thick.
Thanks for your reply.
A whisk attachment is what you’ll need. I have not made this in a 9×13 cake pan to see how thick it really is.
Hi Natasha,
I love your cook shows…just amazingly simple.
I’ve been trying out your choc cake recipe and it’s been a hit. Never been able to get the buttercream right and now I’m mastering it.
Now I want to try the sponge cake.
Keep inspiring us with more simple recipes.
Henao
Thanks for sharing that with us, Henao. I’m glad you loved the Chocolate cake recipe. I hope you’ll enjoy all the recipes that you will try!
Hi, My cake came out and deflated. It was really soft too, almost falling apart. I know you have replied to many saying the main reason is not beating eggs and sugar enough, but I beat (with hand mixer) for 15 mins on high speed. I did a letter 8 to check and it stayed for well over 10 secs. What other reasons could have led to it deflating? I also have a fan oven and I adjusted the time by reducing by 25 degrees F. Not sure what else could have led to this.
Hi, thank you for sharing the details. Did you make any ingredient substitutions? Also make sure the oven is fully preheated and lastly be sure not to grease the pan. If you grease the sides, the cake isn’t able to hold onto the pan to climb evenly. I hope that helps!
Question 2 Natasha,
Would I be able to bake these in a Large Muffin Tin with Muffin liners? Looking at an efficient way to serve Strawberry Shortcake in a Buffet-Line group setting.
Thank you
Hi Joanne, these would stick badly to liners since there is no butter or oil in the recipe.
Hello Natasha,
Would I be able to substitute 1:1 Gluten-Free Flour to create this marvelous Sponge Cake?
Thank you!
Hi Joanne, I haven’t tested that but I have had a couple of readers report good results using gluten free flour with this cake.
Hi Natasha, what’s the height of 9” cake pan. There are only 6 eggs in this recipe. Why do we need 9 eggs for black forest cake? Thank.
HI Donna, it is a standard cake pan. I have a link to the pan I use in my Amazon shop. The Black Forest cake is a completely different cake and recipe.
I have made this recipe before and it’s great. Love your recipes. I was wondering if I can reduce the sugar by more than half and add some banana pure to it, without sabotaging the spongy texture?
Hi Ania, I’m so happy you’re enjoying my recipes. I honestly haven’t tried this recipe with half the sugar. This cake relies on the sugar and eggs for the volume. If you do an experiment, please share with us how it goes.
Hi Natasha
Just wanted to say that this is the 3rd time I am making your recipe and I know its going to be a huge hit again!! Caramel in the middle and covered in freshly whipped cream with a chocolate sprinkle. I dont usually bake as I more a cook but this is soooo simple and comes out great each time. thanks for sharing 🙂
You’re welcome! I’m so happy you enjoyed it, Andrew!