Vanilla Sponge Cake
A true sponge relies on whipped eggs rather than chemical leavening to rise. By beating the eggs and sugar until they leave a thick trail on the surface, you trap the air needed to create a light, stable crumb. Folding the flour in gently at the end ensures that air stays inside the batter instead of collapsing into a dense disk.
Temperature is your greatest asset here.
Ensure your eggs are at room temperature before you begin, as they hold more air when whipped. Precision matters, so weigh your dry ingredients rather than measuring by volume.
- stand mixer with whisk attachment
- 8-inch round cake pan
- parchment paper
- fine mesh sieve
- silicone spatula
What goes in.
- 4large eggs, room temperature
- 150ggranulated sugar
- 150gall-purpose flour, sifted twice
- 40gunsalted butter, melted and cooled
- 1 tspvanilla extract
Whipped to the right density
When you lift the whisk from the egg and sugar mixture, it should leave a thick, pale ribbon on the surface that holds its shape for several seconds before sinking back.
The method.
Prep the pan
Grease the pan with butter and line the bottom with a circle of parchment paper. Dust the sides lightly with flour and tap out the excess.
Whip the eggs
Place eggs and sugar in the mixer bowl. Beat on high speed for 8 to 10 minutes until the mixture is tripled in volume and pale yellow.
Fold the flour
Sift the flour over the egg mixture in three additions. Using a spatula, fold gently by cutting down the center and sweeping up the sides, turning the bowl as you go.
Incorporate butter
Drizzle the cooled butter and vanilla down the side of the bowl. Fold just enough to combine; do not over-mix or the air bubbles will pop.
Bake
Pour into the prepared pan. Bake at 350°F (175°C) for 25 to 30 minutes. The cake is done when the top springs back when pressed gently and the edges begin to pull away from the pan.
Other turns to take.
Lemon Sponge
Add the zest of one lemon to the egg and sugar mixture before whipping.
Almond Sponge
Replace 30g of the flour with finely ground almond meal for a nutty profile.
When it doesn't go to plan.
Sifting the flour twice is not optional; it ensures the flour is light enough to fold into the delicate egg foam.
If the batter looks deflated, you folded too vigorously or for too long.
Let the cake cool in the pan for 10 minutes before turning it onto a wire rack to prevent tearing.
The ones that keep coming up.
Can I use a hand mixer?
Yes, but it will take longer to reach the ribbon stage. Keep it on high and be patient.
Why did my cake sink in the middle?
The oven door was likely opened too early, or the eggs were not whipped long enough to create a stable structure.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe