A Sponge Cake Recipe: Light, Fluffy, and Perfect Every Time
Why You’ll Love This Classic Sponge Cake
There’s something magical about a perfectly baked sponge cake—it’s light as air, delicately sweet, and serves as the ultimate blank canvas for your favorite flavors. Whether you’re celebrating a birthday, hosting afternoon tea, or simply craving a homemade treat, this foolproof sponge cake recipe delivers bakery-quality results every single time.
The best part? You probably already have all the ingredients in your pantry! This recipe uses the classic method that creates those signature airy layers without any fancy equipment. No stand mixer required—just a whisk, some elbow grease, and a little patience. The result is a tender, golden cake that’s perfect on its own or dressed up with jam, cream, or fresh berries.
Quick Recipe Info
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 25 mins | 40 mins | 8-10 | Easy |
What You’ll Need
For the Sponge Cake:
- 4 large eggs (room temperature)
- 100g caster sugar (superfine sugar works best)
- 100g self-raising flour (or plain flour + 1 tsp baking powder)
- Pinch of salt
- 1 tsp vanilla extract (optional but delicious)
- Butter for greasing
Equipment:
- 2 x 8-inch round cake tins
- Large mixing bowl
- Electric whisk or balloon whisk
- Fine-mesh sieve
- Large metal spoon
- Wire cooling rack
Substitutions & Notes:
- No self-raising flour? Use 100g plain flour + 1 tsp baking powder
- Dairy-free option: This recipe is naturally dairy-free!
- Different flavors: Add lemon zest, almond extract, or cocoa powder (reduce flour by 15g if using cocoa)
Step-by-Step Directions
1. Prep Your Kitchen
Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease two 8-inch round cake tins with butter and dust lightly with flour, tapping out any excess. This prevents sticking and ensures clean edges.
Pro Tip: Line the bottom of your tins with parchment paper for extra insurance against sticking!
2. Prepare the Eggs and Sugar
Crack the eggs into a large mixing bowl and add the caster sugar. Using an electric whisk (or a lot of enthusiasm with a balloon whisk), beat the mixture for 8-10 minutes until it’s pale, thick, and has tripled in volume. The mixture should fall in ribbons when you lift the whisk—this is called the “ribbon stage.”
Why this matters: This extended whisking incorporates air, which is what makes your sponge light and fluffy. Don’t rush this step!
3. Add Vanilla
Gently fold in the vanilla extract using a large metal spoon. Use a figure-eight motion to keep as much air in the mixture as possible.
4. Sift and Fold the Flour
Sift the flour and salt together, then add it to the egg mixture in two batches. Fold very gently using the same figure-eight motion, cutting down through the mixture and folding over. Stop as soon as you can’t see any flour streaks—overmixing will knock out the air you’ve worked so hard to create.
Folding technique: Use a large metal spoon and be gentle. Think “fold, don’t stir.” The batter should look smooth but still voluminous.
5. Divide and Bake
Divide the mixture evenly between your prepared tins. Give each tin a gentle tap on the counter to level the surface. Bake for 20-25 minutes until the cakes are golden brown, spring back when lightly touched, and have started to pull away slightly from the sides of the tins.
6. Cool Properly
Leave the cakes in their tins for 2-3 minutes, then turn out onto a wire rack to cool completely. Resist the temptation to peek too early—opening the oven door can cause the delicate sponge to collapse.
How to Serve
Classic Combinations:
- Victoria Sponge Style: Layer with strawberry jam and whipped cream
- Lemon Lover’s Dream: Fill with lemon curd and dust with powdered sugar
- Berry Beautiful: Fresh berries with vanilla buttercream
- Simple Elegance: Just a dusting of powdered sugar and serve with tea
Presentation Ideas:
- Afternoon Tea: Cut into wedges and serve on a tiered stand
- Birthday Cake: Stack layers with your favorite frosting and decorations
- Individual Portions: Use a large cutter to create personal-sized rounds
Expert Tips for Success
Storage & Make-Ahead:
- Store unfilled sponges wrapped in cling film for up to 2 days at room temperature
- Freeze for later: Wrap cooled cakes in plastic wrap and freeze for up to 3 months
- Filled cakes should be stored in the refrigerator and consumed within 2 days
Troubleshooting & Variations:
- Dense cake? You may have overmixed the flour or under-whisked the eggs
- Sunken middle? Oven temperature too high or door opened too early
- Chocolate version: Replace 15g flour with cocoa powder for a light chocolate sponge
- Citrus twist: Add zest of 1 lemon or orange to the egg mixture
Professional Touches:
- Level your layers: Use a long serrated knife to trim any domed tops for perfectly flat layers
- Prevent sliding: Add a small dab of filling in the center of your serving plate before placing the bottom layer
- Clean cuts: Dip your knife in warm water between slices for neat portions
Common Questions
Can I make this without an electric whisk?
Yes, but be prepared for a workout! Whisking by hand will take 15-20 minutes to reach the ribbon stage. The key is persistence—keep whisking until the mixture is pale and thick.
Why did my sponge turn out heavy?
This usually happens when the flour is overmixed or the eggs weren’t whisked long enough initially. Remember: gentle folding motions and plenty of patience during the whisking stage.
Can I use different sized tins?
Absolutely! For one 9-inch tin, bake for 25-30 minutes. For cupcakes, divide between 12 cases and bake for 15-18 minutes. Always check with a toothpick—it should come out clean.
How do I know when it’s properly baked?
The cake should be golden brown, spring back when lightly touched in the center, and just start to pull away from the tin sides. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Can I add other flavors?
Definitely! Try almond extract (use half the amount of vanilla), lemon or orange zest, or even a tablespoon of cocoa powder. Just remember to reduce other ingredients slightly if you’re adding dry ingredients.
Final Thoughts
This classic sponge cake recipe is your gateway to countless delicious possibilities. Once you master the basic technique—that all-important whisking and gentle folding—you’ll have a reliable recipe that never disappoints. The beauty of a good sponge lies in its simplicity and versatility.
Whether you’re filling it with seasonal fruits, classic jam and cream, or getting creative with flavored buttercreams, this light and airy cake provides the perfect foundation. The best part? Even if you’re new to baking, this recipe is forgiving and teaches you fundamental techniques you’ll use in countless other bakes.
So grab your whisk, preheat that oven, and get ready to create something truly special. Your kitchen will smell amazing, and your family and friends will be thoroughly impressed with your homemade masterpiece. Happy baking!
