Classic Sponge Cake Recipe: Light, Fluffy, and Perfect Every Time

Why You’ll Love This Classic Sponge Cake

Craving a cake that’s impossibly light, wonderfully fluffy, and melts in your mouth? This classic sponge cake is your answer! Whether you’re a baking novice or just want a foolproof recipe that delivers bakery-quality results, this simple sponge cake will become your go-to dessert. With just a handful of basic ingredients and straightforward techniques, you’ll create a versatile base that’s perfect for birthday parties, afternoon tea, or whenever you need a crowd-pleasing treat. The best part? No fancy equipment required—just a whisk, some bowls, and a little patience for the most rewarding homemade cake experience.

Table of Contents

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 Cake:

4 large eggs (room temperature)
120g caster sugar (about ½ cup + 2 tbsp)
120g plain flour (about 1 cup, sifted)
1 tsp vanilla extract (optional but recommended)
Pinch of salt

For Greasing:

Butter (for greasing the pan)
Extra flour (for dusting)

Substitution Notes:

Caster sugar → Regular granulated sugar (blend briefly for finer texture)
Plain flour → Self-raising flour (omit the salt and reduce quantity by 1 tbsp)
Vanilla extract → Lemon zest or almond extract for different flavors

Step-by-Step Directions

Preheat your oven to 180°C (160°C fan) or 350°F. Grease an 8-inch round cake tin with butter and dust lightly with flour, tapping out any excess.
Prepare your eggs and sugar. In a large mixing bowl, crack the eggs and add the caster sugar. This is where the magic begins!
Whisk until pale and thick. Using an electric whisk (or a lot of elbow grease with a manual whisk), beat the egg and sugar mixture for 8-10 minutes until it becomes pale, thick, and roughly doubles in volume. The mixture should fall in ribbons when you lift the whisk.

Pro Tip: The mixture is ready when you can write your initials on the surface and they hold their shape for a few seconds before disappearing.

Add vanilla and salt. Gently fold in the vanilla extract and pinch of salt with a large metal spoon or spatula.
Sift and fold the flour. Sift the flour directly over the egg mixture in three additions. Fold gently using a cutting and folding motion—never stir or beat at this stage, as you’ll knock out all that precious air you’ve just whisked in.

Critical Step: Be patient with the folding process. It should take 2-3 minutes of gentle folding to fully incorporate the flour without deflating the mixture.

Pour into the prepared tin. Gently transfer the batter to your greased tin, giving it a light tap on the counter to settle any air bubbles.
Bake immediately. Place in the preheated oven and bake for 20-25 minutes, until the cake is golden brown and springs back lightly when touched in the center.
Cool properly. Remove from the oven and let it cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

How to Serve

This versatile sponge cake is delicious on its own, but here are some winning combinations:

Classic Pairings:

Fresh whipped cream and strawberries for a traditional British summer treat
Jam and buttercream for a classic Victoria sponge
Lemon curd and a dusting of powdered sugar for afternoon tea elegance

Creative Serving Ideas:

Slice and serve with fresh berries and a drizzle of honey
Use as a base for trifle by cutting into cubes
Toast leftover slices lightly and serve with butter for breakfast

Presentation Tips:

Dust with powdered sugar just before serving for an elegant finish
Garnish with mint leaves and fresh fruit for a restaurant-quality look

Expert Tips for Success

For the Perfect Rise:

Room temperature eggs whisk better and create more volume
Don’t open the oven door for the first 20 minutes—sponge cakes are sensitive to temperature changes
The cake is done when it pulls slightly away from the sides of the tin

Folding Technique Mastery:

Use a large metal spoon or rubber spatula for folding
Cut down through the mixture, across the bottom, and up the sides in a smooth motion
Turn the bowl a quarter turn between folds for even mixing

Storage Solutions:

Store covered at room temperature for up to 3 days
Wrap tightly in plastic wrap and freeze for up to 3 months
If filling with cream, assemble just before serving to prevent sogging

Flavor Variations:

Lemon Sponge: Add zest of 1 lemon with the vanilla
Chocolate Sponge: Replace 2 tbsp flour with cocoa powder
Orange Sponge: Add orange zest and replace vanilla with orange extract

Common Questions

Why didn’t my sponge cake rise properly?

The most common cause is under-whisking the eggs and sugar. The mixture needs to reach the “ribbon stage” where it’s pale, thick, and roughly doubled in volume. Also, check your oven temperature with a thermometer—too low heat won’t create proper rise.

Can I make this cake without an electric whisk?

Yes, but it requires serious arm strength! Whisking by hand will take 15-20 minutes of vigorous beating. Make sure your bowl is completely clean and consider enlisting a friend to take turns.

My cake sank in the middle—what went wrong?

This usually happens from opening the oven door too early, over-folding the flour (which knocks out air), or an oven temperature that’s too high initially then drops. Sponge cakes need gentle, consistent heat.

Can I double this recipe?

Absolutely! Use two 8-inch tins or one large 10-inch tin. For two tins, keep the same baking time but check at 20 minutes. For a larger tin, you may need an extra 5-10 minutes.

How do I know when it’s properly cooked?

The cake should be golden brown, spring back when lightly touched in the center, and start to pull slightly away from the sides of the tin. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Final Thoughts

This classic sponge cake recipe proves that sometimes the simplest things are the most rewarding. With just four main ingredients and a bit of technique, you’ll create a cake that’s light as air and absolutely delicious. The key is patience during the whisking stage and a gentle hand when folding in the flour—master these two steps, and you’ll have perfect sponge cake every time.

Whether you’re making it for a special occasion or just because you’re craving something sweet and homemade, this recipe delivers consistent, bakery-quality results that will have everyone asking for seconds. The beauty of a good sponge cake lies in its versatility—dress it up with elaborate fillings for celebrations or enjoy it simply with a cup of tea.

Ready to get baking? Gather your ingredients, clear some counter space, and prepare for the most satisfying cake-making experience. Don’t forget to share your beautiful creation—tag us on social media so we can celebrate your baking success!