The sponge cake originated in 1700 in Madrid thanks to the Ligurian pastry chef Giovan Battista Cabona, known as Giobatta. The dessert was so well-liked by the Spanish Royals that they renamed it “Pate Génoise”, in honor of the cook’s hometown. Over time, the recipe spread throughout Europe until it became the one we know today as sponge cake.
It is one of the most loved bases in pastry, perfect for filled cakes like my Saint Honoré Cake. Its uniqueness is its lightness: it is made with a few ingredients – eggs, sugar, flour, and flavors – without yeast. The leavening occurs naturally thanks to the air incorporated during the beating of the eggs with sugar.
The secrets to achieving a perfect fluffy and tall sponge cake are to follow three simple but decisive rules:
📌 Room temperature eggs: take them out of the refrigerator at least an hour before. Beat them for at least 20 minutes until the mixture becomes frothy, light, and full of air. Only this way will you get a light texture.
📌 Correct proportions: the rule is 1 egg (about 1.7 oz) + 1 oz of sugar + 1 oz of flour. If you want to learn more, read my article dedicated to sponge cake amounts and pans!
📌 Flour and baking: use a weak flour (00 with strength 160–180 W). Bake in ventilated mode at 350°F with the valve open for 30–35 minutes.
Following these tips, you’ll achieve a soft, fragrant sponge cake ready to be filled as you prefer.
See you soon, Susy
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 175.14 (Kcal)
- Carbohydrates 33.07 (g) of which sugars 19.96 (g)
- Proteins 5.94 (g)
- Fat 2.85 (g) of which saturated 1.24 (g)of which unsaturated 1.50 (g)
- Fibers 0.41 (g)
- Sodium 43.60 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Sponge Cake
- 5 eggs
- 1.25 cups all-purpose flour
- 0.75 cups sugar
- 1 tsp vanilla extract (or seeds of a pod)
You will need
- Stand Mixer with whisk attachment
- Spatula
- 9-inch pan
Sponge Cake Procedure
For a quick and perfect whip, the eggs should be taken out of the refrigerator at least a couple of hours beforehand, so they reach room temperature and whip better.
In the stand mixer with a whisk attachment, beat the eggs with the sugar and vanilla seeds (or extract) until the mixture is light, fluffy, and well risen. Gradually add the sifted flour and mix with a spatula from bottom to top to avoid deflating the batter. Transfer the mixture to a 9-inch greased and floured pan, or lined with parchment paper, and bake in a preheated ventilated oven at 350°F for 30–35 minutes with the valve open, or with the door slightly ajar using a spoon or an aluminum ball.
When baking is complete, turn off the oven and leave the sponge cake inside for another 3–4 minutes. Then take it out, let it cool for 10 minutes in the pan on a wire rack, and then remove it. Only when it is completely cold, turn it upside down: this way, you’ll get a tall, fluffy sponge cake, perfect for filling to create delicious and spectacular cakes.
Storage and Tips
It keeps wrapped in plastic wrap at room temperature for 2–3 days. Alternatively, you can close it in an airtight container to keep it soft. It can also be frozen, whole or already cut into discs, well-wrapped in plastic wrap and then in aluminum foil: it lasts up to 2 months this way. Before using it, just let it thaw at room temperature.
For a gluten-free sponge cake, you can replace the all-purpose flour with a specific gluten-free baking mix.
If you want a fresher and more fragrant effect, add the grated zest of an untreated lemon or orange to the whip.
Never open the oven during the first 20 minutes of baking, or the sponge cake risks collapsing.
Cut the sponge cake only when it’s completely cold, using a long, smooth-bladed knife or a special cake-cutting wire.
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Frequently Asked Questions
Why doesn’t the sponge cake rise?
Because the eggs were not at room temperature, were not beaten enough, the flour was incorporated poorly, or the oven was opened too soon. Just pay attention to these steps to get a tall and fluffy sponge cake.
Can I add baking powder to the mixture?
The traditional recipe does not include it: the leavening occurs thanks to the air incorporated during the whipping. However, if you are a beginner, you can add 1 tsp of baking powder for every 4 eggs, for extra assurance.
Can the sponge cake be flavored?
Of course, you can vary it to taste by adding citrus zest, natural extracts, or delicate spices such as cinnamon.
