The sponge cake originated in the 1700s in Madrid, thanks to the Ligurian pastry chef Giovan Battista Cabona, known as Giobatta. The cake was so loved 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 what we know today as sponge cake.
It is one of the most beloved bases in pastry, perfect for layered cakes like my Saint Honoré Cake. Its particularity is its lightness: it is made with few ingredients – eggs, sugar, flour, and flavorings – without yeast. The leavening occurs naturally thanks to the air incorporated during the whisking of eggs with sugar.
The secrets to achieving a perfect soft and tall sponge cake are to follow three simple yet crucial rules:
📌 Room temperature eggs: take them out of the refrigerator at least an hour before. Whisk them for at least 20 minutes until the mixture becomes frothy, light, and rich in air. Only then will you get a light consistency.
📌 Correct proportions: the rule is 1 egg (about 50 g) + 30 g of sugar + 30 g of flour. If you want to know more, also read my article dedicated to sponge cake measurements and pans!
📌 Flour and baking: use weak flour (00 with strength 160–180 W). Bake in a fan oven at 356°F (180°C) with the valve open for 30–35 minutes.
Following these tips, you will get a soft, fragrant sponge cake ready to be filled as you prefer.
See you soon, Susy
- Difficulty: Easy
- Cost: Very Affordable
- 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 1/4 cups all-purpose flour
- 3/4 cups sugar
- 1 teaspoon vanilla extract (or seeds from one pod)
You Will Need
- Stand Mixer with whisk attachment
- Spatula
- 9-inch Cake Pan
Sponge Cake Procedure
For a quick and perfect whisking, the eggs should be taken out of the refrigerator at least a couple of hours beforehand so they reach room temperature and whisk better.
In the stand mixer with a whisk attachment, whisk the eggs together with the sugar and vanilla seeds (or extract) until you get a light, frothy, and airy mixture. Add the sifted flour little by little and mix with a spatula from the bottom up to avoid deflating the batter. Transfer the mixture into a greased and floured 9-inch (22 cm) cake pan, or lined with parchment paper, and bake in a preheated fan oven at 356°F (180°C) for 30–35 minutes with the valve open, or with the door ajar using a ladle or a ball of aluminum foil.
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 cool, turn it upside down: this way, you will get a tall, soft sponge cake perfect for filling to create delicious and scenic cakes.
Storage and Tips
Store wrapped in plastic wrap at room temperature for 2–3 days. Alternatively, you can place it in an airtight container to keep it soft. It can also be frozen, whole or already sliced into discs, well wrapped in plastic wrap and then in foil: this way, it lasts up to 2 months. Before using, 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 flour blend for cakes.
If you want a fresher and more fragrant effect, add the grated zest of an untreated lemon or orange to the mixture.
Never open the oven during the first 20 minutes of baking, otherwise the sponge cake risks deflating.
Cut the sponge cake only when completely cool, 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, they were not whisked enough, the flour was incorporated poorly, or the oven was opened too early. Pay attention to these steps to achieve a tall and soft sponge cake.
Can I add yeast to the batter?
The traditional recipe does not include it: the leavening occurs thanks to the air incorporated during whisking. However, if you are a beginner, you can add 1 teaspoon of baking powder for every 4 eggs, for extra assurance.
Can the sponge cake be flavored?
Sure, you can vary as you like by adding citrus zest, natural extracts, or delicate spices like cinnamon.
