Have you ever tried making Sponge Cake at home only for it to turn out flat or rubbery? Don’t be discouraged! With this recipe, I’ll guide you step by step to achieve a tall, fluffy, and yeast-free Sponge Cake, perfect for cutting and filling for birthdays, cream cakes, or Sunday desserts. It’s a basic preparation that every dessert enthusiast should have in their repertoire. I’ll also show you the measurements for different cake pans, so you won’t have any doubts.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 120 g granulated sugar
- 120 g all-purpose flour
- 6 eggs
- 180 g granulated sugar
- 180 g all-purpose flour
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Cake pan 8 inches
- 1 Spatula
- 1 Parchment paper
- 1 Scale
Step-by-step Procedure
This is crucial: if they are cold, they whip less, and the batter’s volume suffers.
Use a stand mixer or an electric whisk: you need to achieve a light, fluffy, and frothy mixture. The trick is to do the ‘writing’: lift the whisks and check that the mixture falls in a thread that remains visible for a few seconds on the surface.
Why is it important to whip well?
There is no yeast: all the height and fluffiness depend on the air incorporated in this phase.
Use a spatula and gentle movements from bottom to top to avoid deflating the batter.
Level gently without banging the cake pan: we don’t want to lose the incorporated air.
Never open the oven during baking, or the Sponge Cake will deflate.
After 35 minutes, pierce the center: if it comes out dry, it’s ready. Let cool completely before unmolding.
Tips
Use large eggs (about 60-65 g each with shell).
For an even finer texture, you can sift the flour three times.
Avoid self-raising flours: they are not needed and can alter the result.
If you want a cocoa Sponge Cake, replace 30 g of flour with 30 g of unsweetened cocoa powder.
Notes
This Sponge Cake is neutral, perfect for sweet fillings but not too sugary.
It can be prepared in advance and frozen, well wrapped in plastic wrap.
Variations
Gluten-free: use superfine rice flour.
Flavored: add lemon zest or vanilla during the egg and sugar whipping.
FAQ – Sponge Cake
Can I add yeast?
It’s not necessary if you whip the eggs well: Sponge Cake is traditionally a yeast-free base.
Can it be filled immediately?
No, it’s better to let it rest for at least 12 hours well wrapped: it will be easier to cut without crumbling.
Can I use a springform pan?
Yes, but line it well with parchment paper, even underneath: the batter is very light and tends to seep out if there are gaps.
Sponge Cake is one of those recipes that makes the difference between an ‘ok’ dessert and a homemade patisserie cake. Once you’ve learned how to make it well, you can use it for a thousand creations: from classic fruit chantilly to indulgent chocolate cream. Try it yourself and let me know if you managed to achieve that beautiful tall, golden dome we all dream of!
