The Sponge Cake is an extremely soft and spongy sweet dough commonly used in pastry making, usually filled inside and out to create cakes. For a successful Sponge Cake, you need to take some precautions and the result will be excellent. Below I will explain the step-by-step procedure to achieve a tall and fluffy sponge cake.
Important:
➡️The eggs must be at room temperature
➡️Beat the eggs with an electric mixer for a long time, then add the sugar a little at a time
➡️When it’s time to mix the flour into the egg and sugar mixture, do it slowly in several batches, from bottom to top with a spatula
➡️Do not open the oven during baking
➡️Preheat the oven
Let’s start baking…
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 8
- Cuisine: Italian
Ingredients
With these ingredients, you can make a sponge cake with a diameter of 8-9 inches and it will be as tall as you see in the photo, or you can use a 9.5-inch mold, it will be shorter but equally perfect.
- 4 eggs (At room temperature)
- 1/2 cup granulated sugar
- 1 1/4 cups all-purpose flour (Sifted)
- salt (A pinch)
- Zest of one lemon (Grated)
Steps
In a bowl, place the 4 eggs with a pinch of salt and the grated lemon zest, and beat with an electric mixer for 5 minutes. After this time, start adding the sugar a little at a time. This step is important. Add the sugar in three batches. Let the mixer work for another 10 minutes.
Turn off the electric mixer and slowly start adding the sifted flour in batches, incorporating the flour into the foamy mixture from bottom to top.
Pour the mixture into a floured and buttered mold and bake at 340°F in a preheated static oven for 30 minutes. After 30 minutes, do the toothpick test, if it comes out dry it’s ready, otherwise prolong the cooking for another 5 minutes.
Let it cool completely inside the mold. The sponge cake is ready.
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