Here’s a recipe for a fluffy sponge cake—light, airy, and perfect as a base for layered cakes, fruit toppings, or just on its own with tea.
🎂 Classic Fluffy Sponge Cake Recipe
🕒 Prep Time: 20 minutes
⏱️ Bake Time: 25–35 minutes
🍽️ Yield: One 8-inch round cake (can be doubled)
🧾 Ingredients
Dry:
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1 cup (120g) cake flour (or all-purpose flour sifted 2-3 times)
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1 tsp baking powder
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1/4 tsp salt
Wet:
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4 large eggs (room temperature)
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3/4 cup (150g) granulated sugar
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1/4 cup (60ml) whole milk (warm)
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1/4 cup (60ml) neutral oil (vegetable/canola/sunflower)
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1 tsp vanilla extract
🧑🍳 Equipment
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8-inch round cake pan (not non-stick if possible)
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Hand or stand mixer
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Mixing bowls
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Sifter
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Rubber spatula
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Whisk
🔪 Step-by-Step Instructions
1. Preheat & Prep
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Preheat oven to 340°F (170°C).
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Line the bottom of your cake pan with parchment paper—no need to grease the sides. This helps the sponge cling and rise evenly.
2. Sift Dry Ingredients
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In a bowl, sift together:
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1 cup flour
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1 tsp baking powder
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1/4 tsp salt
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Sift at least twice for extra airiness.
3. Beat Eggs & Sugar
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In a large bowl, add 4 eggs and 3/4 cup sugar.
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Use a hand or stand mixer to beat on high speed for 7–10 minutes until:
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Pale yellow
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Thick ribbon forms when batter is lifted
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Volume is 3–4x original
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📝 Tip: Warm eggs beat better. Submerge in warm water for 5 minutes if needed.
4. Add Vanilla, Oil, and Milk
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Lower the mixer speed to low, and slowly add:
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1 tsp vanilla
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1/4 cup warm milk
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1/4 cup neutral oil
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Mix just until combined—don’t deflate the eggs.
5. Fold in Dry Ingredients
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Sift the dry mix again into the egg mixture in 3 parts.
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Use a rubber spatula to gently fold—use a J-shape movement from bottom to top.
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Stop as soon as you no longer see flour.
🧠 Don’t overmix! You want to keep all that air in the batter.
6. Pour & Tap
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Pour batter into the prepared pan.
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Gently tap the pan on the counter 2–3 times to pop large air bubbles.
7. Bake
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Place in the oven and bake for 25–35 minutes until:
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Top is golden
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Cake springs back when touched
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Toothpick comes out clean
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🕵️♂️ Don’t open the oven for the first 20 minutes—this can cause deflating.
8. Cool Upside Down
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Immediately after baking, flip the pan upside down (onto a cooling rack or inverted cup).
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Let cool completely before removing from the pan.
⚠️ Why upside down? It prevents the sponge from collapsing while cooling.
🎨 Optional Variations
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Lemon zest – Add 1 tsp for a citrus twist.
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Matcha – Replace 1 tbsp flour with 1 tbsp matcha powder.
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Chocolate – Replace 2 tbsp flour with cocoa powder.
🧁 Serving Ideas
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Layer with whipped cream and strawberries
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Dust with powdered sugar
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Frost with buttercream or ganache
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Serve plain with tea