Perfectly Easy Sponge Cake

This is my favorite perfectly-easy sponge cake recipe that I have baked this sponge cake over and over again. I have made so many birthday cakes with this sponge cake recipe. It is a simple recipe but just make sure to follow the details closely for good results. (I have bolded the steps for special attention.)


  • Egg whites (large): 6
  • Granulated sugar: 240 grams
  • Egg yolks (large): 6
  • Cake flour: 200 grams
  • Milk:  100 ml
  • Butter: 60 grams
  • Vanilla: dash

**Ingredients for two layers

Steps for a Perfectly Easy Sponge Cake:

  1. Preheat oven at 340F, butter the cake tin (prepare two tins if you plan to layer your sponge cake. If you do not have two cake tins I have a slicing hack below).
  2. Melt the butter and add in milk to make the butter into a warm mixture. And set aside to continue to cool off.
  3. In a large bowl sift the flour two times and set aside. Sifting the flour twice gives it extra fluffiness to the cake batter.
  4. In another bowl separate the eggs into the yolks and egg whites.
  5. In a separate bowl whip the egg whites and slowly add in the sugar and continue to whip the mixture until the egg whites are stiff and airy.
  6. With a fork lightly loosen up the egg yolks and slowly add it into the egg whites, make sure to continue to whip the egg whites to keep it stiff and airy.
  7. Next, fold in the flour gently in several portions, making sure that the egg mixture continues to be stiff and airy.
  8. Finally, slowly add in the butter and milk mixture and mix gently.
  9. Then pour the batter into the tin, drop the tin 4-5 times from a height to eliminate bubbles trapped in the batter.
  10. Bake for 30-40 minutes until the surface is light golden brown.
  11. As soon as taking the cake out of the oven, drop the cake from a height onto a surface, this will prevent the sponge cake from shrinking as it cools.
  12. When taking the cake out of the tin first flip the tin upside down and let it rest on a flat surface, such as a cookie sheet. Leave the cake upside down for 5 minutes before turning it right side up again. This will flatten the top surface of the cake, making the cake more even on the top.
  13. Take the cake out of the tin and let it cool on a rack.
  14. After the cake has cooled off somewhat cover the cake with the tin upside down to prevent it from drying.

Slicing Hack:

  1. This is the hack to slice the sponge cake into even layers horizontally. First, use toothpicks (6-8 toothpicks) to mark the width of the cake, after sticking in the toothpicks all along the side of the cake, gently slide the knife across the cake using the toothpicks as a guide.
  2. Flip the top layer to get a flat surface if you are planning to decorate the cake.
  3. Brush cut surface with syrup before decoration.

Leave a Reply

Your email address will not be published. Required fields are marked *