Classic sponge cake

If you're an avid home baker just like me then you must have this basic recipe in your repertoire because sponge cake is a base for many desserts.
I grew up learning from watching my mom bake and this cake was my first baking experience when i decided i was old enough to make my own baked goods.

The original recipe uses spoons for measuring flour and sugar.You know, those soup spoons everyone has in the kitchen, not measuring ones so i had to convert it into grams because weight measurement is the most accurate way to measure ingredients and i wanted to be sure it comes out perfectly every time.
I also increased the amount of flour to the recommended ratio.My mom's recipe calls for equal amounts of flour and sugar but the cake always shrunk a little in the middle,not too much but i didn't want that,i wanted an even rise cake with a flat top.
I tested the recipe several times before finally coming up with this formula.There are a few steps you must follow to achieve a fluffy,perfect rise cake.They're written clearly and are easy to follow an this recipe works every time!!

Prep Time:   
Cooking Time: 
Yield :1 sponge cake


  For each M/L egg(between 60g-73g) you will need:
  1. 30g caster sugar
  2. 35g all-purpose flour(T65)

  • Use fresh,room temperature eggs
  • Separate the egg whites from the egg yolks 
  • Whisk egg whites at high speed until stiff peaks form, for approx 4-5 minutes.As you noticed the recipe doesn't use any raising agents and it's actually the air from the egg whites that makes the cake expanding in the oven, that's why you must beat egg whites longer and at a high speed,to incorporate more air!
  • Fold the flour gradually so you don't lose the air you've beaten into the egg whites.The batter will deflate a bit and this is normal but still has volume.
  • Bake at low temperature for an even rise cake with a flat top.If you will increase oven temperature the cake will rise too much in the center and eventually will crack, 175ºC-180ºC/345ºF-350ºF is the ideal temperature.The same thing happens if the batter has less flour,will rise too high in center,will crack and then will collapse in the middle.
  • Pan size use a tall pan,the cake shouldn't rise higher than the pan otherwise will crack on top.

(for a 20cm springfrom pan)
  • 5 M/L eggs
  • 175g all-purpose flour(T65)
  • 150g caster sugar
  • 1tsp vanilla extract
  • pinch of salt

  • Preaheat oven to 175ºC /345ºF(convection/fan forced mode)
  • Butter and flour a 20cm springform pan.
  • Separate the egg whites from egg yolks.
  • Add egg whites and salt to a large clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk for about 4 minutes until stiff peaks form.

  • Add egg yolks,one at time beating well after each addition.
  • Add vegetable oil or butter,if using,lower speed mixer to medium and pour the oil in a thin stream.

  • Stir in vanilla extract.
  • Add the flour in several additions.Sift the flour on top of the egg mixture,a little at a time.Fold it gently,from bottom to top,using a silicone spatula or a hand whisk.

  • Pour the batter into the prepared pan,spreading it evenly with a rubber spatula or an offset spatula .

  • Bake at 175ºC /345ºF(convection/fan forced mode) for 35-40 minutes until golden brown on top and the toothpick inserted into center comes out clean.
  • Cool in the pan for 10 minutes then release the cake from the pan and transfer to a wire rack to cool completely.

You can serve it as it is with some whipped cream and fresh fruit or you can fill it with the filling of your choice.

Recipe Notes:
As you can see i didn't use any kind of fat in this recipe but if you find the cake too dry you can add.This is totally optional.But in case you choose this option then

For each egg you must add :

  • 10 ml oil of your choice(sunflower oil,vegetable oil,olive oil)
  • 10 g unsalted butter,melted

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!


  1. This sponge cake looks just wonderful! So perfect!

  2. Finalmente encontrei um bolo base maravilhoso, simples de fazer e que fica lindo lindo :)
    Obrigada por partilhares esta receita maravilhosa. Em breve falarei dela no meu blogue...


    1. Olá Eliane,espero ser ao seu gosto a minha receita.Aguardo noticias suas..
      qual é o nome do seu blog?

    2. Violeta ficou mesmo fofo, nunca pensei que conseguisse fazer igual :D

      o um blogue é

  3. This will be my go-to sponge cake recipe from now on: it turned out amazingly tall (I baked it in a 8"x4" tall pan to be on the safe side), and so flat I didn't need to trim at all, I added oil in my batter so it's perfectly moist. Just love it (finished the whole cake on the same day of baking). Thanks a lot for this recipe.

    1. Hi Liz,i'm so happy to hear that!This recipe is amazing and that flat top is everything! It's my favorite sponge cake recipe ever!!I'm so glad you like it!

  4. Absolutely the best sponge cake I've ever tried! I have a question can we make this cake and add cacoa?

    1. Hello!I 'm so happy to hear that!yes,you can but you must to reduce the amount of flour.add 10g of cocoa powder for each egg used and reduce the same amount from flour. This means 5 eggs,50 g cocoa powder and 125g flour.

    2. And for best results use Dutch cocoa

  5. If I don't have a convection oven should I bake at 370 degrees instead?

    1. Try 360 ºF,low temperature is the key for a flat top.Also,in a regular oven the cake takes longer to cook and if your oven tends to cook faster on top,bake on a lower rack to prevent burning on top.Let me know how it goes!

  6. Fabulous recipe, thank you so much. 👏🏻👏🏻👏🏻

  7. Fab recipe. I can’t wait to try it! Do you think it would work ok in a 9 inch pan?

    1. Hi!Yes,it works but if you want a tall one adjust the recipe for 6 eggs.Let me know how it goes.

  8. Can I use cake flour instead?

  9. Does it work for 12 inches round cake?

    1. Hello,
      You must adjust the ingredients to the pan depending on how tall do you want the cake.For a 3ocm diameter pan you'll probably need 8 eggs

  10. Hi, Can you please tell me which flour type to use in Germany for sponge cake? I was using all purpose flour in Canada. Also can you post any eggless cake recipe?

    1. Hello Nila,all purpose flour works perfectly. It's my go to flour for baking.


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