Cheap Sponge Cake
Light, fluffy, and unbelievably budget-friendly, this Cheap Sponge Cake recipe is the perfect solution for bakers looking to create a classic dessert without breaking the bank. Made with just a handful of pantry staples—like all-purpose flour, granulated sugar, and eggs—this recipe comes together quickly in under 40 minutes, making it ideal for last-minute gatherings or simple homemade treats. The key to its airy texture lies in whisking the eggs to a thick, frothy consistency and folding the ingredients delicately to retain maximum volume. Whether served plain, dusted with powdered sugar, or dressed up with whipped cream and fresh fruit, this tender sponge cake delivers rich flavor and versatility at a fraction of the cost. Perfect for beginners and seasoned bakers alike, this recipe is a must-try for fans of affordable, elegant baking.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 120 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and grease a 20 cm (8-inch) round cake pan. Line the bottom with parchment paper for easier removal.
In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, whisk the eggs with an electric mixer on high speed for about 3-4 minutes or until they become pale, thick, and frothy.
Gradually add the granulated sugar to the eggs, a tablespoon at a time, while continuing to whisk. Beat for an additional 2-3 minutes until the mixture ribbons when lifted.
Gently fold in the vanilla extract using a spatula, taking care not to deflate the mixture.
Sift the dry ingredients over the egg mixture in three increments. Fold gently but thoroughly after each addition, ensuring no lumps remain. Take care to retain as much air as possible in the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
Once cooled, dust with powdered sugar or serve plain. Enjoy your light and fluffy homemade sponge cake!
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 121.5 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 129 mg | 10% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
