Fluffy Sponge Cake
Perfectly light, airy, and irresistibly soft, this Fluffy Sponge Cake recipe is the ultimate treat for any occasion. Made with just six simple ingredients—flour, sugar, eggs, baking powder, vanilla extract, and a pinch of salt—this classic dessert relies on the magic of whipped egg whites for its delicate texture and natural rise, no heavy leaveners needed. The batter comes together in under 20 minutes, with a gentle folding technique that ensures a cloud-like crumb every time. Whether served plain, dusted with powdered sugar, or layered with whipped cream and fruit, this versatile, show-stopping cake is as stunning as it is simple. Ideal for birthdays, tea parties, or dinner desserts, this easy sponge cake recipe is a timeless favorite that delivers pure indulgence with every bite.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 120 grams Granulated sugar
- 4 pieces Large eggs
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F) and lightly grease and flour an 8-inch round cake pan or line it with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
Separate the eggs into two large mixing bowls—whites in one bowl and yolks in another.
Using a hand or stand mixer, beat the egg whites on medium-high speed until soft peaks form. Gradually add half of the sugar (60 grams), a tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Set aside.
In the bowl with the egg yolks, add the remaining sugar (60 grams) and beat until pale and creamy. Add the vanilla extract and mix well.
Gently fold the dry ingredients into the egg yolk mixture with a spatula, a few tablespoons at a time, until fully incorporated.
Gradually and gently fold the beaten egg whites into the batter in three additions. Use a light hand to avoid deflating the mixture and maintain its airy texture.
Pour the batter into the prepared cake pan and smooth the surface with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Once cooled, serve plain, dusted with powdered sugar, or layer with whipped cream and your choice of toppings.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 15.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 48 mg | 1% | |
*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.
