How to Make a simple sponge cake

Cakes are usually made without fats like butter or oil and a sponge like baking powder. ^{[1] X Research Source} The recipe is similar to Angel food cake, only you can use both the yolk and the white. Here’s a quick and easy recipe using only ingredients available in the kitchen to make a sponge cake. Delicious cake when eaten with sweet fruit, covered with a layer of cream or not eaten at all is also very delicious.

Preparation time (Simple): 30-40 minutes
Processing time: 30-35 minutes
Total time: 60-75 minutes

Table of Contents

Ingredient

Simple sponge cake

2 large eggs or 3 small eggs
1 cup white sugar
1 cup all-purpose flour, sifted
1/4 cup cold water or milk
2 teaspoons baking powder
Some butter (optional)

Simple American style sponge cake

6 large eggs, separate yolks and whites
1 cup of finely sifted sponge cake
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup white granulated sugar, divided into small amounts
1 teaspoon vanilla essence
2 tablespoons of water
Peel of 1 lemon or orange
3/4 teaspoon cream of tartar

Simple European style sponge cake

1 cup sifted self-rising flour
1 teaspoon baking powder
1/2 cup butter
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla essence

Make a simple sponge cake

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Have ingredients ready. Before you start, get everything ready. The sponge cake is a very time-sensitive cake, so you can’t measure the ingredients or wait for the oven to get hot during the process. ^{[2] X Research Source} Measure all ingredients and arrange for convenience before starting.

Start by sifting the baking powder into the flour. Set aside for use when needed.
Preheat oven to 190°C.
Butter the cake pan before starting. As an alternative to butter or nonstick spray, you can use parchment paper. Stencils are an oily and moisture-resistant paper. When using parchment paper, there’s no need for butter or non-stick spray because muffins, cookies, or other baked goods won’t stick. In addition, it also aids in cleaning because you do not need to clean the excess powder. ^{[3] X Research Source} If using stencils, cut a piece of paper about the same shape and size as the cake pan. You can also line the sides with parchment paper or use nonstick spray or butter.

Eggs to the bowl. Use a whisk to beat the eggs. You can use a hand mixer or a desktop whisk.

Make sure the eggs are at room temperature when you cook them. Take the eggs out of the fridge 30 minutes before baking to make sure they come to room temperature. ^{[4] X Research Source} Do not leave eggs outside the refrigerator for longer than 30 minutes.

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Add sugar. Using a hand mixer, beat until the mixture is light yellow and becomes creamy. ^{[5] X Research Sources}

You can also mix the sugar with the eggs using the whisk included with the machine.

Add cold water. Beat the mixture evenly. Slowly sift the flour into the mixture, mixing until the mixture is smooth.

Sifting the all-purpose flour will make the cake fluffy and is what you need to do for the sponge cake. ^{[6] X Research Source} Sift the flour as you measure ingredients in the prep step, then place the flour in the measuring cup before mixing.
Baking powder is already there when you use all-purpose flour because it doesn’t have the same foaming agents as self-rising flour. ^{[7] X Research Sources}

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Pour the dough into the cake pan. You can use round molds, angel food cake molds, or any other type of mold. Bake at 190ºC for about 30 to 35 minutes.

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Observe the cake during baking. Each type of oven is different, so when you have baked for 30 to 35 minutes, you need to observe carefully. Check if the cake is done by gently touching it with your hand. The cake will be elastic if cooked. If you’re not sure, pierce the center of the cake with a toothpick or fork. If the toothpick or fork comes out dry, the cake is done. ^{[8] X Research Sources}

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Let the cake cool. After removing the cake from the oven, let it cool for about 15 to 20 minutes before removing it from the mold. If you’re buttering and spraying non-stick pan, use a knife to separate the cake from the mold, then turn it upside down and place on a plate.

Make simple American style sponge cake

Prepare the baking area. Before mixing the dough, you must have all the ingredients ready. Preheat oven to about 180ºC. Make sure the baking area is tidy so you have enough space to work.

Spread butter or non-stick spray on the cake pan. If you don’t want to use butter or nonstick spray, line the pan with parchment paper.
The sponge cake is a very time-sensitive cake so you can’t sift the dough or preheat the oven while making it. ^{[9] X Research Source}

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Separate egg yolks and egg whites. Prepare two bowls: one for the white and one for the yolk. Crack the egg into the palm of your hand. Open your fingers wide enough for the white to drip down and the yolk to stay in your hand. If the yolk breaks, close your fingers to separate the yolk and white. ^{[10] X Research Source} Put the yolk in the other bowl.

Try another method of egg separation like this:
This should be done half an hour before mixing the dough. Eggs are easy to separate when cold because the yolk and white both retain their shape. ^{[11] X Research Source} Leave the eggs out for about half an hour to come to room temperature before starting to bake.
Make sure your hands are clean, and oil and soap are also washed off. A small amount of fat, oil or egg yolk will not cause the whites to harden. ^{[12] X Research Source}

Sift dry ingredients. Sift flour into measuring cup. This allows the dough to breathe, helping the cake to spongy – a must-have for sponge cakes. ^{[13] X Research Source} Next, sift the salt and baking powder into the flour. You can also just mix salt and baking powder into the flour. Then set aside.

Beat egg yolks. Place the egg yolks in a bowl and run the whisk on high. Slowly add 2/3 cup sugar to the bowl while the machine works. Beat until eggs are thick, spongy and lemon-yellow – about 5 minutes. After beating the eggs and you lift the egg machine, the eggs will flow down in a line. ^{[14] X Research Source}

Next, stir in the vanilla essence, water and lemon zest.
Oranges and lemons have fragrant outer skins. With lemon it is the yellow layer and with orange it is the outer orange peel. To remove the peel, you can use a lemon peeler, cheese grater, vegetable peeler, or a small knife. Remember to take only the outermost shell. If you see a white layer, you have shaved relatively deep. ^{[15] X Research Source}
The egg yolks should be beaten in a bowl large enough so that the flour can be added immediately.

Beat egg whites. Beat the egg whites from the previous setting to high until the whites are frothy, then add the cream of tartar and continue beating until the whites have soft peaks. Slowly add 1/3 cup sugar and continue beating the egg whites. Beat until whites are glossy and have stiff peaks. ^{[16] X Research Source} The tip will stand upright when you pick up the whisk.

Do not over-beat the eggs. If the whites start to separate or become cloudy instead of shiny, you’ve over-beaten. ^{[17] X Research Source}

Sift the flour into the yolks. Sift about 1/3 of the flour into the yolk mixture and mix lightly. Continue to add 1/3 of the flour, mix and sift the remaining 1/3 of the flour and continue mixing.

To mix, start at the bottom of the bowl and fold the dough with a spatula until it touches the bottom of the bowl. Lift the dough onto the face. Then tilt the bowl as you mix and repeat. Be sure to insert the whisk into the mix from the edges. This method will gently mix the ingredients. ^{[18] X Research Sources}

Mix the egg whites into the flour. Once the flour is mixed, mix in some egg whites. You should see a light dough mixture. Then, add the remaining whites, and continue mixing until the mixture is even.

Do not over-mix as the cake will flatten and harden.

Bake the cake for about 30 minutes. Put the dough into the mold. Use a spatula to flatten the surface of the cake. Bake the cake for about 30 minutes in the center rack at 180ºC. Watch the baking process carefully once it’s been 30 minutes because every oven is different. Check if the cake is done by inserting a toothpick and fork in the center of the cake. If the toothpick or fork comes out dry, the cake is done.

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Let the cake cool. After taking the cake out of the oven, let it cool for about 1 hour. Then use a spatula or knife to separate the edge of the cake from the mold and place the cake on a plate. ^{[19] X Research Source}

Making simple European style sponge cake

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Preheat oven to 180ºC. Grease the cake pan with oil and set aside. If you do not want to oil or spray non-stick, you can line the mold with parchment paper.

Sift flour and baking powder. Sift dry ingredients into a large bowl. This allows the flour to breathe. Lift the sieve to make sure the flour is fully aerated. ^{[20] X Research Source}

Mix butter with sugar. Put the sugar and butter in a bowl and mix well. This is the mixing method. You will use room temperature butter. Using a hand mixer, beat the butter on low until creamy. Add sugar and beat on high. ^{[21] X Research Source} Mix until the mixture is porous and pale in color. Don’t forget to scrape the sides of the bowl while mixing.

To get the butter to room temperature, take it out of the fridge 30 minutes before you do it. Butter at room temperature will be soft but not melted. ^{[22] X Research Source}

Things you need

Bowls and spoons
Cake mold
Hand-held egg beater