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    Home » Cakes » Sponge Cake

    Sponge Cake

    Published: Jun 12, 2019 · Modified: Jun 15, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Best sponge cake recipe! This easy sponge cake recipe makes a light and airy foam cake with just a few simple ingredients.

    Two slices of sponge cake on a wooden cutting board

    There are fancy cakes and then there are basic, everyday cakes.

    This sponge cake is a great everyday cake. Serve it as-is or dust it with powdered sugar for a simple dessert.

    Or use it to make any number of other desserts. It also makes a great base for other desserts like strawberry shortcake and Victoria sponge cake.

    Three slices of sponge cake next to a loaf of sponge cake

    What is Sponge Cake?

    Sponge cake is a basic foam cake that's primarily made with beaten eggs, sugar, and flour.

    They're light and fluffy cakes that are similar in texture to chiffon or angel food cakes.

    How to Make Sponge Cake

    Beaten egg whites in a mixing bowl

    Preheat the oven, and grease the bottom of a loaf pan. Don't grease the sides of the pan. The ungreased pan will give the batter something to cling to and make for a taller cake.

    Add the egg whites, water, and cream of tartar to a medium mixing bowl (1).

    Beat the egg whites until they hold stiff peaks. You can tell when the egg whites are at stiff peaks because they will hold their shape when you pull the mixer out (2).

    Eggs and sugar in a mixing bowl

    Add the egg yolks and sugar to a mixing bowl, and beat until pale and thickened (3-4). There's no need to wash the beaters in between beating the egg whites and egg yolks as long as you beat the egg whites first.

    Sponge cake batter in a mixing bowl

    Mix in the vanilla and salt. Then stir in the flour (5).

    Fold in the beaten egg whites just until incorporated. Don't overmix or the egg whites will lose their volume (6).

    Sponge cake batter in a loaf pan

    Pour the batter into the prepared pan (7).

    Bake until a toothpick inserted in the center of the cake comes out with just a few crumbs. You don't want wet cake batter, but there should be just a couple of crumbs that are attached to the toothpick (8).

    Pound cake in a glass dish topped with strawberries and whipped cream

    What is the Difference Between Regular Cake and Sponge Cake?

    A regular cake, or butter cake, is a cake that is usually made with butter, eggs, flour, sugar, and a leavening agent.

    Sponge cakes, a type of foam cake, are made with beaten eggs, flour, and sugar. The beaten eggs both lightness and structure to the cake.

    What is the Difference Between Sponge Cake and Chiffon Cake?

    Sponge cakes and chiffon cakes are pretty similar. The main difference between the two is that chiffon cakes are made with oil. Since they're made with oil, chiffon cakes are richer than sponge cakes.

    Cubes of sponge cake topped with strawberries and whipped cream

    How to Serve Sponge Cake

    Sponge cake is fine on its own, but it makes a great base for other desserts.

    My favorite way to serve this cake is to use it as a base for strawberry shortcake. It's a delicious summer dessert that's so simple to make.

    First, I slice and then cube the cake. Then, I layer the cubes of cake with homemade whipped cream and fresh sliced strawberries.

    How Long Will Sponge Cake Keep?

    This cake will keep, covered, at room temperature for 2-3 days.

    Glass parfait dish with cubes of pound cake strawberries and whipped creamMore Cake Recipes!

    • Chiffon Cake
    • Angel Food Cake

    If you’ve tried this sponge cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Pound cake in a glass dish topped with strawberries and whipped cream

    Sponge Cake

    Light and airy sponge cake recipe. Check out the tips and step-by-step photos above the recipe.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 10 servings
    Calories: 81kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 3 large eggs
    • ¼ teaspoon cream of tartar
    • 2 tablespoons lukewarm water
    • ½ cup granulated sugar
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • ½ cup cake flour
    US Customary - Metric

    Instructions

    • Preheat oven to 325F. Grease or line just the bottom of a 9x5-inch loaf pan. Do not grease the sides of the pan. Set aside.
    • Separate the whites into one medium bowl and the yolks into a separate large bowl.
    • Add the cream of tartar and water to the bowl with the egg whites.
    • Beat the egg whites with an electric mixer until they hold stiff peaks. Set aside.
    • Add the sugar to the bowl with the yolks and beat until thickened and pale yellow.1
    • Mix in the vanilla extract and salt.
    • Stir in the flour just until combined.
    • Fold the egg whites into the egg yolk mixture.2
    • Carefully pour the batter into the prepared pan.
    • Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with a couple crumbs.
    • Let the cake cool completely in the pan before removing.

    Notes

    1. No need to wash the beaters in between.
    2. Don't overmix when folding in the egg whites or they will lose their volume. 
    3. Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 81kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 77mg | Potassium: 37mg | Fiber: 1g | Sugar: 10g | Vitamin A: 70IU | Calcium: 7mg | Iron: 0.3mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Deb

      October 22, 2019 at 7:17 pm

      5 stars
      I LOVE this cake!!! Moist and soft, ate part of it before I could make my trifle. Oh darn, have to make another one.

      Reply
      • Kate

        October 24, 2019 at 9:19 pm

        Thank you! So happy to hear that the cake was a hit.

        Reply
    2. Ann Marie GAUGHAN

      June 17, 2019 at 3:28 pm

      didn't make this yet but I sure will

      Reply
      • Kate

        June 17, 2019 at 10:40 pm

        Great! I hope you enjoy it as much as we do. =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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