Easy sponge cake recipe

Remember the baking powder I brought back as a souvenir from Iceland (if you don’t, you can read about it here)? Well that tin can is just too beautiful to sit in my cupboard, unnoticed by the world. But I can’t just use baking powder as a random prop for any photo shoot, right? Well, it (finally) dawned on me that I had never featured a sponge cake recipe on this blog yet. How was that even possible? 

The easiest recipe to nail a fluffy sponge cake.The easiest recipe to nail a fluffy sponge cake.
That baking powder. Ain’t it beautiful?

I have more than one recipe for sponge cake. There is one, which has been passed on to me from my grandma, and that has a slightly complicated procedure, and features no baking powder. It relies on a proportion, so it can potentiall yield massive quantities; the size of the pan is the limit. Then there is another one, a simple sponge cake recipe which I turn to when I know I just need one layer of cake, quick, no fuss. It perfectly fits a regular-sized cake pan and it always delivers a respectable outcome. You know with this one you can’t go wrong. Plus, it’s perfect when you want to bake many layers of different colours (for a rainbow cake or an ombré cake, for example) as you are baking layers separately. The time it takes to prepare the next is the same it takes for the first layer to be done in the oven. So easy. And it features baking powder. Ha-ha!

Eggs, flour, sugar and a little bit of baking powder. If not adding cocoa, vanilla or food colouring it can be as simple as that. Definitely the best basic sponge cake recipe I’ve ever tried.

The easiest recipe to nail a fluffy sponge cake.

Easy sponge cake recipe:

  • 2 eggs
  • 60 g flour
  • 60 g sugar
  • 1/2 tsp baking powder

In one bowl measure the sugar. In another bowl weigh the flour and add the baking powder. Separate egg whites and yolks, pouring the whites in a large bowl, and the yolks in a smaller one. I like to keep all the ingredients at hand when needed, so my advice is to start by measuring all the quantities having all the ingredients in separate bowls. Beat the egg whites with a hand mixer at high speed until soft peaks form (after about 3-4 minutes). Slow down to medium speed and add the sugar, little by little, until the mixture stiffens a little bit more. Always mixing at medium speed add the yolks, one at a time. When incorporated, set the mixer aside. Sift the flour mixture into the batter and fold it in. Make sure not to overmix and be extra gentle in order not to knock out too much air from the batter.

unbaked sponge cake batter
Raw cake porn

Line the bottom of a springform pan with a sheet of baking paper. Gently pour the cake batter into the baking pan and bake in the preheated oven at 175° C for about 15-17 minutes or until a toothpick inserted in the centre comes out clean. When the cake is ready, take it out of the pan, flip it over onto a plate and peel off the baking paper.

The easiest recipe to nail a fluffy sponge cake. The easiest recipe to nail a fluffy sponge cake. The easiest recipe to nail a fluffy sponge cake.

The outcome is fluffy and soft, guaranteed. It all lies in the proper beating of the eggs, and that little bit of baking powder will always help achieving that softness. From making a plain cake to the most elaborate birthday cake, sponge cakes are what you want in between the layers of cream. Their airy texture is the best counterpart to thicker fillings. It will always give your cake an impression of lightness, even one filled with the heaviest (and tastiest) of buttercreams.

The easiest recipe to nail a fluffy sponge cake.

Now that you’ve mastered the sponge cake, how about adding a nice blue vanilla custard filling?


  1. Michelle September 25, 2017 at 10:47

    I have yet to master basic sponge cakes, although I can whip up a mean red velvet cake 🙁 You make it sound so easy, though. pinned for future reference!

    1. Eva October 3, 2017 at 17:29

      Sorry for getting back to you so late, I just came back from a trip to Ireland 🙂 Red Velvet is one of my favourites, and it took me several attempts to tame it. Sponge cake definitely is easier!! 😉

  2. Christina October 7, 2017 at 16:47

    this is one beautiful tin can of baking powder, love it! and your sponge cake looks so perfect that it looks almost store bought! 😀

    1. Eva October 7, 2017 at 20:41

      I swear it was not 😀 And that tin can will forever be my baking powder container, when I finish the original one I’ll fill it up again. It’s too pretty.

  3. Alicia November 16, 2017 at 21:52

    It has been a busy time so I haven’t been able to read your posts lately, but as I scrolled through your blog I noticed your famous sponge cale recepy! I must admit it really is super easy to make. It was probably the most popular out of all recepies at school too! Great job, even though I don’t have HCC I still miss you ♡♡

    1. Eva November 17, 2017 at 17:33

      Dear Alicia, it’s always a pleasure to read your comments! And I’m happy to hear my lessons live on with my recipes. I miss you too, and also the rest of the gang. I hope year 7 is going well and everyone from my wonderful mentor class is doing just fine! Sending my love.

  4. Lubna March 14, 2019 at 22:51

    How long do i bake this in a microwave convection oven?

    1. Eva March 15, 2019 at 06:36

      I do not own a microwave oven so I am unfortunately unable to answer your question.


Leave A Comment

Your email address will not be published. Required fields are marked *