How to make a 4-ingredient sponge cake (genoise cake) | natashaskitchen.com

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I love this sponge cake recipe. It’s easy and you can make hundreds of different cakes with this base. This is a classic European sponge cake (aka Genoise). Once you have this recipe down (you’ll memorize it after a couple rounds), you’ll be baking things that look and taste like they are from a fancy bakery.

This cake base takes on moisture really well from fruit, frostings, liqueurs and syrups. As you can tell from my cake recipes, I’m a sucker for moist cakes. Read on to see 11 marvelous recipes you can make using this sponge cake base.

Over the years, I’ve tested countless different ways to make this cake and this is the best, most fail-proof method for genoise that I’ve tested. This is not like American cakes and readers often question if it can really be that easy and only have 4 ingredients.

I want you to discover this gem of a cake and succeed EVERY TIME you make it. I hope you find this video helpful. We had you in mind! 🙂

Watch How To Make Sponge Cake:

Tips for Success (Read First!):

1. When no streaks of flour remain in the dough, fold a few extra times to ensure you aren’t missing pockets of flour at the bottom

2. Bake the cake layers right after folding in the flour – they should not sit too long

3. Always use a conventional oven setting (not a convection/fan setting)

4. An electric hand mixer will take 2-4 minutes longer to beat the eggs

5. Tip from reader, Hilda: “How do you know u get the right consistency? Lift up your beater (whisk) from the batter. Make a figure “8” using the batter that drip off the beater. Then count to 10 seconds. If the figure 8 still remains on top of the batter, then u have the right consistency. If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer.”

6. Bake in the center of the oven

7. Place cake in a fully pre-heated oven

8. Do not open the oven door to check on the cake until towards the end

9. Let the cake cool in a room without any outdoor draft which can make it seem eggy

Sponge Cake Recipes you can master at home:

Blackberry Lemon Cake – soft and moist and has a fluffy lemon blackberry buttercream frosting.

This blackberry cake is soft and moist and has a fluffy lemon blackberry buttercream frosting.

Charlotte Cake – layers of raspberry mousse, lady fingers and fluffy cake.

With step-by-step photos, you can master Raspberry Charlotte Russe Cake! A Charlotte Dessert with layers of raspberry mousse, lady fingers and fluffy cake.

Poppy Seed Cake – fluffy and moist with a hint of rum and it’s not overly sweet.

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

Strawberry Sponge Cake – boasts 1 1/2 lbs of fresh strawberries. You’ll love the simple and delicious whipped cream cheese frosting.

This is THE Strawberry Cake!! It calls for 1 1/2 lbs of fresh strawberries & the whipped cream cheese frosting is simple & delicious. | natashaskitchen.com

Black Forest Cake – A chocolate version of classic genoise with 1 lb of kirsch infused cherries and whipped cream. So good!!

Black Forest Cake (a famous German Chocolate Cake) with 4 chocolatey layers, 1 lb of kirsch infused cherries and whipped cream. So good!! | NatashasKitchen.com

Russian Apple Cake (Sharlotka) – Just 5 ingredients and 15 min of prep then your oven does the rest!

The BEST apple sharlotka cake we’ve tried. Just 5 ingredients and 15 min of prep then your oven does the rest! @natashaskitchen

Poppy Seed Cake Roll – Moist, generously filled with a cream cheese frosting, covered with velvety chocolate ganache and pummeled with salted pistachios.

This moist poppyseed cake roll is generously filled with a cream cheese frosting, covered with velvety chocolate ganache and pummeled with salted pistachios. It’s moist, sweet, tangy, chocolaty and a teensy bit salty. We have a winner!

Pomegranate Christmas Cake – With a crown of glistening pom seeds, this one’s a stunner for the holidays.

A moist Pomegranate Cake with a crown of glistening pom seeds. Pomegranate cake is fantastic top to bottom and makes for a stunning Christmas Cake! | natashaskitchen.com

Story Book Cake Roll – This cake roll is moist, rolled with a vanilla butter cream, covered in decadent chocolate and the cookie crumbs give it a subtle crunch.

You have to try this cake roll! Moist, chocolatey & stunning. Step-by-step photos! @natashaskitchen

Kiwi Berry Cake – If you love fruit, this cake will make your dreams come true. Layer after layer of gorgeous berries.

Kiwi Berry Cake Recipe - If you love fruit, this cake will make your dreams come true. Layer after layer of gorgeous fruit in this berry cake. | natashaskitchen.com

Tiramisu – if you like tiramisu, you will love this!

A simple and beautiful Tiramisu cake - if you like Tiramisu, you will LOVE this! | natashaskitchen.com

I told you I loved this cake base. I’m Completely smitten 🙂

Natasha's Kitchen Cookbook

4-Ingredient Sponge Cake (Video Recipe)

4.90 from 633 votes
Author: Natasha Kravchuk
Once you master this easy European sponge cake (genoise), you can make hundreds of different cakes using this base!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients 

Servings: 2 nine inch round cakes

Instructions

Prep:

  • Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).

How to Make this Sponge Cake:

  • In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
  • Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
  • Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here’s the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: sponge cake
Skill Level: Easy
Cost to Make: $

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Eli Walker
    March 26, 2024

    I have made this recipe 3 times now, easy, peasy, light sponge cake every time. As two cakes are to much for me on my own, I halved the recipe and cake was great. This is so much easier then the long, cook book recipe’s I used to use to make a sponge cake. I use parchment paper and the cake comes out of pan with no problem.

    Reply

  • Robin
    March 26, 2024

    Can this sponge cake be made in advance and frozen? What is a good way to make the cake in advance and store it for a few days?

    Reply

    • NatashasKitchen.com
      March 26, 2024

      Hi Robin. Yes, it can be frozen. Or you can store it at room temperature for 1-2 days (or refrigerate). Keep it in an air tight container. Let it cool first.

      Reply

  • Manha
    March 23, 2024

    Can I make this in a 9×13 in pan? If yes, would baking time or temp change?

    Reply

    • NatashasKitchen.com
      March 23, 2024

      Hi Manha! I haven’t made this in all types of pan sizes and shapes to provide the exact instructions on how to adjust the quantity of ingredients for the amount of batter needed, baking times, etc. It would require some experimentation. Baking temperature can likely remain the same but timing would be different.

      Reply

  • Theresa
    March 15, 2024

    I’ve never done a fondue. Will this cake work for dessert dipped in a chocolate fondue?

    Reply

    • NatashasKitchen.com
      March 15, 2024

      Hi Theresa! It’s a basic sponge cake that works well for many flavor combinations. It doesn’t have much flavor and relies on syrup/filling/frosting/toppings (like chocolate sauce) to help. You may also enjoy myvanilla cake recipe. It would be a great option for fondue as well.

      Reply

  • Patty Duquette
    March 15, 2024

    Just used my mom’s old recipe for this cake and remembered what a pain it is to make. All these procedure steps and separate little bowls to measure things out. My kitchen always looks like a tornado went through.
    Love this new recipe only wish my mom was still around to enjoy it with us.
    Thank you Natasha, you are a “ kitchen meltdown saver!!!!❤️

    Reply

    • Natasha's Kitchen
      March 15, 2024

      You’re so welcome! I’m sure your mom is proud of you for learning a lot of new recipes and cooking!

      Reply

  • Raven
    March 10, 2024

    I ended up making this recipe for my husband’s birthday and it was so simple, quick and easy. I love how light the flavor was, I didn’t have vanilla so I substituted with some buttery syrup and it still came out absolutely amazing. This will definitely be my go to recipe for sponge cake.

    Reply

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