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4-Ingredient Sponge Cake (Video Recipe)

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 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 🙂

4-Ingredient Sponge Cake (Video Recipe)

4.86 from 451 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Once you master this easy European sponge cake (genoise), you can make hundreds of different cakes using this base!
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $2-$4
Keyword: sponge cake
Cuisine: Russian, Ukrainian
Course: Dessert
Servings: 2 nine inch round cakes

Ingredients

Instructions

Prep:

  1. 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:

  1. 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.
  2. 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.
  3. 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.

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

 

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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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Read comments/reviewsAdd comment/review

  • Mathew
    September 23, 2022

    My cake came out spongy and soft but had. Granular texture,did I do something wrong

    Reply

    • NatashasKitchen.com
      September 23, 2022

      Hi Matthew. Did you make any substitutions to the recipe? I would look over my process to see if you missed any steps. It’s important to get thick and fluffy egg whites and be sure to measure your ingredients correctly. I hope that helps.

      Reply

  • Tracy
    September 2, 2022

    If I’ll be making this cake in a 13×9 inch pan, when should I start checking the cake for doneness?

    Reply

    • NatashasKitchen.com
      September 2, 2022

      Hi Tracy! I have not tested this in a 9×13” pan to advise. You’ll have to keep an eye on it.

      Reply

  • TeeMa
    August 30, 2022

    HI there! Will this recipe work in two 8inch, 3inches high, baking pans?

    Reply

    • Natashas Kitchen
      August 30, 2022

      Hi Tee, one of my readers mentioned using a 8-inch pan, and the cake overflowed. If your pan is tall enough that may work though. I hope it all works out!

      Reply

  • Mayuri
    August 26, 2022

    I made this cake today for the first time and it’s absolutely delicious! It’s going to be my go to sponge for all my cakes.

    Reply

    • NatashasKitchen.com
      August 26, 2022

      So glad you enjoyed it! 🙂 Thank you

      Reply

  • Cindy
    August 24, 2022

    If I cut the recipe in half do you have any tips? I tried this previously but I baked too long so I wa state t to try to 1/2 the recipe. Thank you

    Reply

    • NatashasKitchen.com
      August 24, 2022

      Hi Cindy! Did you use a smaller pan? If you are decreasing the batter then a smaller pan would work better. You’ll have to do the “toothpick” test to see when it’s done. I have not tested this in half to see how long it would take to bake.

      Reply

      • Svetlana
        August 27, 2022

        I tested this at half because I needed to make a lot of sponges and 15 minutes was a perfect baking time for 9 inch pan. I used this recipe to make rainbow cake. It came out so good! Thank you for the recipe!

        Reply

        • NatashasKitchen.com
          August 27, 2022

          Hi Svetlana! Thanks for sharing that with us. I’m so happy it turned out. 🙂

          Reply

  • Catherine fernandes
    August 19, 2022

    Just made this cake ….it was rising nicely then all of a sudden it was sunken seems to be stuck on the sides too.where have i gone wrong?
    I hope i am able to salvage it with a ur lemoncurd as a filling in between!

    Reply

    • Natashas Kitchen
      August 19, 2022

      Hi Catherine, a sticky cake (stuck to the sides) is usually due to under beating the eggs and sugar. Since the cake relies on the volume of the egg and sugar to rise, that step is critically important. If the cake doesn’t rise properly, it will be sticky, deflate, and difficult to cut since it’s more moist and flat. I highly recommend watching the video tutorial above to see where things started to look different.

      Reply

  • Onna
    August 16, 2022

    Fantastic, I’ve found half makes a prefect single 12″ spring form pan for a nice thin cake with a boiled fruit toping. I just came back to double check before starting on for a baked Alaska.

    Reply

    • NatashasKitchen.com
      August 16, 2022

      Thank you for sharing, Onna! 🙂

      Reply

  • Maryanne Donahoe
    August 10, 2022

    Looks fantastic. Are there any changes for high elevation in this sponge cake? Can I add some cocoa powder to make it a chocolate sponge cake?

    Reply

  • Tracey
    August 8, 2022

    I just took the sponge cakes out of the oven. They smell delicious! I had to stop my hubby from eating all of the dough. I added 1 teapoon of strawberry extract. I am making your strawberry cake for my daughter’s birthday tomorrow. Thank you for this easy, fabulous recipe!

    Reply

    • NatashasKitchen.com
      August 8, 2022

      That sounds delicious! I hope they are enjoyed! 🙂

      Reply

  • Katherine
    July 23, 2022

    It was an easy cake to make but why did it sink in the middle. I just filled the middle with strawberries and whipped cream.

    Reply

    • NatashasKitchen.com
      July 23, 2022

      Hi Katherine. This can happen if you are using a pan that is too small for the amount of batter. Make sure your oven is fully preheated and I always recommend checking the inside temperature with an internal oven thermometer to ensure the oven is baking correctly and adjusting the temperature or time as needed if not. Also, be sure not to open the oven door during the baking process.

      Reply

  • Anne McFarland
    July 21, 2022

    Good morning from Delaware!
    I love your recipes (especially your white cake and salmon cakes). I’m going to try making this for my daughter for her birthday. Can I make it a day ahead? How should I store it ?

    Reply

    • NatashasKitchen.com
      July 21, 2022

      Hi Anne, you can make the cake base ahead of time and store it either in the fridge or at room temperature for a day or 2 in an air-tight container or wrapped in saran wrap. You can also wrap it and freeze it for up to 3 months. If you frost the cake, then cover it and refrigerate it. Allow it to come to room temperature before you serve it. I hope you enjoy this recipe.

      Reply

  • Tracy
    July 16, 2022

    Hi! Can these be made into cupcakes with cupcake liners? I’m looking for a sponge cake in cupcake form 🙂

    Reply

    • Natashas Kitchen
      July 16, 2022

      Hi Tracy, I haven’t tried that but since this cake does not have any oil or butter in it, it would stick to a cupcake or mini cupcake pan badly and liners would get stuck to it as well and you’d lose alot of the cake. This is why I wouldn’t recommend it.

      Reply

  • Andrea OBrien
    July 16, 2022

    Hi Natashas, my grandmother was from Germany, She used to make a version of black forest cake, but with white cake. Would you happen to have any recommendations for a recipe? I would love to try and recreate it. Unfortunately, she has passed away and no one has any of her recipes. Thank you! Andrea

    Reply

    • Natashas Kitchen
      July 18, 2022

      Hi Andrea, I haven’t tried the white cake for that, but I imagine this sponge cake may work as a base. You can see my Black Forest Cake Recipe HERE.

      Reply

  • Jacinta
    July 11, 2022

    hi Natasha,
    can I use this recipe for a sheet cake?
    or do i need to double/triple the recipe for sheet cake?

    does this go well with butter cream frosting?

    Reply

    • Natashas Kitchen
      July 11, 2022

      Hi Jacinta, I would suggest following the instructions from our sponge cake roll.

      Reply

  • Tina
    July 5, 2022

    I have adapted this for gf by substituting the flour with 2cups of almond flour and doubling the baking powder. One complains! It is moist and holds its shape well.

    Reply

    • Natasha's Kitchen
      July 5, 2022

      Glad to know that it turned out great, Tina! Thank you for sharing that with us.

      Reply

  • Samantha
    July 1, 2022

    I love this sponge cake recipe. If you are a beginner it is the easiest cake to make. I love it for strawberry shortcake. Thanks for sharing this recipe.

    Reply

    • Natashas Kitchen
      July 1, 2022

      You’re welcome, Samantha! I’m so happy you enjoyed this recipe!

      Reply

  • Nivali
    June 30, 2022

    I’ve used this sponge cake for years and one you try it you too will stick to it. It’s very easy to scale and it never gets soggy no matter how much mousse i put inside. It’s a little messy when i cut it in 2, but i never have the patience to wait for it to truly cool, so it’s probably my fault. (:

    Reply

    • Natashas Kitchen
      June 30, 2022

      Hi Nivali, yes, it’s a good idea to ensure its fully cooled, if its not, it’s like to crack while cutting.

      Reply

  • Zara
    June 18, 2022

    Hi Natasha
    I love all your cake designs
    You are such a great cook
    I will surely try one of your recipes
    Good job
    Stay healthy
    Be happy
    Bye!

    Reply

    • Natashas Kitchen
      June 18, 2022

      I hope you love our cakes Zara!

      Reply

  • Jackie
    June 17, 2022

    Hi Natasha! This looks great!
    Would this recipe work with two 10″ instead of 9″ pans? Or would it be too flat?
    Thanks!

    Reply

    • NatashasKitchen.com
      June 17, 2022

      Hi Jackie, it could still work but yes, you would have flatter cake layers. Also, you will need to watch the cakes in the oven, they will bake faster since the cake is thinner.

      Reply

  • Barbara
    June 11, 2022

    I’ve made this cake several times. Delish. Can I use mini bunt muffin pans to make individual cakes?

    Reply

    • Natasha
      June 11, 2022

      Hi Barbara, I haven’t tried that but since this cake does not have any oil or butter in it, it would stick to a cupcake or mini cupcake pan badly and liners would get stuck to it as well and you’d lose alot of the cake. This is why I wouldn’t recommend it.

      Reply

  • Michelle
    June 10, 2022

    Holy moly 😳 I used 9 (or maybe I accidentally grabbed 8 inch) inch pans and they super over flowed and I had to put a pan under to avoid ruining the bottom of my oven… but then realized that that probably affects the rise of the cake. At least the ingredients in this aren’t rare or expensive and I can try again. Oh the joys of baking 😂

    Reply

    • Natashas Kitchen
      June 10, 2022

      I hope they still turn out, Michelle! Springform pans are a bit taller if you have a 9″ springform, you can use that.

      Reply

    • Zara
      June 18, 2022

      😂 I can relate
      I’ve gone through so many mistakes too
      But its ok!
      We all make mistakes right?
      Anyways see ya!

      Reply

  • boBinVentura
    May 23, 2022

    Hello Natasha,
    This turned out great. My first ever attempt at sponge cake. I have/used a 10″ round pan. Cut the recipe in half. Followed directions/cook time as stated. Topped with fresh strawberries {in Marie’s strawberry glaze} and whipped creme. To die for!
    Thank you!

    Reply

    • Natashas Kitchen
      May 23, 2022

      I’m so glad you enjoyed it!

      Reply

  • Abby
    May 14, 2022

    Hi Natasha,

    Any tips on using this recipe to make a 6” cake instead.

    Reply

    • Natasha's Kitchen
      May 15, 2022

      Hi Abby, this may work in a 6″ inch pan, I haven’t tried it to say though of the exact measurements and timing, I would love to know how it goes.

      Reply

  • Denise
    May 14, 2022

    I am going to use this recipe for a Sicilian Cassata cake, the cake with the cannoli cream in between the layers. Could I add lemon rind to the batter and put holes in the cake and add a rum syrup?

    Reply

    • Natasha's Kitchen
      May 16, 2022

      Hello Denise, I have not experimented on that to advise. If you happen to try that, please share with us how it goes!

      Reply

  • Dianondee
    May 9, 2022

    Hi Natasha,
    I haven’t tried your recipe yet but wonder which attachment do I use on the stand mixer, the whisk one or the paddle. Also, if I were to bake in a 9×13 cake pan and not split in the middle would the cake be too thick.

    Thanks for your reply.

    Reply

    • NatashasKitchen.com
      May 9, 2022

      A whisk attachment is what you’ll need. I have not made this in a 9×13 cake pan to see how thick it really is.

      Reply

  • Henao Longgar
    May 5, 2022

    Hi Natasha,

    I love your cook shows…just amazingly simple.

    I’ve been trying out your choc cake recipe and it’s been a hit. Never been able to get the buttercream right and now I’m mastering it.

    Now I want to try the sponge cake.

    Keep inspiring us with more simple recipes.

    Henao

    Reply

    • Natasha's Kitchen
      May 5, 2022

      Thanks for sharing that with us, Henao. I’m glad you loved the Chocolate cake recipe. I hope you’ll enjoy all the recipes that you will try!

      Reply

  • Dearbhail
    May 5, 2022

    Hi, My cake came out and deflated. It was really soft too, almost falling apart. I know you have replied to many saying the main reason is not beating eggs and sugar enough, but I beat (with hand mixer) for 15 mins on high speed. I did a letter 8 to check and it stayed for well over 10 secs. What other reasons could have led to it deflating? I also have a fan oven and I adjusted the time by reducing by 25 degrees F. Not sure what else could have led to this.

    Reply

    • Natasha
      May 5, 2022

      Hi, thank you for sharing the details. Did you make any ingredient substitutions? Also make sure the oven is fully preheated and lastly be sure not to grease the pan. If you grease the sides, the cake isn’t able to hold onto the pan to climb evenly. I hope that helps!

      Reply

  • Joanne Bolinger
    April 26, 2022

    Question 2 Natasha,
    Would I be able to bake these in a Large Muffin Tin with Muffin liners? Looking at an efficient way to serve Strawberry Shortcake in a Buffet-Line group setting.
    Thank you

    Reply

    • Natasha
      April 26, 2022

      Hi Joanne, these would stick badly to liners since there is no butter or oil in the recipe.

      Reply

  • Joanne Bolinger
    April 26, 2022

    Hello Natasha,
    Would I be able to substitute 1:1 Gluten-Free Flour to create this marvelous Sponge Cake?
    Thank you!

    Reply

    • Natasha
      April 26, 2022

      Hi Joanne, I haven’t tested that but I have had a couple of readers report good results using gluten free flour with this cake.

      Reply

  • Donna
    April 13, 2022

    Hi Natasha, what’s the height of 9” cake pan. There are only 6 eggs in this recipe. Why do we need 9 eggs for black forest cake? Thank.

    Reply

    • Natasha
      April 14, 2022

      HI Donna, it is a standard cake pan. I have a link to the pan I use in my Amazon shop. The Black Forest cake is a completely different cake and recipe.

      Reply

  • Anisa
    April 11, 2022

    I have made this recipe before and it’s great. Love your recipes. I was wondering if I can reduce the sugar by more than half and add some banana pure to it, without sabotaging the spongy texture?

    Reply

    • Natashas Kitchen
      April 11, 2022

      Hi Ania, I’m so happy you’re enjoying my recipes. I honestly haven’t tried this recipe with half the sugar. This cake relies on the sugar and eggs for the volume. If you do an experiment, please share with us how it goes.

      Reply

  • Andrew
    March 19, 2022

    Hi Natasha
    Just wanted to say that this is the 3rd time I am making your recipe and I know its going to be a huge hit again!! Caramel in the middle and covered in freshly whipped cream with a chocolate sprinkle. I dont usually bake as I more a cook but this is soooo simple and comes out great each time. thanks for sharing 🙂

    Reply

    • Natashas Kitchen
      March 19, 2022

      You’re welcome! I’m so happy you enjoyed it, Andrew!

      Reply

  • Jerry
    March 13, 2022

    Hi Natasha,
    I’ve tried your recipe 3 times for the genoise cake. Each time DURING baking, the cake sinks no matter what I do. I don’t get it. What should I do?

    Reply

    • Natasha's Kitchen
      March 13, 2022

      Hi Jerry, the main culprit of the cake sinking is often under-beating the eggs and sugar. Did you start with room-temperature eggs and use a high-powered stand mixer to beat together the eggs and sugar and then fold the flour in with a spatula so as not to deflate the batter? I sure hope that helps some.

      Reply

  • Monica da Silva
    March 10, 2022

    I used this to make my daughters birthday cake. She wanted a tiramisu cake so I used both your recipes to make the cake. Added a layer of ladyfingers in the middle for texture. It was a huge hit. Absolutely the best cake I ever made. Thank you 😊

    Reply

    • Natasha's Kitchen
      March 10, 2022

      Sounds wonderful! I hope I can see a pic of it, I’m glad it turned out great and that everyone loved the cake.

      Reply

  • Betty
    February 25, 2022

    This recipe sounds easy. Just wondering, Can your sponge cake be successfully baked in a Bundt pan?
    I want to frost it with rum flavoured whipped cream.
    Thanks

    Reply

    • Natashas Kitchen
      February 25, 2022

      Hi Betty, I haven’t tried this in a bundt pan but I imagine it would be very difficult to get it out of a bundt pan as this cake!

      Reply

  • Sunita
    February 8, 2022

    Hi Natasha,
    Absolutely love your cake recipes!! Have baked the vanilla sponge( with 4 ingredients) several times using different shape/ size mounds. The sponge comes out great but it’s always split horizontally. What could be the reason for that? How is it avoidable?
    Thanks

    Reply

    • Natashas Kitchen
      February 8, 2022

      Hi Sunita! I’m so happy you’re loving our recipes! I haven’t had any experience with this cake cracking. Was anything altered in this recipe to help better pinpoint what caused the cake to crack?

      Reply

  • K
    February 4, 2022

    Truly the easiest and best sponge cake recipe I’ve come across. Beating the eggs and sugar for 10 minutes seems like a long time but that’s what gets the consistency right!

    Reply

    • Natashas Kitchen
      February 4, 2022

      I’m so glad you loved it!

      Reply

  • J
    January 27, 2022

    Cake was dense and eggy. Followed the recipe and not sure why this happened

    Reply

    • Natasha
      January 28, 2022

      Hi J, this is 99% of the time because of under-beating the eggs and sugar. Watch the video to see the thick texture of the whipped eggs and sugar to get an idea of what that should look like before baking. The cake relies on that volume to rise properly.

      Reply

  • Chris
    January 25, 2022

    Hi there. I made a similar recipe, but made the mistake of deflating the batter. I’m anxious to try yours! I’m curious as to the reason you do not grease the sides?

    Reply

    • Natashas Kitchen
      January 25, 2022

      Hi Chris, greasing the pan won’t help much to get the cake to release, it can adversely affect the rise though by greasing the pan – the batter may pull away from the sides and not rise as evenly. That has been my experience.

      Reply

  • Tina
    January 12, 2022

    Three small spring forms are still in the oven! I knew right away it’s a great recipe after 5 minutes of baking! 😃. Didn’t expect them to rise so much though.
    After reading a few recipes, I’m so glad that I’ve chosen yours!
    Thank you so much!

    Reply

    • Natashas Kitchen
      January 12, 2022

      You’re welcome! I’m so happy you enjoyed it, Tina! I bet your home smells AMAZING right now!

      Reply

  • Erica Smith
    December 24, 2021

    Just wanted to say how much I love this sponge base, so versatile. Thanks.

    Reply

  • Veena
    December 24, 2021

    Hi Natasha,

    Can I make just one cake by cutting the recipe into half and
    how much time it will need to bake in the oven?
    Thanks
    Veena

    Reply

    • Natashas Kitchen
      December 24, 2021

      Hi Veena, it should still take about the same amount of time since you will bake one pan.

      Reply

  • sara
    December 21, 2021

    hey dear Natasha! I would love to have frosting recipe for that sponge cake!

    Reply

    • Natashas Kitchen
      December 21, 2021

      Hi Sara, I recommend looking through the recipe post; we share all the cakes we use this base for, including frosting! I hope you love this recipe!

      Reply

  • Priya
    December 12, 2021

    I have a 9 x 3 inch pan. Would this work on that? Also what kind of icing would be good on this?

    Reply

  • jim son of jim
    November 28, 2021

    Thank you for the excellent recipe! A light airy sponge that soaks up flavor well.

    I’ve made this three times in the past 10 days (one to test the recipe, one to adjust bake time and try a different filling, and one to take for Thanksgiving gathering).

    I used two heavyweight aluminum rounds in a convection oven at 350 and needed to reduce the cook time to 18 minutes. Each of the rounds cut in half made a great four layer cake. Apricot preserves, candied orange peel, vanilla buttercream, and Gran Gala orange liqueur made a delicious cake that was loved by all. (though the homemade raspberry jam, vanilla buttercream, and chambourd drizzle was also a good way to go)

    Reply

    • Natasha's Kitchen
      November 29, 2021

      You’re welcome! Great to hear that you enjoyed this recipe. Thank you for the review!

      Reply

  • Cristina Sanchez
    November 26, 2021

    Hi Natasha, I love this sponge cake, so easy and so yummy. I use it for all my cakes.
    My niece wants me to make a cake for her birthday, but I need to be bigger size. My question is if I use a bigger pan do I have to double the ingredients? Can you help me please? And also about the temperature and time of cooking.
    Thank you so much!!!!! God Bless you and your family!!!

    Reply

    • Natashas Kitchen
      November 26, 2021

      Hi Cristina, I haven’t tried doubling it myself but I bet that could work. Depending on your pan size and how much you’re trying to make will vary. I hope you love this recipe!

      Reply

  • Jessica
    November 22, 2021

    Do you think substituting pistachio flour would still work for this cake? I recently tried making the Le Gateau Vert cake from the Great British bake off, and it barely rose at all! I separated the yolks from whites and whisked separately, folded them in together, still a pretty flat cake. Some people said you don’t need to separate the yolks and whites, some people do, I wasn’t sure! Your recipe is much easier and the cakes look beautiful!, I thought to myself maybe I could just sub out the flour with pistachio flour and go for it?

    Reply

    • Natashas Kitchen
      November 22, 2021

      Hi Jessica, I wish I could advise on that, but I honestly haven’t tried pistachio flour myself. Baking is such a science, and I imagine there would need to be several adjustments. I took a peek through the comments, and I’m not seeing our readers mention that adjustment.

      Reply

  • Jerry
    November 20, 2021

    Hi Natasha,
    I tried making your sponge cake twice. Each time, the center of the cake would not rise making the cake look concave. I tested the center of the cake with a wooden skewer and it would come out clean. Yet, each time the center is dense and looks uncooked. What happened? What can I do to fix this? To me, sponge cakes are not easy.

    Reply

    • Natashas Kitchen
      November 20, 2021

      Hi Jerry, that is unusual that the center sank. It almost sounds like the oven might be the culprit. Did you possibly use a convection oven rather than a conventional one? And was the oven pre-heated fully when you placed the cake onto the center rack? P.S. I added a “Tips for Success” section at the top of this post which should help include our post our measuring HERE that helps explain measuring dry ingredients.

      Reply

  • Amna Usman
    November 17, 2021

    How can we make a chocolate sponge?can the same recioe be used?how much amount of cocoa powder and floue should be used?

    Reply

    • Natashas Kitchen
      November 17, 2021

      Hi Amna, I haven’t really tested a chocolate sponge to advise. I do have a chocolate cake recipe here too if you would like to try.

      Reply

  • Julie
    November 11, 2021

    Hi Natasha…wanted to make your Schwartzwälderkirsch Torte. Checked out your video on how to make the sponge. Can the sponge cakes be made a couple of days in advance? Or do I need to make the whole cake at one time. If I can make them ahead of time, how do I keep them fresh?

    Reply

    • Natashas Kitchen
      November 11, 2021

      Hi Julie, I would cover and refrigerate for 2 days. They keep really well in the refrigerator. You can freeze them for longer.

      Reply

  • Siyanda Ndabane
    November 6, 2021

    Hi Natasha , thank you for lovely recipe , it worked great, it was amazing. My younger sister even said it was the best homemade cake she’s ever had

    Reply

    • Natashas Kitchen
      November 6, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Siyanda!

      Reply

  • Sarah
    November 2, 2021

    I always assumed this fancy named sponge would be hard to make, but it looks super easy!

    Would this sponge work for a Boston Cream Pie?

    Reply

    • Natashas Kitchen
      November 2, 2021

      Hi Sarah, I haven’t tried that myself, but I bet that could work!

      Reply

  • Neela Khan
    October 28, 2021

    Hi Natasha,
    Always love your recipes. I haven’t tried your cake recipes yet. I want to try it this weekend. Do you use Vanilla extract in this recipe for sponge cake?

    Reply

    • Natasha
      October 28, 2021

      Hi Neela, more recently, I have been adding vanilla for sponge cake, but the cake will work without it as well. The flavoring in the cake comes through when the syrup is added so the vanilla is optional. You can use 1/2 to 1 tsp

      Reply

  • Kylie
    October 25, 2021

    Hey Natasha,
    I have a thin pan that has about the height of 2 inches. Do you think that I can use that pan to bake this sponge cake? Also do you think that lining the sides with excess parchment paper will give extra height to the pan?

    Reply

    • Natashas Kitchen
      October 27, 2021

      Hi Kylie, The pan I used two 9″ pans that are 2.2″ tall.

      Reply

  • Carlos
    October 17, 2021

    sponge cake recipe: have you tried to make this with half add sugar, half Slenda? Any advice for a more diabetic recipe??

    Reply

    • Natasha's Kitchen
      October 17, 2021

      Hi Carlos, I haven’t experimented on that yet to advise. Maybe others have tried and can share it with us here.

      Reply

  • Tamar
    October 15, 2021

    Just made the cake, it came out amazing!!! Wish I was able to upload the photo here , thanks so much for super easy recipe

    Reply

  • Lena
    October 14, 2021

    Can I bake sponge cake in spring form, will it turn out as soft and fluffy?

    Reply

    • Natasha's Kitchen
      October 15, 2021

      Hi Lena, that will work too. If you try it, please share with us how it goes.

      Reply

  • Meli
    October 2, 2021

    Natasha,

    I enjoyed your instructions, which were easy to follow. I followed them precisely, and while it rose fine, it came out rubbery. What should I do differently?

    Reply

    • Natasha
      October 2, 2021

      Hi Meli, that is usually due to under beating the eggs and sugar since the cake relies mostly on the volume of the eggs and sugar to rise. Also, make sure to have the oven preheated and bake right away without leaving it at room temperature too long.

      Reply

  • STARLET GONSALVES
    October 1, 2021

    Hi Natasha i am a very big fan of you cooking skills.I must say i just love watching you cook and the way you make it so interesting with a little bit of your comic added to it while cooking. You are just fanstastic. I love your cakes and when my kids have the earge for cakes then i love to peek on only your receipes. Thank you for the wounderful work you share with all. Love you. Starlet Gonsalves from India.

    Reply

  • Maya
    September 30, 2021

    Hi Natasha! Can I use egg whites instead of whole eggs?

    Reply

    • Natasha
      October 1, 2021

      Hi Maya, I haven’t tried this with only egg white, but that would be more like an angel food cake. I just haven’t tested that through.

      Reply

  • Mary
    September 29, 2021

    Tried the sponge .It is so easy and comes out so well . Thanx a lot

    Reply

    • Natashas Kitchen
      September 29, 2021

      I’m so glad you enjoyed that, Mary!

      Reply

  • Mary
    September 29, 2021

    Tried the sponge .It is so easy and comes out so well . Thanx a lot

    Reply

    • Natashas Kitchen
      September 29, 2021

      You’re welcome! I’m so happy you enjoyed it, Mary!

      Reply

  • Wendy
    September 24, 2021

    Hi, I followed the recipe and instructions and unfortunately when I took the beautiful cakes out of the oven, they fell. I will try again, perhaps I should have added additional cooking time, but tester came out clean.

    Reply

    • Natashas Kitchen
      September 25, 2021

      I hope they work out better for you next time, Wendy! Remember, it is critical to beat the eggs and sugar sufficiently since the cake relies on the volume of the eggs and sugar to rise. The baking powder helps it rise a little more evenly, consistently; make sure it’s not expired. Happy baking!

      Reply

    • Riana
      September 28, 2021

      Hi can i half this recipe ?

      Reply

      • Natasha's Kitchen
        September 28, 2021

        Hi, yes you can half the recipe and bake in one pan like we did our cherry cake.

        Reply

  • Annie
    August 28, 2021

    This cake turned out perfectly for me! It was a bit too sweet for me. Is it possible to maintain the fluffiness of the sponge with less sugar?

    Reply

    • Natasha's Kitchen
      August 30, 2021

      Good to know that you enjoyed it, Annie. I honestly haven’t tested that yet to advise. You may check all the other comments here if someone else have already tried it.

      Reply

  • Av
    August 18, 2021

    Was easy to make but taste to much like eggs. Not my favourite

    Reply

  • Pamela Wyse
    August 17, 2021

    Hi Natasha, I know the difference between a sponge cake and regular cake. Are they each made for a certain type of cake?

    Reply

    • Natashas Kitchen
      August 17, 2021

      Hi Pamela, it depends on what you mean by regular cake, but a sponge is a batter made with eggs and sugar, whipped. A traditional sponge cake has just a few ingredients: flour, sugar, and eggs.

      Reply

      • Pamela Wyse
        August 17, 2021

        Hi Natasha,

        No, I meant like, for example, if you were going to make a vanilla sheet cake, would you make it a sponge sheet cake or a regular sheet cake with butter, flour, sugar, etc.?

        Reply

        • Natashas Kitchen
          August 17, 2021

          We used the same recipe for a sheet cake, like this one here. So this will work for both. I hope that helps.

          Reply

  • Kruti
    August 8, 2021

    Hi Natasha, I love all your baking videos. I have used this recipe in many cakes and I love it. Can I convert this into a chocolate sponge cake by added 1/4 cup cocoa powder to the dry ingredients? Please suggest any other way. Thanks

    Reply

    • Natasha's Kitchen
      August 8, 2021

      Hi Kruti, I haven’t tried that yet to advise. If you do an experiment, please tell us how it goes.

      Reply

  • Yin
    August 7, 2021

    Hello.. 🌸
    Can I use all batter in one 9” inch round cake pan at once? Can I get a risk 🥺

    Reply

  • Geeta Dasgupta
    August 6, 2021

    I though genoise batter by definition was raised by correctly beaten eggs, and had no other raising agent. You seem to have baking powder. Please do explain why, when you have many eggs, is it necessary to use baking powder.

    Reply

    • Natasha
      August 6, 2021

      Hi Geeta, I have made this recipe many times without any baking powder and it works great, but it is critical to beat the eggs and sugar sufficiently since the cake relies on the volume of the eggs and sugar to rise. The baking powder helps it rise a little more evenly, consistently.

      Reply

  • Abby
    August 3, 2021

    Hi nathasia, i tried this recipe for victoria sponge cake. The taste is good but it became dry as I put it in the fridge before serving it. Will try once again for my baby’s birthday 🙂 thanks!

    Reply

    • Natasha's Kitchen
      August 3, 2021

      You can try not serving it right away from the fridge, leave it at room temperature for a couple of minutes before serving.

      Reply

  • Kruti
    July 26, 2021

    I love this recipe and I have made it multiple times. I want to try it in smaller size. If I use 4 eggs and a single 7 inch cake pan, how long should I bake it for?

    Reply

    • Natasha
      July 27, 2021

      HI Kruti, you’ll have to experiment depending on the size of pan you have but it will bake faster if it’s a thinner cake.

      Reply

  • Trish
    July 24, 2021

    Hi Natasha, thank you so much for this recipe. I have never made sponge before and this turned out amazing! I used a hand mixer and followed your instructions and it could not have been easier. 😊

    Reply

    • Natashas Kitchen
      July 24, 2021

      Yum! That’s so great, Trish! I’m so glad you enjoyed it!

      Reply

  • Margarita
    July 23, 2021

    Hi Natasha. Is it ok to bake the sponge cake in a chocolate version?

    Reply

    • Natashas Kitchen
      July 23, 2021

      Hi Margarita, I haven’t really tested a chocolate sponge to advise. I do have a chocolate cake recipe here too if you would like to try.

      Reply

  • Maria
    July 23, 2021

    hi,
    I use a convection oven, but I don’t have the option of centre rack.in that case is it okay to just bake normally.

    Reply

    • Natashas Kitchen
      July 23, 2021

      Hi Maria, I haven’t tested this in a convection oven, so I’m unsure what to recommend. I have had at least 1 reader that I can recall say they did not have good results in a convection oven. I would make sure it’s not too close to the top or bottom, but also, and typically, you would either reduce the temperature by about 25°F or shortening the time by 10 to 15%.

      Reply

  • Jhony
    July 7, 2021

    just want to know if you can use this recipe to make the three milks cake because I know you have on your website but just want to know if you can use the The sponge cake for the base.

    Reply

    • Natasha's Kitchen
      July 7, 2021

      Hi Jhony, it won’t be the same with this cake base. I suggest using the tres leches base.

      Reply

  • lithika vinu
    July 4, 2021

    Hi natasha,what setting do you leave your oven on?Sorry quite amature in baking.

    Reply

    • Natasha
      July 5, 2021

      HI, I have that in the first step of the recipe card. It’s at 350˚F and I have the rack in the center of the oven.

      Reply

  • Des
    July 1, 2021

    they’re right! it sank in the middle despite following the instructions meticulously. so sad. it was supposed to be a birthday cake for someone special. not sure if I can salvage this….:(

    Reply

    • Natashas Kitchen
      July 1, 2021

      Hi Des, that is really unusual that the center sank. It almost sounds like the oven might be the culprit. Did you possibly use a convection oven rather than conventional? And was the oven pre-heated fully when you placed the cake onto the center rack? P.S. I added a “Tips for Success” section at the top of this post which should help including our post our measuring HERE that helps explain measuring dry ingredients.

      Reply

      • Deborah R
        July 2, 2021

        I love making this cake! It is super fun to make and delicious! It goes fast and doesnt create a big mess in the kitchen. I love layering it with juicy fruit like strawberries and cream. It makes an impressive take along dish. This last time I made it, I tried something different. I didn’t have any sugar in the house but I did have some granulated stevia/erythritol mix. So I used 1/2 cup of that instead of sugar
        It worked. It is different but if you want to try and make this cake without sugar then I can tell you, it will work.

        Reply

        • Natashas Kitchen
          July 2, 2021

          Yum! Yes, it is so good layered with fruit! I’m so happy you enjoyed that, Deborah!

          Reply

  • Muskaan
    June 29, 2021

    Hi Natasha ..im a big fan of urs and have been following ur recipes…u r amazing …i wanted to know for how can can we keep these sponge cakes in the fridge before we actually frost them …i baked two but the event for which i did has got postponed so like maximum how long will they stay fresh

    Reply

    • Natashas Kitchen
      June 29, 2021

      Hi Muskaan, if stored properly, you can make the cake base ahead of time and store it either in the fridge or at room temperature for a day or 2 or wrap and freeze up to 3 months. You do not need to cut the top or sides for this case. If you frost it, then yes, store it in the fridge.

      Reply

  • Lum
    June 26, 2021

    The cake is super soft but my cake keeps deflating in the centre, I am not sure why.

    Reply

    • Natashas Kitchen
      June 26, 2021

      Hi Lum, the main culprit of the cake sinking is often under-beating the eggs and sugar. Did you start with room-temperature eggs and use a high-powered stand mixer to beat together the eggs and sugar and then fold the flour in with a spatula so as not to deflate the batter? I sure hope that helps some.

      Reply

  • A
    June 22, 2021

    Just wanted to let you know that I used two 7″ square pans, didn’t reduce any of the amounts, and they didn’t come close to overflowing.

    But the cake turned out dry and a bit tough to cut, and I followed your recipe as written (along with adding 1 tsp of vanilla extract).

    Reply

    • Natashas Kitchen
      June 22, 2021

      Hi A, I’m more than happy to troubleshoot. This sponge cake should not be dense or tough to cut. I would highly recommend reading the tips in the recipe above for what the batter should look like. Since the cake relies on the volume of the eggs for leavening, it is critical to beat the eggs and sugar adequately in this classic sponge cake, or it will be flat and dense. I also recommend checking out our post on measuring here that happens to be the culprit often.

      Reply

      • A
        June 23, 2021

        Thanks for the reply Natasha! After I took the cakes out of the oven, I left them sitting on the counter for maybe 5 hours as I worked on the other stuff. Then I finally put frosting and fruit on the cake, put it in the fridge for maybe an hour and a half, then took it out to eat.

        Could letting the cakes sit on the counter for 5 hours caused them to be dry and tough?

        Reply

        • Natashas Kitchen
          June 24, 2021

          Hi A, it’s hard to say without being that, but that may be the case. If you let it sit for too long, I would keep it in a container or cake dome for freshness.

          Reply

    • Adriana Vetere
      June 28, 2021

      Can I use a bunt pan and how long do I bake it

      Reply

      • Adriana Vetere
        June 28, 2021

        I made your sponge cake it was very good but I want to make it in a bunt pan how long do I bake it for ?

        Reply

        • Natasha's Kitchen
          June 28, 2021

          Hi Adriana, I haven’t tried this in a bundt pan but I imagine it would be very difficult to get it out of a bundt pan as this cake has no oil or butter in it and requires that you loosen it from the pan with a spatula.

          Reply

          • Adriana Vetere
            June 29, 2021

            Thank you so much ,I love all your recipes thank you again

  • Katie
    June 15, 2021

    This turned out great. I divided the recipe by 1/3 and baked it in two 6 inch mini cake pans, which fit perfect. I also do not have a stand-up mixer so I used an electric hand mixer on the highest level and it worked great beating the eggs/sugar for 8 mins. It baked perfectly in 23 mins, nice and moist, and I made some delicious strawberry shortcake!

    Reply

    • Natasha's Kitchen
      June 15, 2021

      Great to hear that it worked out fine, Katie! Thanks for your good review and for sharing your experience with us.

      Reply

  • D
    June 14, 2021

    Excellent. Keep up the good work Natasha. Love ur kitchen.

    Reply

    • Natashas Kitchen
      June 14, 2021

      Thank you so much! I’m so glad you’re enjoying my recipes!

      Reply

  • Delia
    June 13, 2021

    Hello Natasha, I tried to make the cake according to your recipe, but the cake sank after it came out from oven. I notice that your 1 cup of flour was 130 gram, but in my situation, it’s only half a cup. Do you think it’s the reason to cause the cake shrink? Please help. Thanks.

    Reply

    • Natashas Kitchen
      June 14, 2021

      Hi Delia, that is really unusual that the center sank. It almost sounds like the oven might be the culprit. Did you possibly use a convection oven rather than conventional? And was the oven pre-heated fully when you placed the cake onto the center rack? P.S. I added a “Tips for Success” section at the top of this post which should help including our post our measuring HERE that helps explain measuring dry ingredients.

      Reply

  • Irina
    June 9, 2021

    Natasha,
    Could you please advise how to adjust ingredients in order to make it in sheet size? I need a bigger than 9″ cake for the upcoming bday party. Thank you

    Reply

  • Kattie
    June 6, 2021

    Hi, the sponge came out really light and fluffy but it came out too sweet for our liking. Can we half the sugar?

    Reply

    • Natasha's Kitchen
      June 6, 2021

      Hi Kattie, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

      • Krystal
        July 2, 2021

        Can this be made to use in a trifle??

        Reply

        • Natashas Kitchen
          July 2, 2021

          Hi Krystal, Yes, I think this would work well for a trifle. It absorbs moisture really well and doesn’t get soggy.

          Reply

  • Marian n
    June 1, 2021

    This recipe did not work for me it was horrible

    Reply

    • Natasha
      June 1, 2021

      Hi Marian, can you provide more details on what happened or if any changes or substitutions were made and I will do my best to troubleshoot. I’ve made this cake more than I can count so I have come across the common issues. I also highly recommend you watch the video tutorial to see where things may have gone wrong.

      Reply

  • Doreen
    May 26, 2021

    Baked this in cups for individual straw/blueberry shortcakes red white and blue for Memorial Day came out great love the recipe!

    Reply

    • Natashas Kitchen
      May 26, 2021

      That sounds like the perfect Memorial Day treat! I’m so glad you enjoyed it!

      Reply

  • Anonymous
    May 25, 2021

    Best and easiest recipe ever

    Reply

    • Natasha's Kitchen
      May 25, 2021

      Thank you for your good comments!

      Reply

  • Rohtash Uday Garg
    May 24, 2021

    Hi Natasha! I’ve tried this recipe a couple of times adding a bit of vanilla to it and it turns out great. can i add cocoa powder or melted chocolate to get a chocolate sponge?

    Reply

    • Natasha's Kitchen
      May 24, 2021

      I’m glad you liked it! I haven’t experimented on that yet to advise. If you try it, please share with us how it goes.

      Reply

  • Jane
    May 22, 2021

    This recipe did not work for me. I followed it exactly and it did not rise and came out rubbery like an actual dish sponge. What a waste of ingredients. Internet recipes almost never work out. And the format was annoying, having to watch the video and write down the recipe was a waste of time. Just provide the actual written recipe with an option to watch the video. Extremely disappointing.

    Reply

    • Natasha
      May 23, 2021

      Hi Jane, I’m sorry to hear that. Our recipes usually have a very high success record especially when made according to the instructions without substitutions or changes. The number one cause of that result is under beating the eggs and sugar. This classic European cake relies on the volume of eggs and sugar to rise. Also, every recipe on our site has an easy-to-follow print-friendly recipe at the bottom of the post. There is also a “jump to recipe” link located right at the top of the post. It is a red button. Also, another thing is to make sure your mixing bowl is completely clean of any grease which can prevent it from whipping properly and be sure to bake right away in a fully preheated oven.

      Reply

  • Margie
    May 11, 2021

    Hi Natasha! I’ve tried this recipe and it is amazing! Now though, we’d like to make and oreo cake. Do you think it would still bake well if i incorporate some oreo crumbs in the batter? Hope to hear from you!

    Reply

    • Natasha's Kitchen
      May 11, 2021

      Glad you liked it, Margie. I honestly haven’t tried making an oreo cake version of it. If you do an experiment, please share with us how it goes.

      Reply

    • Sam
      May 30, 2021

      Yum! I used this recipe to make cupcakes and it turned out great even tho i forgot the baking powder

      Reply

      • Natasha's Kitchen
        May 30, 2021

        Glad you liked it, Sam!

        Reply

  • Surekha Daund-Jadhav
    May 7, 2021

    Hi Natasha,
    Which mode should i use in microwave oven,convection or microwave mode for this sponge cake?
    You have written use conventional mode. So asking.
    Thanking you.

    Reply

  • Loretta
    May 6, 2021

    Hi Natasha – Thank you for this amazingly easy sponge cake recipe! It’s my go-to sponge cake recipe and turns out perfect every single time. I’m an avid baker and I’ve made this mostly in 10″ and 8″ cake pans and always have wonderful results. I make a delicious Italian Rum Cake and it absorbs the rum syrup beautifully. The key, for anyone having issues, is to really make sure you follow the first step and beat those eggs and sugar for a full 10 minutes until it’s light in color and fluffy and somewhat thicker in consistency. It’s fabulous!

    Reply

    • Natasha's Kitchen
      May 6, 2021

      Hello Loretta, great to hear from you. Thank you so much for your good feedback and tip. That is so useful, we appreciate it!

      Reply

    • Sara
      August 16, 2021

      Hi, Loretta! I only have 8”x3”inch round cakes pans. How long do I have to bake it and does the temperature need to be changed? Also, will it overflow in my 8”x3” pans? TIA.

      Reply

      • Natashas Kitchen
        August 16, 2021

        Hi Sara, that may work in an 8″ inch pan, I haven’t tried it to say it will overflow, but if you have two and they’re 3″ tall, it may work! We used 9″ pans that are 2.2″ tall.

        Reply

  • Sandra
    May 1, 2021

    Would this recipe be good as a strawberry shortcake? I need something I can bake ahead vs. the biscuit type shortcake.

    Reply

    • Natasha
      May 1, 2021

      Hi Sandra, yes this would be delicious as a strawberry shortcake cake base.

      Reply

      • Sandra Aguilar
        May 11, 2021

        Thank you Natasha I enjoy making these cakes for my grandchildren, well they enjoy them too Thank you,

        Reply

        • Natasha's Kitchen
          May 12, 2021

          You’re welcome, Sandra. I hope it becomes their new favorite!

          Reply

  • Meriam
    April 28, 2021

    I’m already planning an rad for Friday Father’s Day lol. Looked for a cake with low fat since my dad has Gall Stones. Question: can I substitute the same weight I weight of cake instead of all purpose? TIA.

    Reply

    • Natasha
      April 29, 2021

      Hi Meriam, I have made it with cake flour and substituted it with an equal amount of cake flour.

      Reply

  • michelle
    April 23, 2021

    This turned out awful. Other recipes call for 4, not 6 eggs! It was like a cooked hard dough ball. I suggest you try your recipe again.

    Reply

    • Natasha
      April 23, 2021

      Hi Michelle, I’m sorry to hear that. The recipe is correct and we have made it countless times. I suspect the eggs and sugar were not beat adequately at high speed in an electric stand mixer. I suggest watching the video tutorial to see where things started to look different.

      Reply

    • Nadiya
      June 1, 2021

      I tried this recipe it came out dry and like a sponge. I followed the video. I prefer moist soft cakes. I will not make this again. I like most of your recipes but not this one.

      Reply

  • Anna Stella
    April 22, 2021

    I made the sponge cakes, they seem to be ok. I would like to fill it with custard, can you please tell me how much milk do I use. Thank you.

    Reply

    • Natasha's Kitchen
      April 22, 2021

      Hi Anna, I haven’t tried filling it with custard yet but I think it’s worth experimenting with! If you an experiment, please share with us how it goes.

      Reply

      • Samantha
        September 18, 2021

        I have made this cake several times, using various flavoured syrups and creme patissiere as a filling. It holds up very well, and is delicious!

        Reply

        • Natashas Kitchen
          September 18, 2021

          Thank you for the wonderful review!

          Reply

  • Barbara
    April 19, 2021

    I made the sponge cake. (Berry Tirimasu) Delicious. Can I use silicone mini Bundt pans for the batter? If so should I use a non stick spray? I’d like to freeze individual cakes for later use.

    Reply

    • Natashas Kitchen
      April 19, 2021

      Hi Barbara, I haven’t tested this in a silicone pan to advise. If you experiment, I would love to know how you like that.

      Reply

  • mary
    April 17, 2021

    I have tried this before and it worked perfectly, I was wondering would this be enough batter for 3 6″ pans?

    Reply

    • Natashas Kitchen
      April 17, 2021

      Hi Mary, I haven’t tested this in a 6″ pan but it may work if divided into three pans.

      Reply

    • Deborah Hall
      June 24, 2021

      Hi there! I am a beginner baker and just made your sponge. I used 3 6″ round pans and they were great. I feel they were a little on the dry side, but I should have taken them out 3 minutes earlier. I WILL try this again. Thanks so much! – Deborah

      Reply

      • Natashas Kitchen
        June 24, 2021

        Hi Deborah, make sure you add a syrup – this cake is meant to be enjoyed moistened with a syrup or it can seem dry.

        Reply

  • Lynette
    April 16, 2021

    Hi Natasha,
    Can I bake this sponge cake in a 11”x7” pan or would it be too small for your recipe?

    Reply

    • Natashas Kitchen
      April 16, 2021

      Hi Lynette, I haven’t tested that in an 11×7 pan. If you experiment, let me know how you liked the recipe.

      Reply

  • Justine Kayley Manahan
    April 16, 2021

    Hi Natasha,

    If I use a 6” round cake pan, is it possible it will be like 4 pans from your recipe? Thanks a lot!

    Reply

    • Natashas Kitchen
      April 16, 2021

      Hi Justine, that may work in a 6″ inch pan, I haven’t tried it to say it would be enough for 4 but if you experiment, I would love to know how it goes.

      Reply

  • Haseena
    April 14, 2021

    Hi Natasha I want to know if crumb-coat this cake and keep it in the fridge will it be harden ? Will it be moist ??

    Reply

    • Natashas Kitchen
      April 14, 2021

      Hi Haseena, if stored properly it should stay nice and moist. I recommend reading through the recipe notes for the best storage advice.

      Reply

  • Kathy
    April 12, 2021

    Hi Natasha,

    Is it possible to use 2 8 or 9 inch square pans instead of rounds? I am using the sponge cake as part of a trifle, and want the square edges

    Reply

    • Natashas Kitchen
      April 12, 2021

      Hi Kathy, I think the 9″ square pans would work fine.

      Reply

  • Leila
    April 12, 2021

    I didnt see flavorings added like vanilla extract.

    Reply

    • Natashas Kitchen
      April 12, 2021

      Hi Leila, you can add 1 tsp of vanilla extract (or any), folding it in quickly before adding flour. I recommend reading through the entire recipe post, though, since it is used for several different kinds of cakes.

      Reply

  • Hazel
    April 9, 2021

    Hi, Natasha… what’s the ratio of the ingredients if I am using 10 inch round cake pan? Thank you

    Reply

    • Natashas Kitchen
      April 9, 2021

      Hi Hazel, I havne’t made this in a ten-inch pan to advise on ratios. If you were to make it as is that may work too. It will be a thinner cake in a ten in an so it may work better to make a little more batter.

      Reply

  • Ramya Pasumarthy
    April 7, 2021

    Can i add some pistachio powder to batter to make pistachio cake

    Reply

    • Natasha's Kitchen
      April 8, 2021

      I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Anjana
    April 1, 2021

    Hi Natasha,

    I tried this out. The cake came out very spongy and soft. It took me 40 minutes and I baked in a single springform pan. But the cake tasted too eggy..is there a way to reduce the number of eggs by substituting with some other ingredients.

    Reply

    • Natashas Kitchen
      April 1, 2021

      Hi Anjana, Normally this should not taste or smell eggy. The most common reason for that would be under beating the eggs and sugar. I suggest watching the video tutorial to see if your cake looked the same and if not, try to determine where it started looking different in the process. Another reason for an eggy smell would be if the cake was cooled in an area of the outdoor draft – the same thing goes for any egg-based dessert-like meringue or egg-based cakes

      Reply

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