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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)

4.78 from 231 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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Aldina
    July 13, 2020

    Hi! I am getting ready to start baking some of this. My question is about the baking pans you use – can I use springform pan or do you recommend using the round ones you use?

    Reply

    • Natashas Kitchen
      July 13, 2020

      Hi Aldina, I’m using cake pans that are about 1 3/4 inches tall. If using a springform to make one tall cake you can use a 9″ springform that is 3″ tall.

      Reply

  • Odell Muthu
    July 8, 2020

    hi Natasha is it just 1cup flour?

    Reply

    • Natashas Kitchen
      July 8, 2020

      That’s right! We used one cup of flour for this cake.

      Reply

  • Sana
    July 7, 2020

    I wanna know how well this will go as tree leches base? What’s the difference in texture in this one and the one is your tree leches base ?
    Thanks

    Reply

    • Natashas Kitchen
      July 7, 2020

      Hi Sana, I haven’t tried, but I think it could work since it is a sponge. I would highly recommend either of our tres leches cakes.

      Reply

  • zubaida
    July 5, 2020

    hi, i really want to make this cake but unfortunately i don’t have an oven, can you tell me how do i make this on a stove?

    Reply

    • Natasha
      July 6, 2020

      Hi, Unfortunately, I don’t think this one can be made on a stove.

      Reply

  • Vaega
    July 3, 2020

    Thank you… This recipe is phenomenal… Thank you Natasha…

    Reply

    • Natashas Kitchen
      July 3, 2020

      I’m so happy you enjoyed that! Thank you!

      Reply

  • Marti Cunningham
    July 2, 2020

    Hi Natasha,
    I was wondering if I could use this recipe in an 8 inch round pan.

    Reply

    • Natasha
      July 2, 2020

      Hi Marti, I haven’t tested this in an 8″ pan. I’m thinking it will fit but I also don’t want to lead you astray without testing it myself.

      Reply

  • Olivia
    July 1, 2020

    Hi Natasha,

    How long do you recommend cooking this cake if I halve the recipe? Are the beating times still the same?

    Thanks!

    Reply

    • Natashas Kitchen
      July 1, 2020

      Hi Olivia, you can halve the recipe and just use one 9″ pan. I hope that helps.

      Reply

  • Lori
    July 1, 2020

    May I use this recipe for sponge cake cupcakes? I want to fill them with pastry cream and then top with chocolate glaze.

    Reply

    • Natashas Kitchen
      July 1, 2020

      Hi Loria, this cake base does not work well for cupcakes since it will stick badly to the wrappers as there is no butter or oil in the cake.

      Reply

  • Maria Lazatin
    June 30, 2020

    Hi Natasha I look forward to making this as I trust your skills, having done a favorite recipe from you- the strawberry jello.
    For this cake recipe, I would like to use my dark square pan, what would you suggest I do with baking time and temp, more time and lower temp you think?
    Thanks for sharing as always.
    – Cha

    Reply

    • Natasha
      June 30, 2020

      Hi Maria, without testing in your particular pan, I could only guess. I did bake this in one springform pan in the past for 30 minutes. This was from our coffee cake.

      Reply

  • CM
    June 30, 2020

    Hi Natasha, i made the genoise cake. Just a question, why did my cake get hard. The taste is good but the texture is chewey. Where did i go wrong?

    Reply

    • Natasha
      June 30, 2020

      Hi CM, the primary culprits are either under beating (make sure to use a stand mixer on high speed with whisk attachment), and overbaking could also be a culprit.

      Reply

  • Ramya
    June 29, 2020

    Can i use this recipe to make Tresleche cake

    Reply

    • Natashas Kitchen
      June 29, 2020

      Hi Ramya, I haven’t tried, but I think it could work since it is a sponge. I would highly recommend either of our tres leches cakes.

      Reply

      • Ramya
        July 2, 2020

        Thank you.
        Can I make this recipe in 13*9 square pan

        Reply

        • Natashas Kitchen
          July 2, 2020

          Hi Ramya, it would be a fairly skinny cake. Here is an example where I made this a 9×13 cake but I doubled the recipe and made the cake layers separately.

          Reply

  • Martha
    June 29, 2020

    Hi Natasha, I’ve tried this recipe and love it! I’m going to make it again for this weekend and once it’s baked I’m going to soak it with a little fig syrup to give it a different flavor. Will let you know how it goes! Thanks for the awesome recipes!!!

    Reply

    • Natashas Kitchen
      June 29, 2020

      Yum! We use this base for most of our cakes! I’m so glad you enjoyed that!

      Reply

      • Martha
        July 3, 2020

        It came out perfect!! I mean absolutely delicious! Thanks again for your awesome recipes!

        Reply

        • Natashas Kitchen
          July 3, 2020

          You’re welcome, Martha! I’m so happy you enjoyed that!

          Reply

  • Mary
    June 29, 2020

    Hi Natasha
    What is the height of the 9″ pan u used please?

    Reply

    • Natasha's Kitchen
      June 29, 2020

      Hi Mary. I’m using cake pans that are about 1 3/4 inches tall. If using a springform to make one tall cake you can use a 9″ springform that is 3″ tall.

      Reply

  • Mary
    June 29, 2020

    Hi Natasha,
    I have tried this cake and came out so well.thank you so much. Is it fine if i add 1/2 cup of milk and one tspoon vanilla to it. I have used 9″x 3.5″ height pan (it filled almost 3/4th of pan) and baked it at once for 35 mints as i didnt have two baking tins. Is that fine that way and cut it in two. Does it make any difference if I bake it at 9″ pan. Or if i use a rectangle pan, what will be right size. I have one with 10.5″ i guess. please advise

    Reply

    • Natasha
      June 29, 2020

      Hi Mary, I probably wouldn’t risk adding the milk or it will likely deflate. I have baked this in a tall springform pan but it takes a little longer to bake and never really creates as tall of a cake as when it’s baked in separate pans.

      Reply

      • Sal
        July 1, 2020

        Hi Natasha
        Can this recipe be used for bakig in a loaf pan?

        Reply

        • Natashas Kitchen
          July 1, 2020

          Hi Sal, I think that would be ok to cut the recipe in half and just bake in 1 pan or use a non-stick loaf pan (line the bottom of it also) so it can grow taller and you can cut it in half.

          Reply

    • Mary
      June 30, 2020

      thank you Natasha for the prompt reply. I am going to make one this weekend and do frosting for my son’s birthday. To be frank, little confused whether to go with your tres leches cake, (i have not tried it though) or go with this simple recipe.

      With this cake Cheese frosting would be great ryte?

      Thank you Natasha, now my weekends starts with your breakfast recipes .

      Reply

      • Mary
        June 30, 2020

        Hi Natasha, one more question..can we use the 3 milk syrup in this simple sponge cake ?

        Reply

        • Natasha
          June 30, 2020

          Hi Mary, I haven’t tried that with this one. I always go with the Tres Leches base for the 3 milk mixture.

          Reply

      • Natasha
        June 30, 2020

        Hi Mary, they are very different recipes and have completely different flavor profiles. The Tres Leches Cake is one of my all-time favorites.

        Reply

      • S. Miller
        July 12, 2020

        Hi Natasha, I tried the sponge cake for my son’s birthday and it came out super soft and moist. everyone loved it. thank you.

        Reply

        • Natasha's Kitchen
          July 12, 2020

          You’re welcome. I am so happy to know that you loved it!

          Reply

  • Cathy
    June 28, 2020

    I’m trying to follow a keto diet so I made this cake using fine almond flour, and Swerve shite sugar replacement – it was amazing, I’ve used this recipe about six times with regular flour and sugar and there was no difference in taste!

    Reply

  • S. Miller
    June 28, 2020

    Hi Natasha I am loving your recipes.. tried this sponge cake came out really good .. but I baked it in a 9” and3.5” height cake tin all at once as I didn’t have two trays and baked for 35 mints. Is it fine if I use 10x7x2.5 square tin all at once. I got also 2 tins of 6.5 x 1.5 round tray. Will that work? I think it’s too small

    Reply

    • Natasha's Kitchen
      June 28, 2020

      I am so glad you loved it and that worked. I have not tried using a smaller tray to advise, sorry!

      Reply

  • Roni
    June 27, 2020

    Thank you for this recipe Natasha. It was absolutely easy and turned out well.

    I halved the ingredients from the recipe and used a single 8 inch springform cake tin to bake for 25 minutes at 350F. The colour was pale brown and just as you did, I used a spatula to lightly peel it off the cake tin. It did not stick and the parchment peeled off clean.

    I was a little concerned when beating the eggs with sugar as I used a powerful hand mixer and did not want it to turn to turn to a stiff peak. It feels soft, light and airy and as I was cutting it into half to frost, I could feel the moist through the body of the cake. Off to add cream cheese frosting!

    Reply

    • Natashas Kitchen
      June 27, 2020

      Thank you for sharing that wonderful feedback with us Roni! I’m so glad you enjoyed this recipe!

      Reply

      • Roni
        July 3, 2020

        I was wondering though, when you say the cake should cool with no outdoor draught, do you mean the cake can be left to cool in the oven?

        Reply

        • Natashas Kitchen
          July 3, 2020

          We leave it out on the counter. Try not to have it by an open window or door with a draft.

          Reply

  • Stephanie
    June 27, 2020

    I made this today. The cakes came out incredibly flat. I’m trying to figure out what I did wrong. Any ideas?

    Reply

    • Natashas Kitchen
      June 27, 2020

      Hi Stephanie, it should rise enough to fill most of the pan. Since this cake relies on the volume of the eggs and sugar to rise, it is critical to follow every step in the recipe and use the right tools. Under-beating the eggs and sugar or over folding after adding flour will result in a flat cake. I suggest reading the troubleshooting section in this pot and watching the video to see where things started to look different.

      Reply

      • Stephanie
        June 28, 2020

        Thanks for replying! The only thing I can think of was I over mixed after adding the flour. It still tasted great! I will have to try another round and test my theory!

        Reply

  • Randee Beckman
    June 26, 2020

    I made this yesterday and it’s fantastic! My question – can you bake this in a smaller pan for a higher cake? I halved the recipe and made just one layer (turned out delicious) but would love to make this in a loaf pan or smaller pan.

    Reply

    • Natashas Kitchen
      June 26, 2020

      I’m so happy you enjoyed that Randee! I have not tested this in smaller pans to advise but one of our readers mentioned they were going to try two six-inch round baking pans. It sounds like you are on the right track with halving the recipe. I think that would be ok to cut the recipe in half and just bake in 1 pan or use a non-stick loaf pan (line the bottom of it also) so it can grow taller and you can cut it in half.

      Reply

      • Virginia
        June 26, 2020

        My second time making this wonderful recipe this week. My 14 yr old son (who doesn’t like to be in the kitchen :() was helping me and he said,”That’s it?” He couldn’t believe it was simplewith minimal ingredients. Thanks so much!!

        Reply

        • Natashas Kitchen
          June 26, 2020

          That is the best when kids love what we moms make. That’s so great!

          Reply

  • iLoym
    June 23, 2020

    Is there a cross section photo of what the cake should look like inside? I made this by hand (manual whisk) and it looks pretty much like it does in the video. But the cake itself is rather dry, not sure if its is because it wasn’t whipped enough. Otherwise it tastes great and I’ll be making it again!

    Reply

    • Natashas Kitchen
      June 24, 2020

      Hmm! Great question, I do not have a photo of that but if you look at some of the cakes we mention in the recipe post they do have cut cakes using this sponge. Also, If you like a moist cake, simple syrup is always a nice edition. You can lightly brush the layers with syrup since the cake itself is pretty dry without it.

      Reply

  • p23
    June 23, 2020

    Hey Natasha,
    How do you prevent the cake from cracking on the top?
    Thank you in advance

    Reply

    • Natashas Kitchen
      June 23, 2020

      Hi! 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

      • p23
        June 25, 2020

        I haven’t tried this recipe yet I will be doing it tomorrow. However, with the other cakes the top of the cake cracks maybe due to the cake rising unevenly.

        Reply

  • Jyothi
    June 20, 2020

    Hi Natasha, I halved the recipe. It came out super sponge but it smells eggy while eating. Where and what went wrong. Can you please tell me. TIA

    Reply

    • Natashas Kitchen
      June 20, 2020

      Hi Jyothi, if everything else was the same, I wonder if maybe you got a bad egg in the mix? Also, was there outdoor draft when you took it out of the oven. With any egg-based cake or meringue, an outdoor draft amplifies an eggy smell. I hope that helps!

      Reply

    • Paru
      June 23, 2020

      Perfect recipe,it made me remember my childhood cake forgot the recipe taught by my aunt .. though was little bit scared 2 find the traces of flour in bottom but kept on mixing was interrupted many tm by my 3 year old princess who wants to know what mama is doing not paying attention 2 her baking this for sm friends daughter who requested me & I couldn’t refuse

      Reply

      • Paru
        June 23, 2020

        Want 2 know how to store it should I cut top & edges before frosting

        Reply

        • Natashas Kitchen
          June 24, 2020

          Hi Paru, Yes, 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.

          Reply

      • Natasha's Kitchen
        June 24, 2020

        So great to hear that you loved the cake. Thanks for your great review!

        Reply

  • katie
    June 19, 2020

    Hi Natasha

    I really liked this! it was simple and delicious. my sister helped make this cake and loved it, thank you for this recipe

    Reply

    • Natashas Kitchen
      June 19, 2020

      I’m so glad you enjoyed that Katie!

      Reply

  • Amirah
    June 18, 2020

    Hii Natasha,

    If you were you add icing and add fondant on top, how long should the cakes cool? Will the cake be stable if I add fondant?

    Reply

    • Natashas Kitchen
      June 18, 2020

      Hi Amirah, It may be a little soft for fondant unless you put a stiffer buttercream over it first – that may work.

      Reply

      • Amirah
        June 18, 2020

        what type of buttercream should i use?

        Reply

  • Jenny
    June 18, 2020

    Hi, can I mix the eggs and sugar just by using a whisk? I don’t own electric or hand mixer

    Reply

    • Natashas Kitchen
      June 18, 2020

      Hi Jenny, I can’t say for sure that it would work. This cake really relies on the volume to rise so that beating step is critical.

      Reply

  • m c
    June 17, 2020

    Hi, is this recipe suitable for a 6″ pan with 3″ height? If not how I can manage this? What about oven temperature and for how long time?
    Thanks

    Reply

    • Natashas Kitchen
      June 17, 2020

      Hi Marie, yes you would halve everything proportionally if you would like to use 2-6″pans.

      Reply

  • Anonymous
    June 15, 2020

    This recipe is around medium-level difficulty, like most sponge cakes, but once you master it, it’s amazing! The trick is to mix the eggs & sugar together for a long time. Also, make sure you don’t over-bake, as the cake tends to get hard if you do. Do NOT deflate the batter!!! I suggest using a toothpick to test for when it is ready. On my first attempt, I used cupcake molds. Big mistake, everything came out dry and hard. Second attempt, I learned my lesson and used a cake mold, as requested. It came out better, but still a bit hard, as I had under-mixed and over-baked a bit. On my third attempt, the cake was amazing!!! A bit hard on the edges, but it really had the texture of a sponge cake! I had to check on it constantly so that it was not over-baked.

    Reply

    • Natashas Kitchen
      June 15, 2020

      Thank you so much for sharing those tips with us!

      Reply

  • Aviela
    June 14, 2020

    Hi Natasha,
    I’ve made this sponge cake countless times and it tasted great every time I do! This time, I need to store the cake layers for two days from now. I already baked them and they’re cooling. How can I store these layers so they will stay fresh for two days from now??

    Reply

    • Natasha
      June 15, 2020

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

      Reply

  • Manisha
    June 11, 2020

    Hi. I was looking for a light sponge recipe when I came across this. I want to make a three layer pineapple cake using these. Just want to check that it’ll be ok to spread some pineapple juice on each layer to keep it moist? or do you think it’ll become soggy? Thanks

    Reply

    • Natashas Kitchen
      June 12, 2020

      Hi Manisha, we use a simple syrup recipe with this. I think that should work here but as you said, don’t add too much to avoid it getting soggy.

      Reply

  • Rosemarie
    June 10, 2020

    After 60 years trying to make a sponge cake for my husband birthday I finally succeeded. Your recipe is great. The cake
    Was easy to make and looks delicious. Thank you for this great recipe.

    Reply

    • Natashas Kitchen
      June 10, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Alma Martz
    June 6, 2020

    Could I use 1/2 a recipe for a pineapple upside down cake?

    Reply

    • Natashas Kitchen
      June 7, 2020

      Hi Alma, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Bubborina
    June 4, 2020

    Hi Natasha,
    How is this different from a Chiffon cake?

    Reply

    • Natasha's Kitchen
      June 4, 2020

      They are different because of the ingredients used. All of these cakes belong in the sponge or “foam” cake family because they get their structure and spongy, light, and open texture from whipped whole eggs or whipped egg whites a.k.a. egg foams.

      Reply

  • Ali S
    June 4, 2020

    What a wonderful recipe! So simple and as you’ve tightly pointed out, incredibly versatile. I’ve been baking cakes for 15 years and my butter cakes are always a hit. I can’t believe I e never tried a true sponge cake before (other than in tres leches cake.)
    This recipe is perfect size for a for half sheet pan. Baked 18 minutes then cut into quarters to make it more in the style of an opera cake, filled with lemon mousse and topped with dark chocolate ganache.
    My practice cake was simply filled with fruit preserves and barely sweetened cream. Both so delicious.
    Among other things, I plan to use this cake in a trifle for my husband and tiramisu for my mom. Great inexpensive replacement for expensive packages of ladyfingers.
    I will say that I think the structure of this cake Probably holds up better to multiple thin layers rather than baking them deeper then splitting and would help prevent deflating as it cools.

    Reply

    • Natashas Kitchen
      June 4, 2020

      Thank you for that wonderful feedback Ali! I’m so glad you enjoyed that!

      Reply

  • Tu
    June 2, 2020

    Hi there! I want to make this cake but am hoping to halve the recipe since it’s for an isolation birthday just for 2 people. Do you have any recommendations on what size cake pans I should use, if I should just halve the recipe, and adjustments for baking time? Thank you so much!

    Reply

    • Natashas Kitchen
      June 2, 2020

      Hi Tu, you can halve the recipe and just use one 9″ pan. I hope that helps.

      Reply

  • Dr Abhishek Bhargav
    June 2, 2020

    Followed the receipe to the T , loved it !!! Baked my first sponge cake today , thank you !

    Reply

    • Natashas Kitchen
      June 2, 2020

      That so great! I’m so happy you enjoyed this recipe!

      Reply

  • Avril Pereira
    June 2, 2020

    In your 4 ingredient sponge cake…don’t you add butter or oil

    Reply

    • Natashas Kitchen
      June 2, 2020

      Hi Avril, we do not. This batter does not require butter or oil.

      Reply

  • Phyllis Marinelli
    June 1, 2020

    Could we add some lemon or orange zest to your recipe?

    Reply

    • Natasha's Kitchen
      June 2, 2020

      That should work. Please share with us how it goes.

      Reply

  • Corazon Clark
    June 1, 2020

    You’re amazing.

    I really enjoyed watching your video.

    Just a suggestion.

    Can you please give time to flush into the screen all ingredients needed before you start cooking… That’s what mostly the video I watched in any cooking video. That made us easy.

    Thanks
    Corazon

    Reply

  • Kevin
    June 1, 2020

    Thank you Natasha for the recipe. Well i have a little question. Why shouldn’t the sides be greased. I thought no greasing could make the cake stick onto the baking pan.

    Reply

    • Natashas Kitchen
      June 1, 2020

      Hi Kevin, 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

  • Anne
    May 31, 2020

    Hi Natasha,

    I’ve tried so many of your recipes and all of it turned out so good! Prepping our ingredients right now for your strawberry layer cake. For this sponge cake, can I use a 9×13 cake pan instead of the round pans?

    Reply

  • Safeera Mosam
    May 29, 2020

    Made this cake and loved it. It did collapse a little bit, perhaps the pan was a little small. In any case it was extremely easy and quick. I sandwiched it with fresh cut up strawberries and fresh creme.I will be keeping this one. Thx Natasha. I can’t wait to try your other recipes.

    Reply

    • Natashas Kitchen
      May 29, 2020

      I’m so happy you enjoyed that Safeera!

      Reply

  • Eduarda Bortoluzzi
    May 28, 2020

    Hi,
    I am mixing the eggs and sugar for quite some time now with a hand held mixer and they still look quite liquid. Did I mix the sugar with eggs to soon?

    Thank you!

    Reply

    • Natasha
      May 28, 2020

      Hi, a handheld electric mixer will take longer than a stand mixer because it isn’t as efficient. Also, make sure the eggs are at room temperature or it will take even longer.

      Reply

      • Rob
        May 29, 2020

        Mixer wouldnt whip enough air in it. Probably knocking it down. I made 2 of these tonight. I finished with a drizzle of Remy Martin 1738 cognac. This is a very rich cake and the cognac really sets it off. Very simple, very effective. I bake a lot. Mostly breads, but I like doing pastry too. My favorite is rugalach. real crowd pleasers.

        Reply

        • Natashas Kitchen
          May 29, 2020

          Thank you so much for sharing that with me!

          Reply

  • Angela Conetta
    May 25, 2020

    Hi Natasha,
    Should the 340 F oven setting be on fan forced?

    Reply

    • Natashas Kitchen
      May 25, 2020

      Hi Angela, I don’t have any experience with a “forced oven” fan to be honest. Have you looked online to see if modifications need to be made for baking? I think it’s definitely worth an experiment.

      Reply

      • Debbie Garcia
        May 28, 2020

        Hi all I had was a spring pan. Will this work? And also can I use large cupcake pan?

        Reply

        • Natashas Kitchen
          May 28, 2020

          Hi Debbie, a springform cake pan will work with this recipe. Make sure it is tall enough if using the full recipe in one pan. I have not tested this in a cupcake pan to advise. This cake base does not work well for cupcakes since it will stick badly to the wrappers as there is no butter or oil in the cake.

          Reply

  • Shaka
    May 23, 2020

    Tried it…. nice, light, spongy and sweet Natasha.

    They collapsed a little when i took them out of the oven to cool, so will leave in oven next time with the door cracked to see if a slower cooling will keep them more level on top.
    …love the printable recipe that allows you to change the number of cakes and automatically updates the ingredient amounts (but noticed the ingredients by weight did not change… easy enough calculation, but thought it might have been an oversight).
    Thanks again!

    Reply

    • Natasha
      May 24, 2020

      Hi Shaka, that weight measurement is just a notation fo the full recipe. Unfortunately, the scaling up and down doesn’t apply to the notes, but only to the primary ingredient measurements.

      Reply

      • Crystal
        May 31, 2020

        Hello!
        I’m really looking forward to trying your recipe but I only have one 9 inch baking pan at home. Do you know how long and at what temperature I should be baking the sponge cake at if I am halving the whole recipe?
        Thank you!

        Reply

        • Natasha's Kitchen
          May 31, 2020

          Hi Crystal, did you bake the entire cake batch in the one pan? In that case, it should be baked for 30 minutes.

          Reply

  • Vangie
    May 23, 2020

    Hi Natasha, I’ve made many of your recipes and they have been delicious and keepers for my family, thank you for sharing.

    As for this sponge cake, I made it a couple of times, it tastes great but unfortunately, both times the cake sunk in the middle after I removed it from the oven. I followed your directions exactly as well as timed accordingly, any thoughts on what I may doing wrong? Thanks again!

    Reply

    • Natashas Kitchen
      May 23, 2020

      Hi Vangie, Since this cake relies on the volume of the eggs and sugar to rise, it is critical to follow every step in the recipe and use the right tools. Under-beating the eggs and sugar or over folding after adding flour will result in a flat cake. I suggest reading the troubleshooting section in this pot and watching the video to see where things started to look different.

      Reply

  • ✨Sarah ✨
    May 21, 2020

    I added some vanilla extract and lemon. I also used almond flour to make it gluten free. It was delicious!

    Reply

    • Natashas Kitchen
      May 21, 2020

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

      Reply

      • Mavra Faraz
        June 18, 2020

        hi can i use this recipe in 10 inch pans?

        Reply

        • Natashas Kitchen
          June 19, 2020

          Hi Mavra, that may work. It will be a thinner cake in a ten in an so it may work better to make a little more batter.

          Reply

  • Anne
    May 20, 2020

    Hi Natasha, I tried this recipe and the cake turned out dry. Did I just leave it in the oven for too long or I over mixed it? I don’t know but I want to try it again.

    Reply

    • Natashas Kitchen
      May 21, 2020

      Hi Anne, If you like a moist cake, simple syrup is always a nice edition. You can lightly brush the layers with syrup since the cake itself is pretty dry without it.

      Reply

  • Amrit Kaur
    May 20, 2020

    Hi, Could you please tell me a substitution for the eggs in the sponge cake recipe. Thank you so much.

    Reply

    • Natasha's Kitchen
      May 21, 2020

      Hi Amrit, this cake relies on the volume of eggs and sugar to rise so I haven’t tried it without eggs yet.

      Reply

  • Maria
    May 19, 2020

    This cake looks great! I would really like a subtle taste of lemon in the cake though so how much lemon zest would you suggest I add?

    Reply

    • Natashas Kitchen
      May 19, 2020

      Hi Maria, You are welcome to use a simple syrup with lemon flavor in it. Here is a simple syrup recipe we use, Simple Syrup: 1/2 cup water, 1 Tbsp lemon juice, 1 Tbsp granulated sugar. For a lemon cake, I would add extra lemon juice to taste to really bump up the lemon flavors.

      Reply

  • Thabile
    May 16, 2020

    Delicious

    Reply

  • Tegan Barber
    May 15, 2020

    It turned out amazing!! Smells a little eggy but that might have been my fault in some way, super easy to make though!

    Reply

    • Natashas Kitchen
      May 15, 2020

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

      Reply

      • Betty
        May 23, 2020

        I just came across this recipe and am excited to try it tomorrow! I would like to know if there is a recipe for chocolate sponge cake. my friend likes
        chocolate cake but not chocolate frosting . Any ideas would be wonderful.

        Reply

        • Natasha's Kitchen
          May 25, 2020

          Hi Betty, unfortunately, I don’t have a recipe for that yet but that’s a good suggestion for a future video!

          Reply

  • Smitha
    May 14, 2020

    My first time baking a cake experience was flawless !!!! All thanks to your amazing video and step by step instructions!

    I loved the texture and the taste of the cake! Thank you so much!

    Reply

    • Natashas Kitchen
      May 14, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!

      Reply

  • Sara Babaev
    May 14, 2020

    Hi , can I use one 9inch pan for the whole cake ? Or a Bundt Pan maybe ?

    Reply

    • Natashas Kitchen
      May 14, 2020

      Hi Sara, if your pan is tall enough you can bake the entire cake batch in the one pan. In that case, it should be baked for 30 minutes. I have done this successfully with my tiramisu cake. I hope that helps!

      Reply

  • Cathy
    May 13, 2020

    Really easy and great tasting recipe made this for a strawberry shortcake of sorts since I like fluffy cakes more than the traditional dense version. Turned out great!!! Only change I made was adding about 1/4 tsp of salt to the flour mix and 1 tsp of vanilla extract to the batter

    Reply

    • Natasha's Kitchen
      May 14, 2020

      So nice to know that Cathy! Thanks for sharing that with us.

      Reply

  • olga kuzma
    May 13, 2020

    Hi Natasha
    I see the strawbrry song cake Igonne make it for may 18 years grandson B-day.Every you recipe is so easy and deliciouns.I make many of them. Thank you Olga

    Reply

    • Natashas Kitchen
      May 13, 2020

      Thank you for that wonderful compliment Olga! I’m so glad you enjoyed this recipe!

      Reply

  • Ayushi
    May 13, 2020

    Super super easy and tasted super good!

    I reduced the amount of sugar and now you’ve given me the perfect recipe for guilt free cake!

    Loved it!

    Reply

    • Natasha's Kitchen
      May 13, 2020

      Great to hear that Ayushi! Thanks for giving this recipe a good feedback.

      Reply

    • Eliana
      May 13, 2020

      May ik how much you reduced it to pls i was thinking to try this recipe out but i dont know how much i shouod reduce the sugar to

      Reply

  • hibah
    May 11, 2020

    hi! how do i adjust this for 3 6inch pans? do you know how long i should cook them? thank you!!

    Reply

    • Natashas Kitchen
      May 12, 2020

      I have not tested this in two six-inch round baking pans to say for sure. I worry it would overflow, you may need to adjust the recipe to fit.

      Reply

  • Mikki
    May 11, 2020

    Hi Natasha,
    This sponge cake is my go to recipe and it turns out perfect all the time.
    Will this cake work for ice cream cake? Like a layer of cake+ice cream+cake+ice cream(similar to cold stone creamy ice cream cake). If this Cake works, do I have to still use some kind of syrup to moisten the cake layers .
    Thank you!

    Reply

    • Natashas Kitchen
      May 11, 2020

      Hi Mikki, to be honest, I haven’t tested that but it sounds DELICIOUS! If you experiment, let me know how you liked the recipe.

      Reply

  • Laura Miles
    May 8, 2020

    Hi. I am thinking about trying this recipe and it sounds great! One question, what do you think is best to put on the cake when served, or should I leave it plain?

    Reply

    • Natashas Kitchen
      May 8, 2020

      I’m so glad you enjoyed that Laura! Are you referring to a frosting? I would recommend reading through the recipe post. We have some cakes listed that we use this base with. I hope that helps.

      Reply

  • Laura Miles
    May 8, 2020

    Hi. I am thinking about trying to make this sponge and it sounds great! One question, what do you think is best to put on the cake to serve it, or should I leave it plain?

    Reply

    • Natashas Kitchen
      May 8, 2020

      Hi Laura, there are so many great options! I recommend reading through the recipe post. We linked some of our favorite cakes that use this sponge cake as a base.

      Reply

  • Javeria Atif
    May 8, 2020

    Hi Natasha I have a question for you . Could you please add a link for cake pan . Is it 9 X 3 inch is best for this cake ?

    Reply

    • Natasha
      May 9, 2020

      HI, we use two 9-inch round pans like this.

      Reply

      • Joan Cook
        May 16, 2020

        I tried the cake. I was pleased !!!
        I do not have the round pans so put it in a 9X13 and it worked great.

        Reply

        • Natashas Kitchen
          May 16, 2020

          I’m so glad you enjoyed that Joan! Thank you for that great feedback.

          Reply

  • Sakshi Mathur
    May 3, 2020

    Hi Natasha
    I had a lil question. By the way, I loved ur sponge cake recipe. How much the quantity will change for a 7 inch round cake pan? Also how to prevent the cake dome from being formed and preventing the sides from being tooo hard.

    Thanks
    Its always lovely to follow ur recipes.

    Reply

    • Natasha
      May 4, 2020

      Hi Sakshi, I haven’t tested it in a 7″ cake pan so you would have to experiment. I haven’t had any issues with doming or the sides getting hard with this recipe.

      Reply

    • Violet
      May 10, 2020

      Hi Sakshi – the general rule for filling cake pans is to fill about 2/3 to 3/4 full. You could make the recipe as is and fill pans; you’ll just have some leftover batter. This would be way easier than trying to scale down the recipe.
      As for the doming, I have found that quality cake pans help enormously – a light-coloured (aluminum is best) traditional (not non-stick) pan such as from Chicago Metallic or Fat Daddio’s brands really helps. Aluminum pans are what professionals use – aluminum conducts heat very well so it both heats up and cools down quickly. I used to work in kitchen shops and gradually replaced my lesser-quality pans with the ones I mentioned, and I noticed that my cakes baked flatter and more evenly than before. Hope that helps!

      Reply

  • Anne Arenstein
    May 1, 2020

    Hi, Natasha. Thank you so much! This was a huge success and we had it for dessert tonight with strawberries and bananas. Easy to make and your directions were spot-on. I’m looking forward to having some to dunk in my cup of tea tomorrow. I’ll try other recipes soon. I hope my five star rating registers!

    Reply

    • Natashas Kitchen
      May 1, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Shantelle
    April 29, 2020

    This was super easy to make. I did have a question. I doubled the recipe and only put it in 3 round pans. I put baking strips around the pan as well. When they were finished baking, they were only about 3/4″ thick. I have never made sponge cake. Is this right?

    Reply

    • Natashas Kitchen
      April 29, 2020

      Hi Shantelle, it should rise enough to fill most of the pan. Since this cake relies on the volume of the eggs and sugar to rise, it is critical to follow every step in the recipe and use the right tools. Under-beating the eggs and sugar or over folding after adding flour will result in a flat cake. I suggest reading the troubleshooting section in this pot and watching the video to see where things started to look different.

      Reply

  • Deanna Case
    April 29, 2020

    Wow. I am a Canadian that grew up in Australia. Flour and climate are different there so it was hard to find a sponge recipe that works here. Thank you, thank you, thank you! Now I can make my fav Aussie desserts!

    Reply

    • Natasha's Kitchen
      April 29, 2020

      You are very welcome, Deanna! I hope you love this sponge cake.

      Reply

  • VICTORIA GATES
    April 29, 2020

    I want to make this for mini strawberry shortcakes. Cake this be baked in muffin tins? If so, for how long? Thanks!

    Reply

    • Natashas Kitchen
      April 29, 2020

      Hi Victoria, I have tested it and it sticks badly to the tin and to the liners if using liners. Since this cake doesn’t have any oil or butter in the batter, it’s not ideal for the muffin tin.

      Reply

  • Irina
    April 25, 2020

    At first when I took them out of the oven, I was a little concerned with the eggy smell. But after it cooled down, it went away. The final product (berry tiramisu cake) was amazing and had no eggy taste. So for those of you concerned about that, I would say just let the cake cool down and it shouldn’t be an issue. Great recipe over all! Easy to follow instructions.

    Reply

    • Natashas Kitchen
      April 25, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Preeti
    April 22, 2020

    Perfect easy n quick
    Got it right the first time

    Reply

    • Natasha's Kitchen
      April 22, 2020

      Great job as a first-timer! I hope you love every recipe that you try.

      Reply

  • Jo
    April 22, 2020

    Hi, if i would like to change it to 8’’ round tray, the measurements could still be the same?

    Reply

    • Natashas Kitchen
      April 22, 2020

      Hi Jo, It will be close but it should work with 2 8inch pans.

      Reply

  • Anne S. Arenstein
    April 19, 2020

    I’m eager to try this, since my last two attempts (not using your recipe)haven’t worked.
    Question 1: I’d like to make this for a diabetic friend. Can a sugar substitute like Apriva work?
    Question 2: Can the layers be frozen?
    Thank you!!

    Reply

    • Natashas Kitchen
      April 20, 2020

      Hi Anne, I haven’t tested Apriva to advise. This cake relies on the volume of eggs and sugar to rise. Yes, you can freeze these layers, it freezes really well for several months.

      Reply

      • Anne S. Arenstein
        April 20, 2020

        Thank you so much! I will use sugar and my friend can adjust her insulin accordingly. My sense is that the sugar provides the kind of volume that Apriva wouldn’t.
        Thanks again.
        Anne

        Reply

        • Stephanie
          June 4, 2020

          Quick and easy. So much simpler than other recipes! Follow directions for success. I made half recipe and added a little vanilla for strawberry with whipped cream cake.

          Reply

          • Natashas Kitchen
            June 4, 2020

            That’s so awesome Stephanie! Thank you for that great review!

    • Sandra
      May 4, 2020

      For next time you bake for a diabetic friend or family:
      I found using swerve (erythritol) works great. It is a pretty straight across measure (as in 1 cup =1 cup none of that funny business of weird measuring or math). I found I had to whip it a little longer to get the consistency this recipe looks for. Also with the sweetener replacement I used I find the cake is best to sit for a day before Decorating as the sweetener has a much better flavour. That being said still taste delicious.
      This is a wonderful recipe that is easy and delicious even made the diabetic way.

      Reply

  • Sabrins
    April 18, 2020

    I made this recipe today. It was amazing. Thank you for this.
    Easy and delicious. We like it plain just as a sponge cake. I used 1 cake pan with the hole in the middle. I wonder if I double the recipe would it come higher. It filled have of my pan. The cake didn’t rise much but it was light and spongy.

    Reply

    • Natashas Kitchen
      April 20, 2020

      Hi Sabrina, it should rise enough to fill most of the pan. Since this cake relies on the volume of the eggs and sugar to rise, it is critical to follow every step in the recipe and use the right tools. Under-beating the eggs and sugar or over folding after adding flour will result in a flat cake. I suggest reading the troubleshooting section in this pot and watching the video to see where things started to look different.

      Reply

  • Carina
    April 18, 2020

    Wonderful recipe – made this today as surprise for husband (and I am NOT a baker) not changing your recipe one bit, but ……we could not eat the cake, it was like biting into rocks – so hard. What did I wrong? Please help!!

    Reply

    • Natashas Kitchen
      April 18, 2020

      Hi Carina, I have not had that experience. Did you use the ingredients recommended? Did it feel like it was sugar you were biting into? I recommend our post on measuring to help with this.

      Reply

      • Karin
        May 11, 2020

        Hi Natasha,

        I’m eating the cake i made from your recipe as i write and it turned out beautifully. Great texture and easy recipe.

        Question though: I see a lot about the importance of needing the volume of eggs and sugar to get the cake to rise. Is there any way to reduce the amount of sugar? I don’t need a substitute, i just need less sweet overall.

        Thanks for the great recipe!

        Reply

        • Natasha
          May 12, 2020

          Hi Karin, I have tested reducing the sugar by 25% and it was still good. The sugar also helps to keep the form so I wouldn’t reduce it down too much.

          Reply

  • Christina
    April 17, 2020

    How should I bake this in one big sheet pan?

    Reply

    • Natashas Kitchen
      April 17, 2020

      Hi Christina, I would suggest following the instructions from our sponge cake roll It’s not the ideal sheet cake cake as you do have to remove it to remove the parchment paper underneath or it would stick badly to the pan.

      Reply

  • Maryellen Devincent
    April 17, 2020

    Can you use cake flour
    If yes how much

    Reply

    • Natashas Kitchen
      April 17, 2020

      Hi Maryellen, that is a great question! I have used cake flour and the cake becomes very soft and airy. It depends on what kind of cake you are trying to achieve but the cake flour makes the cake too soft and light for most frostings. If you are using extra-large eggs you will need to use less of them or alter the dry ingredients. Without testing that & with baking being such a science I don’t have the exact measurements/ adjustments.

      Reply

      • Shania Welch
        May 4, 2020

        Can you sue brown sugar ?

        Reply

        • Natasha
          May 4, 2020

          Hi, I haven’t tried with brown sugar so I’m not sure, but I suspect it might have problems with the molasses in the sugar.

          Reply

  • Aditi
    April 14, 2020

    Hi Natasha,
    I love your videos and have tried many of them.
    But today when I tried this cake recipe, my cake was sunken in the middle
    Am sure I must have done something wrong. The only thing extra was vanilla extract. Other than that it was exactly same. Can you please advise.
    Thanks,
    Aditi

    Reply

    • Natashas Kitchen
      April 15, 2020

      Hi Aditi, I am always happy to help troubleshoot. Since this cake relies on the volume of the eggs and sugar to rise, it is critical to follow every step in the recipe and use the right tools. Under-beating the eggs and sugar or over folding after adding flour will result in a flat cake. I suggest reading the troubleshooting section in this pot and watching the video to see where things started to look different.

      Reply

      • Aditi
        April 15, 2020

        I made the egg and sugar batter fluffy. May be over folding
        Although I tried your strawberry cake icing with my flat cakes… It was delicious. I will try again and let you know. Can I try a smaller portion? Can I try everything half?
        Thanks,
        Aditi

        Reply

        • Natasha's Kitchen
          April 15, 2020

          Hi Aditi, I haven’t tried doing it in half but I imagine that should work too. Please let us know how it goes if you do an experiment.

          Reply

        • Natashas Kitchen
          April 15, 2020

          Yes, you would halve everything proportionally.

          Reply

  • yelena
    April 13, 2020

    what cream/frosting/filling do you recommend for the sponge cake?

    Reply

    • Natashas Kitchen
      April 13, 2020

      Hi Yelena, I recommend looking through the recipe post. We linked some of our favorite cakes and the different frosting used for those cakes using this sponge base.

      Reply

  • Ramya
    April 13, 2020

    .

    Reply

  • Ramya
    April 13, 2020

    I tried this cake.it came out very well. Thank you for amazing recipes.

    How can we make choclate version for this.

    Reply

    • Natashas Kitchen
      April 13, 2020

      You’re welcome! I’m so glad you enjoyed this recipe! To make a chocolate sponge cake, you basically substitute some of the flour with cocoa. So you could try 1/4 cup sifted cocoa and 3/4 cup flour and sift them together before folding them into the batter.

      Reply

      • Ramya
        April 13, 2020

        Thank you
        Can we use this recipe to make cupcakes

        Reply

        • Natasha
          April 14, 2020

          Hi Ramya, this cake base does not work well for cupcakes since it will stick badly to the wrappers as there is no butter or oil in the cake.

          Reply

          • Ramya
            April 14, 2020

            Ok.Thank you. Do you have any basic cupcake recipe in your blog?

          • Natasha's Kitchen
            April 15, 2020

            You can check these cupcakes recipes. I hope you love it!

      • Olivia
        April 14, 2020

        Hello! I haven’t tried this recipe yet but I want to try making a chocolate version with the proportions you suggested but do you think I could substitute the regular cocoa powder for dutch-processed?

        Reply

        • Natashas Kitchen
          April 14, 2020

          Hi Olivia, I recommend reading through a few of the comments for a chocolate version, several of our readers have commented with that. To make a chocolate sponge cake, you basically substitute some of the flour with cocoa. So you could try 1/4 cup sifted cocoa and 3/4 cup flour and sift them together before folding them into the batter.

          Reply

      • Diana
        May 2, 2020

        Hello! I’m just wondering if you’ve made the cake by adding flavouring? I’d like to make a lemon sponge and I was thinking lemon zest/juice but I’m concerned that the additional liquid will ruin the cake. Any advice? Thanks!

        Reply

        • Natashas Kitchen
          May 2, 2020

          Hi Diana, You are welcome to use a simple syrup with lemon flavor in it. Here is a simple syrup recipe we use, Simple Syrup: 1/2 cup water, 1 Tbsp lemon juice, 1 Tbsp granulated sugar. For a lemon cake, I would add extra lemon juice to taste to really bump up the lemon flavors.

          Reply

  • Jessye Bertoni
    April 1, 2020

    Hi Natasha, I’ve been wanting to give this a try but i don’t have an electric mixer. If you don’t have an electric mixer, could hand whisking work? And should anything be adapted?

    Reply

    • Natasha
      April 2, 2020

      Hi Jessye, using a hand whisk would be extremely difficult and not practical. I would definitely recommend an electric mixer (whether a stand mixer or hand held in which case you will need to increase the mixing time a few minutes even with a hand held electric mixer), to adequately whip the cake since it relies on the volume of eggs and sugar to rise.

      Reply

  • Jillzy46
    April 1, 2020

    Recipe was thorough and easy to follow. If you love the taste of sweet baked eggs more than you like the taste of a dessert cake, then this recipe is perfect for you. For my family, it’s a huge flop. My family couldn’t get past the strong egg smell and taste. Obviously there are a lot of eggs in the recipe, but after reading the raving reviews, I figured this must be an amazing cake. My family of four didn’t like it at all. I even went as far as to not mention how many eggs I used not wanting to sway any opinions to get their honest input. I figure it had to be me, especially with so many rave reviews. Well, it wasn’t just me. My eldest son took one bite and asked “what the heck is this?” I replied “ I made a sponge cake.” He said “no, really mom. That’s not cake.”
    Half a dozen eggs in the trash. Darn it! I should have bought a box mix.

    Reply

    • Natasha
      April 1, 2020

      Hi, this is a classic European sponge cake and normally this should not taste or smell of baked eggs. The most common reason for that would be underbeating 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 outdoor draft – the same thing goes for any egg-based dessert-like meringue or egg-based cakes

      Reply

    • Alia
      April 10, 2020

      I’m always unsure of how to mix the flour in, seems like there are always streaks left and I always end up over mixing. Any tips?

      Reply

      • Natashas Kitchen
        April 10, 2020

        Hi Alia, it helps to sift the flour into the batter in thirds because you can fold it in with less changes of the balls of flour forming. Also, it won’t hurt to give the batter 5 more folds or so once you think you’re done folding just to ensure that you are getting all of the streaks or balls of flour incorporated. Also, when you fold, scrape with the spatula from the bottom of the bowl to lift any hidden pockets of flour. I hope that helps!

        Reply

    • Jenny tri
      May 2, 2020

      Hi! I wanted to try it with 6 inch cake pans, do u think that would work also? If so, how would I Portion it? What do u suggest also for people who only have one pan and can only bake it one at a time?

      Reply

      • Natashas Kitchen
        May 2, 2020

        Hi Jenny, I’m so glad you love our sponge cake. I have not tested this in two six-inch round baking pans to say for sure. It sounds like you are on the right track but I would guess that 4 eggs might work better or the cakes may be a little flat. Let me know if you experiment since others may have the same question.

        Reply

  • GP
    March 25, 2020

    Hi Natasha,
    My oven cannot put in 2 x 9inch cake moulds at the same time. Is it then ok to bake one at a time?

    Reply

    • Natashas Kitchen
      March 25, 2020

      Hi GP, I would recommend making and baking half of the recipe at a time.

      Reply

      • GP
        March 30, 2020

        Thank you!

        Reply

  • Selina
    March 21, 2020

    Hi! Do you know if the bake time and temp change if im using one tall 9 in spring form pan?

    Thank you

    Reply

    • Natashas Kitchen
      March 21, 2020

      Hi Selina, yes you will have to adjust the bake time. I have not tried it in one to advise on a time. Also, I would make sure your 9″ pan is really tall. It can easily overfill once baking. If you experiment I would love to know how it turns out in one pan.

      Reply

  • Rita
    March 13, 2020

    Hi Natasha,
    I was wondering if you ever tried making biskvit in the instant pot?

    Reply

    • Natashas Kitchen
      March 13, 2020

      Hi Rita, I have not tested that but here is what one of our readers wrote: “Hi! Just to let you know that I baked the cake in the instant pot, (my oven doesn’t work), and came out great! I set it for 12 minutes manual with 200 ml of water and the trivet, and let it rest for 5 minutes and then quick release. Thanks for the recipe!” I hope that helps.

      Reply

  • Autom
    March 12, 2020

    Incredible recipe! As a well seasoned baker with expertise on chiffon and sponge cakes, I am delighted to report that I’ve made this recipe twice now and have done so successfully per directions. I am very much leaning towards making this a base recipe for layered cakes—especially if I need to whip one up last-minute. It takes me just under 1 hour to prep, bake, cool and frost this cake. Thanks so much for sharing such a brilliant recipe!

    Reply

    • Natashas Kitchen
      March 12, 2020

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

      Reply

    • Autom
      March 12, 2020

      Sorry for the double post! I wasn’t sure if the first one went thru lol

      Reply

  • Autom
    March 12, 2020

    Incredible recipe! I am a chiffon and sponge cake expert with skills handed down from my mom and upon discovering this recipe, I think I may just switch to using this as a base recipe (especially for layered cakes). I’ve made this recipe twice now. On both occasions, the cakes turned out perfectly per instructions and I managed to prep, bake, cool and frost the cake in under an hour! Thanks so much Natasha for sharing this genius recipe!

    Reply

    • Natashas Kitchen
      March 12, 2020

      You’re welcome Autom! I’m so glad you enjoyed this recipe!

      Reply

  • MaryEllen Devincent
    March 3, 2020

    Can you use cake flour for this recipe and extra large eggs
    What changes/adjustments do I need to make

    Reply

    • Natashas Kitchen
      March 3, 2020

      Hi MaryEllen, that is a great question! I have used cake flour and the cake becomes very soft and airy. It depends on what kind of cake you are trying to achieve but the cake flour makes the cake too soft and light for most frostings. If you are using extra-large eggs you will need to use less of them or alter the dry ingredients. Without testing that & with baking being such a science I don’t have the exact measurements/ adjustments.

      Reply

  • Lena Sarabia
    February 29, 2020

    I’m making this recipe but forgot to buy parchment paper. Could I use butter on bottom to grease it?

    I have one 9″ nonstick springform round cake pan and a 9″ round cake pan, is it okay if I use both for my two cakes and will both be the same?

    Reply

    • Lena Sarabia
      February 29, 2020

      Also both are nonstick pans

      Reply

    • Natasha
      March 2, 2020

      Hi Lena, without parchment paper, it will be very difficult to remove these from a pan. I wouldn’t recommend making it without parchment. Also, avoid wax paper which is really difficult to remove.

      Reply

      • Lena S
        March 2, 2020

        After much googling and seeing baking pan conversions. I ended up putting butter on the bottom of pan and used just one 9” springform pan. It came out perfect and it didn’t get stuck which was my major concern.

        Reply

        • Natashas Kitchen
          March 3, 2020

          I’m so happy you enjoyed that. Thank you for sharing that with us!

          Reply

  • Joyce
    February 24, 2020

    Your sponge cake recipe is awesome. I love it.

    Reply

    • Natashas Kitchen
      February 24, 2020

      I’m so glad you enjoyed that! It is one of our favorites also!

      Reply

  • ella
    February 21, 2020

    thanks this was helpful, but i want to know, is there no need for flavours and butter??

    Reply

    • Natashas Kitchen
      February 21, 2020

      Hi Ella, that does depend on the cake you are making – you’ll add syrup of choice or add more of that in your frosting. This recipe does not require that, however.

      Reply

      • Kelsey Thompson
        March 1, 2020

        Question about how to know when the batter is ready. Is that after you’ve added the flour/baking soda, or just the eggs and sugar?

        Reply

        • Natasha
          March 3, 2020

          Hi Kelsey, It’s most important to beat the sugar and eggs adequately before folding in the flour and baking powder (not baking soda). The eggs and sugar are what will give your cake good volume and rise.

          Reply

  • Amy
    February 14, 2020

    I need only one 9″ inch layer in a springform pan ( using mousse later so I need to mold it) Should I cut this recipe in half ?

    Reply

    • Natashas Kitchen
      February 14, 2020

      Hi Amy, yes you can definitely halve this recipe.

      Reply

  • Mai
    February 12, 2020

    Hi,Natasha! How come my cake was quite dense? I followed your recipe and even beat the egg mixture to the exact time as suggested. Glad my friends all like it. I used your cream cheese frosting and topped it with strawberries and blueberries.

    Reply

    • Natashas Kitchen
      February 12, 2020

      Hi Mai, I’m more than happy to troubleshoot. This sponge cake should not be dense. 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

  • Alison
    February 7, 2020

    Straight in the bin. Smelt like scrambled eggs. Too soft a cake to tier up for a birthday cake.

    Reply

    • Natasha
      February 9, 2020

      Hi Alison, bummer, I’m sorry to hear that! I suggest reading through the troubleshooting tips above which help with most issues.

      Reply

    • Benj
      March 9, 2020

      Thats just very nasty. I made it just few minutes ago and it turned out great! You probably didnt follow the tips..

      Reply

  • Maddy
    February 7, 2020

    Hi! I read that you have doubled this recipe for a 9×13″ cake pan before. Did you use the same baking time/setting?
    Thanks in advance. I’m excited to try for a strawberry shortcake recipe.

    Reply

    • Natashas Kitchen
      February 7, 2020

      Hi Maddy, here is an example of the doubled recipe we made for a 9×13 strawberry cake (note it was before we started adding baking powder). Anyways, also note that each batch of batter needs to be beaten separately unless you have an industrial electric mixer, otherwise it will overwhelm the mixer and not whip sufficiently for the cake to rise properly.

      Reply

      • Maddy
        February 8, 2020

        Wow! Such a quick reply! Thank you so much! Your directions and tips are great, I’m thinking It’ll turn out perfect. Thanks again!

        Reply

        • Natashas Kitchen
          February 8, 2020

          You’re welcome, Maddy! Thank you for that wonderful feedback.

          Reply

    • C
      May 16, 2020

      Hi, reading thru the comments section makes me excited to try this recipe. However, some of them seem having a hard time deciding the exact fluffiness or readiness of the egg+sugar mixture before adding the flour+bs. Will there be a difference if I’ll just beat the egg whites separately until stiff peak? For the sugar, how much can it be reduced to not ruin the recipe? Thanks in advance.

      Reply

      • Natasha
        May 16, 2020

        Hi C, the best way to gauge is when you lift the whisk up, the batter should form a thick ribbon that sits on the surface for 2-3 seconds then disappears into the batter. Make sure to use a high powered mixer with whisk attachment and eggs should be at room temperature. Also, bake right away without the batter sitting too long on the counter after it’s made. Mixing separately will work and I used to do it that way but I had more consistent results beating the whole egg with sugar.

        Reply

  • Anna Stoller
    February 6, 2020

    I want to make a cream tart letter or number cake with this recipe instead of a cookie base. Can I make this in an 18×13 sheet pan? It would be a thinner cake. Would this work? Would I have to adjust the temperature or anything?

    Reply

    • Natashas Kitchen
      February 6, 2020

      Hi Anna, yes, it will be a very thin cake. I have not tested it that way to advise but if you do try it I’d love to know how it turns out!

      Reply

  • Chi
    February 6, 2020

    Hi Natasha, i just found your page and ready to try this sponge cake but can you clarify something for me.if a regular 1cup says 236gram, why do you have different measurement for flour and sugar since they both say 1 cup.

    Reply

  • eric
    February 5, 2020

    In a nine inch pan how tall is the cake in the video?

    Reply

    • Natashas Kitchen
      February 6, 2020

      Hi Eric, I’m using cake pans that are about 1 3/4 inches tall. If using a springform to make one tall cake you can use a 9″ springform that is 3″ tall.

      Reply

      • Eric
        February 6, 2020

        Thank you for your timely response. I am having problems w getting height. I will take your suggestions and practice

        Reply

        • Natashas Kitchen
          February 6, 2020

          You’re welcome! I hope this works out for you.

          Reply

      • eric
        February 6, 2020

        Thank you for responding so quickly.

        Reply

    • Alina
      February 13, 2020

      Hi Natasha,
      My oven is heating only from the bottom. Do you think I should somehow adjust the baking time? Any tips for such ovens?

      Спасибо!

      Reply

      • Natashas Kitchen
        February 14, 2020

        Hi Alina, that should still work. Were you having trouble with baking it with heat coming from the bottom?

        Reply

  • Eric
    February 4, 2020

    I am having problems with getting height on the sponge cake. It is coming out flat and dense. What are my typical mistake?

    Reply

    • Natashas Kitchen
      February 4, 2020

      Hi Eric, I’m more than happy to troubleshoot. This sponge cake should not be dense. 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

  • giovanna
    January 29, 2020

    Hi Natasha, I have to make a “letter cake”, I think I need to do a sponge cake for this, my question is, I need to make it two days in advance, it’s going to have cream cheese in the middle so I am going to have to store it in the refrigerator, will this dry out the cake? I am not sure I can cover it because is going to have stuff on top…

    Reply

    • Natashas Kitchen
      January 29, 2020

      Hi Giovanna, If it is for a few days, you might be better off refrigerating it. If it is for longer, it freezes really well for several months. If you’re stacking the layers, make sure to place one of the round sheets of parchment paper between the layers so they do not stick together at all.

      Reply

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