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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)

4.73 from 171 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 of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $2-$4
Servings: 2 (9-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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Chris
    October 15, 2019

    How can I make the genoise cake a marble genoise? Is that possible? Reply

    • Natashas Kitchen
      October 15, 2019

      Hi Chris, I haven’t tried to marble this cake but I think it could work if you divided the batter and folded cocoa into 1 half of the batter then interchanged the batter as you add it to the baking pans. Reply

  • October 9, 2019

    Your instruction says not to grease the sides of the pans. However, in your Russian Tiramisu using this cake recipe, you greased the sides of the springform pan. I just made this cake to use for your tiramisu but used 2 9″ round pans because I am bad at slicing cakes into 2 layers. My cake sank in the middle slightly while cooling in the pan. Could it be because I did not grease the pan? Reply

    • Natashas Kitchen
      October 9, 2019

      Hi Alicia, there are several factore that play in to that but that could be one of them, although some of our readers have greased the sides with great results. I am always happy to help troubleshoot. The #1 reason for not rising uniformly is if the eggs and sugar are underbeaten. If you are using an electric hand mixer, add a few minutes to the mixing time on high speed. Also, did you possibly open the oven door while the cakes were baking – that could cause it to fall, or if the cakes are removed from the oven too early. I hope that helps!

      Unapprove | Reply | Quick Edit | Edit | History | Spam | Trash | Highlight | Reply

      • Alicia
        October 12, 2019

        I didn’t do any of that. I have made this cake several times including the mango cake which turned out perfectly. I followed the sponge recipe with the mango cake because it was perfect (it also has baking powder) but weighed the ingredients this time, i.e., the flour and sugar. This is the first time I weighed these ingredients. I googled 1 cup flour, sifted and it gave me 100 g. However, your recipe showed 130 g. I followed yours. Why the discrepancy? Will I be better off just measuring? Could that be why? Reply

        • Natasha
          October 13, 2019

          Hi Alicia, I think it may be due to your weighing flour after sifting where this recipe measures flour before sifting. Reply

  • BakerEnthusiast
    October 8, 2019

    I’m not going to lie, the first time I tried this recipe my cake was flat, burnt at the top, and extremely dense at the bottom.

    It wasn’t until I turned my oven down to 345 F and put a tin foil over it that it allowed the cake to be baked through without browning at the top too soon.

    Needless to say, the second time was a huge success and I would definitely make this recipe again! Reply

  • Trish Rawlings
    October 7, 2019

    Hi again Natasha!

    This is a follow-up to my cake-making trial-by-fire–(Lol…Just kidding…nothing caught on fire!)

    Hey–success! I turned on my hand mixer and beat and beat and beat…it got twice as foamy as yesterday….

    I found that the figure-8 didn’t work for me–there wasn’t enough batter dripping off the beaters to form one. What I did was swirl the beaters (turned off of course!) on top of the batter and watched to see how big and long-lasting the ripples formed would be. I did this several times to ensure that they didn’t sink quickly–then stopped beating.

    Also, I found that the low-rise (lol) cake of yesterday tasted nice but was a little dry. This time I cut the bake time to 20 minutes. The two layers seem fine–were up to the rim and are cooling now and are nice and springy to the touch! Yay!

    I think I’m gonna just sprinkle confectioner’s sugar on the layers and eat it by hand…very informal…but, oh, what a treat! Genoise!! (Hope I spelled that right!)

    Thanks again! Can’t wait to challenge myself again and will come here for one of YOUR recipes and videos! Trish Reply

    • Natashas Kitchen
      October 7, 2019

      That’s so great!! & you’re welcome!! Reply

    • Dhivshyam
      October 9, 2019

      Hi,
      One doubt. Perfect sponge cake and its already been five to six times I have baked it. One query though, can we grease the cake pan, I have run out of parchment paper today and feel like baking the sponge.
      Thanks a ton for wonderful recipes Reply

      • Natasha
        October 9, 2019

        I’m so glad it has been a big success for you! It will be very difficult to remove the cake from the pan if no parchment is used since there is no butter or oil in the actual cake – greasing the pan won’t help much to get it 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

  • Trish Rawlings
    October 6, 2019

    HI Natasha! I love your site here and the video! And your personality just SHINES! I’m so happy I stumbled upon you!!

    OK- I made the cake just now. I only have a hand mixer. The batter was nice and fluffy but sadly the layers didn’t rise much. It looks like a very tasty cake though! My question is–and this may sound silly–but just when do you do that figure-8 trick? Do you do it to the egg/sugar mixture or to the final batter after you’ve folded in the flour etc.? I have a feeling you’re gonna say do it to the figure-8 mixture…I didn’t do that unfortunately. I think I needed to beat more….(sad face). I just want confirmation about the little figure-8 tip and when to employ it….

    That being said, those layers sure look yummy!! Have to do the recipe again to get thing 100% great! Reply

    • Natasha
      October 7, 2019

      Hi Trish, if using an electric hand mixer, it would require longer beating since a stand mixer is much more effective in whipping the eggs and sugar which is critical since this cake relies on the volume of eggs and sugar to rise. The figure 8 that the reader described is after the eggs and sugar are beaten and before adding the flour. You want to ensure that the eggs and sugar are adequately beaten before adding flour. I hope that helps to troubleshoot and I’m so happy you love our videos. Thank you for that thoughtful feedback! Reply

      • Trish Rawlings
        October 7, 2019

        Hi Natasha— Thanks so much for your prompt and very nice reply! I haven’t dived into my Version 1.2 of the cake but am mustering the courage as I write. Will give it another go! The eggs are at room temp and have been warned by me to get nice and fluffy! Thanks again! Reply

        • Natashas Kitchen
          October 7, 2019

          Best of luck, Trish! I hope you love it even more! Reply

  • Tammy
    September 28, 2019

    Ahhhhmazing!!! I’m so happy I found your site! I have never been a baker by any means and now I’m cranking out sponge cake, cheesecake, almond cake! And what is best is that my 2 year old daughter gets so excited to help me make new recipes!
    So because my arm was falling off, with beating the egg/sugar mixture, I cheated and threw in some cream of tartare and it came out beautifully!! Reply

    • Natashas Kitchen
      September 28, 2019

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

  • Janet
    September 24, 2019

    Hi Natasha, can I remove the lemon from the simple syrup? I’m afraid the cake will have a hint of lemon taste.

    Also, can I slice one into two and put whipped cream in the middle? Will it hold?

    I’m choosing bet this and another recipe that requires separate beating of egg whites & yolks + oil + butter. It sounds complicated 😂 Reply

    • Natasha
      September 24, 2019

      Hi Janet, absolutely, it will work to remove the lemon juice. We used to beat the yolks and whites separately and found it wasn’t necessary as long as you beat them adequately together. When you pull up on the whisk, the batter should fall in a thick ribbon and stay on the surface for a couple of seconds. That’s how you know it’s beaten adequately. It will hold whipped cream in the middle. Reply

  • Ildiko
    September 21, 2019

    I just wanted to say WOW !!!
    It’s finally the first sponge cake that actually is fail proof!
    I’ve made 2 yesterday, small oven.
    The first one my son beat the egg whites quite a bit before adding sugar and the yolks.
    The second one I’ve beat it but not as long probably.
    So the first one is really amazing, but the second one is very nice too.
    I’ve made a Paw Patrol cake.
    Vanilla sponge, orange curaçao syrup, cream cheese/butter/whip coconuts cream filled with blueberry and raspberry!
    I’m so proud of myself that I finally mastered the sponge cake!!
    Thank you a lot Natasha! Reply

    • Natashas Kitchen
      September 21, 2019

      You’re welcome! I’m so happy you enjoyed it & that it finally worked out for you! Reply

  • kim
    September 15, 2019

    mine collapsed in the centre after rising to the brim of the pan (at around 25 minutes). batter consistency was definitely correct because the cakes (from the same leftover batter) turned out perfect in the cup cake liners, but sank in the large cake tin. please advise where i have gone wrong, thanks Reply

    • Natashas Kitchen
      September 16, 2019

      Hi Kim, I’m happy to trouble shoot. It’s best not to open the oven on this cake – the heat escaping quickly can cause the cake to sink in the center. Also, try mixing another couple of minutes – if you are using a hand mixer or anything other than the highest speed, the cake won’t rise properly since it relies on the volume of eggs and sugar to rise. I hope that helps! Reply

  • Simy Loo
    September 13, 2019

    May I know we should follow cup measurement or gram?

    1 cup granulated sugar 210 grams
    1 cup all-purpose flour 130 grams Reply

    • Natashas Kitchen
      September 13, 2019

      Hi Simy, we follow the cups but you are more than welcome to use the grams measurement. Reply

      • Marianne
        September 25, 2019

        How many days in advance can you bake this sponge cake before assembling? And how/where do you store it in the meantime? Reply

        • Natasha
          September 26, 2019

          Hi Marianne, 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. Reply

  • Janet
    September 12, 2019

    I am so glad I stumbled onto your website. I have an over abundance of strawberries and wanted a quick and easy (and of course delicious) sponge cake instead of the typical bread most people used. I’m thrilled to say your recipe is exactly what I had in mind, easy and very good. I followed the recipe to the “T” it did fall a little in the middle but I have to take responsibility for that since I failed to take notice that when using an electric mixer extra beating is required. Anyway you have a new follower, I will be trying more of your recipes. Reply

    • Natashas Kitchen
      September 12, 2019

      I’m so glad you discovered our blog and gave this recipe a go, Janet! Thank you for sharing that feedback with us! Reply

  • Mae
    September 6, 2019

    Hi Ms. Natasha,
    I would like to ask what is the difference if I use convection oven? I only have convection oven at home. Reply

    • Natashas Kitchen
      September 7, 2019

      Hi Mae, I haven’t tested this in a convection oven so I’m not sure 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. Reply

  • Mila
    August 28, 2019

    OMG thank you so much for such an easy and delicious recipe. I had a couple of hiccups: forgot to add sugar so beated a bit longer, folded flour a bit too much so it lost a bit of the volume oh, and oven was 180 Celsius insted of 175 so cake was ready in 19min. BUT for my surprise it still came out amazing!! Can’t fail this recipe A tip for those who are not getting it right is to check your tools, oven settings, folding technique or anything elsr that could be interfering on your result as the recipe is perfect!!! Thank you Natasha! Reply

    • Natashas Kitchen
      August 29, 2019

      I’m so glad you enjoyed this recipe Mila, hiccups and all. Reply

  • Dammy
    August 26, 2019

    Hi Natasha,can I bake this cake in single 9 inch with 3″tall spring foam pan..if so wat would be the baking time? I don’t want to open the oven often to check it’s doneness as u have mentioned not to open the oven once the cake is inside… Reply

    • Natashas Kitchen
      August 27, 2019

      Hi Dammy, did you 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

      • Dammy
        September 6, 2019

        Hi Natasha,thank you so much for this awesome receipe…it was a super hit. Reply

        • Natashas Kitchen
          September 6, 2019

          I’ so glad you enjoyed that Dammy! Thank you for the great feedback! Reply

  • Keith
    August 26, 2019

    Hi Natasha, how much cocoa would you add to this cake to make it a chocolate cake, and when would you add it? Would it reduce the flour amount? Reply

    • Natashas Kitchen
      August 26, 2019

      Hi Keith, for 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

  • Christy
    August 24, 2019

    I would like to use this recipe to make 10″, 8″ & 6″ cakes. Any idea how much batter I would need? Also, please share how you calculated the amount.
    Thanks. Reply

    • Natasha
      August 24, 2019

      Hi Christy, I always make mine at 9″ and I would have to experiment to give you exact amounts. If anyone else has already experimented, please let us know. Reply

  • Nathan creamer
    August 20, 2019

    Hi Natasha, I have a question. Can you use a blender instead of a electric beater? Reply

    • Natasha
      August 20, 2019

      Hi Nathan, I honestly haven’t tried using a high powered blender for this so I can’t say for sure. I suspect it wouldn’t whip the batter properly as a whisk attachment would. This cake relies on the volume of the eggs and sugar to rise so I probably wouldn’t risk it. Reply

  • Liz
    August 16, 2019

    Mine collapsed and it tasted like flour inspite of following the recipe to the T🤦🏼‍♀️ Reply

    • Natasha
      August 16, 2019

      Hi Liz, I’m sorry to hear that! I have literally made this a hundred times and I am always happy to help troubleshoot. Did you watch the video tutorial? At what point in the process did your results look different from mine? The most likely culprit is under beating the eggs and sugar or not using a high speed mixer. If you haven’t already, make sure to read through the troubleshooting tips in this post as well which should help. Reply

  • Sandy Coletta
    August 3, 2019

    Help….mine collapsed in the center. Not sure what I did wrong. Reply

    • Natashas Kitchen
      August 3, 2019

      Hi Sandy, I’m happy to trouble shoot. It’s best not to open the oven on this cake – the heat escaping quickly can cause the cake to sink in the center. Also, try mixing another couple of minutes – if you are using a hand mixer or anything other than the highest speed, the cake won’t rise properly since it relies on the volume of eggs and sugar to rise. I hope that helps! Reply

  • Dee
    August 1, 2019

    I very rarely leave reviews, but this recipe merits one. I got a new oven recently so I thought I’d try out sponge cake for the first time—I love sponge cake but my previous oven was too finicky too attempt it.
    This recipe was so simple to follow and I had my cakes done in no time. I filled mine with whipped cream mixed with lemon curd and it was delicious (quickly devoured by my work colleagues). My only very, very slight criticism was that the cake was a bit more ‘rubbery’ than I was expecting (though not so much as to be off-putting at all), probably because I’m more used to the light and crumbly Victoria sponge. On the plus side, it makes it ideal for creating thin layers 🙂 I can’t wait to try out the other recipes based on this one! Reply

    • Natashas Kitchen
      August 2, 2019

      I’m so glad you enjoyed it! That lemon curd, whipped cream combo sounds delicious! Thank you for the wonderful review! Reply

  • Deborah Reid
    August 1, 2019

    Hi Natasha
    So inspo to read how much I can do with this recipe!
    I am a mother of the bride on a strict budget who’s cake maker has fallen through 8 weeks from the wedding. Eeeek!
    Instead of panicking, my daughter and I have decided to make floral gourmet pavlovas for the wedding cake.
    The recipe for pavs recommends a thin layer of genoise sponge between pav and cream layer to keep the pav crispy. What do think? Should I make the sponge thin? Or should I carve off thin slices after cooking?
    I thought the latter might be crumbly and weird.
    Help please ?! Reply

    • Natasha
      August 1, 2019

      Hi Deborah, pavlovas should not have cream added until just before serving. It might be risky to make a cake out of them for that reason – they will soften and become gooey. Reply

      • Radeesha
        October 12, 2019

        Can I make tres leches from this recipe? Reply

  • Alexa
    July 17, 2019

    Hi Natasha just wondering if I can add some vanilla extract to the mix ? Reply

    • Natashas Kitchen
      July 17, 2019

      Hi Alexa, you can add 1 tsp of vanilla extract (or any), folding it in quickly before adding flour. Reply

  • Riley
    July 16, 2019

    Delicious very quick and easy to make. I made a half recipe and topped with strawberry compote, chantilly, and raspberries.
    Thanks for the recipe! Reply

    • Natashas Kitchen
      July 16, 2019

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

      • Hoda
        July 21, 2019

        Can i add cacao powder to get a chocolate genoise cake?? Reply

        • Natashas Kitchen
          July 21, 2019

          Hi Hoda, for 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

  • sue
    July 14, 2019

    you are my new “go to” for everything. You are great! Reply

    • Natashas Kitchen
      July 15, 2019

      Aww that’s the best! Thank you for sharing that with me! Reply

  • Eunice Quinones
    July 3, 2019

    would this work to make an upside down pineaple cake? Reply

    • Natashas Kitchen
      July 3, 2019

      Hi Eunice, I haven’t tested that but here is what one of our readers wrote: “I used your 4 ingredient sponge cake recipe to make an upside down pineapple cake and I loved it!” I hope that helps! Reply

      • eunice quinones
        July 4, 2019

        Thanks! Im making it today with italian meringue (thats the frosting we love in my country, not fans of buttercream) and fill it with pastry cream… I will let you know how the cake turns out… looove your blog, greetings from the Dominican Republic Reply

      • Niharika
        August 18, 2019

        Hi Natasha! Just wanted to ask a question. If we don’t have an electric whisker, can we beat it by hand? Reply

        • Natasha
          August 18, 2019

          Hi Niharika, unfortunately, this cake will take forever and won’t beat adequately with a hand whisk. Reply

  • Genady & Turczynowicz
    June 27, 2019

    HI Natasha would I be able to use SR flour with this cake? Reply

    • Natasha
      June 27, 2019

      Hi Genady, I honestly haven’t tried this cake with self rising flour so I can’t say for sure how it would affect the rise. I searched all 824 comments and couldn’t find any reports of using self rising flour. If you experiment, please let me know how it goes. Reply

  • Janessa
    June 21, 2019

    If I only have one cake pan should I split the recipe in half and only mix and bake one at a time since I’m the recipe it says not to let the batter sit after being mixed? Also if I’m only baking one at a time would I have to raise the pre heating temp Reply

    • Natasha
      June 22, 2019

      Hi Janessa, that is what I would do – make and bake half of the recipe at a time. Reply

  • Joanna
    June 13, 2019

    I’ve made this recipe several times before and absolutely loved it. Was hoping to make it today with a rectangular pan rather than circular. Any advice on what size pan to use or how to adjust cooking time? Reply

    • Natashas Kitchen
      June 13, 2019

      Hi Joanna, I have doubled this recipe for a 9×13″ cake pan before. Without doubling it may be a fairly skinny cake depending on your pan size. 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

      • Vineela
        June 24, 2019

        What is the baking time for an 18 * 12 inch pan ? Appreciate your reply Reply

        • Natashas Kitchen
          June 25, 2019

          Hi Vineela, I haven’t tested that with an 18×12 but I have doubled this recipe for a 9×13″ cake pan before. Without doubling it may be a fairly skinny cake depending on your pan size. 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

  • Doug Cast
    June 2, 2019

    Hi Natasha, Great video and recipe. I know you have over 800 reviews and queasiness I apologize if this is a duplicate question.

    Why AP flour vs cake flour?

    Thanks again
    Doug Reply

    • Natasha
      June 2, 2019

      Hi Doug, that is a great question! I have used cake flour and the cake becomes very soft and airy. It depends what kind of cake you are trying to achieve but the cake flour makes the cake too soft and light for most frostings. Reply

  • Lorraine O'Reilly
    May 23, 2019

    After baking how long with this sponge keep? Can I cover this in fondant and buttercream and put another cake on top for an occasion cake or will the sponge be too light? Thank you! Reply

    • Natashas Kitchen
      May 23, 2019

      HI Lorraine, 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 wrap and freeze up to 3 months. It may be a little soft for fondant unless you put a stiffer buttercream over it first – that may work. Reply

  • Lauralee
    May 9, 2019

    I use this cake for tiramisu. So much better than ladyfingers! Reply

    • Natashas Kitchen
      May 10, 2019

      I’m so happy you enjoyed that, Lauralee! Reply

  • Faith Misoy
    May 7, 2019

    Hi Natasha,thank you so much for the recipe,i will definately try it,if i want to add butter among the list of ingredients will i reduce the eggs or flour ? or will i use the same ingredients? kind help, i want to use this recipe and add some butter. Reply

    • Natashas Kitchen
      May 7, 2019

      Hi Faith! I haven’t experiment with this recipe specifically so I cannot advise. This ratio of eggs to sugar is pretty standard for this classic European sponge cake and for a 2-layer cake is a fair amount of sugar. Most of our cakes are not overly sweet but I guess it depends on taste preference. Milk, oil and butter are not necessary in sponge cake and can actually deflate the batter. Reply

  • Eggless Sponge Cake
    May 1, 2019

    What more is there to say than: stunning! Reply

    • Natashas Kitchen
      May 1, 2019

      I’m so happy you enjoyed that! Reply

  • Jeffrey Lamandia
    April 23, 2019

    How funny. I made a choc sponge this morning. I added the coco to the eggs Reply

    • Natashas Kitchen
      April 23, 2019

      Thank you for sharing that with me! Reply

  • Rachel
    April 23, 2019

    I’d like to make a chocolate sponge cake using this recipe. Can I just add cocoa to the flour and then fold it into the batter? Reply

    • Natashas Kitchen
      April 23, 2019

      Hi Rachel, I have made a chocolate sponge cake before but don’t have a recipe posted yet. I’ll add it to my list Reply

      • cvvaldez
        May 29, 2019

        I would love to make this recipe as a chocolate sponge, I am just not sure how much cocoa to add, any suggestions? Reply

        • Natashas Kitchen
          May 30, 2019

          For 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

  • Cindy
    April 20, 2019

    ❤️ great recipe. I made a classic strawberry and whipped cream cake and it was fabulous, I will definitely try some other variations. Thanks for sharing this awesome recipe and excellent instructions. Reply

    • Natashas Kitchen
      April 20, 2019

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

  • Shari
    April 17, 2019

    Hi Natasha — I haven’t made this yet, but wondering if I could make the entire recipe in a bundt pan?
    Thanks! Reply

    • Natashas Kitchen
      April 17, 2019

      Hi Shari! I honestly have never tried it in a Bundt pan and I don’t think I would try because it would be really difficult to get it out of the pan. Reply

      • Shari
        April 17, 2019

        Thanks so much for the quick reply. I’ll make it in 2 rounds!! Happy baking! Reply

      • Shari
        April 17, 2019

        Thanks for the quick reply. I’ll do it 2 rounds. 🙂 Reply

  • Helen
    April 14, 2019

    Hi, Natasha. Thqnk you for your great receipe! I am living in Netherlands and we are accounting with cm instead if inch🙈 I have 20 cm pan which is 7.87 inch. May I follow the same amount ingredient and the baking time? Reply

    • Natashas Kitchen
      April 14, 2019

      Hi Helen, I have not tested this in a seven-inch round baking pan to say for sure, so I’m not certain if it would overflow the pan. That would be my main concern. You may need to scale the recipe back. Let me know if you experiment. Reply

  • Jeffrey Lamandia
    April 7, 2019

    Yes you do however the finished product out of the oven video shows a one pan cooked cake and that confuses people. That particular video leads people to believe that the cake when divided into two pans will rise to the top of the pan which leads lost Navas bakers to think that our cake did not come out correctly I’m not sure if you you understand exactly what I’m saying and when it doesn’t rise to the top we think we did it wrong that’s all I’m saying nothing bad about your recipe or your cake because it’s yummy. Reply

    • Natasha
      April 8, 2019

      Hi Jeffrey, I’m still not sure what you mean. I did divide the cake into 2 pans in the instructions as well as in the video and then I took them out of the oven in 2 pans the same way I put them in. If the cake doesn’t rise as high, the number one culprit is usually under-beating the eggs and sugar – since the cake relies primarily on the volume of those ingredients for leavening. I hope that helps! Reply

  • Karen
    April 7, 2019

    Is this cake very sweet? Seems to have a higher proportion of sugar vs flour. Reply

    • Natashas Kitchen
      April 7, 2019

      Hi Karen, I haven’t tried this cake with less sugar since this cake does rely on the volume of eggs and sugar to rise but we think it is not too sweet several of our readers have commented it is a perfect balance. Reply

  • Jeffrey Lamandia
    April 7, 2019

    I thank what the problem is with the video she cuts and paste‘s different parts. And one cake video she has your put the cake into pants and when she takes it out the cake is level with the top making you think that it rises. However In the sponge video where she says put it equally into 9 inch pans after it’s cooked she shows you a cooked version from a different video where the batter is all in one pan when it shows it even with the top. I made this recipe 17 times thinking I was doing it wrong when I actually the visual video is what was throwing me off I hope this helps Reply

    • Natasha
      April 7, 2019

      Hi Jeffrey, I do have a couple of recipes where I put it into 1 pan and then cut it, but that does have a differing bake time. Normally, I do divide it into 2 pans as this video shows. Reply

  • Sue
    April 4, 2019

    Hi do you have the ingredients for one cake only? Not sure if it’s as simple as just splitting everything in half? Reply

    • Natashas Kitchen
      April 4, 2019

      Hi Sue! yes you would halve everything proportionally  Reply

  • Alayna
    April 3, 2019

    Hi Natasha! This recipe was the most amazing cake I have ever baked!! My family was impressed with the spongy texture. Do you think it would taste the same if I added fruit to the batter? Reply

    • Natashas Kitchen
      April 3, 2019

      I’m so happy to hear that Alayna! Thank you for sharing your awesome review with us! Reply

  • Aneta
    March 28, 2019

    The sponge was amazing !!!
    So moist and tender. I halved a recipe because I only needed “crust” for a no bake cheesecake.
    Will try in a cake next time. Reply

    • Natashas Kitchen
      March 28, 2019

      Hi Aneta, I’m so happy you enjoyed this recipe! Thank you for sharing that with me! Reply

    • William Martin
      April 3, 2019

      Hi! Did you adjust cooking time after halving it? Thanks!  Reply

      • Aneta
        April 4, 2019

        No I didn’t. It took about 20 min in 10 in springform pan  Reply

  • Eshy
    March 26, 2019

    Can this be used for layered cake? Like 4 layers Reply

    • Natashas Kitchen
      March 27, 2019

      Hi Eshy! I haven’t tested that with 4 layers but I think that could work! Reply

  • Julia
    March 20, 2019

    Hi Natasha. Thanks for another great recipe! Tried this and it turned out great!

    Could I make these ahead and freeze for later use? Reply

    • Natashas Kitchen
      March 20, 2019

      I’m so happy you enjoyed that, Julia!! 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 wrap and freeze up to 3 months. Reply

  • Sumaya
    March 18, 2019

    I loved the sponge cake so easy to make !! But it makes one sponge cake only Reply

    • Natashas Kitchen
      March 18, 2019

      Hi Sumaya, this recipe makes 2 9″ rounds. Reply

  • Cece
    March 14, 2019

    I will try these cakes. They ate so easy to make with not too much ingredients. First one I will try is the apple. Will let you know it turned out.
    Cece Reply

    • Natashas Kitchen
      March 14, 2019

      I look forward to your feedback, Cece! Reply

  • Hamna
    March 12, 2019

    Hi Natasha,

    I have a few questions:

    1. Can we make more layers of this sponge cake?
    For example: To make 5 inch + tall cakes?

    2. Will it hold some fondant decorations? I don’t want it collapsing on me.

    I have made a genoise before for a Fraiser but never thought it could be used for so many cakes!

    3. In your mango cake, you just used the pulp in the layers, why not add in the batter? What difference does it make to add puree/pulps into the batter?

    4. I am going to upload a video of (your and my version) of a Mango Cake, how do I let you know once its uploaded?

    Last, you really torture me with your recipes, I DON’T WAN’T TO STOP WATCHING !_!

    Thanks Reply

    • Natashas Kitchen
      March 12, 2019

      Hi Hamna! I’m so happy you are enjoying our recipes! I have not tested this in a five-inch round baking pan to say for sure, so I’m not certain if it would overflow the pan. That would be my main concern. You may need to scale the recipe back. Let me know if you experiment. It may be a little soft for fondant unless you put a stiffer buttercream over it first – that may work. We used puréed mango in the layers not pulp but I think pulp may work. If you experiment, let me know how you liked the recipe. Reply

  • Joseph Kim
    March 10, 2019

    Hi Natasha. I was wondering how many grams of spongecake does this produce. It would be great if you could give me some insight. Thank you. Reply

    • Natasha
      March 11, 2019

      Hi Joseph, I haven’t weighed the finished cakes so I”m not sure. If anyone has a good answer for this, please let us know! Reply

  • Jeffrey
    March 8, 2019

    Hi. I have tried this recipe 8 times. It just wont rise for me. Any suggestions?? Thanks Jeffrey Reply

    • Natasha
      March 8, 2019

      Hi Jeffrey, in the future, get in touch after the first attempt because I am always happy to help troubleshoot :). This classic European sponge cake relies on the volume of eggs and sugar to rise so it is critically important to beat these with a high powered mixer on high speed until thick and fluffy. You know the batter is ready when you pull up on the batter and a thick ribbon forms and stays on the surface fo the batter for a few seconds before disappearing into the batter. I hope that helps! Also, be sure to bake right away in a preheated oven. Reply

  • Irina
    February 15, 2019

    Hi Natasha, I’ve been doing this recipe so many times. Sometimes it turns out but sometimes it doesn’t. And I can’t figure out what goes wrong. When I take the cake out of the oven it looks perfect but as it sits and cools it pulls away from the pan and the middle starts sinking in. While the sides are rised. What am I doing wrong? Reply

    • Natashas Kitchen
      February 16, 2019

      Hi Irina, Maybe I’m just sensitive to it, but I have noticed that. Regarding the sinking, 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? I have found that buttering the sides causes the cake to pull away from the sides a little and isn’t as level but the cake will still work 🙂 It sticks because there is no oil or butter in the batter but we have found that a thin-edged spatula works best, scraping along the inside wall of the pan as you loosen it from the pan. P.S. I added a “Tips for Success” section at the top of this post which should help. Reply

  • Stacey
    February 10, 2019

    The baking gods were with me today, it took about 15 mins for the eggs to get light and fluffy but it paid off. Thanks for the easy recipe 😁♥️♥️ Reply

    • Natashas Kitchen
      February 10, 2019

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

  • Denise Chinchilla
    February 6, 2019

    Can I make a make a chocolate sponge cake with this recipe? Reply

    • Natashas Kitchen
      February 6, 2019

      Hi Denise, I have made a chocolate sponge cake before but don’t have a recipe posted yet. I’ll add it to my list 🙂 Reply

      • Denise Chinchilla
        February 7, 2019

        Great thank you Reply

  • Janice
    January 29, 2019

    Natasha, you are a lifesaver. I came across a faded stained, well used recipe in my mom’s hand, in Italian. Beat 6 eggs, 1 cup sugar, 1 t vanilla, add 1 cup + 2 T flour and 1 t BP. Low oven for 45 minutes.
    I had no idea what it was for…so I went sleuthing and found your European Sponge Cake recipe. Voila’! Thank you!! with your great directions I will make this now and think of my mom and my grandma. Reply

    • Natashas Kitchen
      January 29, 2019

      That’s so great, Janice! I’m so happy you enjoyed that! Reply

  • Bethany
    January 28, 2019

    If I cut the recipe in half, do I cut the baking powder in half too? Thanks. Reply

    • Natashas Kitchen
      January 29, 2019

      Hi Bethany! Yes, you would halve everything proportionally 🙂 Reply

      • Hend
        March 21, 2019

        Will this hold on when topped with buttercream frosting? Do I need to add some kind of liquid to moisturize it? Reply

        • Natashas Kitchen
          March 21, 2019

          Hi Hend, the recipe links several of the recipes we tried with this base. You are welcome to use a simple syrup, Here is a simple syrup recipe we use, Simple Syrup: 1/2 cup water, 1 Tbsp lemon juice, 1 Tbsp granulated sugar I hope this helps. This cake will hold buttercream frosting just fine. 🙂 I hope you love it!! Reply

  • Lauren
    January 28, 2019

    A question: reading the comments I noted that many find the batter doesn’t rise enough, so you typically suggest more beating in a stand mixer.

    So I wonder if your stand mixer motor is more powerful than most?

    I find I do need to beat the batter 10-12 minutes for that “magic 8” trick (suggested in the recipe) to show me it’s ready. Once it took 15 so maybe the humidity affected things that time.

    But this is my “go to” cake recipe. Everybody loves it even if it doesn’t rise as high as it should, it’s still a homemade cake! Reply

    • Natashas Kitchen
      January 28, 2019

      Hi Lauren, there are many factors that play a role in the cake rising. From ingredients to high altitude or high humidity. As you mentioned a stand mixer may vary in power and speed as well. Thank you for sharing this with us Reply

    • Julia
      July 13, 2019

      Hi Natasha,

      I tried making this recipe today and the cake collapsed in the oven. I thought I had beaten the eggs to light and fluffy, but maybe I needed to beat it for longer. Do you have any suggestions? Thanks! Julia Reply

      • Natashas Kitchen
        July 13, 2019

        Hi Julia, did you have an opportunity to watch the video? If not, I strongly encourage you to watch it if you have never made a European sponge cake in the past. The cake relies on the volume of the eggs as leavening and it won’t rise is you don’t bake the eggs with a high powered stand mixer for the recommended amount of time. If your cake collapses or is flat, under-beating the eggs and sugar is the number one culprit. I hope that helps! Reply

  • Lily Poh
    January 27, 2019

    Hi Natasha,

    Can I reduce the amount of sugar? would this affect the texture of the cake Reply

    • Natashas Kitchen
      January 28, 2019

      Hi Lily, I haven’t tried that with less sugar since this cake does rely on the volume of eggs and sugar to rise. Reply

  • Irina
    January 26, 2019

    I made it twice with Kitchen Aid 5 speed electric mixer – both times it didn’t work. I whipped it for 20 minutes each time. The batter looked very fluffy. However, it still became some smushy paste after I baked it.
    Used stand mixer after that – the sponge came out perfect! Reply

    • Natashas Kitchen
      January 26, 2019

      Hi Irina! Yes, with a hand mixer you will need to add more time to the mix. The stand mixer does work better for this recipe. 🙂 I’m so happy it worked out for you! Reply

  • Irina
    January 26, 2019

    Just to add about hand mixers:

    I made it twice with Kitchen Aid 5 speed electric mixer – both times it didn’t work. I whipped it for 20 minutes each time. The batter looked very fluffy. However, it still became some smushy paste after I baked it.
    Used stand mixer after that – the sponge came out perfect! Reply

  • Nancy
    January 21, 2019

    Hi Natasha, I have made this recipe 5 times and it still doesn’t seem to rise enough. I even whip it for about 20 minutes. I try and try adding more and more minutes. I am using a Kitchenaid mixer on high. Any suggestions? Can you over beat? Reply

    • Natashas Kitchen
      January 21, 2019

      Hi Nancy! did you have an opportunity to watch the video? If not, I strongly encourage you to watch it if you have never made a European sponge cake in the past. The cake relies on the volume of the eggs as leavening and it won’t rise is you don’t bake the eggs with a high powered stand mixer for the recommended amount of time. If your cake collapses or is flat, under-beating the eggs and sugar is the number one culprit. I hope that helps! Reply

      • Nancy Cate
        January 22, 2019

        Hi, Yes, I have watched the video. I am using a KitchenAid stand mixer. I don’t know what I am doing wrong. It is frustrating and I don’t want to quit trying until I get this right. They taste good, just don’t rise up. I will watch the video, again! I love this recipe and want to make it work. It has great flavor. Reply

        • Natashas Kitchen
          January 22, 2019

          I hope it works out for you! I recommend skimming through the comments also to get more troubleshooting tips 🙂 Reply

        • Anna Kay
          April 6, 2019

          I think it is definitely possible to over beat the egg mixture as well. The first time I tried this recipe, I beat the eggs and sugar for around 15 minutes (kitchenaid stand mixer) because I was worried it wasn’t fluffy enough. Then the second time I stuck to the 8-10 recommendation and it turned out sooooo much better! Reply

    • Susan Sylvia
      March 30, 2019

      I do know that it’s possible to overwhip the eggs also, which would cause the cake not to rise well. Recommendations I have read say to beat just until a figure eight holds for a few seconds. I also saw it on Great British Bake-off, and they know their way around a Genoise! Imagine Paul Hollywood leveling those baby blues at the baker and muttering ‘you ovah-beat the batt-ah’. Devastation. Reply

  • Sylvia
    January 18, 2019

    Hi Natasha ,
    I have attempted few times on how to make sponge cake with other recipes but was not successful. After following your blog I managed and just did the baking.Was so happy as I am planning to bake a birthday cake to my 2 years old son. Wondering should I use whipped cream or fondant over it? I am beginner in baking btw 🙁 . Kindly guide me Reply

    • Natashas Kitchen
      January 18, 2019

      Hi Sylvia! Thank you for that great review! We have several cakes linked in the recipe with wonderful frosting ideas! I personally can’t advise on the use of fondant since I haven’t tried that, I do recommend skimming the comments to see if what our readers are saying. I hope you love it! Reply

  • Mari
    January 16, 2019

    Hi Natasha…I would like to use 6 inch pans, how many mins do you think I should bake it? TIA Reply

    • Natashas Kitchen
      January 16, 2019

      Hi Mari, I have not tested this in a six-inch round baking pan to say for sure, so I’m not certain if it would overflow the pan. That would be my main concern. You may need to scale the recipe back. Let me know if you experiment. Reply

  • Heather
    January 12, 2019

    Hi hope to hear from you today cuz wanting to make this today! I usually make traditional butter cakes with vanilla and almond extracts. But have been wanting to try a genoise sponge. Have you ever added extracts to this recipe? Would it mess anything up? I would like it to have an almond flavor. Reply

    • Natashas Kitchen
      January 12, 2019

      Hi Heather, you can add 1 tsp of vanilla extract (or any), folding it in quickly before adding flour. Reply

      • Heather
        January 12, 2019

        Thanks! I went ahead and did a tsp of Vanilla and tsp of almond. The cake rose well and looked beautiful when it came out. But it was very tricky to cut each layer in half, it was very moist and a little sticky on top and my cake slicer wire would glide through easily. It also sunk just slightly in the middle which made it hard to get even layers. I did bake for 20 mins. The toothpick came out clean so took it out. Could it perhaps have needed another few mins in the oven? Will rate the recipe after I taste it tomorrow! Reply

  • Lynette
    January 11, 2019

    Hi, can I put the whole batter into 1 cake pan instead of 2 ? Reply

    • Natashas Kitchen
      January 12, 2019

      Hi Lynette, I have not tested this in one baking pan to say for sure, so I’m not certain if it would overflow the pan but I imagine it would since this fills our tall pan nicely with two rounds. That would be my main concern. You may need to scale the recipe back. Let me know if you experiment. Reply

  • Rose
    January 5, 2019

    Thanks but I dont think the cakes rose enough when I tried to cut them the layers were too thin and fell apart. Can I use the filling and frosting on a normal cake Reply

    • Natasha
      January 5, 2019

      Hi Rose, I’m not sure which frosting and filling you are referring to. Make sure to watch the video – typically the primary reason for this classic cake not to rise is under-beating eggs and sugar since the cake relies on the volume of those two ingredients to rise. Hope that helps! Reply

  • Rose
    January 5, 2019

    I know u said to not grease the sides of pans but mine stuck a little on sides and ripped cake a bit. I did loosen with offset spatula. And now I’m worried I won’t be able to cut in half. Any suggestions Reply

    • Natashas Kitchen
      January 5, 2019

      Hi Rose, you can butter the sides but I have found that buttering the sides causes the cake to pull away from the sides a little and isn’t as level but the cake will still work 🙂 It sticks because there is no oil or butter in the batter but we have found that a thin-edged spatula works best, scraping along the inside wall of the pan as you loosen it from the pan. Reply

  • Simone
    January 1, 2019

    We are really impressed with your sponge cake receipe, we tried it today and it came out beautiful and shiny and it is absolutely delicious.

    Thank you for our new years day improvised sponge cake drizzled with custard. Reply

    • Natashas Kitchen
      January 1, 2019

      I’m so happy to hear that! Happy New Year! Reply

  • Shona
    December 30, 2018

    I wanted to learn how to bake a Genoise sponge cake, but I was a little overwhelmed. Your video was perfect for this visual learner! I made my first sponge cake and even went on to make your Strawberry Cake using that cake. My family raved about it. I’m making another one for a New Year’s Eve party as well. Thank you so very much and Happy New Year! Reply

    • Natashas Kitchen
      December 31, 2018

      Thank you for that amazing feedback, Shona! Happy New Year! Reply

  • Jessica
    December 26, 2018

    Thanks for the sponge cake recipe. It’s so easy and good! I also did the strawberry cake. It is delicious. I added melted milk chocolate on the top. It goes well with the cake. I will def make it again. Next time, I may use a little more whipping cream and less cream cheese. Thanks! Reply

    • Natashas Kitchen
      December 26, 2018

      That’s just awesome! Thank you for the wonderful review, Jessica! Reply

  • Kathleen Sobel
    December 24, 2018

    I made the sponge cake, vanilla icing, strawberries, lemon glaze and it was a hit with everyone. Easy recipe to follow. Thank you! Reply

    • Natashas Kitchen
      December 24, 2018

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

  • Kathleen Sobel
    December 20, 2018

    I like your sponge cake recipe, however, I would like to use a bundt pan and then use a lemon glaze. Can I use the entire batter for the bundt pan? Thank you. Reply

    • Natashas Kitchen
      December 20, 2018

      I honestly have never tried it in a Bundt pan and I don’t think I would try because it would be really difficult to get it out of the pan. Reply

      • Kathleen Sobel
        December 21, 2018

        Thank you for replying and that is what I thought. I will use the cake p pans.

        Have a wonderful holiday season and happy new year! Reply

        • Natashas Kitchen
          December 21, 2018

          Thank you, Kathleen! Happy Holidays! Reply

  • Lynn
    December 19, 2018

    Bonjour
    J’ai un four qui fait la chaleur tournante. Comment faire un bon réglage ?
    Merci. Reply

    • Natasha
      December 19, 2018

      Hi Lynn, I haven’t tested this in a convection oven so I’m not sure 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. Reply

  • Tina
    December 16, 2018

    Hi, I’ll like to make a lemon version of the cake. Do I add the lemon juice to the batter or do I brush it onto the sponge after it is baked? Reply

    • Natashas Kitchen
      December 16, 2018

      Hi Tina, a simple syrup with water, lemon juice, and sugar would work. For a lemon cake, I would add extra lemon juice to taste to really bump up the lemon flavors. Reply

    • Sandra Mora
      May 29, 2019

      For the lemon flavor, I read an Italian Sponge cake recipe that simply added 1 tsp grated lemon zest to the batter. That recipe was similar to this one Natasha makes. Natasha’s recipe seems to use less flour than other recipes. It’s probably a more tender cake too! Reply

  • Meghan
    December 14, 2018

    Hi Natasha! I would like to try making the pomegranate Christmas cake with this base for friends, but I don’t have a stand mixer!! I do have a handheld electric mixer with a whisk attachment. Do you have any advice or is it just a matter of having things prepped in advance and working out your biceps by mixing for 8 minutes by hand? Reply

    • Natasha
      December 14, 2018

      Hi Meghan, be sure to beat the mixture on the highest speed and you will need to add about 3 minutes to the mixing time since a stand mixer is more effective at whipping mixtures. I wouldn’t attempt to do it with a hand mixer but a strong electric hand mixer would work. Reply

  • December 14, 2018

    Hi! Natasha. Its Perfect Sponge Cake wow super. Awesome video. Reply

  • MarthaV
    December 9, 2018

    How do you decorate/ice this cake? Reply

    • Natashas Kitchen
      December 9, 2018

      I would have to say the sky is the limit! You can make hundreds of different cakes using this base! I’ve linked several within the recipe 🙂 Reply

  • Ammara
    December 9, 2018

    I tried ur way but failed also I have a convection oven which have temp till 230 Reply

    • Natashas Kitchen
      December 9, 2018

      That could be why. I recommend trying in a regular sized oven if you have that option. Reply

  • Rina Lacandazo
    December 8, 2018

    Hello. How can i prevent mango from discoloration? Is there something to brush on the mango?😊 Thank you Reply

    • Natashas Kitchen
      December 9, 2018

      There are fruit glazes you can buy. Usually, coating them in lemon does the trick! Reply

  • Danielle Weaver
    December 5, 2018

    Have you tried gluten free flour? Reply

    • Natashas Kitchen
      December 5, 2018

      Hi Danielle! Several of my readers have reported that this works great as a gluten-free sponge cake using a 1:1 gluten-free flour. 🙂 Reply

  • EstheNakaayi
    November 21, 2018

    Hey Natasha thanks for the services from “Natashaskitchen
    Really we learnt a lot from your kitchen
    We have improved on our baking skills Reply

    • Natashas Kitchen
      November 21, 2018

      Thank you so much for sharing that with me! Reply

      • Lina
        March 29, 2019

        Hi Natasha, i just did the sponge cake with a hand mixer since i dont have a stand mixer. It worked! Just a little patience, until i saw number 8:-)
        Can i add sugared vanilla to the batter or cognac? I will be making forêt blanche tomorrow but baked the sponge cake tonight.
        So blessed to have found your site,
        Thank you for all the exquisite recipes😊 Reply

        • Natashas Kitchen
          March 30, 2019

          I’m so happy to hear that Lina! you can add 1 tsp of vanilla extract (or any), folding it in quickly before adding flour. Reply

  • Ana
    November 19, 2018

    Hi Natasha:
    I want to make this recipe in a 9 by 13 inch baking dish. Can I do that adjusting the cooking time? Reply

    • Natashas Kitchen
      November 19, 2018

      Hi Ana, 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

      • Ana
        December 4, 2018

        Thanks for your suggestion. It worked perfectly, it was a big and delicious cake..
        I have made several of your salads and desserts recipes and all are fantastic. Reply

        • Natashas Kitchen
          December 4, 2018

          I appreciate this feedback! Thanks, Ana! Reply

  • Robin
    November 17, 2018

    Hi, I want to make 6 inch cake. How can I adjust the ingredient and bake time? Also, should I use 2 inch deep or 3 inch deep pan? Reply

    • Natashas Kitchen
      November 17, 2018

      Hi Robin, I have not tested this in a six-inch round baking pan to say for sure, so I’m not certain if it would overflow the pan. That would be my main concern. You may need to scale the recipe back. Let me know if you experiment. Reply

      • Shannon Smith
        December 24, 2018

        I halved the recipe once and used a smaller spring form pan, then split into layers. Worked great! I just really watched it in the oven, it needed a shorter bake time. Reply

        • Natashas Kitchen
          December 24, 2018

          Thank you for sharing that with us, Shannon! Reply

      • Ghina
        October 9, 2019

        Worst cake ever!!! Too much sugar no sponge cake just a cake hard like a rock. Reply

        • Natasha
          October 9, 2019

          Hi Ghina, I’ve probably made this a hundred times and 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

  • Lisa
    November 16, 2018

    Hi, I wanted to make half the batter so I would need to cut the ingredients in half also. How should I adjust the time? Thanks! Reply

    • Natashas Kitchen
      November 16, 2018

      Depending on your cake pan size. Are you also changing that? I would watch it closer but since it is less cake it may be done quicker! Reply

  • Michele
    November 10, 2018

    No. I’m wanting to make the strawberry with whipped cream cheese frosting, but I wanted to make sure it was ok to make it the day before serving. Would it be better if I added a strawberry syrup to the cake layers before putting the pureed strawberries? I did let the strawberries sit with sugar on them first because they weren’t very sweet. I hope that is ok. Reply

    • Natashas Kitchen
      November 11, 2018

      I think that should work fine Michele. I hope you love it!! Reply

  • Michele
    November 10, 2018

    Hello. I’m going to make the strawberry version. Can I make this whole cake the day before I need it? Thank you Reply

    • Natashas Kitchen
      November 10, 2018

      Hi Michele, you can make the cake base ahead of time and store it either in the fridge or at room temperature for a day or wrap and freeze up to 3 months. Reply

  • Michele
    November 10, 2018

    Can I make the strawberry version of this cake the day before serving? Reply

    • Natashas Kitchen
      November 10, 2018

      You can definitely make this a day before serving! Regarding the strawberry version, are you looking to add strawberry syrup? We usually just top or frost it with a flavor 🙂 Reply

  • Lisa
    November 9, 2018

    Hi Natasha, so glad I landed on this recipe! But I am having some trouble, I tried making this twice and both times came out dense and not fluffy.

    Hopefully I could get some advice! What I noticed was my mixture of eggs and sugar was not white and fluffy after beating. I tried beating for about 4 mins for the eggs and another 13 mins after adding sugar. I didnt continue to beat afterwards because I was afraid of overbeating.

    Also I do not own a standing hand mixer. I am using a a simple hand mixer.

    Thanks! Reply

    • Natashas Kitchen
      November 9, 2018

      It may be due to under beating, since it is a hand mixer it will take a lot long than a stand mixer. Also make sure your measurements are correct and the size of the eggs isn’t off. Reply

      • Lisa
        November 11, 2018

        By under beating, do you mean the eggs and sugar mix? By chance do you have a idea how long I would need to mix with the hand mixture? Thanks! Reply

        • Natashas Kitchen
          November 11, 2018

          I am always happy to help troubleshoot. The #1 reason for not rising uniformly is if the eggs and sugar are underbeaten. If you are using an electric hand mixer, add a few minutes to the mixing time on high speed (depending on the hand mixers power may even double that up. but this recipe really does need an electric stand mixer or an electric hand mixer, otherwise it will take FOREVER to reach the whipped consistency that is needed for the cake to rise. Also, did you possibly open the oven door while the cakes were baking – that could cause it to fall, or if the cakes are removed from the oven too early. I hope that helps! Reply

          • Lisa
            November 13, 2018

            I will try again by adding some time to the beating for the eggs + sugar mixture. I am using a electric hand mixer.

            I didn’t open the oven door until it was done baking. Hopefully this time it will be better, Thank you!

  • Cammy
    November 6, 2018

    Hi! Is it possible to bake the batter with convention oven? What
    tempreture do you recommend for convention oven? I only have convention oven 😣. For the blackberry lemon cake. Is possible I change to peach lemon cake? Can just follow the same steps for blackberry cake but using peach? It is the combination of peach and lemon taste ok? Reply

    • Natashas Kitchen
      November 6, 2018

      Hi Cammy! I have only been able to test it in a conventional oven so the recipe is written for a conventional oven. A convection oven circulates the air and bakes recipes faster so the bake time would have to be modified. I think the peach version sounds interesting! I would love to know how you like it if you experiment with that! Reply

  • Stacia McBride
    November 6, 2018

    I tried it and it sunk in the middle I beat eggs and sugar for eight minutes whisked flour and baking powder and sifted in to bowl folded dry mixture until I didn’t see any flour on bottom of the mixer put on middle rack side by side in a 350 degree oven for 25 minutes and when I looked in the oven with 14 minutes left it was sunk in let it finish baking sides rose beautifully but middle completely sunk Reply

    • Natasha
      November 6, 2018

      Hi Stacia, It’s best not to open the oven on this cake – the heat escaping quickly can cause the cake to sink in the center. Also, try mixing another couple of minutes – if you are using a hand mixer or anything other than the highest speed, the cake won’t rise properly since it relies on the volume of eggs and sugar to rise. I hope that helps! 🙂 Reply

  • Sue
    November 3, 2018

    I am certain that this is a lovely sponge, just not for my husband. It sunk was eggy. We use our own eggs, with yolks that are very rich. Do you possibly have a measurement for the amount of eggs to use. I so want this to be a forever recipe. Thanks sue Reply

    • Natasha
      November 5, 2018

      Hi Sue! If your eggs were smaller, that could have an affect but it is usually due to under-beating the eggs and sugar. Be sure to beat them in a high powered mixer with the whisk attachment until the mixture is thick and forms a thick ribbon when pulled up. Reply

  • Elsie
    November 2, 2018

    This cake is great! Thanks to this I was finally able to recreate the cakes I used to get for my birthday when I was younger. It really makes a splendid base. My cakes will never be the same again! Reply

    • Natashas Kitchen
      November 2, 2018

      I’m so happy you discovered our blog Elsie!! Than you for the wonderful review! Reply

  • Kourtnie White
    October 30, 2018

    I was wondering why the sponge can’t be baked in a convection oven? Reply

    • Natasha
      October 30, 2018

      Hi Kourtnie, from what I have heard from readers, the cake does not rise properly – it could be due to not modifying the settings which should be done when convection is used. I haven’t tested it personally but I have always stuck to conventional baking based on reader reports. Reply

  • Nicole
    October 29, 2018

    Your 4 ingredient sponge cake is amazing! I did it!!! I never thought I can bake a cake. Your recipe is encouraging. Thank you for the tips too. Reply

    • Natashas Kitchen
      October 30, 2018

      Thank you for sharing that with me Nicole!! Reply

  • Zugeily
    October 28, 2018

    Hello, I made this sponge cake and it was awesome. Some of my family members have diabetes and they like how this cake wasn’t too sweet and it pairs well with whipped cream. Can this recipe be double? Reply

    • Natashas Kitchen
      October 28, 2018

      I think it can be doubled if you have a large enough mixer and pan. But making it in separate batched may be safer since it is so delicate. Reply

  • Thais
    October 26, 2018

    Hello! I made this sponge, but it more than doubled the size while baking, and got super stuck to the side. Any idea why? Thanks! Reply

    • Natashas Kitchen
      October 26, 2018

      Hi Thais. I’ll do my best to troubleshoot – do you live in a high altitude area? I wonder if that would affect baking temp/time on this one. Did you make any changes to the recipe and measure the ingredients correctly? Reply

      • Thaís Leonardi Bassinello
        November 4, 2018

        Hi! No, I followed it completely. I watched the video again and I noticed that your batter was more “runny” than mine (mine was very much holding its shape when I spooned it to the cake pan). Reply

        • Natasha
          November 5, 2018

          Hi Thais, a thicker, puffier batter will never hurt and it means you beat your eggs and sugar effectively. Reply

          • Faith Misoy
            May 7, 2019

            Hi Natasha i also have the same problem,i live in kenya africa and i guess it is a high altitude,if so how do i adjust the baking time/temperature should it be less or more

          • Natashas Kitchen
            May 7, 2019

            Hi Faith, It’s hard to say without being there. Normally for elevation adjustments, you would need to increase oven temperature, some recipes state to reduce sugar. If you experiment, let me know how you liked the recipe

  • Yulian
    October 22, 2018

    Hi Natasha, may i know if yeast could replace baking powder for this recipe. Thank you so much if you could answer my question🙂 Reply

    • Natasha
      October 22, 2018

      Hi Yulian, I haven’t tested that but I don’t think it would work properly and I have no way of predicting what the yeast will do in this recipe without testing it. You could make the cake without baking powder altogether though. I find it rises just a little better with baking powder but the cake relies primarily on the volume of the eggs and sugar so if you beat those really well as instructed, the cake will still work without the baking powder. Reply

      • Yulian
        October 31, 2018

        Thank you so much ! 🙂 Reply

        • Natashas Kitchen
          October 31, 2018

          You’re welcome, Yullan! Reply

  • Anna
    October 17, 2018

    what is different between Genoise sponge cake and Traditional sponge cake in the recipe? Reply

    • Natashas Kitchen
      October 17, 2018

      Hi Anna! ’m so happy you have enjoyed our recipes! The main ingredient in this classic European sponge cake (genoise) is egg. The cake relies on the volume of the whipped eggs to rise. Butter is not traditionally used in this classic European sponge cake. Also, using butter on the pan is not recommended because the cake pulls away from the sides and ends up mis-shaped. I’m sure there are several different versions of it but the classic European genoise does not require butter. Reply

      • Shanti
        October 18, 2018

        This is my first shot at sponge cake. It doesn’t have sugar as an ingredient. So it is not the traditional sweet cake? Reply

        • Natashas Kitchen
          October 19, 2018

          That is correct! this is a simple sponge cake! 🙂 Reply

  • Nora
    October 10, 2018

    Can we use the same recipe for a roll? Reply

    • Natashas Kitchen
      October 11, 2018

      Hi Nora. I have not tried this one specifically but if baked thin enough it may work! We have this recipe here you may enjoy Reply

  • Sandy
    October 10, 2018

    This will be my first time trying to make a sponge cake!! D:
    I do have a question though…could I bake the batter together as one cake, instead of dividing it into two round cakes? Reply

    • Natashas Kitchen
      October 10, 2018

      Hi Sandy! That should work! Be sure to adjust your bake time to at least 30 minutes if doing that. Reply

  • Angela Cram
    October 7, 2018

    Hi there,
    I normally don’t do reviews but with this one I had to take the time to share. It was my first time making sponge cake and it turned out AMAZING! Made a vanilla flavour. So moist and fluffy. I’m on my 3rd batch already as the first one I made just to try the recipe. It was so simple to follow. Thanks so much for taking time to share this recipe 😉 Reply

    • Natashas Kitchen
      October 7, 2018

      Wow! Thank you so much for this amazing and thoughtful review, Angela!! I appreciate you sharing this with all of us! Reply

  • Keerthy
    September 25, 2018

    It’s a beautiful recipe which I tried for many times and every time it’s perfect.for my 15 months baby i skipped baking soda and made with 3 ingredients but reduced the whole wheat flour to 3/4th cup instead of 1 cup.thank u Natasha for the superb easy recipe.btw the tips u given are very much useful. Reply

    • Natashas Kitchen
      September 25, 2018

      I’m so happy those tips helped! Thank you for the wonderful review, Keerthy! Reply

  • Virginia
    September 23, 2018

    Hi, I’ve been trying to duplicate a limencello cake from my favorite restaurant. I have the icing down pat, but I can’t seem to get the right consistency of the sponge cake. I want to try this recipe, but I’m not sure if adding the limencello liquor would ruin the recipe. Help! Reply

    • Natashas Kitchen
      September 23, 2018

      Hi Virginia, are you planning on adding it as a syrup to moisten the cake? I haven’t tried adding liquor to the batter itself but if you create a syrup out of it that may work. Reply

      • Virginia
        September 29, 2018

        I have no idea how the baker used it. Could you please give me a syrup recipe using limencello to try? I’m not adventurous when it comes to making up a recipe. Thanks Reply

        • Natashas Kitchen
          September 29, 2018

          Hi Virginia. Here is a simple syrup recipe we use, Simple Syrup: 1/2 cup water, 1 Tbsp lemon juice, 1 Tbsp granulated sugar I hope this helps Reply

  • Sharon varghese
    September 23, 2018

    How to cook cake in one 9″ pan.. how long it takes to cook Reply

    • Natasha
      September 23, 2018

      HI Sharon, you would need a pan with tall walls such as a 3″ tall springform pan. A regular 1 to 1 1/2″ tall cake pan will overflow. Bake about 30 minutes. Reply

    • Natashas Kitchen
      September 23, 2018

      Hi Sharon. It should be baked for about 30 minutes. Reply

  • Linda
    September 20, 2018

    I made the strawberry version of this cake for my mom’s 95th birthday. It was a hit and she was disappointed when it was gone. I will make it again, it was a refreshing dessert on a very warm night. Thanks for the recipe. Reply

    • Natashas Kitchen
      September 20, 2018

      Thank you for sharing that with me, Linda! I’m so happy you enjoyed this recipe. Reply

  • Tara
    September 18, 2018

    I used your recipe to make my first ever sponge cake and I have to say this come out great! Although I have nothing to compare, I think I will not let it bake as long next time I think it may have been a little dry? I also added some pumpkin spice in the batter which was okay but not great, lesson learned. For the frosting I whipped egg whites and added hot maple syrup and further whipped.

    I will use this recipe again as it was “kid” approved! Reply

    • Natashas Kitchen
      September 18, 2018

      Hi Tara, 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

  • laura rogers
    September 18, 2018

    This was so simple, light, and delicious! I let some sliced strawberries macerate in the fridge while I baked the cake, and quickly whipped up some unsweetened cream to pile between each layer. Really fresh and delicious. It took no time at all, and it tasted like I spent all day working on it. Thanks for this recipe! I’ll definitely make it again. Reply

    • Natashas Kitchen
      September 18, 2018

      That’s so great Laura! I’m so happy you enjoyed that! Reply

  • lilyl
    September 16, 2018

    It is very easy. But turns out very dry for mine. Not sure what have went wrong. Reply

    • Natashas Kitchen
      September 17, 2018

      Hi! 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

  • Anna
    September 12, 2018

    Hi Natasha,
    Love your recipes, including this version of sponge cake. They are always work beautifully and I have made many recipes from your site. This cake though is not really Genoise, is it? My understanding that classic Genoise cake has also addition of melted butter and more baking powder, so it’s not so eggy. Reply

    • Natashas Kitchen
      September 12, 2018

      Hi Anna! I’m so happy you have enjoyed our recipes! The main ingredient in this classic European sponge cake (genoise) is egg. The cake relies on the volume of the whipped eggs to rise. Butter is not traditionally used in this classic European sponge cake. Also, using butter on the pan is not recommended because the cake pulls away from the sides and ends up mis-shaped. I’m sure there are several different versions of it but the classic European genoise does not require butter. Reply

  • James Ng
    September 9, 2018

    Hi. Can I substitute plain flour with cake flour instead? Will I be able to achieve the same result as you? I am planning to build a birthday cake for my Daughter soon. Thks. Reply

    • Natashas Kitchen
      September 9, 2018

      Hi James! I have made it with cake flour and it does work well if you prefer to use cake flour 🙂 Reply

  • Linda kautzi
    September 8, 2018

    My mother would like a sponge cake for her 95th birthday and I’ve never made one. With so many options on the internet I’m feeling overwhelmed. I am wondering, what makes this better than ones that have butter, vanilla and milk? Thank you Reply

    • Natasha
      September 8, 2018

      Hi Linda, this European sponge cake is a completely different type of cake than traditional American cakes with butter, vanilla, milk and added leavening. I hope you give it a chance and experiment 🙂 Reply

  • Jeanne
    August 25, 2018

    I tried this today and it smells too eggy for me. What should I add?

    Middle slightly sank and the texture is a bit rubbery. 🙁

    (Confused) Reply

    • Natashas Kitchen
      August 25, 2018

      Hi Jeanne, I would suggest whipping it a couple of minutes longer and also, I have found that any egg based cake or meringue is best when it is kept out of outdoor draft – I’m not sure why or how but those items can have a pronounced eggy smell after that. Maybe I’m just sensitive to it, but I have noticed that. Regarding the sinking, 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. Reply

      • Elizabeth Appel
        August 27, 2018

        Natasha – I added 1 tsp of vanilla and 1/2 tsp of salt when I made this. I have only hand-held electric mixer so I whisked it for maybe 12 minutes – I did it until it seemed thick enough. I added the vanilla half-way through and the salt with the flour. Reply

        • Natashas Kitchen
          August 27, 2018

          Thank you for sharing that, Elizabeth! Reply

      • Neha
        September 12, 2019

        what does outdoor draft mean Natasha? Reply

        • Natasha
          September 12, 2019

          Don’t place it by an open window. There’s something about egg-based recipes in general, both sponge cakes and meringue recipes that start to have an eggy aroma if they are exposed to outdoor air/draft. Reply

  • Liz
    August 21, 2018

    Just came across this recipe and am eager to try it! I don’t have an electric blender, but…. I do have a normal blender. Might be a silly question but would using it work as an alternative? Reply

    • Natasha
      August 22, 2018

      Hi Liz, this recipe really does need an electric stand mixer or an electric hand mixer, otherwise it will take FOREVER to reach the whipped consistency that is needed for the cake to rise. Reply

  • Aya
    August 16, 2018

    Hi Natasha!

    Will try your recipe next week for my birthday. Im doing a strawberries and cream sponge cake. Currently in Philippines 🙂 Reply

    • Natashas Kitchen
      August 16, 2018

      That’s so great! Enjoy! Reply

      • Patricia Garcia
        August 17, 2018

        I’ll bet the Sponge cake is the most commented-on recipe in your repertoire, isn’t it? There is a comment and reply in my emails nearly every day about it! Love your recipes. I took the avocado chicken to a cookout, and it was devoured. I was asked for the recipe..I gave you full credit and am always telling people to check out your site! Reply

        • Natashas Kitchen
          August 17, 2018

          I appreciate the credit and you sharing Patricia! Thank you for the feed back 🙂 Reply

  • Romi Acharya
    August 9, 2018

    Hi Natasha,

    Just baked the sponge, and it came out perfect, so light and airy :)… Thank you for such an easy recipe… I used to bake sponge earlier, but used to whip egg whites and yolks separately first… But this one is so simple and easy to make… Planning to make mixed fruit cake to beat the heat…

    Thanks again :*
    Romi Reply

    • Natashas Kitchen
      August 9, 2018

      That’s awesome Romi! Thank you for the wonderful review! Reply

  • Michael Metzler
    August 7, 2018

    Hi, this cake looks amazing, I was thinking of trying out sponge cake for the foundation of a whipped cream & strawberry cake I was thinking of making; However, I assume that you would need to flatten the rounded tops of the cakes before layering them together with a long bread knife, right? Thanks!
    -Michael Reply

    • Natashas Kitchen
      August 7, 2018

      Making them as even as possible will look better of course. You can definitely cut the layers in half with a long bread knife 🙂 If you are planning on using a frosting that should hold it together just fine, most bakeries finish the shape with the frosting to make the edges more clean. I hope this helps Michael. Reply

  • Tracy
    August 5, 2018

    I used your 4 ingredient sponge cake recipe to make an upside down pineapple cake and I loved it! Question is can I use one 12 inch pan or is the recipe made for only two 9″ pans? Reply

    • Natashas Kitchen
      August 5, 2018

      Hi Tracy. According to one of our readers it should be enough batter for a 12″ pan. I haven’t tried it myself however. Please let me know how you like it if you experiment! Reply

      • tracy
        August 5, 2018

        would you keep the same bake time for the 12″ cake pan at 28 minutes and if not what would you change the bake time to? Reply

        • Natashas Kitchen
          August 6, 2018

          I would recommend watching it closely. I would assume there would need to be some sort of time adjustment. Reply

  • Prathi
    August 4, 2018

    Hi Natasha
    I read your sponge cake recipe many times and saw the video and made the cake following each step carefully. I beat the egg well enough and made an eight in the batter to check consistency as per your tip. I did not open the oven door in the middle. But sadly my cake sunk in the middle and i’m feeling that the cake is a bit chewy/rubbery 🙁 Reply

    • Natasha
      August 4, 2018

      Hi Prathi, were you using a stand mixer or an electric hand mixer? A hand mixer would take a few minutes longer of beating since it doesn’t whip as efficiently as a stand mixer. Also, did you possibly use a convection setting? This recipe is written for a conventional oven. And lastly, be sure to bake the cake right away in a pre-heated oven without letting the batter sit for too long on the counter. I hope that helps! Reply

      • Prathi
        August 5, 2018

        Thanks for ur reply. Yes i used stand mixer, conventional and pre-heated oven. Have to try again!! Reply

  • Swagmama
    August 3, 2018

    Thank you for this easy recipe of sponge cake. Now i can make my ube cake using this recipe as my base. Reply

    • Natashas Kitchen
      August 3, 2018

      Yes! This is the perfect recipe for that! Reply

  • Vanessa
    July 28, 2018

    Please give a recipe on how to make icing for cake Reply

    • Natashas Kitchen
      July 28, 2018

      Hi Vanessa! We have so many cakes with different options for frosting! I would recommend looking here and seeing if any of these are what you may like to try. I have a Swiss Meringue Buttercream that is very good or my cupcake frosting which is easy and delicious. Reply

  • Elizabeth Appel
    July 26, 2018

    The cakes came out beautiful and tasty – I did add 1 tsp of vanilla and 1/2 tsp of salt – just to suit our tastes. I’ll follow up when we have the dessert – which is chilling in the fridge waiting for dinner tonight. Reply

    • Natashas Kitchen
      July 26, 2018

      Yes! I’d love to hear how you like it! Thank you so much for sharing this with me! Reply

      • Elizabeth Appel
        July 26, 2018

        The cake was wonderful. 10″ pans would have worked better. I didn’t have a proper pan to put it in so it was a little messy but it got raves. I gave all the rest of my scraps to my friend because she makes trifles and it will be perfect for that. Reply

        • Natashas Kitchen
          July 26, 2018

          I’m so happy you all enjoyed that Elizabeth! Reply

  • Elizabeth Appel
    July 24, 2018

    I want to use this recipe to make the BBC Good Food Strawberry-Elderflower Gateau. The recipe says “sponge flan cases” but since I’m in the US, we don’t have these – or I don’t know what they are. Do you think this will work? Reply

    • Natashas Kitchen
      July 24, 2018

      Sounds like it uses a sponge cake as a base! If you try it with this recipe I’d love to know how it turned out! Reply

      • Elizabeth Appel
        July 24, 2018

        My guests are coming Thursday so I’m making the cake tomorrow early and the dessert late tomorrow since it can sit for 24 hours. Reply

        • Natasha
          July 24, 2018

          Hi Elizabeth, this cake can sit covered at room temperature or refrigerated overnight. 🙂 Reply

  • Inna Seletskaya
    July 15, 2018

    Hi Natasha. Can we make a day or two in advance and keep in the fridge? Reply

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