4-Ingredient Sponge Cake (Video Recipe)
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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.
Charlotte Cake – 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.
Strawberry Cake – boasts 1 1/2 lbs of fresh strawberries. You’ll love the simple and delicious whipped cream cheese frosting.
Black Forest Cake – A chocolate version of classic genoise with 1 lb of kirsch infused cherries and whipped cream. So good!!
Russian Apple Cake (Sharlotka) – Just 5 ingredients and 15 min of prep then your oven does the rest!
Poppy Seed Cake Roll – Moist, generously filled with a cream cheese frosting, covered with velvety chocolate ganache and pummeled with salted pistachios.
Pomegranate Christmas Cake – With a crown of glistening pom seeds, this one’s a stunner for the holidays.
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.
Kiwi Berry Cake – If you love fruit, this cake will make your dreams come true. Layer after layer of gorgeous berries.
Tiramisu – if you like tiramisu, you will love this!
I told you I loved this cake base. I’m Completely smitten 🙂
4-Ingredient Sponge Cake (Video Recipe)
Ingredients
- 6 large eggs, room temperature
- 1 cup granulated sugar, 210 grams
- 1 cup all-purpose flour, 130 grams
- 1/2 tsp baking powder
Instructions
Prep:
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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:
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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.
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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.
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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
Natasha Kravchuk
Berry Tiramisu Cake Recipe 
Blackberry Lemon Cake Roll (VIDEO) 
Layered Strawberry Cake Recipe 
Vanilla Cake Recipe (VIDEO) 
Tres Leches Cake Recipe (VIDEO) 
Storybook Cake Roll Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Cake was dense and eggy. Followed the recipe and not sure why this happened
Hi J, this is 99% of the time because of under-beating the eggs and sugar. Watch the video to see the thick texture of the whipped eggs and sugar to get an idea of what that should look like before baking. The cake relies on that volume to rise properly.
Hi there. I made a similar recipe, but made the mistake of deflating the batter. I’m anxious to try yours! I’m curious as to the reason you do not grease the sides?
Hi Chris, greasing the pan won’t help much to get the cake to release, it can adversely affect the rise though by greasing the pan – the batter may pull away from the sides and not rise as evenly. That has been my experience.
Three small spring forms are still in the oven! I knew right away it’s a great recipe after 5 minutes of baking! 😃. Didn’t expect them to rise so much though.
After reading a few recipes, I’m so glad that I’ve chosen yours!
Thank you so much!
You’re welcome! I’m so happy you enjoyed it, Tina! I bet your home smells AMAZING right now!
Just wanted to say how much I love this sponge base, so versatile. Thanks.
Hi Erica, you are most welcome. Merry Christmas!
Hi Natasha,
Can I make just one cake by cutting the recipe into half and
how much time it will need to bake in the oven?
Thanks
Veena
Hi Veena, it should still take about the same amount of time since you will bake one pan.
hey dear Natasha! I would love to have frosting recipe for that sponge cake!
Hi Sara, I recommend looking through the recipe post; we share all the cakes we use this base for, including frosting! I hope you love this recipe!
I have a 9 x 3 inch pan. Would this work on that? Also what kind of icing would be good on this?
Hi Priya, do you mean like a springform pan? I have done it in a springform pan and then cut it as we did in our Coffee Cake here.
Thank you for the excellent recipe! A light airy sponge that soaks up flavor well.
I’ve made this three times in the past 10 days (one to test the recipe, one to adjust bake time and try a different filling, and one to take for Thanksgiving gathering).
I used two heavyweight aluminum rounds in a convection oven at 350 and needed to reduce the cook time to 18 minutes. Each of the rounds cut in half made a great four layer cake. Apricot preserves, candied orange peel, vanilla buttercream, and Gran Gala orange liqueur made a delicious cake that was loved by all. (though the homemade raspberry jam, vanilla buttercream, and chambourd drizzle was also a good way to go)
You’re welcome! Great to hear that you enjoyed this recipe. Thank you for the review!
Hi Natasha, I love this sponge cake, so easy and so yummy. I use it for all my cakes.
My niece wants me to make a cake for her birthday, but I need to be bigger size. My question is if I use a bigger pan do I have to double the ingredients? Can you help me please? And also about the temperature and time of cooking.
Thank you so much!!!!! God Bless you and your family!!!
Hi Cristina, I haven’t tried doubling it myself but I bet that could work. Depending on your pan size and how much you’re trying to make will vary. I hope you love this recipe!
Do you think substituting pistachio flour would still work for this cake? I recently tried making the Le Gateau Vert cake from the Great British bake off, and it barely rose at all! I separated the yolks from whites and whisked separately, folded them in together, still a pretty flat cake. Some people said you don’t need to separate the yolks and whites, some people do, I wasn’t sure! Your recipe is much easier and the cakes look beautiful!, I thought to myself maybe I could just sub out the flour with pistachio flour and go for it?
Hi Jessica, I wish I could advise on that, but I honestly haven’t tried pistachio flour myself. Baking is such a science, and I imagine there would need to be several adjustments. I took a peek through the comments, and I’m not seeing our readers mention that adjustment.
Hi Natasha,
I tried making your sponge cake twice. Each time, the center of the cake would not rise making the cake look concave. I tested the center of the cake with a wooden skewer and it would come out clean. Yet, each time the center is dense and looks uncooked. What happened? What can I do to fix this? To me, sponge cakes are not easy.
Hi Jerry, that is unusual that the center sank. It almost sounds like the oven might be the culprit. Did you possibly use a convection oven rather than a conventional one? And was the oven pre-heated fully when you placed the cake onto the center rack? P.S. I added a “Tips for Success” section at the top of this post which should help include our post our measuring HERE that helps explain measuring dry ingredients.
How can we make a chocolate sponge?can the same recioe be used?how much amount of cocoa powder and floue should be used?
Hi Amna, I haven’t really tested a chocolate sponge to advise. I do have a chocolate cake recipe here too if you would like to try.
Hi Natasha…wanted to make your Schwartzwälderkirsch Torte. Checked out your video on how to make the sponge. Can the sponge cakes be made a couple of days in advance? Or do I need to make the whole cake at one time. If I can make them ahead of time, how do I keep them fresh?
Hi Julie, I would cover and refrigerate for 2 days. They keep really well in the refrigerator. You can freeze them for longer.
Hi Natasha , thank you for lovely recipe , it worked great, it was amazing. My younger sister even said it was the best homemade cake she’s ever had
That’s just awesome! Thank you for sharing your wonderful review, Siyanda!
I always assumed this fancy named sponge would be hard to make, but it looks super easy!
Would this sponge work for a Boston Cream Pie?
Hi Sarah, I haven’t tried that myself, but I bet that could work!
Hi Natasha,
Always love your recipes. I haven’t tried your cake recipes yet. I want to try it this weekend. Do you use Vanilla extract in this recipe for sponge cake?
Hi Neela, more recently, I have been adding vanilla for sponge cake, but the cake will work without it as well. The flavoring in the cake comes through when the syrup is added so the vanilla is optional. You can use 1/2 to 1 tsp
Hey Natasha,
I have a thin pan that has about the height of 2 inches. Do you think that I can use that pan to bake this sponge cake? Also do you think that lining the sides with excess parchment paper will give extra height to the pan?
Hi Kylie, The pan I used two 9″ pans that are 2.2″ tall.
sponge cake recipe: have you tried to make this with half add sugar, half Slenda? Any advice for a more diabetic recipe??
Hi Carlos, I haven’t experimented on that yet to advise. Maybe others have tried and can share it with us here.
Just made the cake, it came out amazing!!! Wish I was able to upload the photo here , thanks so much for super easy recipe
I’m so glad you enjoyed the recipe.😊 Great job!
Can I bake sponge cake in spring form, will it turn out as soft and fluffy?
Hi Lena, that will work too. If you try it, please share with us how it goes.
Natasha,
I enjoyed your instructions, which were easy to follow. I followed them precisely, and while it rose fine, it came out rubbery. What should I do differently?
Hi Meli, that is usually due to under beating the eggs and sugar since the cake relies mostly on the volume of the eggs and sugar to rise. Also, make sure to have the oven preheated and bake right away without leaving it at room temperature too long.
Hi Natasha i am a very big fan of you cooking skills.I must say i just love watching you cook and the way you make it so interesting with a little bit of your comic added to it while cooking. You are just fanstastic. I love your cakes and when my kids have the earge for cakes then i love to peek on only your receipes. Thank you for the wounderful work you share with all. Love you. Starlet Gonsalves from India.
Hi Natasha! Can I use egg whites instead of whole eggs?
Hi Maya, I haven’t tried this with only egg white, but that would be more like an angel food cake. I just haven’t tested that through.
Tried the sponge .It is so easy and comes out so well . Thanx a lot
I’m so glad you enjoyed that, Mary!
Tried the sponge .It is so easy and comes out so well . Thanx a lot
You’re welcome! I’m so happy you enjoyed it, Mary!
Hi, I followed the recipe and instructions and unfortunately when I took the beautiful cakes out of the oven, they fell. I will try again, perhaps I should have added additional cooking time, but tester came out clean.
I hope they work out better for you next time, Wendy! Remember, it is critical to beat the eggs and sugar sufficiently since the cake relies on the volume of the eggs and sugar to rise. The baking powder helps it rise a little more evenly, consistently; make sure it’s not expired. Happy baking!
Hi can i half this recipe ?
Hi, yes you can half the recipe and bake in one pan like we did our cherry cake.
This cake turned out perfectly for me! It was a bit too sweet for me. Is it possible to maintain the fluffiness of the sponge with less sugar?
Good to know that you enjoyed it, Annie. I honestly haven’t tested that yet to advise. You may check all the other comments here if someone else have already tried it.
Was easy to make but taste to much like eggs. Not my favourite
Hi Natasha, I know the difference between a sponge cake and regular cake. Are they each made for a certain type of cake?
Hi Pamela, it depends on what you mean by regular cake, but a sponge is a batter made with eggs and sugar, whipped. A traditional sponge cake has just a few ingredients: flour, sugar, and eggs.
Hi Natasha,
No, I meant like, for example, if you were going to make a vanilla sheet cake, would you make it a sponge sheet cake or a regular sheet cake with butter, flour, sugar, etc.?
We used the same recipe for a sheet cake, like this one here. So this will work for both. I hope that helps.
Hi Natasha, I love all your baking videos. I have used this recipe in many cakes and I love it. Can I convert this into a chocolate sponge cake by added 1/4 cup cocoa powder to the dry ingredients? Please suggest any other way. Thanks
Hi Kruti, I haven’t tried that yet to advise. If you do an experiment, please tell us how it goes.
Hello.. 🌸
Can I use all batter in one 9” inch round cake pan at once? Can I get a risk 🥺
Hi Yin, yes, if using one pan, you would need one with tall walls like a springform pan. We did that in our older Tiramsu layered cake recipe.
I though genoise batter by definition was raised by correctly beaten eggs, and had no other raising agent. You seem to have baking powder. Please do explain why, when you have many eggs, is it necessary to use baking powder.
Hi Geeta, I have made this recipe many times without any baking powder and it works great, but it is critical to beat the eggs and sugar sufficiently since the cake relies on the volume of the eggs and sugar to rise. The baking powder helps it rise a little more evenly, consistently.
Hi nathasia, i tried this recipe for victoria sponge cake. The taste is good but it became dry as I put it in the fridge before serving it. Will try once again for my baby’s birthday 🙂 thanks!
You can try not serving it right away from the fridge, leave it at room temperature for a couple of minutes before serving.
I love this recipe and I have made it multiple times. I want to try it in smaller size. If I use 4 eggs and a single 7 inch cake pan, how long should I bake it for?
HI Kruti, you’ll have to experiment depending on the size of pan you have but it will bake faster if it’s a thinner cake.
Hi Natasha, thank you so much for this recipe. I have never made sponge before and this turned out amazing! I used a hand mixer and followed your instructions and it could not have been easier. 😊
Yum! That’s so great, Trish! I’m so glad you enjoyed it!
Hi Natasha. Is it ok to bake the sponge cake in a chocolate version?
Hi Margarita, I haven’t really tested a chocolate sponge to advise. I do have a chocolate cake recipe here too if you would like to try.
hi,
I use a convection oven, but I don’t have the option of centre rack.in that case is it okay to just bake normally.
Hi Maria, I haven’t tested this in a convection oven, so I’m unsure what to recommend. I have had at least 1 reader that I can recall say they did not have good results in a convection oven. I would make sure it’s not too close to the top or bottom, but also, and typically, you would either reduce the temperature by about 25°F or shortening the time by 10 to 15%.
just want to know if you can use this recipe to make the three milks cake because I know you have on your website but just want to know if you can use the The sponge cake for the base.
Hi Jhony, it won’t be the same with this cake base. I suggest using the tres leches base.
Hi natasha,what setting do you leave your oven on?Sorry quite amature in baking.
HI, I have that in the first step of the recipe card. It’s at 350˚F and I have the rack in the center of the oven.
they’re right! it sank in the middle despite following the instructions meticulously. so sad. it was supposed to be a birthday cake for someone special. not sure if I can salvage this….:(
Hi Des, that is really unusual that the center sank. It almost sounds like the oven might be the culprit. Did you possibly use a convection oven rather than conventional? And was the oven pre-heated fully when you placed the cake onto the center rack? P.S. I added a “Tips for Success” section at the top of this post which should help including our post our measuring HERE that helps explain measuring dry ingredients.
I love making this cake! It is super fun to make and delicious! It goes fast and doesnt create a big mess in the kitchen. I love layering it with juicy fruit like strawberries and cream. It makes an impressive take along dish. This last time I made it, I tried something different. I didn’t have any sugar in the house but I did have some granulated stevia/erythritol mix. So I used 1/2 cup of that instead of sugar
It worked. It is different but if you want to try and make this cake without sugar then I can tell you, it will work.
Yum! Yes, it is so good layered with fruit! I’m so happy you enjoyed that, Deborah!
Hi Natasha ..im a big fan of urs and have been following ur recipes…u r amazing …i wanted to know for how can can we keep these sponge cakes in the fridge before we actually frost them …i baked two but the event for which i did has got postponed so like maximum how long will they stay fresh
Hi Muskaan, if stored properly, you can make the cake base ahead of time and store it either in the fridge or at room temperature for a day or 2 or wrap and freeze up to 3 months. You do not need to cut the top or sides for this case. If you frost it, then yes, store it in the fridge.
The cake is super soft but my cake keeps deflating in the centre, I am not sure why.
Hi Lum, the main culprit of the cake sinking is often under-beating the eggs and sugar. Did you start with room-temperature eggs and use a high-powered stand mixer to beat together the eggs and sugar and then fold the flour in with a spatula so as not to deflate the batter? I sure hope that helps some.
Just wanted to let you know that I used two 7″ square pans, didn’t reduce any of the amounts, and they didn’t come close to overflowing.
But the cake turned out dry and a bit tough to cut, and I followed your recipe as written (along with adding 1 tsp of vanilla extract).
Hi A, I’m more than happy to troubleshoot. This sponge cake should not be dense or tough to cut. I would highly recommend reading the tips in the recipe above for what the batter should look like. Since the cake relies on the volume of the eggs for leavening, it is critical to beat the eggs and sugar adequately in this classic sponge cake, or it will be flat and dense. I also recommend checking out our post on measuring here that happens to be the culprit often.
Thanks for the reply Natasha! After I took the cakes out of the oven, I left them sitting on the counter for maybe 5 hours as I worked on the other stuff. Then I finally put frosting and fruit on the cake, put it in the fridge for maybe an hour and a half, then took it out to eat.
Could letting the cakes sit on the counter for 5 hours caused them to be dry and tough?
Hi A, it’s hard to say without being that, but that may be the case. If you let it sit for too long, I would keep it in a container or cake dome for freshness.
Can I use a bunt pan and how long do I bake it
I made your sponge cake it was very good but I want to make it in a bunt pan how long do I bake it for ?
Hi Adriana, I haven’t tried this in a bundt pan but I imagine it would be very difficult to get it out of a bundt pan as this cake has no oil or butter in it and requires that you loosen it from the pan with a spatula.
Thank you so much ,I love all your recipes thank you again
This turned out great. I divided the recipe by 1/3 and baked it in two 6 inch mini cake pans, which fit perfect. I also do not have a stand-up mixer so I used an electric hand mixer on the highest level and it worked great beating the eggs/sugar for 8 mins. It baked perfectly in 23 mins, nice and moist, and I made some delicious strawberry shortcake!
Great to hear that it worked out fine, Katie! Thanks for your good review and for sharing your experience with us.
Excellent. Keep up the good work Natasha. Love ur kitchen.
Thank you so much! I’m so glad you’re enjoying my recipes!
Hello Natasha, I tried to make the cake according to your recipe, but the cake sank after it came out from oven. I notice that your 1 cup of flour was 130 gram, but in my situation, it’s only half a cup. Do you think it’s the reason to cause the cake shrink? Please help. Thanks.
Hi Delia, that is really unusual that the center sank. It almost sounds like the oven might be the culprit. Did you possibly use a convection oven rather than conventional? And was the oven pre-heated fully when you placed the cake onto the center rack? P.S. I added a “Tips for Success” section at the top of this post which should help including our post our measuring HERE that helps explain measuring dry ingredients.
Natasha,
Could you please advise how to adjust ingredients in order to make it in sheet size? I need a bigger than 9″ cake for the upcoming bday party. Thank you
Hi Irina, check out the version that we used to make a cake roll. I hope that helps.
Hi, the sponge came out really light and fluffy but it came out too sweet for our liking. Can we half the sugar?
Hi Kattie, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Can this be made to use in a trifle??
Hi Krystal, Yes, I think this would work well for a trifle. It absorbs moisture really well and doesn’t get soggy.
This recipe did not work for me it was horrible
Hi Marian, can you provide more details on what happened or if any changes or substitutions were made and I will do my best to troubleshoot. I’ve made this cake more than I can count so I have come across the common issues. I also highly recommend you watch the video tutorial to see where things may have gone wrong.
Baked this in cups for individual straw/blueberry shortcakes red white and blue for Memorial Day came out great love the recipe!
That sounds like the perfect Memorial Day treat! I’m so glad you enjoyed it!
Best and easiest recipe ever
Thank you for your good comments!
Hi Natasha! I’ve tried this recipe a couple of times adding a bit of vanilla to it and it turns out great. can i add cocoa powder or melted chocolate to get a chocolate sponge?
I’m glad you liked it! I haven’t experimented on that yet to advise. If you try it, please share with us how it goes.
This recipe did not work for me. I followed it exactly and it did not rise and came out rubbery like an actual dish sponge. What a waste of ingredients. Internet recipes almost never work out. And the format was annoying, having to watch the video and write down the recipe was a waste of time. Just provide the actual written recipe with an option to watch the video. Extremely disappointing.
Hi Jane, I’m sorry to hear that. Our recipes usually have a very high success record especially when made according to the instructions without substitutions or changes. The number one cause of that result is under beating the eggs and sugar. This classic European cake relies on the volume of eggs and sugar to rise. Also, every recipe on our site has an easy-to-follow print-friendly recipe at the bottom of the post. There is also a “jump to recipe” link located right at the top of the post. It is a red button. Also, another thing is to make sure your mixing bowl is completely clean of any grease which can prevent it from whipping properly and be sure to bake right away in a fully preheated oven.
Hi Natasha! I’ve tried this recipe and it is amazing! Now though, we’d like to make and oreo cake. Do you think it would still bake well if i incorporate some oreo crumbs in the batter? Hope to hear from you!
Glad you liked it, Margie. I honestly haven’t tried making an oreo cake version of it. If you do an experiment, please share with us how it goes.
Yum! I used this recipe to make cupcakes and it turned out great even tho i forgot the baking powder
Glad you liked it, Sam!
Hi Natasha,
Which mode should i use in microwave oven,convection or microwave mode for this sponge cake?
You have written use conventional mode. So asking.
Thanking you.
Hi, I have only tested this using conventional bake mode.
Hi Natasha – Thank you for this amazingly easy sponge cake recipe! It’s my go-to sponge cake recipe and turns out perfect every single time. I’m an avid baker and I’ve made this mostly in 10″ and 8″ cake pans and always have wonderful results. I make a delicious Italian Rum Cake and it absorbs the rum syrup beautifully. The key, for anyone having issues, is to really make sure you follow the first step and beat those eggs and sugar for a full 10 minutes until it’s light in color and fluffy and somewhat thicker in consistency. It’s fabulous!
Hello Loretta, great to hear from you. Thank you so much for your good feedback and tip. That is so useful, we appreciate it!
Hi, Loretta! I only have 8”x3”inch round cakes pans. How long do I have to bake it and does the temperature need to be changed? Also, will it overflow in my 8”x3” pans? TIA.
Hi Sara, that may work in an 8″ inch pan, I haven’t tried it to say it will overflow, but if you have two and they’re 3″ tall, it may work! We used 9″ pans that are 2.2″ tall.
Would this recipe be good as a strawberry shortcake? I need something I can bake ahead vs. the biscuit type shortcake.
Hi Sandra, yes this would be delicious as a strawberry shortcake cake base.
Thank you Natasha I enjoy making these cakes for my grandchildren, well they enjoy them too Thank you,
You’re welcome, Sandra. I hope it becomes their new favorite!
I’m already planning an rad for Friday Father’s Day lol. Looked for a cake with low fat since my dad has Gall Stones. Question: can I substitute the same weight I weight of cake instead of all purpose? TIA.
Hi Meriam, I have made it with cake flour and substituted it with an equal amount of cake flour.
This turned out awful. Other recipes call for 4, not 6 eggs! It was like a cooked hard dough ball. I suggest you try your recipe again.
Hi Michelle, I’m sorry to hear that. The recipe is correct and we have made it countless times. I suspect the eggs and sugar were not beat adequately at high speed in an electric stand mixer. I suggest watching the video tutorial to see where things started to look different.
I tried this recipe it came out dry and like a sponge. I followed the video. I prefer moist soft cakes. I will not make this again. I like most of your recipes but not this one.
I made the sponge cakes, they seem to be ok. I would like to fill it with custard, can you please tell me how much milk do I use. Thank you.
Hi Anna, I haven’t tried filling it with custard yet but I think it’s worth experimenting with! If you an experiment, please share with us how it goes.
I have made this cake several times, using various flavoured syrups and creme patissiere as a filling. It holds up very well, and is delicious!
Thank you for the wonderful review!
I made the sponge cake. (Berry Tirimasu) Delicious. Can I use silicone mini Bundt pans for the batter? If so should I use a non stick spray? I’d like to freeze individual cakes for later use.
Hi Barbara, I haven’t tested this in a silicone pan to advise. If you experiment, I would love to know how you like that.
I have tried this before and it worked perfectly, I was wondering would this be enough batter for 3 6″ pans?
Hi Mary, I haven’t tested this in a 6″ pan but it may work if divided into three pans.
Hi there! I am a beginner baker and just made your sponge. I used 3 6″ round pans and they were great. I feel they were a little on the dry side, but I should have taken them out 3 minutes earlier. I WILL try this again. Thanks so much! – Deborah
Hi Deborah, make sure you add a syrup – this cake is meant to be enjoyed moistened with a syrup or it can seem dry.
Hi Natasha,
Can I bake this sponge cake in a 11”x7” pan or would it be too small for your recipe?
Hi Lynette, I haven’t tested that in an 11×7 pan. If you experiment, let me know how you liked the recipe.
Hi Natasha,
If I use a 6” round cake pan, is it possible it will be like 4 pans from your recipe? Thanks a lot!
Hi Justine, that may work in a 6″ inch pan, I haven’t tried it to say it would be enough for 4 but if you experiment, I would love to know how it goes.
Hi Natasha I want to know if crumb-coat this cake and keep it in the fridge will it be harden ? Will it be moist ??
Hi Haseena, if stored properly it should stay nice and moist. I recommend reading through the recipe notes for the best storage advice.
Hi Natasha,
Is it possible to use 2 8 or 9 inch square pans instead of rounds? I am using the sponge cake as part of a trifle, and want the square edges
Hi Kathy, I think the 9″ square pans would work fine.
I didnt see flavorings added like vanilla extract.
Hi Leila, you can add 1 tsp of vanilla extract (or any), folding it in quickly before adding flour. I recommend reading through the entire recipe post, though, since it is used for several different kinds of cakes.
Hi, Natasha… what’s the ratio of the ingredients if I am using 10 inch round cake pan? Thank you
Hi Hazel, I havne’t made this in a ten-inch pan to advise on ratios. If you were to make it as is that may work too. It will be a thinner cake in a ten in an so it may work better to make a little more batter.
Can i add some pistachio powder to batter to make pistachio cake
I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Hi Natasha,
I tried this out. The cake came out very spongy and soft. It took me 40 minutes and I baked in a single springform pan. But the cake tasted too eggy..is there a way to reduce the number of eggs by substituting with some other ingredients.
Hi Anjana, Normally this should not taste or smell eggy. The most common reason for that would be under beating the eggs and sugar. I suggest watching the video tutorial to see if your cake looked the same and if not, try to determine where it started looking different in the process. Another reason for an eggy smell would be if the cake was cooled in an area of the outdoor draft – the same thing goes for any egg-based dessert-like meringue or egg-based cakes
I want to make this cake for Easter. Question 1 Can I bake the batter in 4 pans ( and for how long) instead of slicing layers?
Question 2. Can I wrap layers and keep in refrigerator for how long?
Hi Barbara, I haven’t tested this in four pans, but I imagine that should work! You can make the cake base ahead of time and store it either in the fridge or at room temperature for a day or 2 or wrap and freeze up to 3 months. You do not need to cut the top or sides for this case. If you frost it, then yes, store it in the fridge.
Hi Natasha! I came across your sponge cake recipe.
– Can this recipe be use in making / decorating cakes?
-Will it be good with swiss meringue buttercream?
– will it hold if i put some fondant decoration?
– can I put any extracts? How many tsp?
Hi Maria, I haven’t tested in that type of pan so I can’t provide precise baking times for it.
Hi Maria, yes to all of those questions. It is a little soft for fondant, but readers have been able to make it work. I suggest clicking through the different cakes that we have shown in the post above for syrup ideas and measurements which should help
Hi Natasha,
i have made this many times and it has come out well every time. Many thanks. i was wondering if u might have a recipe for chocolate sponge cake as well. thanks
I’m so happy you enjoyed that. Thank you for sharing that with us! I haven’t really tested a chocolate sponge to advise. I do have a chocolate cake recipe here too if you would like to try.
Many Thanks Natasha. Will give the chocolate cake recipe a try.
Hi Natasha, can I bake this sponge cake batter in a single 9 inch spring form pan? What temperature and how many minutes should I bake this?
Hi Gee, yes, if using one pan, you would need one with tall walls like a springform pan. We did that in our older Tiramsu layered cake recipe.
How come it has no butter?
Hi there, this cake does not require butter, it’s already good as it is.
Can I use a 9” sprimgform pan to make this?
Hi Vern, yes, if using one pan, you would need one with tall walls like a springform pan. We did that in our older Tiramsu layered cake recipe.
Love your recipes Natasha! Can i substitute the flour for gluten free?
Thank you and I’m glad you’re enjoying my recipes. I have had several readers say that this cake works well using gluten-free flour. I don’t recall if they mentioned specifically which brand of GF flour but everything else stayed the same and they were able to use gluten-free flour in place of all-purpose flour.
hi natasha,
i love how this is simple and yet looks beautiful.. i was looking for sponge cake recipe and came across your recipe. yours looked promising.. so giving it a try.. i just made this recipe and its in the oven baking now… i have que… when making batter i was having hard time mixing the flour that got settled in the bottom without deflating the beautifully whipped egg and sugar mixture. any tips for this?
HI Bala, try sifting the flour into the bowl, also make sure to use a spatula to scrape the bottom of the bowl while you are mixing to ensure you catch every pocket of flour.
Can I do this in two 8″ pans as that’s all I have. Also would like to make this in a 6″ pan. What would the measurements be? Thank you.
Hi Michelle, it may work in an 8″ pan, but I think it will overcrowd the 6″ pan and overflow; you may need 3 or more pans
It looks and sounds amazing. I have lots of chickens, so plenty of eggs and I’d love to give this a try. Do you have the ingredients in metric amounts please?
Hi Christine, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Ur sponge cake recipe is awesome!!!! Loved it..Will these ingredients make a 1kg cake?
I’m so happy you enjoyed this recipe!
Hi Natasha,
I loved your receipe,how simple and yet looks super soft. I am excited to try this receipe…in notes you have mentioned that use conventional mode in oven. In microwave oven, which mode is to be used? Please guide as I am naive in baking.
I would not recommend using a microwave to make this cake.
Is this recipe for 1kg cake?
Hi Vani, I didn’t really measure the cake that way or by the weight of it. It’s 2 9-inch round cakes.
Hi Natasha …… Can I bake this in a sheet pan. I plan to adjust ingredients for 3 layers. How long do you think it would have to bake for.
I am an ardent follower of your website. I’ve made so many of your recipes …. without fail, they were all loved.
Hi Angie, we used a sheet pan when making cake rolls with this same base.
Can the Easy sponge cake be baked all in one pan instead of two
Hi Lina, the bake time is longer and you will get an overall taller cake baking in 2 pans. We did something similar in our Russian Tiramisu cake post and you can use those baking times.
Hey Natasha! I’m a big fan of you and your recipes! I’ve tried making this base multiple times…it tastes too good…but it’s always a struggles fo slice it into half (for layering). It’s too delicate and crumbly..I always end up having uneven, crumby and broken layers 🙁 any tips to overcome this and easy slicing ?
Hi, a good serrated knife is my best advice for slicing cake layers. I score the sides all around then slice through to make sure I get even layers.
If you put your cake (still in the cake pan) for 30 minutes in the freezer, then remove from pans. It will cut in half so much easier! I do this with a box cake. Hope it works on sponge!
I use dental floss to cut a round layer cake in half.
Can I add cocoa powder to make this a chocolate sponge?
Hi Mkenna, I haven’t really tested that to advise. I do have a chocolate cake recipe here too if you would like to try.
Hi, Natasha! Can I halve this sponge cake recipe? Thanks so much! 💛
Hi, yes you can half the recipe and bake in one pan like we did our cherry cake.
Can you cook this recipe in the silicone sphere molds? I’m trying to make a small dome shaped desserts. My last two attempts (not your recipe) I failed miserably. Came out dense?!
I haven’t tested that to advise. If you experiment, let me know how you liked the recipe. I do recommend taking a look at our post on measuring HERE to see if you are measuring your flour accurately.
Hi Natasha,
Does it have to be granulated sugar? What effect does granulated sugar have on the cake? Could it be pure cane sugar?
Hi Alyssa, I always use granulated sugar, but it is so similar to cane sugar that I think it would work to substitute. Cane sugar can make some baked goods a little darker in color, so that’s something to keep in mind
It was super good, tasty, and quick! I made this since my 6-year-old brother was having a bad day. The only problem I had was it was a little dry, is there an ingredient I need to add to make it a little moist?
Ho Loraine, this cake is intended to be served with some kind of syrup typically. You can brush it with some lemon sugar water or any lightly sweet syrup.
Re all purpose flour: I have King Arthur unbleached or Gold Medal bleached. Which is preferable?
Hi Lois, we used Gold Medal with this recipe, and it worked great. `
Hi Natasha, can I check why dont you use butter / oil? Will the cake hold if i need to layer it without the butter? Thanks!
Hi there, this cake doesn’t require butter but I’ve followed this recipe a lot of times already and it works just well.
Just made this and my picky son said, “Best cake ever”! Thank you for a great recipe and all the tips!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Hi can I use a 9 by 13 pan?
Hi there, here is an example where I made this a 9×13 cake but I doubled the recipe and made the cake layers separately.
Can I bake all of this in just one cake pan?😁
Hi Gigi, you can halve the recipe and try baking in one 9″ pan. I always caution adjustments with baking since it’s such a scientist, so it’s tough to say. The slider is configured to the non-metric measurements. You can halve this recipe, several of our readers have done so successfully.
Hi Natasha, love watching your videos and trying your recipes. I made the sponge cakes today and my God for the first time I got them right. Thank you for sharing this recipe.
Ps. I had to beat my eggs for full 38 min to get them all stiff and fluffy with the hand beater.
So for future I will be using the stand mixer
You’re welcome! I’m so happy you enjoyed it, Jiya.
I have just recently been making more sponge cake and am so pleased to come across these lovely recipes that I know I can trust. What a great discovery!There really are so many possibilities and your recipes display that.One thing that cannot be stressed enough-follow recipes closely and you will have wonderful success, just that simple. So many people stray from recipe and do what they think might work and then they wonder what happened. I follow your recipes to a tee and never have problem-ever. I think we should have cake every meal.
Thank you so much for sharing that with me, Carol!
Do you have an estimate that how many cups of batter this recipe will make?
Hi Alina, I didn’t measure it that way but this recipe makes 2 nine-inch round cakes.
Hi, I was wondering, can i add cocoa to this to make it a chocolate sponge? If so, how much?
I haven’t really tested that to advise. I do have a chocolate cake recipe here too if you would like to try.
Hello, first of all thank you for the awesome recipe which I have use many times, so I have a quick question what if I use the same amount of cake flour instead of all purpose flour from this recipe, would that effect anything? Or should I change the recipe around ? Thank you
Hi Kenny, I have tried 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.
Thank you for the reply, I was going to make a mango mousse cake for my daughter birthday.
2 layers sponge cake, coconut cream in the middle, top layer which is the mango mousse consist of fresh mango puree, heavy cream and gelatin.which need to be refrigerator for 8hrs and then on top of the mango mousse is the mango gel which consist of the rest of the mango purée and gelatin. So do you think if I use the cake flour still a bad idea ?
Hi Kenny, cake flour will make the layers very soft and airy. I think it could work. Our mango cake however used regular all-purpose flour.
This recipe is good because the cake is easy and it holds its shape , perfect for decorating it for special occasions. But it’s consistency when you eat it on its own is like rubber and not pleasant.
That never happened to me before, Mariel. It’s supposed to be soft and fluffy and not a rubber like. Was there anything that was changed in the recipe?
Thank you for this recipe. I made it for the first time yesterday, and it turned out perfectly. I used a hand mixer, and it did take about 13 minutes of mixing. For those not familiar with sponge cakes, they are coarse, somewhat dry, and not super sweet; you will want to brush the layers on the cut side with syrup.
Hello Melanie, you’re most welcome. Thanks for your comments and feedback, so helpful! We appreciate you sharing that with us.
The recipe for sponge cake is absolutely right. The problem
Is with the oven. When it hits the target heat the temperature falls and so do your cake and other light desserts. With the old way of making ovens the target temperature held. Your desserts would not fall.
Thank you so much for sharing that with me.
I too followed the directions and tools exactly. I ALWAYS read all comments for each Natasha recipe, trouble shooting, etc. BEFORE I even start the recipe to insure success. This cake fell in the center. No joy here. Specifically focused on the eggs and sugar directions and timing, and look of this mixture to insure the “volume” was correct, carefully folded and NOT too much but cake still fell.
Hi Lisa, another tip for knowing when the batter is ready, is when you pull up on the whisk, the batter ribbons should be visible on the surface of teh batter for a couple seconds. Also, make sure the oven is fully preheated and avoid using substitutions in ingredients.
Do you grease the parchment paper?
Hi Tina, I did not.
Hiii, please help. My cake sink. What might be wrong?
I used hand mixer and added extra 2-4minutes as u’ve adviced. But I pause sometimes. And before I added the flour, I lined first my two 5″ round pans w/ baking paper. Maybe
it’s 5 minutes again when I continued mixing ingredients.
Does pausing affects my cake?
Are you mixing in the flour with the electric mixer? If so, that is probably the issue. You should always fold the flour in gently until well incorporated. Using the mixer for flour will cause it to deflate.
Hi!
Can I use this recipe to make tres leches cake? I’ve made your tres leches cake recipe and was wondering if the cake part can be made using this recipe to make it a little less time consuming.
Hi Zahraa, it won’t be the same with this cake base. I suggest using the tres leches base.
Can this be used to make a faster tres leches cake?
Hi, it won’t be the same with this cake base. I suggest using the tres leches base.
Question- when adding flower, I dont use the hand mixer?
Hi Sue, that is correct, you use a spatula there or the batter will deflate.
Made it using a jelly roll pan.. turned out great… I used heart shaped cookie cutter to make strawberry short cakes
That sounds darling! Perfect for Valentine’s day!
Can you use a sheet pan?
HI Yolanda, we used a sheet pan when making cake rolls with this same base.
hi! im planning to use this recipe as a cake base for my future korean bento cake! however it seems like it’ll yield too much. will halfing the recipe affect the cake in any way? cheers 🌟
Hi! you can halve the recipe and try baking in one 9″ pan. I always caution adjustments with baking since it’s such a scientist, so it’s tough to say. The slider is configured to the non-metric measurements. You can halve this recipe, several of our readers have done so successfully.
If you intend to flavor it what would be the right time to put add ins?
Hi TR, you can add 1 tsp of vanilla extract (or any), folding it in quickly before adding flour.
Hi Natasha,
I would love to try your recipe. There are so many lovely comments about. However, I seldom use granulated sugar. Can I substitute the granulated with brown sugar? If so, how much should I use?
Hi, I haven’t tried this with brown sugar so I’m not sure if it would incorporate the same way.
After trying another sponge recipe twice that resulted in less
Than optimal
Results I tried yours
And it’s perfect! Many thanks for posting it. It Has come
Out beautifully- however personally I find it a bit on the sweeter side. May I reduce the sugar and have the same beautiful result? Have you tried reducing sugar?
Xx from Cape Town, South Africa
I’m so glad you enjoyed it! So great that worked for you! 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. 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.
Made your recipe. Love it. Quick and super easy perfect first try. Definitely in my flip file for best sponge cake. Thanks Nat
You’re welcome! I’m so happy you enjoyed it!
Hi Natasha,
If I want to make this a chocolate cake, how much cocoa powder I have to add?
I haven’t really tested that to advise. I do have a chocolate cake recipe here too if you would like to try.
Hi what’s the best sponge cake to make mini cakes for icing for a wedding
Hi Bernadette, are your mini cakes the size of a cupcake or muffin? We’ve had readers use this recipe for cake sizes anywhere from 6″ to 10″. If you are looking for a mini cake – cupcake size, I would try this cupcake recipe HERE.
Hi Natasha,
I would like to try the sponge cake recipe that you have shared. However my oven isn’t conventional. I only have fan-forced bake as an option. Could you advise what temperature to bake on and for how long?
Thanx
Hi Nirish, do you mean that you can only bake in a convection mode? I haven’t tested this in a convection oven but typically, you would either reduce the temperature by about 25°F or shortening the time 10 to 15%.
Hi, Natasha! May I use this recipe to make your tres leches cake? Thank you so much!
Hi Rei, I haven’t tried it, but I think it could work since it is a sponge. I would highly recommend either of our tres leches cakes.
Hi just wondering would this be enough for 3 7inch cakes
Hi Jenna, I haven’t tested it that way, but I think it could work well and is worth testing.
I made this cake several times with different flavors and every time it tasted amazing.Thank you so much.
But everytime i am having trouble in making layers.my cake is too soft and it crumbles while layering. What i am doing wrong? Can you help me pleae.
Hi Ramya, I don’t typically try to cut this cake into smaller layers since it is very soft. You might try baking it in 4 pans instead or divide it into 3 pans to avoid having to cut it.
Correct me if i am wrong..
I saw in some recipes of you using the same sponge cake and making layers like strawberry cake ,black forest cake ?
Am I confusing?
Hi Ramya, yes that is correct. I use this sponge cake for many different cakes. Some of them are listed in this post and you can also search “sponge cake” in the search bar on my blog and find more.
Yes.but you made layers in that right?but I am not able to cut the layers like you..my cake is too soft and crumbly while layering.
What i am doing wrong?
Hi Ramya, be sure to wait for it to fully cool before slicing and also use a sharp serrated knife which helps to divide cake layers.
Natasha, how should I adjust the amount of ingredients if I was using 8-inch cake pans?
Hi Janice, that might still work if the walls are fairly tall- you will have to make a judgement call based on what my cake looks like in a 9″ pan and how high it comes up on the walls of the pan. If the walls of the pans are shorter, it would be a good idea to scale the recipe down.
My genoise turned out perfectly! Thank you for sharing your recipe! How would we alter it to make a chocolate genoise?
Hi Abby, 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.
Are you able to use cake flour for this recipe?
Hi Alex, I have tried 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.
this was the best cake I’ve ever tasted in my life. Thanks for the recipe.
Hi Bob, I’m so glad to hear that! Thank you for sharing your great review!
Dear Natasha
This was such a simple yet GREAT tasting cake. It will become my all-time recipe😊😋.
THANK YOU <3
I’m happy to hear that! Thanks for your awesome feedback.
The taste is perfect but it’s dry. How can i make it super moist?
Thanks for your feedback. 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.
Can I make this cake 1 day in advance without the added frosting? (Will I keep its consistency)
Also will it hold up overnight frosted (i.e. strawberry cake) for the following morning?
Hi Maryann, 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. If you frost it, then yes, store it in the fridge.
This was super easy and fast and delicious. It seemed sticky after I peeled the parchment paper off but with a little Irish whiskey drizzled on it, I had the perfect trifle base cake. People at Christmas raved about my trifle!
That’s just awesome! Thank you for sharing your wonderful review, Lin!
I found this very easy to make.
I usually have a shop sponge cake which I didn’t get this time, and was needing to make my Christmas Trifle. Made your recipe on Christmas eve just perfect time.
I’m so glad that worked perfectly! Thank you for that wonderful review!
I just tried this and it came out great! I’ve only ever heard of a Genoise Sponge from the GBB Bake Off so, I wasn’t sure what to expect. It is not like a typical American box cake. It’s light, fluffy, and feel like a cake that needs fresh strawberries and whipped cream. It’s reminiscent of angel food cake. Thanks!
I’m so glad you loved this recipe, Kendall. That would be a great addition to this recipe, feel free to experiment and share with us how you liked it!
Hi, Natasha,
I came across a recipe similar to yours but with one addition ingredient which is Butter (2 Tbsp). what is the difference in taste and texture in your opinion?
Hi there, this cake does not require butter, I’m not sure what the difference is until I get to try that other recipe.
Hi Natasha,
I tried your recipe with 2 additions:
– 2 tbsp melted butter
– 1/2 tsp vanilla
And it came out delicious 😋
Thank you so much for sharing that with me! I’m so happy you enjoyed this recipe!
Easy to make but I have to agree with other reviewers that it was too eggy. Felt like I was eating egg soufflé rather than cake. I served with strawberries and cream but that didn’t cut it.
Normally this should not taste or smell eggy. The most common reason for that would be under beating the eggs and sugar. I suggest watching the video tutorial to see if your cake looked the same and if not, try to determine where it started looking different in the process. Another reason for an eggy smell would be if the cake was cooled in an area of the outdoor draft – the same thing goes for any egg-based dessert-like meringue or egg-based cakes
Hi Natasha,
Can I add 1 tsp of Vanilla powder to the Sponge cake mix (it’s hard to find a good vanilla extract here).
Hi Ban, I haven’t tried adding powder yet to advise if it would work the same or not. If you do an experiment, please share with us how it goes.
Egg flavor too strong for us … the sponge came out good and absorbent. But it definitely tasted too eggy.
I’d recommend making it a 5 ingredient cake and adding vanilla extract to the recipe.
I’ve made this cake in the past by separating the egg whites and yolks and dividing the sugar while whisking. I have to say that version wasn’t so eggy. And the sponge comes out lighter too. More work though to separate the eggs and uses more bowls.
But this isn’t for us, I’ll be back to doing that version.
Hi Nicki, You can add vanilla although usually flavorings are added in syrups for this sponge cake. Normally this should not taste or smell eggy. 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
Hi Natasha,
I halved the recipe and made 2 6″ cakes. Both cakes sank in middle after i took them out of the oven but i overturned the pans (like when you bake a chiffon cake) and let them cool that way. They were some what rescued and i cut off the little bit that was still sunken and got 2 flat layers to work with. i brushed syrup over the cake and they tasted really good, with the perfect texture! i just need to figure out why the cake sank. i did whip the eggs and sugar till thick and fluffy and i don’t think over worked the flour in. Will try again cos it’s really the best sponge cake recipe that i’ve tried so far. Thank you!
Hi Wendy, this cake relies on the volume of the eggs to rise so overmixing with flour could have caused it, but I also suspect that it could be due to the way it was cooled. I haven’t tried leaving it in the pan upside down to fully cool.
Hi Natasha. Quick question. Would it be possible to bake this cake in a square tin or pyrex? Like a 9×9 or 8×8? Thanks!!
Hi John, 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.
Hiii, can this cake be used with different extracts to create different flavors?
Hi Sarah, I haven’t tried that yet but I imagine that should work. It sounds like a good idea, if you do an experiment, please share with us how it goes!
How would I adjust the time/temp to bake it in an 8”x14” glass pan?
Hi Donna, I haven’t tried it in an 8×14, but here is where I made the strawberry layer cake in a 9×13, but it required a double recipe and making the batter in 2 separate batches (or it would overwhelm the mixer).
Can I freezer this cake?
Hi Natasha, I would cover and refrigerate for 2 days. They keep really well in the refrigerator. You can freeze them for longer.
Thank you! 🙂
Hi Natasha can I use this recipe to make a rolled Yule log?
Hi Debbie, I haven’t tried that yet but I imagine that should work too. I also have a Tiramisu Yule Log recipe here.
Hi Natasha,
Thank you and I just saw the recipe. Going to make it for the holiday. Happy Christmas
Debbie
I hope you love this recipe Debbie!
Hi Natasha ,
Would This cake work in a bundt pan?
Thank you
Hi Leah, I haven’t tried this in a bundt pan but I imagine it would be very difficult to get it out of a bundt pan as this cake has no oil or butter in it and requires that you loosen it from the pan with a spatula.
Right! I wound up using the springform ( as you had suggested in a comment below) and worked great! TY !!
Is it possible to bake this cake in one pan instead of two ?? If yes would the time of baking change?
Hi Erica, if using one pan, you would need one with tall walls like a springform pan. We did that in our older Tiramsu layered cake recipe.
Hey! How many days does the cake last in the refrigerator?
Thanks!
Hi Kim, I would cover and refrigerate for 2 days. They keep really well in the refrigerator. You can freeze them for longer.
Hi. Love your recipes. I don’t hv 2 rd pans. Alternatives pls.
Hi Irma, if using one pan, you would need one with tall walls like a springform pan. We did that in our older Tiramsu layered cake recipe.
Hi Natasha,
I’ve done this cake and is so easy and delicious so thank u, I had a question, if I add crushed hazelnuts on the bottom of the cake pan will the cake rise still?
Thank you
Hi Aleksandra, thank you for your good feedback. I have not actually tried doing that process yet to advise. If you do an experiment, please share with us how it goes.
May I know the measurement of egg in weight rather than numbers
Sorry but I don’t measure the eggs by the weight
hi Natasha
i would like to try this cake my question is do you cook it only on pre-heated oven, meaning you do not turn the oven on at all?
thanks
oshenia
Hi, definitely keep the oven on. I meant to say that the oven should be fully preheated when you put the cake into the oven and then bake at that same temperature.
Hi
Usually I use 1 cup of sugar and 1 cup of flour and always had excellent results. How come the ingredients in grams have a different measure?
Hi Sandra, the grams are by weight. Check out our post on how we measure which may help.