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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha
I love all your cake designs
You are such a great cook
I will surely try one of your recipes
Good job
Stay healthy
Be happy
Bye!
I hope you love our cakes Zara!
Hi Natasha! This looks great!
Would this recipe work with two 10″ instead of 9″ pans? Or would it be too flat?
Thanks!
Hi Jackie, it could still work but yes, you would have flatter cake layers. Also, you will need to watch the cakes in the oven, they will bake faster since the cake is thinner.
I’ve made this cake several times. Delish. Can I use mini bunt muffin pans to make individual cakes?
Hi Barbara, I haven’t tried that but since this cake does not have any oil or butter in it, it would stick to a cupcake or mini cupcake pan badly and liners would get stuck to it as well and you’d lose alot of the cake. This is why I wouldn’t recommend it.
Holy moly 😳 I used 9 (or maybe I accidentally grabbed 8 inch) inch pans and they super over flowed and I had to put a pan under to avoid ruining the bottom of my oven… but then realized that that probably affects the rise of the cake. At least the ingredients in this aren’t rare or expensive and I can try again. Oh the joys of baking 😂
I hope they still turn out, Michelle! Springform pans are a bit taller if you have a 9″ springform, you can use that.
😂 I can relate
I’ve gone through so many mistakes too
But its ok!
We all make mistakes right?
Anyways see ya!
Hello Natasha,
This turned out great. My first ever attempt at sponge cake. I have/used a 10″ round pan. Cut the recipe in half. Followed directions/cook time as stated. Topped with fresh strawberries {in Marie’s strawberry glaze} and whipped creme. To die for!
Thank you!
I’m so glad you enjoyed it!
Hi Natasha,
Any tips on using this recipe to make a 6” cake instead.
Hi Abby, this may work in a 6″ inch pan, I haven’t tried it to say though of the exact measurements and timing, I would love to know how it goes.
I am going to use this recipe for a Sicilian Cassata cake, the cake with the cannoli cream in between the layers. Could I add lemon rind to the batter and put holes in the cake and add a rum syrup?
Hello Denise, I have not experimented on that to advise. If you happen to try that, please share with us how it goes!
Hi Natasha,
I haven’t tried your recipe yet but wonder which attachment do I use on the stand mixer, the whisk one or the paddle. Also, if I were to bake in a 9×13 cake pan and not split in the middle would the cake be too thick.
Thanks for your reply.
A whisk attachment is what you’ll need. I have not made this in a 9×13 cake pan to see how thick it really is.
Hi Natasha,
I love your cook shows…just amazingly simple.
I’ve been trying out your choc cake recipe and it’s been a hit. Never been able to get the buttercream right and now I’m mastering it.
Now I want to try the sponge cake.
Keep inspiring us with more simple recipes.
Henao
Thanks for sharing that with us, Henao. I’m glad you loved the Chocolate cake recipe. I hope you’ll enjoy all the recipes that you will try!
Hi, My cake came out and deflated. It was really soft too, almost falling apart. I know you have replied to many saying the main reason is not beating eggs and sugar enough, but I beat (with hand mixer) for 15 mins on high speed. I did a letter 8 to check and it stayed for well over 10 secs. What other reasons could have led to it deflating? I also have a fan oven and I adjusted the time by reducing by 25 degrees F. Not sure what else could have led to this.
Hi, thank you for sharing the details. Did you make any ingredient substitutions? Also make sure the oven is fully preheated and lastly be sure not to grease the pan. If you grease the sides, the cake isn’t able to hold onto the pan to climb evenly. I hope that helps!
Question 2 Natasha,
Would I be able to bake these in a Large Muffin Tin with Muffin liners? Looking at an efficient way to serve Strawberry Shortcake in a Buffet-Line group setting.
Thank you
Hi Joanne, these would stick badly to liners since there is no butter or oil in the recipe.
Hello Natasha,
Would I be able to substitute 1:1 Gluten-Free Flour to create this marvelous Sponge Cake?
Thank you!
Hi Joanne, I haven’t tested that but I have had a couple of readers report good results using gluten free flour with this cake.
Hi Natasha, what’s the height of 9” cake pan. There are only 6 eggs in this recipe. Why do we need 9 eggs for black forest cake? Thank.
HI Donna, it is a standard cake pan. I have a link to the pan I use in my Amazon shop. The Black Forest cake is a completely different cake and recipe.
I have made this recipe before and it’s great. Love your recipes. I was wondering if I can reduce the sugar by more than half and add some banana pure to it, without sabotaging the spongy texture?
Hi Ania, I’m so happy you’re enjoying my recipes. I honestly haven’t tried this recipe with half the sugar. This cake relies on the sugar and eggs for the volume. If you do an experiment, please share with us how it goes.
Hi Natasha
Just wanted to say that this is the 3rd time I am making your recipe and I know its going to be a huge hit again!! Caramel in the middle and covered in freshly whipped cream with a chocolate sprinkle. I dont usually bake as I more a cook but this is soooo simple and comes out great each time. thanks for sharing 🙂
You’re welcome! I’m so happy you enjoyed it, Andrew!
Hi Natasha,
I’ve tried your recipe 3 times for the genoise cake. Each time DURING baking, the cake sinks no matter what I do. I don’t get it. What should I do?
Hi Jerry, the main culprit of the cake sinking is often under-beating the eggs and sugar. Did you start with room-temperature eggs and use a high-powered stand mixer to beat together the eggs and sugar and then fold the flour in with a spatula so as not to deflate the batter? I sure hope that helps some.
I used this to make my daughters birthday cake. She wanted a tiramisu cake so I used both your recipes to make the cake. Added a layer of ladyfingers in the middle for texture. It was a huge hit. Absolutely the best cake I ever made. Thank you 😊
Sounds wonderful! I hope I can see a pic of it, I’m glad it turned out great and that everyone loved the cake.
This recipe sounds easy. Just wondering, Can your sponge cake be successfully baked in a Bundt pan?
I want to frost it with rum flavoured whipped cream.
Thanks
Hi Betty, I haven’t tried this in a bundt pan but I imagine it would be very difficult to get it out of a bundt pan as this cake!
Hi Natasha,
Absolutely love your cake recipes!! Have baked the vanilla sponge( with 4 ingredients) several times using different shape/ size mounds. The sponge comes out great but it’s always split horizontally. What could be the reason for that? How is it avoidable?
Thanks
Hi Sunita! I’m so happy you’re loving our recipes! I haven’t had any experience with this cake cracking. Was anything altered in this recipe to help better pinpoint what caused the cake to crack?
Truly the easiest and best sponge cake recipe I’ve come across. Beating the eggs and sugar for 10 minutes seems like a long time but that’s what gets the consistency right!
I’m so glad you loved it!
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