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:
-
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:
-
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.
-
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. 
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 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!
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.