4-Ingredient Sponge Cake (Video Recipe)
This post may contain affiliate links. Read my disclosure policy.
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.
-
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
natashaskitchen
Berry Tiramisu Cake Recipe 
Layered Strawberry Cake Recipe 
Blackberry Lemon Cake Roll (VIDEO) 
Storybook Cake Roll Recipe 
Strawberry Jello Cake Recipe 
Poppy Seed Cake Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha, I’ve been wanting to give this a try but i don’t have an electric mixer. If you don’t have an electric mixer, could hand whisking work? And should anything be adapted?
Hi Jessye, using a hand whisk would be extremely difficult and not practical. I would definitely recommend an electric mixer (whether a stand mixer or hand held in which case you will need to increase the mixing time a few minutes even with a hand held electric mixer), to adequately whip the cake since it relies on the volume of eggs and sugar to rise.
Recipe was thorough and easy to follow. If you love the taste of sweet baked eggs more than you like the taste of a dessert cake, then this recipe is perfect for you. For my family, it’s a huge flop. My family couldn’t get past the strong egg smell and taste. Obviously there are a lot of eggs in the recipe, but after reading the raving reviews, I figured this must be an amazing cake. My family of four didn’t like it at all. I even went as far as to not mention how many eggs I used not wanting to sway any opinions to get their honest input. I figure it had to be me, especially with so many rave reviews. Well, it wasn’t just me. My eldest son took one bite and asked “what the heck is this?” I replied “ I made a sponge cake.” He said “no, really mom. That’s not cake.”
Half a dozen eggs in the trash. Darn it! I should have bought a box mix.
Hi, this is a classic European sponge cake and normally this should not taste or smell of baked eggs. The most common reason for that would be underbeating the eggs and sugar. I suggest watching the video tutorial to see if your cake looked the same and if not, try to determine where it started looking different in the process. Another reason for an eggy smell would be if the cake was cooled in an area of outdoor draft – the same thing goes for any egg-based dessert-like meringue or egg-based cakes
Hi Natasha,
My oven cannot put in 2 x 9inch cake moulds at the same time. Is it then ok to bake one at a time?
Hi GP, I would recommend making and baking half of the recipe at a time.
Thank you!
Hi! Do you know if the bake time and temp change if im using one tall 9 in spring form pan?
Thank you
Hi Selina, yes you will have to adjust the bake time. I have not tried it in one to advise on a time. Also, I would make sure your 9″ pan is really tall. It can easily overfill once baking. If you experiment I would love to know how it turns out in one pan.
Hi Natasha,
I was wondering if you ever tried making biskvit in the instant pot?
Hi Rita, I have not tested that but here is what one of our readers wrote: “Hi! Just to let you know that I baked the cake in the instant pot, (my oven doesn’t work), and came out great! I set it for 12 minutes manual with 200 ml of water and the trivet, and let it rest for 5 minutes and then quick release. Thanks for the recipe!” I hope that helps.
Incredible recipe! As a well seasoned baker with expertise on chiffon and sponge cakes, I am delighted to report that I’ve made this recipe twice now and have done so successfully per directions. I am very much leaning towards making this a base recipe for layered cakes—especially if I need to whip one up last-minute. It takes me just under 1 hour to prep, bake, cool and frost this cake. Thanks so much for sharing such a brilliant recipe!
You’re welcome! I’m so happy you enjoyed it, Autom!
Sorry for the double post! I wasn’t sure if the first one went thru lol
Incredible recipe! I am a chiffon and sponge cake expert with skills handed down from my mom and upon discovering this recipe, I think I may just switch to using this as a base recipe (especially for layered cakes). I’ve made this recipe twice now. On both occasions, the cakes turned out perfectly per instructions and I managed to prep, bake, cool and frost the cake in under an hour! Thanks so much Natasha for sharing this genius recipe!
You’re welcome Autom! I’m so glad you enjoyed this recipe!
Can you use cake flour for this recipe and extra large eggs
What changes/adjustments do I need to make
Hi MaryEllen, that is a great question! I have used cake flour and the cake becomes very soft and airy. It depends on what kind of cake you are trying to achieve but the cake flour makes the cake too soft and light for most frostings. If you are using extra-large eggs you will need to use less of them or alter the dry ingredients. Without testing that & with baking being such a science I don’t have the exact measurements/ adjustments.
I’m making this recipe but forgot to buy parchment paper. Could I use butter on bottom to grease it?
I have one 9″ nonstick springform round cake pan and a 9″ round cake pan, is it okay if I use both for my two cakes and will both be the same?
Also both are nonstick pans
Hi Lena, without parchment paper, it will be very difficult to remove these from a pan. I wouldn’t recommend making it without parchment. Also, avoid wax paper which is really difficult to remove.
After much googling and seeing baking pan conversions. I ended up putting butter on the bottom of pan and used just one 9” springform pan. It came out perfect and it didn’t get stuck which was my major concern.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Your sponge cake recipe is awesome. I love it.
I’m so glad you enjoyed that! It is one of our favorites also!
thanks this was helpful, but i want to know, is there no need for flavours and butter??
Hi Ella, that does depend on the cake you are making – you’ll add syrup of choice or add more of that in your frosting. This recipe does not require that, however.
Question about how to know when the batter is ready. Is that after you’ve added the flour/baking soda, or just the eggs and sugar?
Hi Kelsey, It’s most important to beat the sugar and eggs adequately before folding in the flour and baking powder (not baking soda). The eggs and sugar are what will give your cake good volume and rise.
I need only one 9″ inch layer in a springform pan ( using mousse later so I need to mold it) Should I cut this recipe in half ?
Hi Amy, yes you can definitely halve this recipe.
Hi,Natasha! How come my cake was quite dense? I followed your recipe and even beat the egg mixture to the exact time as suggested. Glad my friends all like it. I used your cream cheese frosting and topped it with strawberries and blueberries.
Hi Mai, I’m more than happy to troubleshoot. This sponge cake should not be dense. I would highly recommend reading the tips in the recipe above for what the batter should look like. Since the cake relies on the volume of the eggs for leavening, it is critical to beat the eggs and sugar adequately in this classic sponge cake, or it will be flat and dense. I also recommend checking out our post on measuring here that happens to be the culprit often.
Straight in the bin. Smelt like scrambled eggs. Too soft a cake to tier up for a birthday cake.
Hi Alison, bummer, I’m sorry to hear that! I suggest reading through the troubleshooting tips above which help with most issues.
Thats just very nasty. I made it just few minutes ago and it turned out great! You probably didnt follow the tips..
Hi! I read that you have doubled this recipe for a 9×13″ cake pan before. Did you use the same baking time/setting?
Thanks in advance. I’m excited to try for a strawberry shortcake recipe.
Hi Maddy, here is an example of the doubled recipe we made for a 9×13 strawberry cake (note it was before we started adding baking powder). Anyways, also note that each batch of batter needs to be beaten separately unless you have an industrial electric mixer, otherwise it will overwhelm the mixer and not whip sufficiently for the cake to rise properly.
Wow! Such a quick reply! Thank you so much! Your directions and tips are great, I’m thinking It’ll turn out perfect. Thanks again!
You’re welcome, Maddy! Thank you for that wonderful feedback.
I want to make a cream tart letter or number cake with this recipe instead of a cookie base. Can I make this in an 18×13 sheet pan? It would be a thinner cake. Would this work? Would I have to adjust the temperature or anything?
Hi Anna, yes, it will be a very thin cake. I have not tested it that way to advise but if you do try it I’d love to know how it turns out!
Hi Natasha, i just found your page and ready to try this sponge cake but can you clarify something for me.if a regular 1cup says 236gram, why do you have different measurement for flour and sugar since they both say 1 cup.
Hi Chi, sugar will weigh more than flour. I recommend checking our post on measuring here.
In a nine inch pan how tall is the cake in the video?
Hi Eric, I’m using cake pans that are about 1 3/4 inches tall. If using a springform to make one tall cake you can use a 9″ springform that is 3″ tall.
Thank you for your timely response. I am having problems w getting height. I will take your suggestions and practice
You’re welcome! I hope this works out for you.
Thank you for responding so quickly.
Hi Natasha,
My oven is heating only from the bottom. Do you think I should somehow adjust the baking time? Any tips for such ovens?
Спасибо!
Hi Alina, that should still work. Were you having trouble with baking it with heat coming from the bottom?
I am having problems with getting height on the sponge cake. It is coming out flat and dense. What are my typical mistake?
Hi Eric, I’m more than happy to troubleshoot. This sponge cake should not be dense. I would highly recommend reading the tips in the recipe above for what the batter should look like. Since the cake relies on the volume of the eggs for leavening, it is critical to beat the eggs and sugar adequately in this classic sponge cake, or it will be flat and dense. I also recommend checking out our post on measuring here that happens to be the culprit often.
Hi Natasha, I have to make a “letter cake”, I think I need to do a sponge cake for this, my question is, I need to make it two days in advance, it’s going to have cream cheese in the middle so I am going to have to store it in the refrigerator, will this dry out the cake? I am not sure I can cover it because is going to have stuff on top…
Hi Giovanna, If it is for a few days, you might be better off refrigerating it. If it is for longer, it freezes really well for several months. If you’re stacking the layers, make sure to place one of the round sheets of parchment paper between the layers so they do not stick together at all.
Is it possible to freeze this cake?
Hi Amy, 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.
Hi Natasha, I just had to leave a comment, I am a rookie cook and baker and made this cake for the first time for my birthday 5 days ago, it was a success from the first try it was light and so easy to make! I made my own filling I started following a lot of your recipes and they are all a success! I just have to say I prefer the video receipes this receipe is the best thing ever! Thank you
Hello Aleksandra, great job on your first try! I’m happy that you loved and enjoyed the end result, thank you so much for your excellent review and feedback!
Hi Natasha! I have a question. Whenever I use your recipe I always end up with a dense and actually spongey cake. Is it supposed to be like that? Please let me know!
Hi Bella, it should not be dense. I would highly recommend reading the tips in the recipe above for what the batter should look like. Since the cake relies on the volume of the eggs for leavening, it is critical to beat the eggs and sugar adequately in this classic sponge cake, or it will be flat and dense.
Hi Natasha,
I was wondering if it would be ok to add vanilla to the batter? Also, probably an obvious answer, but I only want one 8″ layer (my son wants the cake to look Neopolitan so I need to also make a chocolate and strawberry cake) – should i just cut the ingredients in half for one layer?
Thank you!!
Hi Phoenix, you can add 1 tsp of vanilla extract (or any), folding it in quickly before adding flour. It will be close but it should work with 2 8inch pans. If you cut it in half it should work in just pan.
Can this recipe be adapted for cupcakes?
Hi Ilene, this cake base is not ideal for cupcakes since it will stick badly to the wrappers as there is no butter or oil in the cake.
Hi Natasha,
I made a raspberry and whipped cream filled cake using this sponge cake for my niece’s birthday last year and she loved it!! Sof did everyone else in the family. This year, my niece is turning 30 and has requested the same cake to celebrate her special day. The cake needs to serve 20 to 25 people. Could this sponge hold up to 4 layers (if I double the recipe and make a 4-layer cake) or do you think that it would squish too much? I was thinking of perhaps using a swiss meringue butter cream rather than using whipping cream to provide a bit more stiffness. Any suggestions would be very much appreciated.
Thanks for all your wonderful recipes.
Hi Margaret! I haven’t tested that with 4 layers but I think that could work! I imagine it may need some support.
LOVE this sponge cake recipe!!! It has become a favorite with my family when I make a Victoria Sandwich cake.
Question: If I wanted to use 6 inch cake pans would I use 3 eggs, 1/2c sugar, 1/2c flour, and 1/4tsp baking powder? Your help would be greatly appreciated!
Hi Alicia, I’m so glad you love our sponge cake. I have not tested this in two six-inch round baking pans to say for sure. It sounds like you are on the right track but I would guess that 4 eggs might work better or the cakes may be a little flat. Let me know if you experiment since others may have the same question.
Hi, curious if you tried this in the 2 6″ pans and if so….was it a success? What was the baking time?
Hi Shelly, I have not tested this in two six-inch round baking pans to say for sure. Alicia, have you tried it with good results?
I have not tried this recipe yet, but was wondering if this sponge cake can be used to make a layered ice cream cake?
Hi Gaila, I have not tested that but I imagine that should work. One of our readers mentioned they planned on trying it as well. If you experiment, let me know how you liked the recipe.
I have a 2 6″ pans that are 3″ thick. How long do you recommend cooking the genoise for in those pans?
Hi Dina, one of our readers halved everything proportionally and baked it in 6″ pans with good results. I haven’t tested that t advise on time. If you experiment please let me know how you like that recipe.
I just love, love, love all of your recipes. Thank you so much xx
You’re welcome! Thank you so much for sharing that with me.
I agree
Hi Natasha!
Just wondering what the estimated bake time for your sponge cake is for (THREE) 8” round pans? Thank you!
Hi Cheryl, I imagine that cook time will not change much from the original recipe. I would watch it closely in the last few minutes.
Hi Natasha,
I have used 8” pans and the cakes turned out perfect , didn’t overflow.
But they were smelling eggy when I took the back out of the oven. As you mentioned in your tips I did not open windows/doors. What could be the reason?
Is there any way to mask the egg smell ?while moisturizing with syrup or frosting ?
Or do you advise to redo the entire cake again and just trash those eggy smelling layers?
Thank you!
Hi Mikki, I’ve made this cake so many times that I have noticed it smells eggy only when I have a window open. I don’t know why it happens but it is similar to meringue where an outdoor draft can make that smell eggy as well. Was that the case with your cake? Do you remember if the windows were open when you had it out of the oven?
Natasha,
Windows were born open but the vent was on. Do you advise to use cake and frost them?
Do you want me to re-bake them?
Thank you,
Mikki
Hi Mikki, if they rose properly, you should still be ok with adding syrup and frosting them.
The eggy smell is because you used eggs. The cake still tastes good even with the smell as it goes away quite quickly.
Not sure how helpful or accurate that comment is, as I’ve baked lots of cakes and other pastries that use a number of eggs and never had an eggy smell. My first time with this cake was just lovely, no noticeable odor, and it was delicious. Made exactly the same a week later and the eggy smell was obvious on taking the cake out of the oven — the last piece in the fridge 5 days later still had a strong egg odor and flavor. Now I’m a bit less enthused and wish I knew the reason why. Really a great recipe for the most part.
Hi Kris, if everything else was the same, I wonder if maybe you got a bad egg in the mix? Also, was there outdoor draft when you took it out of the oven. With any egg-based cake or meringue, an outdoor draft amplifies an eggy smell. I hope that helps!
Nina’s comment was very and I totally agreed with it. When I first made the cake, I was surprised at how eggy the cake smelt. I was going to redo it, but then I would be a waste of ingredients. I tried it and it tasted amazing. When the cake cooled down, the eggy smell disappeared. Great recipe Natasha!
Thank you for sharing that!
If you didn’t use eggs, it would not have an eggy smell. The sponge cake is supposed to taste a little bit eggy because there are eggs in it.
This cake recipe IS THE BOMB!!!
It’s my new go to sponge cake recipe and i have now made it several times, perfect each time!!!
So Huge Thank You to you for sharing, Love, Love ,Love it!!!
I’m making it tonight again for a friend’s baby shower cake on the weekend….
I’m so glad you enjoyed it, Leonie!
Hi Natasha,
I love this recipe and it always turns out perfect. I have question on baking temperature and time when you use 8 inch round pans and 6inch round pan. ALSo, does the recipe batter good enough to fit these pans. How do I scale them?
It’s my sons first birthday and I want to make a tier cake.
Thank you in advance.
Hi Mikki, I have not tested this in a six-inch round baking pan to say for sure, so I’m not certain if it would overflow the pan. That would be my main concern. You may need to scale the recipe back. Let me know if you experiment.
Do you think it will overflow 2 8inch round pans ?
Hi Mikki! It will be close but it should work with 2 8inch pans.
Thank you Natasha!
Can I half or double this recipe?
Hi Mikki, I have doubled this recipe for a 9×13″ cake pan before.
Hello,
I use this recipe now for 99% of all cakes I make. It’s got a reputation. Every time we’re invited to a party, I get asked to bring a cake. I can have a cake from idea to completely decorated in max. 2 hours.
What I do with mine: I make exactly as you outline – 2 round springform cakes per batch. Once the cakes have cooled I soak with a flavoured syrup (simple syrup and flavour that complements the filling – usually a fruit jelly or coffee or cacao powder). As a filling I make an easy mousse. 2 or 3 whipped egg whites, half a litre of whipped cream, gelatine and a flavour (chocolate or coffee or fruit puree, or jam/jelly). As the cakes tend to sink a bit in the middle, I take advantage of that to create a pocket for the filling – thus also giving me a flat top to frost.
As a frosting I normally use whipped cream or burned Italian Meringue.
It is a much loved cake in my community – thank you for posting this fabulous, easy recipe.
That’s just awesome & sounds amazing!! Thank you for sharing your wonderful review and tips with us!
Hi I was hoping to make this cake ahead of time but not frost it until the next day so my question is how long does this cake sit without drying? and would I store it in the refrigerator or room temperature?
Hi Anna, if it’s just for a day, it will keep really well covered at room temperature. Once it’s at room temperature, cover and let it sit on the counter until ready to use.
Hello Natasha,
Thank you so much.
I would like to ask about the step when we should add butter?
You did not include it in the ingredients list!!!
Thank you
Hi Florence, this recipe does not require butter. I hope that helps.
Made 6 of these, with my Sunday school girls (12 yr olds). They loved it! They each got to take their own home. We used this frosting (so good!)
Wow! That’s a lot of cake! Thank you for sharing that with me, Nelya!
Wow Natasha, i love your cakes. The pics alone speaks volumes. Especially the story roll cake
I’m so glad you enjoyed that, Margaret!
Amazing recipe! Thank you so much. Do you have anything to help with high altitudes; except a bit more flour or a bit less liquid?
Hi Wendy, It’s hard to say without being there to experiment. Normally for elevation adjustments, you would need to increase oven temperature, some recipes state to reduce sugar. If you experiment, let me know how you liked the recipe
For the roll cake , I reduce from 3/4 cup of sugar to 1/2 cup, it still comes out good. Thank you.
Hi Viet, I have tested that and it still works but the cake doesn’t always consistently rise as well.
Hi Natasha, thanks for such a great recipe! But I need your help, please. Is it okay if I had my desired amount of milk (buttermilk or whole milk), vanilla and butter or oil (I might even exempt it) to make a vanilla sponge cake recipe? Will it turn out just fine) Thanks a lot! I’m really looking forward to your reply, as I want to try it on Thursday!❤
Hi Chrissy, you would need to make other modifications and without testing, I can’t make that recommendation. Adding those things without additional leavening would deflate the cake.
Can you add vanilla to the sponge cake ?
Hi Marie, you can add 1 tsp of vanilla extract (or any), folding it in quickly before adding flour.
Natasha,
Can I use this recipe for a sheet cake? I am looking for a good sponge cake to top with crumbs for traditional New York style crumb cake.
Hi Ginny, I would suggest following the instructions from our sponge cake roll It’s not the ideal sheet cake cake as you do have to remove it to remove the parchment paper underneath or it would stick badly to the pan.
Hi Natasha!
This morning was my first time making a sponge cake. I am thoroughly please with the recipe.
Made the cake in 2 medium loaf pans as a test, adjusted the baking time, and they came out perfect. I’ve eaten 1/3 of one cake already. LOL!
Now I’m going to begin making a Strawberry sponge for a friend using my 9″ cake pans.
So happy to have found your recipe!
I’m so glad you enjoyed it! Thank you for that awesome feedback, Lynn!
Hi Natasha. I stumbled across your amazing recipe this evening, and I’m excited to try it this weekend! I was just wondering if you could tell me what spatula you’re referring to in step #3—“Remove from pan by sliding a thin spatula (here’s the one I love for cakes)” It’s possible I’m not seeing a link for it. P.S. This is my first time on your website, and I loved everything so much, I ended up following you on IG just now. Thanks in advance for your help.
Hi Veronica, we used the spatula apart of this set here. I hope that helps.
Is the testing for a figure 8 part before and after the addition of the flour ?
Would I be able to make this a chocolate sponge cake ? What would you recommend ?
Hi Tanya, for a chocolate sponge cake, you basically substitute some of the flour with cocoa. So you could try 1/4 cup sifted cocoa and 3/4 cup flour and sift them together before folding them into the batter.
Thank you! I will defiantly try that!
Is it possible to make this a Matcha sponge cake?
Hi Laura, I haven’t tested that but I imagine that may work. If you experiment, let me know how you liked the recipe.
I used this recipe and the cake tested like omelettes
Hi Onomini, 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.
Hi Natasha, any idea on measurement to half the recipe so that I can bake them in two six inch pans?
Hi Dammy, yes you would halve everything proportionally.
Love this recipe. Very versatile…I was wondering…I have a special cake pan…shaped like a wine bottle. Do you think I could try to pour the entire batter in and bake it? Obviously I would have tried already if I thought so…So, what do you think, any chance?
Hi Ann, I honestly have never tried it in a pan like that to advise. I think it would be really difficult to get it out of the pan.
The receipe is very easy, which is awesome! My 10 year daughter made it as I watched and it came out beautiful, but why is there the egg smell and a little eggy taste? Just wondering did she not do something she was suppose to?
Thanks!
Hi Felita, I’ve made this cake so many times that I have noticed it smells eggy only when I have a window open. I don’t know why it happens but it is similar to meringue where an outdoor draft can make that smell eggy as well. Was that the case with your cake? Do you remember if the windows were open when you had it out of the oven?
Hi,
No the windows weren’t open. It was eggy smelling when she took it out of the oven and a taste of eggs not overwhelming but still there. Was she suppose to add vanilla extract?
Thanks!
Felita
HI Felita, was it the same proportion of sugar and did the cake rise and have an airy consistency as shown in the photo?
Any way we can actually use less eggs for this?
Hi Ryan, you could only cut the eggs down if you cut the entire cake down proportionally since the cake relies on the eggs and sugar to rise as leavening.
Hi! I have to say, I am not the best baker out there and thought I’d give this recipe a try because who could mess up 4 ingredients right? Anddd as per usual, I managed to mess this one up! (Go figure). I have faith that this recipe is great, but I either have to master the technique or cooking time. Mistake #1 I followed the directions, but noticed that i had unblended flour when i went to pour the mix into the pan. The recipe mentioned do not over mix, but I am thinking I under mixed it there. Mistake #2 I think it is possible I took the cake out too soon? It looked golden brown when I took it out but then as it cooled it fell a little flat. The bottom of the cake was dense and had almost a clear color and eggy smell where as the top was slightly airy, but just not enough sponge at all. I poured the mix into one pan only (i am not sure the size but it looked like a 9-10 inch maybe? Any feedback is appreciated!
Hi Blaire, I’m more than happy to troubleshoot. This sponge cake should not be dense. I would highly recommend reading the tips in the recipe above for what the batter should look like. Since the cake relies on the volume of the eggs for leavening, it is critical to beat the eggs and sugar adequately in this classic sponge cake, or it will be flat and dense. I also recommend checking out our post on measuring here that happens to be the culprit often.
Hi, yes that I remember she put the correct amount t of sugar and it did come out the same dairy and it raised. I can not understand it wither…lol. I mean she did awesome! It really came out beautiful like yours! Maybe it was the sugar.
Thanks!
How can I make the genoise cake a marble genoise? Is that possible?
Hi Chris, I haven’t tried to marble this cake but I think it could work if you divided the batter and folded cocoa into 1 half of the batter then interchanged the batter as you add it to the baking pans.
Your instruction says not to grease the sides of the pans. However, in your Russian Tiramisu using this cake recipe, you greased the sides of the springform pan. I just made this cake to use for your tiramisu but used 2 9″ round pans because I am bad at slicing cakes into 2 layers. My cake sank in the middle slightly while cooling in the pan. Could it be because I did not grease the pan?
Hi Alicia, there are several factore that play in to that but that could be one of them, although some of our readers have greased the sides with great results. I am always happy to help troubleshoot. The #1 reason for not rising uniformly is if the eggs and sugar are underbeaten. If you are using an electric hand mixer, add a few minutes to the mixing time on high speed. Also, did you possibly open the oven door while the cakes were baking – that could cause it to fall, or if the cakes are removed from the oven too early. I hope that helps!
Unapprove | Reply | Quick Edit | Edit | History | Spam | Trash | Highlight |
I didn’t do any of that. I have made this cake several times including the mango cake which turned out perfectly. I followed the sponge recipe with the mango cake because it was perfect (it also has baking powder) but weighed the ingredients this time, i.e., the flour and sugar. This is the first time I weighed these ingredients. I googled 1 cup flour, sifted and it gave me 100 g. However, your recipe showed 130 g. I followed yours. Why the discrepancy? Will I be better off just measuring? Could that be why?
Hi Alicia, I think it may be due to your weighing flour after sifting where this recipe measures flour before sifting.
I’m not going to lie, the first time I tried this recipe my cake was flat, burnt at the top, and extremely dense at the bottom.
It wasn’t until I turned my oven down to 345 F and put a tin foil over it that it allowed the cake to be baked through without browning at the top too soon.
Needless to say, the second time was a huge success and I would definitely make this recipe again!
I’m so glad to hear it was a huge success!
Hi again Natasha!
This is a follow-up to my cake-making trial-by-fire–(Lol…Just kidding…nothing caught on fire!)
Hey–success! I turned on my hand mixer and beat and beat and beat…it got twice as foamy as yesterday….
I found that the figure-8 didn’t work for me–there wasn’t enough batter dripping off the beaters to form one. What I did was swirl the beaters (turned off of course!) on top of the batter and watched to see how big and long-lasting the ripples formed would be. I did this several times to ensure that they didn’t sink quickly–then stopped beating.
Also, I found that the low-rise (lol) cake of yesterday tasted nice but was a little dry. This time I cut the bake time to 20 minutes. The two layers seem fine–were up to the rim and are cooling now and are nice and springy to the touch! Yay!
I think I’m gonna just sprinkle confectioner’s sugar on the layers and eat it by hand…very informal…but, oh, what a treat! Genoise!! (Hope I spelled that right!)
Thanks again! Can’t wait to challenge myself again and will come here for one of YOUR recipes and videos! Trish
That’s so great!! & you’re welcome!!
Hi,
One doubt. Perfect sponge cake and its already been five to six times I have baked it. One query though, can we grease the cake pan, I have run out of parchment paper today and feel like baking the sponge.
Thanks a ton for wonderful recipes
I’m so glad it has been a big success for you! It will be very difficult to remove the cake from the pan if no parchment is used since there is no butter or oil in the actual cake – greasing the pan won’t help much to get it to release. It can adversely affect the rise though by greasing the pan – the batter may pull away from the sides and not rise as evenly. That has been my experience.
HI Natasha! I love your site here and the video! And your personality just SHINES! I’m so happy I stumbled upon you!!
OK- I made the cake just now. I only have a hand mixer. The batter was nice and fluffy but sadly the layers didn’t rise much. It looks like a very tasty cake though! My question is–and this may sound silly–but just when do you do that figure-8 trick? Do you do it to the egg/sugar mixture or to the final batter after you’ve folded in the flour etc.? I have a feeling you’re gonna say do it to the figure-8 mixture…I didn’t do that unfortunately. I think I needed to beat more….(sad face). I just want confirmation about the little figure-8 tip and when to employ it….
That being said, those layers sure look yummy!! Have to do the recipe again to get thing 100% great!
Hi Trish, if using an electric hand mixer, it would require longer beating since a stand mixer is much more effective in whipping the eggs and sugar which is critical since this cake relies on the volume of eggs and sugar to rise. The figure 8 that the reader described is after the eggs and sugar are beaten and before adding the flour. You want to ensure that the eggs and sugar are adequately beaten before adding flour. I hope that helps to troubleshoot and I’m so happy you love our videos. Thank you for that thoughtful feedback!
Hi Natasha— Thanks so much for your prompt and very nice reply! I haven’t dived into my Version 1.2 of the cake but am mustering the courage as I write. Will give it another go! The eggs are at room temp and have been warned by me to get nice and fluffy! Thanks again!
Best of luck, Trish! I hope you love it even more!
Ahhhhmazing!!! I’m so happy I found your site! I have never been a baker by any means and now I’m cranking out sponge cake, cheesecake, almond cake! And what is best is that my 2 year old daughter gets so excited to help me make new recipes!
So because my arm was falling off, with beating the egg/sugar mixture, I cheated and threw in some cream of tartare and it came out beautifully!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Tammy!
Hi Natasha, can I remove the lemon from the simple syrup? I’m afraid the cake will have a hint of lemon taste.
Also, can I slice one into two and put whipped cream in the middle? Will it hold?
I’m choosing bet this and another recipe that requires separate beating of egg whites & yolks + oil + butter. It sounds complicated 😂
Hi Janet, absolutely, it will work to remove the lemon juice. We used to beat the yolks and whites separately and found it wasn’t necessary as long as you beat them adequately together. When you pull up on the whisk, the batter should fall in a thick ribbon and stay on the surface for a couple of seconds. That’s how you know it’s beaten adequately. It will hold whipped cream in the middle.
I just wanted to say WOW !!!
It’s finally the first sponge cake that actually is fail proof!
I’ve made 2 yesterday, small oven.
The first one my son beat the egg whites quite a bit before adding sugar and the yolks.
The second one I’ve beat it but not as long probably.
So the first one is really amazing, but the second one is very nice too.
I’ve made a Paw Patrol cake.
Vanilla sponge, orange curaçao syrup, cream cheese/butter/whip coconuts cream filled with blueberry and raspberry!
I’m so proud of myself that I finally mastered the sponge cake!!
Thank you a lot Natasha!
You’re welcome! I’m so happy you enjoyed it & that it finally worked out for you!
mine collapsed in the centre after rising to the brim of the pan (at around 25 minutes). batter consistency was definitely correct because the cakes (from the same leftover batter) turned out perfect in the cup cake liners, but sank in the large cake tin. please advise where i have gone wrong, thanks
Hi Kim, I’m happy to trouble shoot. It’s best not to open the oven on this cake – the heat escaping quickly can cause the cake to sink in the center. Also, try mixing another couple of minutes – if you are using a hand mixer or anything other than the highest speed, the cake won’t rise properly since it relies on the volume of eggs and sugar to rise. I hope that helps!
May I know we should follow cup measurement or gram?
1 cup granulated sugar 210 grams
1 cup all-purpose flour 130 grams
Hi Simy, we follow the cups but you are more than welcome to use the grams measurement.
How many days in advance can you bake this sponge cake before assembling? And how/where do you store it in the meantime?
Hi Marianne, Yes, you can make the cake base ahead of time and store it either in the fridge or at room temperature for a day or 2 or wrap and freeze up to 3 months.
I am so glad I stumbled onto your website. I have an over abundance of strawberries and wanted a quick and easy (and of course delicious) sponge cake instead of the typical bread most people used. I’m thrilled to say your recipe is exactly what I had in mind, easy and very good. I followed the recipe to the “T” it did fall a little in the middle but I have to take responsibility for that since I failed to take notice that when using an electric mixer extra beating is required. Anyway you have a new follower, I will be trying more of your recipes.
I’m so glad you discovered our blog and gave this recipe a go, Janet! Thank you for sharing that feedback with us!
Hi Ms. Natasha,
I would like to ask what is the difference if I use convection oven? I only have convection oven at home.
Hi Mae, I haven’t tested this in a convection oven so I’m not sure what to recommend. I have had at least 1 reader that I can recall say they did not have good results in a convection oven.
OMG thank you so much for such an easy and delicious recipe. I had a couple of hiccups: forgot to add sugar so beated a bit longer, folded flour a bit too much so it lost a bit of the volume oh, and oven was 180 Celsius insted of 175 so cake was ready in 19min. BUT for my surprise it still came out amazing!! Can’t fail this recipe A tip for those who are not getting it right is to check your tools, oven settings, folding technique or anything elsr that could be interfering on your result as the recipe is perfect!!! Thank you Natasha!
I’m so glad you enjoyed this recipe Mila, hiccups and all.
Hi Natasha,can I bake this cake in single 9 inch with 3″tall spring foam pan..if so wat would be the baking time? I don’t want to open the oven often to check it’s doneness as u have mentioned not to open the oven once the cake is inside…
Hi Dammy, did you bake the entire cake batch in the one pan? In that case, it should be baked for 30 minutes. I have done this successfully with my tiramisu cake. I hope that helps!
Hi Natasha,thank you so much for this awesome receipe…it was a super hit.
I’ so glad you enjoyed that Dammy! Thank you for the great feedback!
Hi Natasha, how much cocoa would you add to this cake to make it a chocolate cake, and when would you add it? Would it reduce the flour amount?
Hi Keith, for a chocolate sponge cake, you basically substitute some of the flour with cocoa. So you could try 1/4 cup sifted cocoa and 3/4 cup flour and sift them together before folding them into the batter.
I would like to use this recipe to make 10″, 8″ & 6″ cakes. Any idea how much batter I would need? Also, please share how you calculated the amount.
Thanks.
Hi Christy, I always make mine at 9″ and I would have to experiment to give you exact amounts. If anyone else has already experimented, please let us know.
Hi Natasha, I have a question. Can you use a blender instead of a electric beater?
Hi Nathan, I honestly haven’t tried using a high powered blender for this so I can’t say for sure. I suspect it wouldn’t whip the batter properly as a whisk attachment would. This cake relies on the volume of the eggs and sugar to rise so I probably wouldn’t risk it.
Mine collapsed and it tasted like flour inspite of following the recipe to the T🤦🏼♀️
Hi Liz, I’m sorry to hear that! I have literally made this a hundred times and I am always happy to help troubleshoot. Did you watch the video tutorial? At what point in the process did your results look different from mine? The most likely culprit is under beating the eggs and sugar or not using a high speed mixer. If you haven’t already, make sure to read through the troubleshooting tips in this post as well which should help.
Help….mine collapsed in the center. Not sure what I did wrong.
Hi Sandy, I’m happy to trouble shoot. It’s best not to open the oven on this cake – the heat escaping quickly can cause the cake to sink in the center. Also, try mixing another couple of minutes – if you are using a hand mixer or anything other than the highest speed, the cake won’t rise properly since it relies on the volume of eggs and sugar to rise. I hope that helps!
I very rarely leave reviews, but this recipe merits one. I got a new oven recently so I thought I’d try out sponge cake for the first time—I love sponge cake but my previous oven was too finicky too attempt it.
This recipe was so simple to follow and I had my cakes done in no time. I filled mine with whipped cream mixed with lemon curd and it was delicious (quickly devoured by my work colleagues). My only very, very slight criticism was that the cake was a bit more ‘rubbery’ than I was expecting (though not so much as to be off-putting at all), probably because I’m more used to the light and crumbly Victoria sponge. On the plus side, it makes it ideal for creating thin layers 🙂 I can’t wait to try out the other recipes based on this one!
I’m so glad you enjoyed it! That lemon curd, whipped cream combo sounds delicious! Thank you for the wonderful review!
Hi Natasha
So inspo to read how much I can do with this recipe!
I am a mother of the bride on a strict budget who’s cake maker has fallen through 8 weeks from the wedding. Eeeek!
Instead of panicking, my daughter and I have decided to make floral gourmet pavlovas for the wedding cake.
The recipe for pavs recommends a thin layer of genoise sponge between pav and cream layer to keep the pav crispy. What do think? Should I make the sponge thin? Or should I carve off thin slices after cooking?
I thought the latter might be crumbly and weird.
Help please ?!
Hi Deborah, pavlovas should not have cream added until just before serving. It might be risky to make a cake out of them for that reason – they will soften and become gooey.
Can I make tres leches from this recipe?
Hi, I haven’t tried, but I think it could work since it is a sponge. I would highly recommend either of our tres leches cakes.
Hi Natasha just wondering if I can add some vanilla extract to the mix ?
Hi Alexa, you can add 1 tsp of vanilla extract (or any), folding it in quickly before adding flour.
Delicious very quick and easy to make. I made a half recipe and topped with strawberry compote, chantilly, and raspberries.
Thanks for the recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us, Riley!
Can i add cacao powder to get a chocolate genoise cake??
Hi Hoda, for a chocolate sponge cake, you basically substitute some of the flour with cocoa. So you could try 1/4 cup sifted cocoa and 3/4 cup flour and sift them together before folding them into the batter.
you are my new “go to” for everything. You are great!
Aww that’s the best! Thank you for sharing that with me!
would this work to make an upside down pineaple cake?
Hi Eunice, I haven’t tested that but here is what one of our readers wrote: “I used your 4 ingredient sponge cake recipe to make an upside down pineapple cake and I loved it!” I hope that helps!
Thanks! Im making it today with italian meringue (thats the frosting we love in my country, not fans of buttercream) and fill it with pastry cream… I will let you know how the cake turns out… looove your blog, greetings from the Dominican Republic
Hi Natasha! Just wanted to ask a question. If we don’t have an electric whisker, can we beat it by hand?
Hi Niharika, unfortunately, this cake will take forever and won’t beat adequately with a hand whisk.
HI Natasha would I be able to use SR flour with this cake?
Hi Genady, I honestly haven’t tried this cake with self rising flour so I can’t say for sure how it would affect the rise. I searched all 824 comments and couldn’t find any reports of using self rising flour. If you experiment, please let me know how it goes.
If I only have one cake pan should I split the recipe in half and only mix and bake one at a time since I’m the recipe it says not to let the batter sit after being mixed? Also if I’m only baking one at a time would I have to raise the pre heating temp
Hi Janessa, that is what I would do – make and bake half of the recipe at a time.
I’ve made this recipe several times before and absolutely loved it. Was hoping to make it today with a rectangular pan rather than circular. Any advice on what size pan to use or how to adjust cooking time?
Hi Joanna, I have doubled this recipe for a 9×13″ cake pan before. Without doubling it may be a fairly skinny cake depending on your pan size. Here is an example of the doubled recipe we made for a 9×13 strawberry cake (note it was before we started adding baking powder). Anyways, also note that each batch of batter needs to be beaten separately unless you have an industrial electric mixer, otherwise it will overwhelm the mixer and not whip sufficiently for the cake to rise properly.
What is the baking time for an 18 * 12 inch pan ? Appreciate your reply
Hi Vineela, I haven’t tested that with an 18×12 but I have doubled this recipe for a 9×13″ cake pan before. Without doubling it may be a fairly skinny cake depending on your pan size. Here is an example of the doubled recipe we made for a 9×13 strawberry cake (note it was before we started adding baking powder). Anyways, also note that each batch of batter needs to be beaten separately unless you have an industrial electric mixer, otherwise it will overwhelm the mixer and not whip sufficiently for the cake to rise properly.
Hi Natasha, Great video and recipe. I know you have over 800 reviews and queasiness I apologize if this is a duplicate question.
Why AP flour vs cake flour?
Thanks again
Doug
Hi Doug, that is a great question! I have used cake flour and the cake becomes very soft and airy. It depends what kind of cake you are trying to achieve but the cake flour makes the cake too soft and light for most frostings.
After baking how long with this sponge keep? Can I cover this in fondant and buttercream and put another cake on top for an occasion cake or will the sponge be too light? Thank you!
HI Lorraine, Yes, you can make the cake base ahead of time and store it either in the fridge or at room temperature for a day or wrap and freeze up to 3 months. It may be a little soft for fondant unless you put a stiffer buttercream over it first – that may work.
I use this cake for tiramisu. So much better than ladyfingers!
I’m so happy you enjoyed that, Lauralee!
Hi Natasha,thank you so much for the recipe,i will definately try it,if i want to add butter among the list of ingredients will i reduce the eggs or flour ? or will i use the same ingredients? kind help, i want to use this recipe and add some butter.
Hi Faith! I haven’t experiment with this recipe specifically so I cannot advise. This ratio of eggs to sugar is pretty standard for this classic European sponge cake and for a 2-layer cake is a fair amount of sugar. Most of our cakes are not overly sweet but I guess it depends on taste preference. Milk, oil and butter are not necessary in sponge cake and can actually deflate the batter.
What more is there to say than: stunning!
I’m so happy you enjoyed that!
How funny. I made a choc sponge this morning. I added the coco to the eggs
Thank you for sharing that with me!
I’d like to make a chocolate sponge cake using this recipe. Can I just add cocoa to the flour and then fold it into the batter?
Hi Rachel, I have made a chocolate sponge cake before but don’t have a recipe posted yet. I’ll add it to my list
I would love to make this recipe as a chocolate sponge, I am just not sure how much cocoa to add, any suggestions?
For a chocolate sponge cake, you basically substitute some of the flour with cocoa. So you could try 1/4 cup sifted cocoa and 3/4 cup flour and sift them together before folding them into the batter.
❤️ great recipe. I made a classic strawberry and whipped cream cake and it was fabulous, I will definitely try some other variations. Thanks for sharing this awesome recipe and excellent instructions.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha — I haven’t made this yet, but wondering if I could make the entire recipe in a bundt pan?
Thanks!
Hi Shari! I honestly have never tried it in a Bundt pan and I don’t think I would try because it would be really difficult to get it out of the pan.
Thanks so much for the quick reply. I’ll make it in 2 rounds!! Happy baking!
Thanks for the quick reply. I’ll do it 2 rounds. 🙂
Hi, Natasha. Thqnk you for your great receipe! I am living in Netherlands and we are accounting with cm instead if inch🙈 I have 20 cm pan which is 7.87 inch. May I follow the same amount ingredient and the baking time?
Hi Helen, I have not tested this in a seven-inch round baking pan to say for sure, so I’m not certain if it would overflow the pan. That would be my main concern. You may need to scale the recipe back. Let me know if you experiment.
Yes you do however the finished product out of the oven video shows a one pan cooked cake and that confuses people. That particular video leads people to believe that the cake when divided into two pans will rise to the top of the pan which leads lost Navas bakers to think that our cake did not come out correctly I’m not sure if you you understand exactly what I’m saying and when it doesn’t rise to the top we think we did it wrong that’s all I’m saying nothing bad about your recipe or your cake because it’s yummy.
Hi Jeffrey, I’m still not sure what you mean. I did divide the cake into 2 pans in the instructions as well as in the video and then I took them out of the oven in 2 pans the same way I put them in. If the cake doesn’t rise as high, the number one culprit is usually under-beating the eggs and sugar – since the cake relies primarily on the volume of those ingredients for leavening. I hope that helps!
Is this cake very sweet? Seems to have a higher proportion of sugar vs flour.
Hi Karen, I haven’t tried this cake with less sugar since this cake does rely on the volume of eggs and sugar to rise but we think it is not too sweet several of our readers have commented it is a perfect balance.
I thank what the problem is with the video she cuts and paste‘s different parts. And one cake video she has your put the cake into pants and when she takes it out the cake is level with the top making you think that it rises. However In the sponge video where she says put it equally into 9 inch pans after it’s cooked she shows you a cooked version from a different video where the batter is all in one pan when it shows it even with the top. I made this recipe 17 times thinking I was doing it wrong when I actually the visual video is what was throwing me off I hope this helps
Hi Jeffrey, I do have a couple of recipes where I put it into 1 pan and then cut it, but that does have a differing bake time. Normally, I do divide it into 2 pans as this video shows.
Hi do you have the ingredients for one cake only? Not sure if it’s as simple as just splitting everything in half?
Hi Sue! yes you would halve everything proportionally
Hi Natasha! This recipe was the most amazing cake I have ever baked!! My family was impressed with the spongy texture. Do you think it would taste the same if I added fruit to the batter?
I’m so happy to hear that Alayna! Thank you for sharing your awesome review with us!
Hi, I’m interested in trying this recipe out but I do not have an electric mixer. Would a blender or hand whisking work?
Hello Jessye, I honestly haven’t tried using a high powered blender for this so I can’t say for sure. I suspect it wouldn’t whip the batter properly as a whisk attachment would. This cake relies on the volume of the eggs and sugar to rise so I probably wouldn’t risk it.
The sponge was amazing !!!
So moist and tender. I halved a recipe because I only needed “crust” for a no bake cheesecake.
Will try in a cake next time.
Hi Aneta, I’m so happy you enjoyed this recipe! Thank you for sharing that with me!
Hi! Did you adjust cooking time after halving it? Thanks!
No I didn’t. It took about 20 min in 10 in springform pan
Can this be used for layered cake? Like 4 layers
Hi Eshy! I haven’t tested that with 4 layers but I think that could work!
Hi Natasha. Thanks for another great recipe! Tried this and it turned out great!
Could I make these ahead and freeze for later use?
I’m so happy you enjoyed that, Julia!! Yes, you can make the cake base ahead of time and store it either in the fridge or at room temperature for a day or wrap and freeze up to 3 months.
I loved the sponge cake so easy to make !! But it makes one sponge cake only
Hi Sumaya, this recipe makes 2 9″ rounds.
I will try these cakes. They ate so easy to make with not too much ingredients. First one I will try is the apple. Will let you know it turned out.
Cece
I look forward to your feedback, Cece!