How to make a 4-ingredient sponge cake (genoise cake) | natashaskitchen.com

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I love this sponge cake recipe. It’s easy and you can make hundreds of different cakes with this base. This is a classic European sponge cake (aka Genoise). Once you have this recipe down (you’ll memorize it after a couple rounds), you’ll be baking things that look and taste like they are from a fancy bakery.

This cake base takes on moisture really well from fruit, frostings, liqueurs and syrups. As you can tell from my cake recipes, I’m a sucker for moist cakes. Read on to see 11 marvelous recipes you can make using this sponge cake base.

Over the years, I’ve tested countless different ways to make this cake and this is the best, most fail-proof method for genoise that I’ve tested. This is not like American cakes and readers often question if it can really be that easy and only have 4 ingredients.

I want you to discover this gem of a cake and succeed EVERY TIME you make it. I hope you find this video helpful. We had you in mind! 🙂

Watch How To Make Sponge Cake:

Tips for Success (Read First!):

1. When no streaks of flour remain in the dough, fold a few extra times to ensure you aren’t missing pockets of flour at the bottom

2. Bake the cake layers right after folding in the flour – they should not sit too long

3. Always use a conventional oven setting (not a convection/fan setting)

4. An electric hand mixer will take 2-4 minutes longer to beat the eggs

5. Tip from reader, Hilda: “How do you know u get the right consistency? Lift up your beater (whisk) from the batter. Make a figure “8” using the batter that drip off the beater. Then count to 10 seconds. If the figure 8 still remains on top of the batter, then u have the right consistency. If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer.”

6. Bake in the center of the oven

7. Place cake in a fully pre-heated oven

8. Do not open the oven door to check on the cake until towards the end

9. Let the cake cool in a room without any outdoor draft which can make it seem eggy

Sponge Cake Recipes you can master at home:

Blackberry Lemon Cake – soft and moist and has a fluffy lemon blackberry buttercream frosting.

This blackberry cake is soft and moist and has a fluffy lemon blackberry buttercream frosting.

Charlotte Cake – layers of raspberry mousse, lady fingers and fluffy cake.

With step-by-step photos, you can master Raspberry Charlotte Russe Cake! A Charlotte Dessert with layers of raspberry mousse, lady fingers and fluffy cake.

Poppy Seed Cake – fluffy and moist with a hint of rum and it’s not overly sweet.

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

Strawberry Sponge Cake – boasts 1 1/2 lbs of fresh strawberries. You’ll love the simple and delicious whipped cream cheese frosting.

This is THE Strawberry Cake!! It calls for 1 1/2 lbs of fresh strawberries & the whipped cream cheese frosting is simple & delicious. | natashaskitchen.com

Black Forest Cake – A chocolate version of classic genoise with 1 lb of kirsch infused cherries and whipped cream. So good!!

Black Forest Cake (a famous German Chocolate Cake) with 4 chocolatey layers, 1 lb of kirsch infused cherries and whipped cream. So good!! | NatashasKitchen.com

Russian Apple Cake (Sharlotka) – Just 5 ingredients and 15 min of prep then your oven does the rest!

The BEST apple sharlotka cake we’ve tried. Just 5 ingredients and 15 min of prep then your oven does the rest! @natashaskitchen

Poppy Seed Cake Roll – Moist, generously filled with a cream cheese frosting, covered with velvety chocolate ganache and pummeled with salted pistachios.

This moist poppyseed cake roll is generously filled with a cream cheese frosting, covered with velvety chocolate ganache and pummeled with salted pistachios. It’s moist, sweet, tangy, chocolaty and a teensy bit salty. We have a winner!

Pomegranate Christmas Cake – With a crown of glistening pom seeds, this one’s a stunner for the holidays.

A moist Pomegranate Cake with a crown of glistening pom seeds. Pomegranate cake is fantastic top to bottom and makes for a stunning Christmas Cake! | natashaskitchen.com

Story Book Cake Roll – This cake roll is moist, rolled with a vanilla butter cream, covered in decadent chocolate and the cookie crumbs give it a subtle crunch.

You have to try this cake roll! Moist, chocolatey & stunning. Step-by-step photos! @natashaskitchen

Kiwi Berry Cake – If you love fruit, this cake will make your dreams come true. Layer after layer of gorgeous berries.

Kiwi Berry Cake Recipe - If you love fruit, this cake will make your dreams come true. Layer after layer of gorgeous fruit in this berry cake. | natashaskitchen.com

Tiramisu – if you like tiramisu, you will love this!

A simple and beautiful Tiramisu cake - if you like Tiramisu, you will LOVE this! | natashaskitchen.com

I told you I loved this cake base. I’m Completely smitten 🙂

4-Ingredient Sponge Cake (Video Recipe)

4.89 from 658 votes
Once you master this easy European sponge cake (genoise), you can make hundreds of different cakes using this base!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients 

Servings: 2 nine inch round cakes

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.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: sponge cake
Skill Level: Easy
Cost to Make: $
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

4.89 from 658 votes (313 ratings without comment)

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Comments

  • Gloria Grant
    May 14, 2025

    I tried making a sponge cake before and it flopped,
    I made this sponge cake today,it was easy and wonderful!!!!!!
    I will use this recipe from now on.
    Thank you so much.

    Reply

  • Leanne Leanne
    April 25, 2025

    Can I add lemon juice and lemon zest or will this cause a problem

    Reply

    • NatashasKitchen.com
      April 25, 2025

      Hi Leanne! You can, but you need to add in a small amount so it doesn’t thin out and affect the batters structure. Lemon extract works great for adding strong flavor without a large quantity. Just be careful not to over-mix and deflate the batter.

      Reply

  • Sally
    March 31, 2025

    I LOVE THIS RECIPE! This is my first time leaving a review on a recipe. It’s so simple! I even subbed the sugar for honey and it turned out great. You don’t have to use a million measuring cups and bowls and only 4 ingredients. This is my new go-to.

    Reply

    • NatashasKitchen.com
      March 31, 2025

      Thank you so much for the review, Sally! I’m happy you enjoyed the recipe!

      Reply

  • Marina
    March 20, 2025

    Is it possible to make cupcakes with this recipe?

    Reply

    • Natasha
      March 20, 2025

      Hi Marina, I would not recommend cupcakes from this recipe. It would stick to the cupcake wrappers badly and I don’t think they would have that nice dome shape that you are looking for like in our Vanilla Cupcakes.

      Reply

  • Zsuzsa
    March 8, 2025

    Dear Natasha, my question is whether I should put parchment paper also to the round side all-around or it is enough to put the parchment paper only at the bottom? Or should I smear butter around? I am only afraid that it will stick to the sides…

    Reply

    • NatashasKitchen.com
      March 8, 2025

      Hi there! The batter needs to cling to the sides of the pan in order to rise properly, that is why I don’t recommend greasing. Parchment paper at the bottom is all that is needed.

      Reply

  • Gayathri
    March 4, 2025

    Hi Natasha,
    I’m Gaya. I have tried many of your recipes and came out very well and delicious. Thank you very much and God bless you!🙏🥰
    I have a request, can you kindly share Dobos Torte (Hungarian cake based dessert with many layers)
    Thanks 🙏

    Reply

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