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4-Ingredient Sponge Cake (Video Recipe)

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 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)

4.73 from 156 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Once you master this easy European sponge cake (genoise), you can make hundreds of different cakes using this base!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $2-$4
Servings: 2 (9-inch) round cakes

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:

  1. 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:

  1. 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.
  2. 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.
  3. 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

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Yana
    September 25, 2017

    Hi Natasha, I want to use this recipe of sponge cake for a pregnant belly cake. I dont want to use parchement papaer because it will leave indents in the cake. Should I use flour or butter on the bowl so it will be easier to take it out?

    Thanks Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      Hi Yana, I you only line the bottom of the pan, you should not have any indents in the cake. Indents will occur if you try to line the sides also which is why I do not line the sides. It will stick badly to the bottom of the pan even if you do butter and flour the bottom since the cake has no butter or oil in it and it will be really difficult to get out of the pan. I highly recommend you line the bottom of the pan with a circle of parchment paper that does not go up the walls of the baking pan. Reply

      • Yana Nikulin
        September 25, 2017

        Thank you, I will try that! Reply

  • Derrick jones
    September 18, 2017

    Made this for the first time, turned out ok except it sank in the middle …is there a remedy for this..?i Reply

    • Natasha
      natashaskitchen
      September 18, 2017

      Hi Derrick, the number 1 thing to help with that is beating the eggs and sugar long enough since the volume of those ingredients is what the cake relies on for leavening. Reply

  • Cathielou
    September 17, 2017

    I want to use this recipe as a base for tiramisu cupcakes will it hold up to an added kahlua and espresso mixture soaked in before I add the mascarpone filling? I would like it to be eaten like a cupcake and not have the cake fall apart when the liner is removed. Reply

    • Natasha
      natashaskitchen
      September 18, 2017

      Hi Cathielou, unfortunately, 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. Reply

  • Lisa
    September 13, 2017

    Would this recipe work for the Wilton Ball pan. Approx 4-5 cups split between the two halves. How thick is each layer? Could I make a double batch to get thicker layers.

    Thank you Reply

    • Natasha
      natashaskitchen
      September 13, 2017

      Hi Lisa, to be honest, I have never tried a Wilton Ball pan so I’m not sure how it would rise or fill the pan. A double batch would be ok but you would need to beat each batch separately or it will overwhelm your mixer and you won’t get enough air whipped in for it to rise properly. I have made a single batch and baked in 1 springform pan but it took about 30 minutes to bake. Reply

  • Rohini
    September 10, 2017

    Can you give a measure of the cup you have used? Thanks! Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Rohini, I added the grams measurements which should help 🙂 Reply

      • Rohini
        September 11, 2017

        Thanks! The cake will now happen tomorrow! 🙂 Reply

  • Corinne
    August 31, 2017

    Can I freeze the sponge cake layers? Reply

    • Natasha
      natashaskitchen
      August 31, 2017

      Hi Corinne, Yes absolutely! The sponge cake layers are freezer friendly. Let them come to room temp, place a sheet of parchment paper between layers (I use the same ring used to line the pan) and cover loosely but fully in plastic wrap then put it in the freezer up to 3 months, just be sure you don’t place anything over the top of it in the freezer or it will end up misshapen. Reply

  • Fred
    August 27, 2017

    i wouldn’t mind all the adds if I could get the video to play Reply

    • Natasha
      natashaskitchen
      August 28, 2017

      Hi Fred, I’m sorry you are having trouble with the video player! It may be a temporary glitch with the video player – try refresh and see if that helps and if you are still having trouble, we have all of our full episodes on our YouTube channelReply

  • Nicole
    August 24, 2017

    Diane, I am making this cake for a baby shower. I would like to know if this 9-in round would be able to hold a 6-in round on top without sinking.
    Thx, Nicole Reply

    • Natasha
      natashaskitchen
      August 24, 2017

      I don’t know if this answers your question, but here is a wedding cake one of my readers created using this sponge cake base. Reply

      • Nicole
        August 24, 2017

        Natasha, thanks for your reply, I guess I will try it. Fingers crossed!!!! Reply

  • dianne
    August 23, 2017

    can this be done in a 13×9 size or doe it need to be divided into two? Reply

    • Natasha
      natashaskitchen
      August 23, 2017

      Hi Dianne, it would be a fairly skinny cake. Here is an example where I made this a 9×13 cake but I doubled the recipe and made the cake layers separately. Reply

      • Dianne
        August 29, 2017

        Are you supposed to leave out the baking powder for the 13×9? And what the ideal outside temp to make this at? We r having a huge beat with average in California i got up earl you to make the cake and it’s 80 outside? Reply

        • Natasha
          natashaskitchen
          August 29, 2017

          Hi Dianne, the cake still works without baking powder but I have been adding it to all of my sponge cakes in recent years. It should still work with that outside temperature but you don’t want to let this cake sit in outdoor draft so make sure your windows are closed. This, like a meringue (because they are egg based), tends to smell eggy when left in outdoor draft to cool. Reply

  • Gill
    August 23, 2017

    Hi,

    I am wanting to make a drip cake with 3 or 4 layers, sandwiched with butter cream icing. I also want to add gel food colouring to change the colour of the sponge. Will this cake be ok do you think? Do you have an alternative to butter cream (I am not keen on it)

    Thanks in advance

    Gill Reply

    • Natasha
      natashaskitchen
      August 23, 2017

      Hi Gill, I haven’t tried adding food coloring but it should be ok as long as you don’t overmix after adding it so you don’t deflate your batter. I have a Swiss Meringue Buttercream that is very good or my cupcake frosting which is easy and delicious. Reply

  • twinkle
    August 20, 2017

    Can this sponge cake recipe be dyed/coloured? Gel or liquid dyes? I’m planning a rainbow cake… Reply

    • Natasha
      natashaskitchen
      August 20, 2017

      Hi Twinkle, I have never tried anything besides chocolate and just a white cake but I imagine it could work – I would suggest experimenting with folding in a gel food coloring so you don’t deflate the batter and make sure not to overmix. If you experiment, I’d love to know how it worked out 🙂 Reply

  • Rachel
    August 18, 2017

    Not sure if you’re still checking this post, but I tried thhis recipe for the first time and the batter started sinking while baking. It was beautifully risen one minute and the next minute I checked thru the glass (I didn’t open the oven door until 25 min mark) the cake sunk in the middle like a crater. I wish I can show you the picture. Anyway, what do you think went wrong?! Was going to use this cake to make my husband’s birthday cake tomorrow but now I’m not sure if I need to give a second try… Reply

    • Natasha
      natashaskitchen
      August 19, 2017

      Hi Rachel, not sure if this is the same cause but that happened to me once when I added baking soda instead of powder – it was completely like a bowl! Also be sure that you are beating on high speed with a high powered mixer with the whisk attachment. The main culprit with the cake not rising properly is under-beating the eggs and sugar since the eggs are the main leavening in the cake. Also, this is intended for a conventional oven, not convection. I hope that helps! Reply

    • Andrea Griffith
      August 20, 2017

      Hi Rachel, insufficient beating of sugar and eggs is usually the main culprit for the cake sinking in the middle.

      A silly but foolproof way to determine if it was beaten enough is for it to hold a peak or trail for 8 seconds.

      also, ensure the oven temperature is correct Reply

      • Natasha
        natashaskitchen
        August 20, 2017

        That is a great tip! Thanks Andrea!! 🙂 Reply

  • Manj
    August 13, 2017

    Hi Natasha,
    I m planning to make rainbow cake using this sponge.Can I add vanilla essence to this cake.If yes what will be quantity Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      Hi Manj, I would suggest 1 tsp of real vanilla extract. 🙂 You can add it before adding the flour. Reply

      • Manj
        August 22, 2017

        Thanks Reply

  • Judy
    August 7, 2017

    Hi. Thank you so much for sharing this recipe. I’m not really a good baker and I thought I could practice with your recipe. Mine looks pretty good, I’m surprised I must say. I just noticed that it smells like scrambled eggs. Did I bake it too long? I used 9×3 round baking pan and baked it for 25 minutes. Reply

    • Natasha
      natashaskitchen
      August 7, 2017

      Hi Judy, If the eggs are whipped for the specified amount of time with a high powered mixer, it should sufficiently incorporate enough air to result in a fluffy soft and non-eggy sponge cake. One thing I have noticed is that this cake can have an egg scent when set in a drafty area – where you have outdoor air draft. I’m not sure why but it’s the same with meringue desserts and cakes – something about baked egg desserts and outdoor draft don’t meld well. 🙂 I hope that helps for next time!! Reply

      • Judy
        August 7, 2017

        Hi Natasha. Thanks for your reply. I made another one and I’m not successful this time, it collapsed in the middle! What did I do wrong? But this one doesn’t smell eggy. 😀 Reply

        • Natasha
          natashaskitchen
          August 8, 2017

          Hi Judy, 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! Reply

          • Judy
            August 8, 2017

            Yes I did bake in 1 pan. It started collapsing about halfway through the baking time. Then when it was done, it just flopped down right in the middle, but it was super moist this time and I like that. I’m going to make one again and will bake it for 30mins. Thanks so much for your tips!!! 🙂

          • Natasha
            natashaskitchen
            August 8, 2017

            Hi Judy, absolutely! And don’t give in to the temptation to open the oven door mid-baking. That can also hurt the rising of the cake.

      • Andrea Griffith
        August 20, 2017

        HI, I am Andrea

        Anytime eggs are used you will get that eggy odour unless lime/lemon extract is used, and maybe the grated rind of the lemon as well. For every 6 eggs, 2-3 tsp of lemon essence is great, and a 1-3 tsp of rind

        I love orange flavour so I used the said quantities of freshly squeezed orange juice and rind.

        Add the rind to the sifted flour and the extract or juice to the eggs. Reply

        • Natasha
          natashaskitchen
          August 20, 2017

          Hi Andrea, I’ve never seen that added to this sponge cake but it sounds like a great experiment! thank you for sharing your tip with us 🙂 Reply

  • An
    August 2, 2017

    Hello, can we cover this sponge cake recipe with fondant?? Reply

    • Natasha
      natashaskitchen
      August 2, 2017

      An, I really don’t have any experience with fondant, but I think it could work if you had a stiff enough frosting. Reply

  • Kim
    July 29, 2017

    I hope this an active post where I can get an answer. My question is whether these work in loaf pans? I read through the other reviews and questions, but maybe I missed this entry. Would it work in loaf pans? Reply

    • Natasha
      natashaskitchen
      July 29, 2017

      Hi Kim, to be honest, I have never tried making a sponge cake in a loaf pan so I’m not sure how it would rise or if it would cave in the center. Reply

    • Andrea Griffith
      August 20, 2017

      HI, I am Andrea

      Anytime eggs are used you will get that eggy odour unless lime/lemon extract is used, and maybe the grated rind of the lemon as well. For every 6 eggs, 2-3 tsp of lemon essence is great, and a 1-3 tsp of rind

      I love orange flavour so I used the said quantities of freshly squeezed orange juice and rind.

      Add the rind to the sifted flour and the extract or juice to the eggs. Reply

  • July 27, 2017

    This is the best cake that I have made. My family and friends love it. Thanks to share this simple cake recipe. Reply

    • Natasha's Kitchen
      July 27, 2017

      It’s my pleasure! I’m happy to hear how much everyone loves this recipe! Thanks for sharing your awesome review! Reply

  • Jackie
    July 26, 2017

    Hi Natasha,

    When you say leave your eggs at room temperature, how long should I leave them out on the counter..is an hour or two sufficient? Thanks! Reply

    • Natasha
      natashaskitchen
      July 26, 2017

      Hi Jackie, yes 2 hours would be sufficient for this recipe 🙂 Reply

  • Dia
    July 22, 2017

    I’d love to try this recipe, but I don’t need two pans worth of cake. I’d like to halve the recipe and bake it in a loaf pan. My question is, is it okay to simply halve the ingredients, or is there a proportional rule that needs to be followed, ie, I can halve the amount of flour, but I cannot halve the baking powder? Thanks in advance. 🙂 Reply

    • Natasha
      natashaskitchen
      July 23, 2017

      Hi Dia, yes you would halve everything proportionally 🙂 Reply

  • chandra
    July 21, 2017

    cup means pyrex cup or a measuring cup Reply

    • Carol
      August 22, 2017

      I use a pyrex cup for measuring liquids and a regular measuring cup for dry ingredients. Can’t wait to try a sponge cake for the first time. Reply

  • Raghda
    July 20, 2017

    Hi Natasha:)
    my cake smelly eggy 🙁 do u have an idea why?and should I just throw it away?? Reply

    • Natasha
      natashaskitchen
      July 20, 2017

      Hi Raghda, If you whip the eggs for the specified amount of time with a high powered mixer, it should sufficiently incorporate enough air to result in a fluffy soft and non-eggy sponge cake. One thing I have noticed is that this cake can have an egg scent when set in a drafty area – where you have outdoor air draft. I’m not sure why but it’s the same with meringue desserts and cakes – something about baked egg desserts and outdoor draft don’t meld well. 🙂 I hope that helps for next time!! Reply

  • Rue
    July 14, 2017

    Excellent recipe. I used lemon and strawberry jam, and whipped cream to make a kick ass cake for my Sister in Law. She loved it! Now making it for my hubby. Reply

    • Natasha's Kitchen
      July 14, 2017

      Awesome, I’m glad to hear you enjoy the recipe! Thanks for sharing your great review Rue! Reply

  • Shafna
    July 11, 2017

    Hi Natasha,
    I tried this recipe before,to use for tiramisu base,it came out well..thanks for the recope
    I wanted to make this again as a base for tiramisu,can this cake be made ahead,around 2 days before.should it be stored in the fridge? Reply

    • Natasha
      natashaskitchen
      July 12, 2017

      Hi Shafna, you can make the cake base ahead of time and store it either in the fridge or at room temperature. I would suggest assembling the same day you are enjoying the cake for the tiramisu and refrigerate until ready to eat. Dust with cocoa powder just before serving. Reply

  • Rasmussen
    July 11, 2017

    I’m going to make this for a dinner party. I am planning on putting whipped cream frosting and berries on it. Do you think that will make it moist enough, or should I soak the cake in a glaze? I’ve never made sponge cake before. Thanks. Reply

    • Natasha
      natashaskitchen
      July 11, 2017

      I would still probably lightly brush the layers with syrup since the cake itself is pretty dry without syrup. It will still taste good though, but if you like a moist cake, the syrup is always nice. Reply

  • Kristin
    July 10, 2017

    Hi! Made this cake for the first time this weekend. It turned out kind of dry… any tips? I think I may have beat the eggs too long I was looking at the finished product, and the air pockets were quite small. I was really careful to no over mix the flour. Looking forward to your insights and trying it again. Reply

    • Natasha
      natashaskitchen
      July 10, 2017

      Hi Kristin, this cake is intended to be used with a soaking syrup for a moist cake – you can add nearly any flavoring and make hundreds of different cakes with this base. 🙂 Reply

  • Sally
    July 9, 2017

    How much is it if I am using gram as a measurement? Reply

    • Natasha
      natashaskitchen
      July 10, 2017

      Hi Sally, it would be about 130 grams of flour and 210 grams of sugar. You might check an online converter for the smaller ingredients since I don’t have those weighed out. I hope that helps! Reply

      • Sally
        July 10, 2017

        Thanks so much. This helps!! Reply

  • AnnaMarie
    July 5, 2017

    so made this and it turned out scrumptious. I actually put it into an 11×15 because I planned on only cutting it into squares for strawberries and whip cream. It only took about 15 minutes in the oven and it’s exactly what I was craving. thanks. Reply

    • Natasha's Kitchen
      July 5, 2017

      That’s great to hear AnnaMarie! Thanks for sharing your great review! 🙂 Reply

  • Wendy A McKeown
    July 4, 2017

    Hi Natasha,
    I made the cake and it looks wonderful. I noticed a lot of the recipes require slicing the cake to make 4 layers. Is this hard to to? Do you have a video showing how to do this? I would hate to break my beautiful cake. Thanks!
    Wendy Reply

  • Ana
    July 3, 2017

    Hi Natasha, u mentioned this cake should not sit out for too long after folding the flour. My oven is small & cant fit in 2 pan at once, can it wait out at least 30mins while the 1st pan is being baked? Reply

    • Natasha
      natashaskitchen
      July 3, 2017

      Hi Ana, this particular cake is not recommended to sit out that long. It can go flat and not rise as well in 30 minutes. I would recommend putting the entire batch into a 9″ springform pan and then cutting the cake in half or thirds. I would bake at 350˚F for closer to 30 minutes. Reply

  • mary lendway
    June 29, 2017

    Hi Natasha,
    Thank you for this recipe – I have now made it several times and we love it – I reduced the recipe in half using 3 eggs – and 8″ pan – it’s strawberry season now so I added freshly made strawberry jam and covered it with whipped cream! Most delicious! Reply

    • Natasha's Kitchen
      June 30, 2017

      You’re welcome Mary! I’m so happy to hear everyone loves the recipe Mary! Thanks for sharing your tips and excellent review! Reply

  • Cindy Gallop
    June 24, 2017

    I just made these sponge cakes and they turned out beautiful. I am going to put ice cream between them and ice with whipped topping for our ice cream night at church tomorrow night. Thank you. Love your recipes. Reply

    • Natasha's Kitchen
      June 25, 2017

      You’re welcome Cindy! That sounds delicious! Thanks for sharing your great review! Reply

  • Lesley Anne Faith
    June 18, 2017

    Nice little recipe and I am happy with how well they turned out. I made them at dinner time to serve with some fresh picked strawberries, rhubarb syrup and ice cream. Tasty. Reply

    • Natasha's Kitchen
      June 19, 2017

      Yum, that sounds delicious! I’m happy to hear you love the recipe, thanks for sharing your great review Lesley! Reply

      • Lesley Anne Faith
        June 19, 2017

        You’re welcome Natasha. My mum used to whip up a sponge cake on a moments notice and split, fill with a nice jam and top with whipped cream. A British standby. Reply

        • Natasha
          natashaskitchen
          June 20, 2017

          Mmm that sounds simple and absolutely wonderful! I do love that this cake is also freezer friendly so it is wonderful to have it in the freezer at the ready 🙂 Reply

  • Nikka acharon
    June 18, 2017

    Hi… im planning to try this out and use 7 in round pan at 6 inch height and 8 by 6 height.. how can i adjuat the recipe?

    Also, can i use thia as a base in making fondant cakes?

    Thanks Reply

    • Natasha
      natashaskitchen
      June 19, 2017

      Hi Nikka, I think that would work if it is a taller pan. You may just need to bake the layers a little longer since the cake layers will be taller in a narrower pan. I can’t say exactly without testing it myself but I’m guessing closer to 30 minutes of baking time at the same temperature. Reply

  • Alena
    June 16, 2017

    Hi Natasha, I like how your cake layers come out even on the top. Is there any tip or secret to that? Whenever I baked some kind of pie, or cake, even sponge cake, usually it would come out domed-shaped for some reason. Reply

    • Natasha
      natashaskitchen
      June 16, 2017

      Hi Alena, the trick for me has been to not grease the pan and make sure to beat the eggs and sugar long enough. Reply

  • Rob Farr
    June 13, 2017

    Without oil or butter, won’t it stick to the sides? Is it ok to use flour spray instead of parchment? Reply

    • Natasha
      natashaskitchen
      June 13, 2017

      Hi Rob, it will stick to the sides and that is normal. You use a thin spatula or knife to run around the edges and release it from the pan. If you grease the sides, the cake will still bake but it will pull away from the edges and the shape won’t be a perfect cake round – it caves slightly in the center and the edges are not perfectly straight if you grease the sides. Reply

      • Rob Farr
        June 13, 2017

        Thanks! I’m going to try this weekend! 🙂 Reply

  • Katie
    June 8, 2017

    Hi Natasha, how much eggs and rest ingredients would you suggest if make 10″? Thank you! Reply

    • Natasha
      natashaskitchen
      June 9, 2017

      Hi Katie, for a 10″ cake, you might try 7 or 8 eggs and increase everything proportionally, using 1 full tsp of baking powder (it won’t hurt if the baking powder isn’t exactly proportional). I hope that helps! 🙂 Reply

  • Tanya
    June 8, 2017

    Love this sponge cake recipe, comes out perfect every time! So far I’ve made it in a 6″, 9″, and 10″ pans , adjusting baking time and ingredients. Thank you 🙂 Reply

    • Natasha's Kitchen
      June 8, 2017

      You’re welcome Tanya! I’m glad you love the recipe! Thanks for sharing your fantastic review 🙂 Reply

  • Rosy
    June 6, 2017

    Hi! How long ahead can you make the cake before decorating? I’m thinking of adding whipping cream and fruits to it.

    Can you refrigerate it before decorating if making it ahead? Reply

    • Natasha
      natashaskitchen
      June 7, 2017

      Hi Rosy, the cake base can be baked a day ahead. Let it cool to room temp then cover loosely with a plastic bag and let sit at room temperature. You can also freeze the cake layers up to 3 months (just make sure not to place anything on top of them in the freezer and cover fully. Reply

  • ann
    June 6, 2017

    Thank you soooo much for sharing this amazing recipe-made sponge cake for the first time ever for my husband’s birthday and it turned out perfect! Reply

    • Natasha's Kitchen
      June 7, 2017

      You’re welcome Ann! I’m glad you love the recipe! Thanks for sharing your fantastic review 🙂 Reply

  • Michelle
    June 3, 2017

    Hi,
    My oven is only convection ? Should I not try this recipe? Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      Hi Michelle, I haven’t tested it in a convection oven but I do recall at least 1 reader reporting un-even rising with a convection oven. Reply

  • Tanya
    June 2, 2017

    Hey Natasha! I am wanting to make mini sponge cakes. Think this will work in a muffin tin? How would that affect the baking time? Any help would be appreciated! Reply

    • Natasha
      natashaskitchen
      June 2, 2017

      Hi Tanya, I have tested it and it sticks badly to the tin and to the liners if using liners. Since this cake doesn’t have any oil or butter in the batter, it’s not ideal for the muffin tin. Reply

      • Tanya
        June 2, 2017

        I see. I’ll maybe just cut out smallish cakes after making the regular size. Need a small cake for baby’s first smash cake. Thanks for the super quick reply! Reply

        • Natasha's Kitchen
          June 2, 2017

          Of course Tanya! Reply

  • Effie Lewis
    June 2, 2017

    Just made this recipe….and perfection. Thanks for all the helpful tips, I’d never made a sponge cake before and I used a hand blender, but it still turned out perfectly. Reply

    • Natasha's Kitchen
      June 2, 2017

      My pleasure! I’m happy to hear you love the recipe Effie! Thanks for sharing! Reply

  • You Huiyuan
    June 1, 2017

    Dear Natasha,

    I unfortunately do not have a cake mixer at home but really wants to bake a cake for a surprise for my mum. Is using a hand to beat the eggs okay? Reply

    • Natasha
      natashaskitchen
      June 1, 2017

      You can use an electric mixer but beat the batter few minutes longer on a high-speed since a stand mixer is more efficient. Reply

    • Supriya A
      June 1, 2017

      You can use a hand mixer if you don’t have a stand mixer. That works equally well. Reply

  • Steve
    May 30, 2017

    Hi Natasha, cake made with all-purpose flour is quite coarse. Can we use same quantity of cake flour instead? Reply

    • Natasha
      natashaskitchen
      May 30, 2017

      Hi Steve, the normal consistency of this cake is supposed to be fluffy and soft – I wonder if you needed to beat the eggs and sugar a little longer – that is usually the main cause. I have made it with cake flour and it does work well if you prefer to use cake flour 🙂 Reply

  • Von
    May 29, 2017

    I made this cake on 5/29/2017, little flat but tasty. I layer lemon pudding between the layers and drizzle with a lemon glaze. Reply

    • Natasha
      natashaskitchen
      May 29, 2017

      Hi Von, thank you for sharing. A layer of lemon pudding sounds great. I’ve never tried that! Reply

  • Galina
    May 24, 2017

    Can I make the sponge cake a few days in Advance ?? Reply

    • Natasha
      natashaskitchen
      May 24, 2017

      Hi Galina, yes, it sits at room temperature overnight well. I would refrigerate if you want to prep it for more than 1 day ahead. You can also loosely wrap it and freeze up to 3 months. Reply

  • Ben Li
    May 23, 2017

    Hi Natasha! Love love your blog! Quick question, I’ve tried baking the sponge cake but it always turn out deflated in the middle, so frustrating. Any idea why and what should I do?? Thanks in advance! Reply

    • Natasha
      natashaskitchen
      May 24, 2017

      Hi Ben, is there anything you did differently from the recipe? Did you use a high powered stand mixer with whisk attachment, beating for the recommended time? The most important thing with this cake is to make sure you beat the eggs and sugar long enough since the cake relies on the volume of the eggs for leavening. Also, did you make sure not to grease your pans? And were you baking in a regular conventional oven? Reply

      • Ben Li
        May 24, 2017

        Thank you for your reply! Hmmmmm, I followed every step and didn’t miss any of it. Used stand mixer at speed 10. Didn’t grease the pans too…I used conventional mode on my oven. While baking for 10 mins, it was so pretty and rose well. After 15 min it deflated. And after cooking it down, the surface turns super sticky! I’m so bumped. But not gonna give up. Will be trying again later. Reply

        • Natasha
          natashaskitchen
          May 24, 2017

          Hi Ben, I’ll do my best to troubleshoot – do you live in a high altitude area? I wonder if that would affect baking temp/time on this one. Also, are you in a high humidity area? The top normally doesn’t turn sticky so I’m not sure why else that would be… Reply

          • Ben li
            May 24, 2017

            Very sweet of you, yes I’m in malaysia and weather can be ridiculously hot sometimes. I’ve tried one more time today, it came out not as deflated as before but still not even. I too dunno what’s wrong. Recipe is easy to follow. 😔

          • Claire
            June 11, 2017

            First time making a sponge cake. I subbed whole wheat spelt flour and used a hand mixer. It is really delicious – I’d say I prefer this over angel food’s cake!

          • Natasha's Kitchen
            June 11, 2017

            That’s great Claire! I’m so glad you like it!

  • Shanna
    May 23, 2017

    Why no salt added with the flour and baking powder? Reply

    • Natasha
      natashaskitchen
      May 23, 2017

      Hi Shanna, this cake traditionally does not have salt in it. It is very simple and is typically flavored with syrups, purees or creams after it is baked. Reply

  • Joann
    May 20, 2017

    Hi Natasha, I only have a 4.5 quart stand mixer. Can I make it in my stand mixer? Reply

    • Natasha
      natashaskitchen
      May 20, 2017

      This cake should still work fine in a 4 1/2 quart mixer. Mine is a 6 quart, but there’s definitely room to spare in the bowl. Reply

  • CAROL MCCARTHY
    May 17, 2017

    I would like to try this sponge mixture. You state not to use a fan oven. My oven has a fan in it. Does that mean I should not try this recipe? Reply

    • Natasha
      natashaskitchen
      May 17, 2017

      Hi Carol, a fan oven is fine as long as you have it set to the regular bake mode and not the convection setting. A convection setting bakes faster and the cake may not form properly. Reply

      • CAROL MCCARTHY
        May 20, 2017

        Thanks for your reply Natasha. I am still a little confused as my oven is a fan forced oven. How will that go, will it work or not. Thank you
        Carol Reply

        • Natasha
          natashaskitchen
          May 20, 2017

          I don’t have any experience with a “forced oven” fan to be honest. Have you looked online to see if modifications need to be made for baking? I think it’s definitely worth an experiment. Reply

          • CAROL MCCARTHY
            May 21, 2017

            I will try it. I do know that recipes I have for cakes do say to use about 10deg less if you have a fan forced oven. So maybe I will do that. Will let you know result..
            Thanks, Carol..

          • Natasha's Kitchen
            May 22, 2017

            Please do Carol!

          • CAROL MCCARTHY
            May 22, 2017

            I did have a go at your sponge recipe but with the temperature a little less. At least they looked like lovely sponges but the texture was very course. I will look forward to more recipes to try also.

          • Natasha
            natashaskitchen
            May 23, 2017

            Hi Carol, I’m not sure what you mean about the temperature. Did you bake at a lower oven setting? I haven’t tested it that way so I can’t really say how that would work. I’ve always baked it at 350°F. Also, for this cake to be fluffy and soft and rise properly, it is critically important to beat the eggs and sugar long enough and at high enough speed. If using your handmixer instead of a stand mixer, you will want to be a couple minutes longer since the handmixer is not as effective in whipping air into the mixture. I sure hope that helps for next time!

      • Zeferina Latip
        May 29, 2017

        Hi Natasha, I think this post answers Ben Li questions on why his cake deflates in the middle. He used convectional mode when this post states to ‘not use convection setting’. Reply

        • Natasha
          natashaskitchen
          May 29, 2017

          Thank you!! Yes you are absolutely right! This cake works best in a conventional oven. Reply

  • Susan
    May 11, 2017

    Can you bake this in 9 inch square pans, or 9 by 13 pan, or as a sheet cake for a jelly roll? Reply

    • Natasha
      natashaskitchen
      May 11, 2017

      HI Susan, I think the 9″ square pans would work fine. For a 2-layer rectangular cake, follow this recipe and for a jelly roll pan, follow this recipe. Reply

  • Dan
    May 11, 2017

    Can you make the batter ahead of time or will this deflate the batter? Reply

    • Natasha
      natashaskitchen
      May 11, 2017

      Dan, cake needs to be baked right away. The baked cake layers can be refrigerated or even frozen. Reply

  • Alina
    May 10, 2017

    Hi Natasha, I’ve made a few of your cakes, and they came out delicious! 🙂 Thank you! My question is, for the biskvit/sponge cake, can I add cocoa powder to make it chocolate/brown? And if so, how much cocoa powder should I use? I want to make my son a chocolate cake 🙂 Reply

    • Natasha
      natashaskitchen
      May 10, 2017

      Hi Alina, you can! 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. 🙂 Reply

  • Rockonia
    May 6, 2017

    I am really thrilled to find this blog. Many great recipes and fantastic video demonstration. Much much better than those commercial driven sites. Reply

    • Natasha's Kitchen
      May 6, 2017

      I’m happy to hear that! Thanks for following! 😀 Reply

  • April 21, 2017

    Hi Natasha this cake is really good! My mom makes it all the time. Only she separates the egg whites and egg yolks. Is that ok? Because it doesn’t seem wrong. Thanks! Reply

    • Natasha
      natashaskitchen
      April 22, 2017

      Hi Olga, I know exactly what you mean and that is just a different method of making the same cake. I used to do it that way also and that was my Mom’s method as well, but then I realized it’s easier not to separate and it still works just as well 🙂 It’s just a matter of preference. I think our Moms’ version is the original way 🙂 Reply

  • Cyndi
    April 17, 2017

    I did try your recipe and I had never made a sponge cake before, but mine came out tasting rather eggy. Maybe it was using fresh eggs from my chickens. Is this how it’s supposed to taste? Reply

    • Natasha
      natashaskitchen
      April 17, 2017

      Hi Cyndi, even though it has a considerable amount of eggs, it should not taste eggy. If you use fresh eggs, it will look yellow in color because the yolks have so much more color with fresh eggs than store-bought ones. If you whip the eggs for the specified amount of time with a high powered mixer, it should sufficiently incorporate enough air to result in a fluffy soft and non-eggy sponge cake. One thing I have noticed is that this cake can have an egg scent when set in a drafty area – where you have outdoor air draft. I’m not sure why but it’s the same with meringue desserts and cakes – something about baked egg desserts and outdoor draft don’t meld well. 🙂 I hope that helps for next time!! Reply

  • Krystal
    April 13, 2017

    Hi Natasha, trying to read through all the reviews, but just curious about a comment I saw that you stated to use a syrup to moisten cake?
    My idea is to slice these so I have 4 layers and to make a naked cake with whip cream frosting and berries. Could you explain to me if I would need to wipe with a simple syrup on each layer before applying the whip cream? Thank you Reply

    • Natasha
      natashaskitchen
      April 13, 2017

      Hi Krystal, it depends on what kind of cream and how much fruit is in the cake. For my kiwi berry cake, my frosting was softer so the cake absorbs some of it and there is no need to add extra syrup. However, with my blackberry cake, the frosting was thicker and I did use a syrup. I hope that helps!  Reply

      • Krystal
        April 13, 2017

        THOSE LOOK and sound amazing! I hate to be a pain, but just found out due to dietary restrictions we have to skip any type of frosting…only cake and fruit. Any suggestions or ideas? That you for your feedback Reply

        • Natasha
          natashaskitchen
          April 13, 2017

          Oh YES I have just the thing: This blueberry lemon cake 🙂 There is no frosting but it absolutely does not need it 🙂 Reply

  • natalie
    April 12, 2017

    Hi Natasha, Firstly you’re recipes are wonderful and my favourite amongst them all is the blackberry cake, black forest and the blueberry and lemon! Absolutely delicious and always a success in the oven and for the wow factor! This weekens is my partners birthday and being a chocolate lover i am seeking to make a layered chocolate gateau. It would be a 2 layer sponge with a cream frosting. Would this biskvit recipe be too dry? How could i add moisture to it? I’m european myself so not too keen on the american recipes with added oil which i find too dense. For the cream filling and frosting i prefer something less buttery and sweet (think french style gateaus!). Could i omit some of the sugar in your cream cheese frosting? Or i have seen condensed milk used instead? Also with the butter could i use heavy whipping cream instead to make the teture and taste more fluffier and less ‘buttery’? Basically i LOVE the black forest gateau for it’s fluffy moist sponge and fluffy icing/filling and would like to re create a similar texture but as a plain chocolate gateau! Apologies if asking for a miracle here! Thank you Reply

    • Natasha
      natashaskitchen
      April 12, 2017

      To make it a chocolate sponge cake, substitute 2 to 3 tablespoons of cocoa for flour. Make sure you sift the Coco and flour together before adding it to the egg mixture so you don’t end up with Coco clumps. You can definitely make this a moist chocolate cake by adding a simple syrup. I do have several cream cheese frosting’s posted, and it really depends on which one and what purpose the sugar serves in the frosting. For some of the creams, the sugar serves to sweeten and create a stiffer frosting. You might try my cupcake frosting which uses cream cheese and heavy whipping cream and is not overly sweet. Let me know how it all works out! Reply

  • Krishma
    April 12, 2017

    Hi, Can I make this in a 6 inch round cake tin? Reply

    • Natasha
      natashaskitchen
      April 12, 2017

      Hi Krishma, 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. Reply

  • Noel Stout
    April 6, 2017

    Hi Natasha

    I wanted to try putting the batter into one pan, a decorative pan, and then adding fresh fruit after baking and cooling. Do you think a decorative pan the kind with patterns inside would work? Your all look amazing..Thank you Reply

    • Natasha
      natashaskitchen
      April 6, 2017

      Hi Noel, I don’t think a decorative pan would work for this cake at all. It doesn’t have any butter or oil in it so it would stick to the pan, which is also why I don’t recommend it for cupcakes. Reply

  • Anna
    April 5, 2017

    Hi Natasha, thank you for the recipe. I am always using it! I was also wondering, would it be possible to make this in chocolate form? I have a customer who would like chocolate biskvit in their cake and I’ve never made it, any way you could help me out? Reply

    • Natasha
      natashaskitchen
      April 5, 2017

      Hi Anna, I have made it chocolate before and generally, you want to replace equal parts of cocoa and flour. Make sure you sift the flour together with the cocoa before folding it in. I’ll usually do 2 Tbsp worth of cocoa. Reply

      • Anna
        April 6, 2017

        Thank you!! God bless! 🙂 Reply

        • Natasha's Kitchen
          April 6, 2017

          You’re welcome Anna! God Bless you! Reply

  • Krista
    April 5, 2017

    Can this cake be frozen to use/decorate at a later time? Reply

    • Natasha
      natashaskitchen
      April 5, 2017

      Hi Krista, yes this works great for the freezer. Let it come to room temp, place a sheet of parchment between layers and freeze up to 3 months covered loosely but fully in plastic wrap or a plastic bag. Reply

  • Laura
    April 4, 2017

    Hi Natasha!
    I can’t wait to try all your cake recipes! I am relatively new to baking. I followed your steps using my KitchenAid mixer. The egg and sugar mixture were nice and fluffy; they made lovely ribbons. I folded the sifted flower in three batches without over mixing. However, I found that around minute 18 in the oven, the cakes depressed in the middle. I am letting the cakes cool right now. I am sure they are going to taste great once I add the raspberry mixture with mascarpone cream. Any ideas why the cakes depressed in the middle? Reply

    • Natasha
      natashaskitchen
      April 4, 2017

      Hi Laura, did you make sure to beat the mixture for the same amount of time? I have found that the best way to combat that is beating the eggs and sugar long enough. I hope that helps! Some slight depression happens from time to time but anything more than that would be unusual. I did have it turn into a bowl once for me when I used way too much baking powder in one of my tests but it should not happen with the amount called for in the recipe. Reply

  • April 3, 2017

    Hi ! This looks sooo Good ! The only thing I’m adding is a teaspoon of good vanilla. It’s just something I thought it needed….my thing.
    And, for real flavor, I thought putting some homemade lemon curd between the layers! I adore Lemon! I put it between a Victoria Sponge cake & it’s So Yummy !!! So…Why Not ! 🤗 Reply

    • Natasha's Kitchen
      April 4, 2017

      Yum! Please let me know how it turns out Joanie! Reply

  • Natasha
    natashaskitchen
    March 27, 2017

    Hi Sherry, the only 2 reasons that I have found for the classic European sponge cake to seem “eggy” is if you put it in a drafty area to dry – particularly outdoor draft. It’s the same with meringue desserts – they just seem more eggy being near outdoor draft. I’m not sure why, but that is the case. Also, if you underbeat the eggs and sugar, it won’t rise and may stay dense/eggy since the cake relies on the volume of the eggs as leavening. If you are using an electric hand mixer, add a few minutes to the beating time on high speed. It’s one of my all-time favorite cake bases and I hope this helps to troubleshoot your questions. Also, this cake is not meant to be moist, but to be moistened with a syrup after it is baked. It takes on moisture (and nearly any flavor) really well without getting soggy and lasts in the fridge for days. 🙂 Reply

  • Krista
    March 23, 2017

    Hi Natasha, the cakes came out with good color, but sunk in the middle as they cooled. What should I do differently in the process to keep this from happening? Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      Hi Krista, the primary thing is to make sure you beat the eggs and sugar long enough on high speed with a high powered mixer. If you are using an electric hand mixer, add a few minutes to the mixing time since it doesn’t whip the air in as well as a stand mixer with whisk attachment. I hope that helps! Reply

  • Joann
    March 23, 2017

    Hi, I only have 1 pan: can I let the batter sit? Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      Hi Joann, I would not recommend letting this sit – you definitely run the risk of the second cake not rising properly. Do you have a taller springform pan where you could bake the full batch at once and then cut the layer in half? Reply

  • Julie
    March 22, 2017

    Hi! Can the cake be baked in spring form pans? I don’t know if that would make a difference between regular round pans. Reply

    • Natasha
      natashaskitchen
      March 22, 2017

      If you have two 9″ springform pans, you sure can! You can also put it in 1 springform pan and bake it longer and then slice the layer in half but I think they rise more evenly in 2 separate pans. Reply

  • Lizzie Pierce
    March 19, 2017

    Hi!
    I Don’t have a wire cooling rack. Could I cool it on a plate?
    Also, How would I add flavor to the cake?

    Thanks,
    Lizzie Reply

    • Natasha
      natashaskitchen
      March 19, 2017

      Hi Lizzie, cooling on a plate or cutting board would be just fine. You might check out the recipes I posted above that use this cake base to get ideas. I have shared several variations for syrups you could soak the cake with for more flavor and moisture :). Enjoy!! Reply

  • Anna
    March 19, 2017

    hi Natasha. If I only have 8″ round cake pans, will the time in the oven be the same as for 9″ cake pans? Reply

    • Natasha
      natashaskitchen
      March 20, 2017

      Hi Anna, I always bake these in 9″ pans but the bake time should be pretty close. You may need 3 to 5 minutes longer since your cake layers will be taller. Reply

  • Jeannie
    March 14, 2017

    Hi Natasha,
    I was wondering if this cake can be baked a day or two ahead of time, frozen or refrigerated and then decorated later.
    Looks absolutrly delicious..
    Thank you. Jeannie Reply

    • Natasha
      natashaskitchen
      March 14, 2017

      Yes, absolutely! Once the cakes are at room temperature, you can place the ring of parchment paper between the layers cover loosely with plastic wrap or a plastic bag and refrigerate up to a week, or freeze the cake for several months. Thaw in the refrigerator or at room temperature when you’re ready to use it and decorate as usual. Reply

  • Ksyusha
    March 10, 2017

    First of all, it’s my favorite sponge cake recipe. I have used it since I got married and decided to learn how to bake. Its been treasured and loved for 6 years ❤️❤️❤️❤️Today , I am going to bake few cakes for church but I wanted to make it in 12″ cake pan. I know I don’t need to double, but like 1/3 of recipe ingredients added …??? Reply

    • Natasha
      natashaskitchen
      March 10, 2017

      I have doubled this recipe for a 9×13″ cake pan.
      I haven’t tested this in a 12″ cake pan – if you want to be on the safer side, you could do 1 and 1/2 times the recipe, so:
      9 large eggs, room temperature
      1.5 cup granulated sugar
      1.5 cup all-purpose flour
      1 tsp baking powder

      You should beat the eggs and sugar a few minutes longer since you’re adding more. Keep me posted and let me know how it turns out 🙂 Reply

      • Ksyusha
        March 13, 2017

        I did try 1/3 of the recipe, so 8 eggs, 1 1/3 cup sugar, and 1 1/3 flour 1/2 teaspoon +1/4 teaspoon baking powder. Have beaten eggs longer for 10 minutes. Baked at 350 F for 28 minutes. I have the same stove as you do. The layers came out more crumbly than usual but were able to hold shape pretty nice. I will try doing 9 eggs next time, to the same amount of sugar and flour. Reply

        • Natasha
          natashaskitchen
          March 13, 2017

          Thank you for sharing! 🙂 Reply

  • Karen
    March 8, 2017

    Your cakes are works of art! I will definitely be trying the pomagranite one. I had a question about a different cake though. I want to make a sponge cake in a Maryann cake pan and put lemon curd in the well of the pan so it’s on top. The pan is about 10 inches in diameter. I’ve adjusted the proportions for that size pan. But I’m wondering: Is that too big of a pan for a sponge cake? Will it sink in, especially if there’s curd in the center on top? Should I make a butter cake instead or will sponge work. Thanks!!! Reply

    • Natasha
      natashaskitchen
      March 9, 2017

      I’ve never even tried a Maryann cake pan – I had to google it! :-O. Are you planning to bake with the curd? I’m not sure if that would work – it might not rise properly with curd, but I can’t say for sure since I haven’t tested that. I’ve baked a sponge in a 9×13 pan and it worked fine – they rise as long as you beat the eggs and sugar enough since the cake relies on the volume of the eggs for leavening. I’m just not sure about that curd though… Reply

    • Adriana aguilar
      March 13, 2017

      Hi karen just wondering What are the portions for a 10 inch diameter? Reply

  • Supriya A
    March 8, 2017

    Hi Natasha! After trying this recipe successfully I have a request for you. Could you also tell us how to make a good Chocolate sponge? I am really looking forward to it. Thank you in advance. Reply

    • Natasha
      natashaskitchen
      March 8, 2017

      Hi Supriya, you would basically remove some of the flour and replace it with cocoa. For example, remove 2 Tbsp flour and add 2 Tbsp cocoa. Make sure to sift the cocoa and flour together before adding to the batter.  Reply

      • Supriya
        March 8, 2017

        Thank you. Reply

        • Natasha's Kitchen
          March 8, 2017

          You’re welcome! 🙂 Reply

  • Kimmie
    March 7, 2017

    Yesterday was the very first time I made a sponge cake. I followed your video and my cake was perfect. I’m so pleased with it. I went ahead and followed the strawberry cream recipe, too, and my family loved it. Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      I’m so excited for your success!! Thank you for such a wonderful review 🙂 Reply

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