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 Sponge 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
Can you use cake flour
If yes how much
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.
Can you sue brown sugar ?
Hi, I haven’t tried with brown sugar so I’m not sure, but I suspect it might have problems with the molasses in the sugar.
Hi Natasha,
I love your videos and have tried many of them.
But today when I tried this cake recipe, my cake was sunken in the middle
Am sure I must have done something wrong. The only thing extra was vanilla extract. Other than that it was exactly same. Can you please advise.
Thanks,
Aditi
Hi Aditi, I am always happy to help troubleshoot. Since this cake relies on the volume of the eggs and sugar to rise, it is critical to follow every step in the recipe and use the right tools. Under-beating the eggs and sugar or over folding after adding flour will result in a flat cake. I suggest reading the troubleshooting section in this pot and watching the video to see where things started to look different.
I made the egg and sugar batter fluffy. May be over folding
Although I tried your strawberry cake icing with my flat cakes… It was delicious. I will try again and let you know. Can I try a smaller portion? Can I try everything half?
Thanks,
Aditi
Hi Aditi, I haven’t tried doing it in half but I imagine that should work too. Please let us know how it goes if you do an experiment.
Yes, you would halve everything proportionally.
what cream/frosting/filling do you recommend for the sponge cake?
Hi Yelena, I recommend looking through the recipe post. We linked some of our favorite cakes and the different frosting used for those cakes using this sponge base.
.
I tried this cake.it came out very well. Thank you for amazing recipes.
How can we make choclate version for this.
You’re welcome! I’m so glad you enjoyed this recipe! To make a chocolate sponge cake, you basically substitute some of the flour with cocoa. So you could try 1/4 cup sifted cocoa and 3/4 cup flour and sift them together before folding them into the batter.
Thank you
Can we use this recipe to make cupcakes
Hi Ramya, this cake base does not work well for cupcakes since it will stick badly to the wrappers as there is no butter or oil in the cake.
Ok.Thank you. Do you have any basic cupcake recipe in your blog?
You can check these cupcakes recipes. I hope you love it!
Hello! I haven’t tried this recipe yet but I want to try making a chocolate version with the proportions you suggested but do you think I could substitute the regular cocoa powder for dutch-processed?
Hi Olivia, I recommend reading through a few of the comments for a chocolate version, several of our readers have commented with that. To make a chocolate sponge cake, you basically substitute some of the flour with cocoa. So you could try 1/4 cup sifted cocoa and 3/4 cup flour and sift them together before folding them into the batter.
Hello! I’m just wondering if you’ve made the cake by adding flavouring? I’d like to make a lemon sponge and I was thinking lemon zest/juice but I’m concerned that the additional liquid will ruin the cake. Any advice? Thanks!
Hi Diana, You are welcome to use a simple syrup with lemon flavor in it. Here is a simple syrup recipe we use, Simple Syrup: 1/2 cup water, 1 Tbsp lemon juice, 1 Tbsp granulated sugar. For a lemon cake, I would add extra lemon juice to taste to really bump up the lemon flavors.
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
I’m always unsure of how to mix the flour in, seems like there are always streaks left and I always end up over mixing. Any tips?
Hi Alia, it helps to sift the flour into the batter in thirds because you can fold it in with less changes of the balls of flour forming. Also, it won’t hurt to give the batter 5 more folds or so once you think you’re done folding just to ensure that you are getting all of the streaks or balls of flour incorporated. Also, when you fold, scrape with the spatula from the bottom of the bowl to lift any hidden pockets of flour. I hope that helps!
Hi! I wanted to try it with 6 inch cake pans, do u think that would work also? If so, how would I Portion it? What do u suggest also for people who only have one pan and can only bake it one at a time?
Hi Jenny, 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 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.
Hi, reading thru the comments section makes me excited to try this recipe. However, some of them seem having a hard time deciding the exact fluffiness or readiness of the egg+sugar mixture before adding the flour+bs. Will there be a difference if I’ll just beat the egg whites separately until stiff peak? For the sugar, how much can it be reduced to not ruin the recipe? Thanks in advance.
Hi C, the best way to gauge is when you lift the whisk up, the batter should form a thick ribbon that sits on the surface for 2-3 seconds then disappears into the batter. Make sure to use a high powered mixer with whisk attachment and eggs should be at room temperature. Also, bake right away without the batter sitting too long on the counter after it’s made. Mixing separately will work and I used to do it that way but I had more consistent results beating the whole egg with sugar.