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
Best and easiest recipe ever
Thank you for your good comments!
Hi Natasha! I’ve tried this recipe a couple of times adding a bit of vanilla to it and it turns out great. can i add cocoa powder or melted chocolate to get a chocolate sponge?
I’m glad you liked it! I haven’t experimented on that yet to advise. If you try it, please share with us how it goes.
This recipe did not work for me. I followed it exactly and it did not rise and came out rubbery like an actual dish sponge. What a waste of ingredients. Internet recipes almost never work out. And the format was annoying, having to watch the video and write down the recipe was a waste of time. Just provide the actual written recipe with an option to watch the video. Extremely disappointing.
Hi Jane, I’m sorry to hear that. Our recipes usually have a very high success record especially when made according to the instructions without substitutions or changes. The number one cause of that result is under beating the eggs and sugar. This classic European cake relies on the volume of eggs and sugar to rise. Also, every recipe on our site has an easy-to-follow print-friendly recipe at the bottom of the post. There is also a “jump to recipe” link located right at the top of the post. It is a red button. Also, another thing is to make sure your mixing bowl is completely clean of any grease which can prevent it from whipping properly and be sure to bake right away in a fully preheated oven.
Hi Natasha! I’ve tried this recipe and it is amazing! Now though, we’d like to make and oreo cake. Do you think it would still bake well if i incorporate some oreo crumbs in the batter? Hope to hear from you!
Glad you liked it, Margie. I honestly haven’t tried making an oreo cake version of it. If you do an experiment, please share with us how it goes.
Yum! I used this recipe to make cupcakes and it turned out great even tho i forgot the baking powder
Glad you liked it, Sam!
Hi Natasha,
Which mode should i use in microwave oven,convection or microwave mode for this sponge cake?
You have written use conventional mode. So asking.
Thanking you.
Hi, I have only tested this using conventional bake mode.
Hi Natasha – Thank you for this amazingly easy sponge cake recipe! It’s my go-to sponge cake recipe and turns out perfect every single time. I’m an avid baker and I’ve made this mostly in 10″ and 8″ cake pans and always have wonderful results. I make a delicious Italian Rum Cake and it absorbs the rum syrup beautifully. The key, for anyone having issues, is to really make sure you follow the first step and beat those eggs and sugar for a full 10 minutes until it’s light in color and fluffy and somewhat thicker in consistency. It’s fabulous!
Hello Loretta, great to hear from you. Thank you so much for your good feedback and tip. That is so useful, we appreciate it!
Hi, Loretta! I only have 8”x3”inch round cakes pans. How long do I have to bake it and does the temperature need to be changed? Also, will it overflow in my 8”x3” pans? TIA.
Hi Sara, that may work in an 8″ inch pan, I haven’t tried it to say it will overflow, but if you have two and they’re 3″ tall, it may work! We used 9″ pans that are 2.2″ tall.
Would this recipe be good as a strawberry shortcake? I need something I can bake ahead vs. the biscuit type shortcake.
Hi Sandra, yes this would be delicious as a strawberry shortcake cake base.
Thank you Natasha I enjoy making these cakes for my grandchildren, well they enjoy them too Thank you,
You’re welcome, Sandra. I hope it becomes their new favorite!
I’m already planning an rad for Friday Father’s Day lol. Looked for a cake with low fat since my dad has Gall Stones. Question: can I substitute the same weight I weight of cake instead of all purpose? TIA.
Hi Meriam, I have made it with cake flour and substituted it with an equal amount of cake flour.
This turned out awful. Other recipes call for 4, not 6 eggs! It was like a cooked hard dough ball. I suggest you try your recipe again.
Hi Michelle, I’m sorry to hear that. The recipe is correct and we have made it countless times. I suspect the eggs and sugar were not beat adequately at high speed in an electric stand mixer. I suggest watching the video tutorial to see where things started to look different.
I tried this recipe it came out dry and like a sponge. I followed the video. I prefer moist soft cakes. I will not make this again. I like most of your recipes but not this one.
I made the sponge cakes, they seem to be ok. I would like to fill it with custard, can you please tell me how much milk do I use. Thank you.
Hi Anna, I haven’t tried filling it with custard yet but I think it’s worth experimenting with! If you an experiment, please share with us how it goes.
I have made this cake several times, using various flavoured syrups and creme patissiere as a filling. It holds up very well, and is delicious!
Thank you for the wonderful review!
I made the sponge cake. (Berry Tirimasu) Delicious. Can I use silicone mini Bundt pans for the batter? If so should I use a non stick spray? I’d like to freeze individual cakes for later use.
Hi Barbara, I haven’t tested this in a silicone pan to advise. If you experiment, I would love to know how you like that.
I have tried this before and it worked perfectly, I was wondering would this be enough batter for 3 6″ pans?
Hi Mary, I haven’t tested this in a 6″ pan but it may work if divided into three pans.
Hi there! I am a beginner baker and just made your sponge. I used 3 6″ round pans and they were great. I feel they were a little on the dry side, but I should have taken them out 3 minutes earlier. I WILL try this again. Thanks so much! – Deborah
Hi Deborah, make sure you add a syrup – this cake is meant to be enjoyed moistened with a syrup or it can seem dry.
Hi Natasha,
Can I bake this sponge cake in a 11”x7” pan or would it be too small for your recipe?
Hi Lynette, I haven’t tested that in an 11×7 pan. If you experiment, let me know how you liked the recipe.
Hi Natasha,
If I use a 6” round cake pan, is it possible it will be like 4 pans from your recipe? Thanks a lot!
Hi Justine, that may work in a 6″ inch pan, I haven’t tried it to say it would be enough for 4 but if you experiment, I would love to know how it goes.
Hi Natasha I want to know if crumb-coat this cake and keep it in the fridge will it be harden ? Will it be moist ??
Hi Haseena, if stored properly it should stay nice and moist. I recommend reading through the recipe notes for the best storage advice.
Hi Natasha,
Is it possible to use 2 8 or 9 inch square pans instead of rounds? I am using the sponge cake as part of a trifle, and want the square edges
Hi Kathy, I think the 9″ square pans would work fine.
I didnt see flavorings added like vanilla extract.
Hi Leila, you can add 1 tsp of vanilla extract (or any), folding it in quickly before adding flour. I recommend reading through the entire recipe post, though, since it is used for several different kinds of cakes.
Hi, Natasha… what’s the ratio of the ingredients if I am using 10 inch round cake pan? Thank you
Hi Hazel, I havne’t made this in a ten-inch pan to advise on ratios. If you were to make it as is that may work too. It will be a thinner cake in a ten in an so it may work better to make a little more batter.
Can i add some pistachio powder to batter to make pistachio cake
I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Hei, Natasha. How large are your pans? In centimeters, if possible.😊 also, do you have a link to them? Thanks.
I used 9″ cake pans for this recipe.
Hi Natasha,
I tried this out. The cake came out very spongy and soft. It took me 40 minutes and I baked in a single springform pan. But the cake tasted too eggy..is there a way to reduce the number of eggs by substituting with some other ingredients.
Hi Anjana, Normally this should not taste or smell eggy. The most common reason for that would be under beating the eggs and sugar. I suggest watching the video tutorial to see if your cake looked the same and if not, try to determine where it started looking different in the process. Another reason for an eggy smell would be if the cake was cooled in an area of the outdoor draft – the same thing goes for any egg-based dessert-like meringue or egg-based cakes