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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.
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
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
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.
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 …???
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 🙂
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.
Thank you for sharing! 🙂
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!!!
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…
Hi karen just wondering What are the portions for a 10 inch diameter?
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.
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.
Thank you.
You’re welcome! 🙂
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.
I’m so excited for your success!! Thank you for such a wonderful review 🙂
Sponge cake is my favorite cake, and since your recipe seemed fool-proof, I gave it a try. I went with your recommendation of 25 minutes bake time, but the cakes were dry. They also did not appear to be as high as yours in the video. Any suggestions as to what I did wrong. The flavor is wonderful. Thanks.
Hi Joan, European sponge cakes are not normally moist unless you add a syrup. Which cake did you make with the sponge cakes? Also, did you beat on high speed with a stand mixer fitted with the whisk attachment? The biggest reason this might not rise as high is under-beating the eggs and sugar. I hope that helps for next time! 🙂
Thanks, Natasha. I simply iced the cake with buttercream. Perhaps that was too dry considering the cake. I did beat the batter as instructed, but I think I did it for 8 minutes. The next time I will beat the batter for 10 minutes and check the cakes at 20 minutes. Is there another sponge cake recipe that would be less dry?
Hi Joan, you definitely want to use a syrup to brush over the cake to moisten it up. This is the only sponge cake recipe that I use because it is so versatile. It can take on any flavors really well, is refrigerator and freezer friendly and it doesn’t get soggy for days even with using a syrup. Just covering with buttercream will probably result in a dryer cake. Definitely beat the full time and let me know how it goes! 🙂
Hi Natasha! This is Supriya from India. Thank you so much for this wonderful recipe of sponge cake. I have failed so miserably in the past that I had given up on making my own sponge cake. somehow after watching your video I felt inspired to try and Boy! was I successful??? Yes!!!! this is for keeps. I went through your other recipes and they are wow! already subscribed to your youtube channel. Hoping to learn some great things.
Regards,
Supriya
This is so nice to hear! Thank you for following 😀
I love this recipe and have made dozens of different cakes with it. It’s easy, fool proof, and keeps well in the fridge for days.
I’d like to make a little cake, using 6 in pans. Do you know how I could adjust the ingredients and baking time?
Thank you 😊
Hi Jenny, I haven’t tested this in 6″ pans so I can’t say exactly and it depends on how many pans you have. If you have 3 pans, I think this would divide perfectly into 3 separate 6″ pans and baked together.
Can this work in a bundt pan?
I honestly have never tried it in a Bundt pan and I don’t think I would try because it would be really difficult to get it out of the pan.
Hi Natasha, I would like to make a number “7” for my sons birthday, so all the batter into the number mould, will it work
Hi Jean, I haven’t experimented that way before. You will still want to line the bottom with parchment paper and it depends on the size of your pan. Without trying it, I really can’t guess.
Thank you for your video! I have tried other recipes but they all became a sticky and chewy. Don’t know what I did wrong. I used cane sugar. I do not have a metal cake pan. Can I bake this in a ceramic pan? Also what is the height of the cake pan you were using? Will it make a difference if egg and sugar were beaten over a double boiler first? Will try yours soon. Thanks for your help!
Hi E, a non-stick metal cake pan works best but it may still work in ceramic, I think it would stick more but it should bake fine. The cake pan I’m using cake pans that are about 1 3/4 inches tall. I haven’t tried the double boiler method so Im not certain how that would affect the recipe.
can I freeze the sponge biscuit ? I am trying to do it in advance for a Saturday party but i wont have time to do everything the same day . And also i am planing to add some simple syrup flavored with orange oil .
Hi Koni, You can store this cake at room temperature overnight, covered loosely with plastic wrap. You can also let it cool to room temp, place parchment between the layers, cover loosely with plastic and freeze up to 3 months. Thaw at room temp or in the refrigerator and use as usual.
hI NATASHA
CAN I MAKE THIS INTO CUPCAKES WHAT CHANGES DO I DO IF SO
This recipe unfortunately does not work as cupcakes since it sticks to paper liners and the molds badly as it does not have any oil or butter in the batter.
Thank u Natasha I loved this cake. I was in a hurry So I went ahead and took a risk to my amaze the cupcakes were fine. And I topped it with normal buttercream and some fondant rockets and send it to school for my son’s birthday.i did brush some simple syrup vto moisten the cuppies. Everyone loved it.please advice how to make chocolate version of this
I’m so glad you liked it!! To make it chocolate, substitute equal portions of cocoa for flour. For example, add 3 Tbsp cocoa and remove 3 Tbsp flour from the recipe. make sure to sift together the cocoa and flour before adding it to the beaten eggs and sugar. Enjoy!
No thank you Natasha
i made a birthday cake with your recipe and everyone love it
here is the link to view the cake . thank u for the recipe. i am totally your fan i have tried many of your recepies and loved them tooo . https://www.facebook.com/cakesandbakesforu/photos/pcb.1249924575085164/1249922601752028/?type=3&theater
That cake looks amazing!!! Thank you for sharing your beautiful creation! 🙂
Hey natasha, this is a great cake it melts in your mouth . Thx for posting it.
You’re welcome Kristina! I’m glad you love it!! 🙂
Hi Natasha,
I use to make the Genoise sponge many years ago and would add a little melted butter as well. Recently I had another go at this sponge, usually I add melted butter, about 1oz for a 4 egg recipe. Do you think butter is worth adding?
Enjoyed your video, how many oz of sugar do you use for 6 eggs? 1 know you say 1 cup but that does not help me.
Would you make a coffee and walnut flavored cake using this sponge recipe?
Thank you very much
Rob SP
Hi Rob, I have found that adding butter is risky because it causes the batter to deflate faster. If you do add butter, make sure it’s melted at room temperature, fold it in quickly and bake right away after mixing it in. With this sponge, it is best to add liquid flavorings in the form of a syrup going onto the finished baked cake layer. Click here for my coffee flavored tiramisu using this cake base. I do have a walnut cake where I mixed toasted chopped walnuts right into the cake batter and it worked beautifully.
Hi, thanks for your advice. I think I will leave the butter out next time I make this sponge. I will check out the recipes on your site. They do look great.
One last question, does a marbling cake work well with this sponge, I have not tried this yet, I’m considering experimenting with it?
Thanks
Rob SP
I haven’t tried to marble this cake but I think it could work if you divided the batter and folded cocoa into 1 half of the batter then interchanged the batter as you add it to the baking pans.
Thank you
You’re welcome Robert!
Hi Natasha,
Thanks for this gem of a recipe!
I have a friend who has celiac disease, so I want to make a gluten free sponge cake. Have you tried substituting all purpose flour for the store bought gluten free all purpose flour? And if it is possible, do I use the same amount of flour?
Hi Olga, I haven’t tried it myself but several of my readers reported great results using gluten free all-purpose flour using an equal substitution.
You were absolutely right! It worked out great with an equal substitution. Everyone loved it! Thank you!
Thank you so much for reporting back with a great review 🙂 I’m so happy to hear that!
Hi Natasha,
I have made your sponge cake recipe and somehow the bottom burned.
I was only doing one cake in a 9” pan.
I did 3 large eggs, 1/2 cup of sugar, 1/2 tbsp of baking powder, and 1/2 cup of all purpose flour.
I was just wondering if you can guide me in where I went wrong.
Hi Sulania, that is unusual that it would burn. I have made those proportions for my Cherry Christmas cake and baked the same amount of time without having it burn. Did you use a regular bake setting and NOT a convection setting which would bake it faster? Also, did you bake in the center of the oven? Does your oven normally run hotter than usual? Were you baking at 350˚Fahrenheit? I’m hoping that helps for next time!
Natasha, what if i need the beskvit to be tall and uncut? how long do i need to bake it?
Are you planning to make just 1 tall cake layer? Put the batter all into a 9-inch springform pan and bake 30 minutes 🙂 I made my Tiramisu cake this way and it worked great!
Hey Natasha!! i love all your recipes and they all work for me except this one…. whenever i make this biskvit it hardly ever rises. i see yours basically doubles in size but mine only grows like 1mm if even. I did exactly as the recipe said except maybe it was because i only let the eggs warm up from the fridge for about 40 min. my mom said it’s because didn’t separate the egg white and egg yolk and beat them separately then combine? please help!!
If your eggs aren’t at room temperature, they take longer to beat. What are you using to beat the eggs and how long are you beating them?
i beat them for about 9 mins on high speed (6) with a stand mixer
Hi Vika, I am assuming that was the eggs and sugar combined for a total of 9 minutes? Also for cold eggs, I would probably go about 12 minutes. I think it’s likely because the eggs were still cold.
Tried this cake for the first time. Turned out great! Prior to baking, once cake was in the pan, a few spoonfuls of homemade jam were dropped in the batter. The ready cake, offered droplets of jam through the slices. Thanks for sharing.
Oh wow that sounds awesome!! Did you swirl it in or was it just droplets over the surface of the cake?