🍰 The Fluffy Sponge Cake Recipe You’ll Bake Again and Again
Have you ever bitten into a slice of cake so airy, so tender, it seems to melt away before you’ve even swallowed? That’s the magic of a perfectly made sponge cake—and after years of baking, tweaking, and lots of taste-testing (purely for research purposes, of course 🧁), I can finally share my go-to recipe with you.
Whether you’re planning a birthday celebration 🎉, a cozy afternoon tea ☕, or building the foundation for a special occasion cake 💍, this sponge never lets me down. Each bite is golden, soft, and perfectly even, with a delicate crumb that looks just as beautiful as it tastes.
✅ Why You’ll Love This Recipe
Sponge cake recipes are everywhere, but few deliver that signature cloud-like texture. Here’s why this one stands out from the crowd:
- It rises high and even—no sinking, no sad centers.
- Ingredients are balanced for a soft, springy crumb every time.
- Gentle mixing technique means your batter keeps its airiness.
- Reliable baking method works in both standard and convection ovens.
I’ve fine-tuned this recipe through countless bakes, and now it’s foolproof—so you can count on fluffy, picture-perfect results every time.
🛒 Ingredients – Simple, But Just Right
No fancy ingredients required—this cake is all about balance and technique.
- 🥚 4 large eggs, room temperature, separated
- 🍚 130 g granulated sugar (divided into two 65 g portions)
- 🌾 40 g cake flour, sifted
- 🌽 20 g cornstarch
- 🧂 ¼ tsp salt
- 🌼 1 tsp vanilla extract or essence
- 💧 Optional: 1–2 Tbsp simple syrup (for brushing on the cooled cake to keep it extra moist)
💡 Cornstarch softens the gluten, giving you that dreamy, melt-in-your-mouth crumb.
👩🍳 Step-by-Step: How to Make the Perfect Fluffy Sponge
Just follow these six steps and you’ll have a flawless, cloud-soft sponge every single time.
1️⃣ Prep Like a Pro
- Preheat oven to 355°F (180°C).
- Line the bottom of an 8-inch round cake pan with parchment. Don’t grease the sides—this helps your sponge climb and rise.
- Let your eggs come fully to room temp (trust me, it matters!).
- Sift together flour, cornstarch, and salt in a small bowl.
Good prep = stress-free baking!
2️⃣ Whip the Yolks & Sugar
- In a large bowl, beat egg yolks with 65 g sugar until pale, thick, and ribbon-like (about 3–4 min).
- Blend in vanilla.
- You want the batter to fall in thick ribbons and sit on the surface for a moment before sinking.
3️⃣ Whip the Egg Whites
- In a squeaky-clean bowl, beat egg whites until frothy.
- Gradually add the remaining 65 g sugar.
- Continue beating to stiff, glossy peaks—firm but not dry.
- This is the secret to your cake’s signature height and fluffiness.
4️⃣ Fold It All Together
- Gently fold ⅓ of the whipped whites into the yolk mixture to loosen it.
- Fold in the remaining whites with a spatula—slow and gentle!
- Sift in the dry ingredients in two batches, folding just until blended.
- 🚫 Don’t overmix, or your cake won’t rise as tall.
5️⃣ Bake to Perfection
- Pour batter into your pan and tap gently to release large air bubbles.
- Bake 25–30 minutes, until golden and a toothpick comes out clean.
- ❌ Don’t open the oven early—it could cause your cake to collapse!
6️⃣ Cool & Finish
- Let cool in the pan for 5–10 minutes.
- Run a knife around the edge and invert onto a wire rack.
- Optional: Brush with simple syrup for extra moisture.
- Now your sponge is ready to slice, layer, or decorate any way you like!
🍓 Filling & Layering Ideas
What I love most about this sponge? It’s a blank canvas for any flavor or style:
- Whipped cream + raspberry jam (or fresh strawberries)
- Lemon curd + vanilla or citrus buttercream
- Stabilized whipped cream + mixed berries
- Classic Victorian sponge: jam + whipped cream
Stable yet tender, this sponge is perfect for everything from casual brunches to wedding cakes.
🎨 Decorating Inspiration
Once your sponge is baked and cooled, let your creativity shine!
- Classic: Whipped cream & berries
- Rustic Naked Cake: Layers of cream and jam, sides exposed, dusted with powdered sugar
- Buttercream Frosting: Smooth and polished—perfect for birthdays
- Glaze: Citrus or chocolate for shine and extra flavor
- Fruit Garnish: Sliced strawberries, citrus rounds, edible flowers
🛠️ Pro Presentation Tips
- Trim tops for perfectly flat layers.
- Use a turntable for smooth, even frosting.
- Chill layers before stacking for easy assembly.
- For tea or coffee, a simple dusting of powdered sugar is all you need.
🧁 Little Pro Tips That Make a Big Difference
- Weigh your ingredients for the most consistent results.
- Room temperature eggs whip up best.
- Don’t overwhip the whites—stop at stiff peaks!
- Sift your dry ingredients for a smooth batter.
- Fold gently—think lift and turn, not stir.
These small details turn a good sponge into an unforgettable one.
🧊 Storage & Make-Ahead Tips
- Wrap cooled cake in plastic and store in an airtight container.
- Keeps in the fridge for up to 3 days.
- Freeze unfilled sponge (whole or sliced) for up to 1 month.
- Great for prepping ahead for parties or special occasions!
💛 Final Thoughts
This isn’t just another sponge cake—it’s the one you’ll reach for again and again. Soft, moist, reliable, and endlessly adaptable, it’s the foundation for so many celebrations in my kitchen. Dress it up or keep it simple—either way, you’ll be hooked after the first bite.
Have questions? Need baking advice? Drop a comment below! I love cheering on your baking wins—and I’m always happy to help troubleshoot if things go sideways. 😉
Save this recipe for later—pin, print, or add it to your binder. And if you bake it, don’t forget to tag me. I can’t wait to see your fluffy sponge creations! 🧁
Fluffy Sponge Cake Recipe (FAQ)
- Why did my sponge cake collapse after baking?
Usually from underbaking or opening the oven door too early. Make sure it’s fully baked and avoid peeking before 25 minutes. Overfolding can also deflate the batter. - Can I use all-purpose flour instead of cake flour?
You can, but the texture will be denser. For a closer match, replace 1 Tbsp of every cup of all-purpose flour with cornstarch, then sift. Cake flour is still best for a feather-light crumb. - How do I know when my egg whites are whipped enough?
Stiff peaks—when you lift the beater, the peaks stand upright, glossy, and smooth. Don’t overwhip—grainy whites won’t fold in well. - Can I make this sponge cake ahead of time?
Yes! Once cool, wrap tightly and refrigerate up to 3 days, or freeze up to 1 month. Slice into layers before freezing for easier assembly later. - What fillings work best with this sponge cake?
Anything goes! Whipped cream, berries, lemon curd, buttercream, jam—it’s also sturdy enough for layered or tiered cakes.
Fluffy Sponge Cake
Ingredients
- Dry Ingredients:
- 40 g cake flour sifted
- 20 g cornstarch
- ¼ tsp salt
- Egg Mixture:
- 4 large eggs separated, room temperature
- 130 g granulated sugar divided: 65 g for yolks, 65 g for whites
- 1 tsp vanilla extract or essence
- Optional:
- 1 –2 Tbsp simple syrup for brushing after baking
Instructions
- Preheat & Prep:
- Preheat oven to 355°F (180°C).
- Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides.
- Let eggs come to room temperature for better volume.
- In a small bowl, sift together the cake flour, cornstarch, and salt. Set aside.
- Make the Yolks Base:
- In a large mixing bowl, beat the egg yolks with 65 g sugar until pale and thick (about 3–4 minutes).
- Add vanilla extract and mix just until combined.
- Whip the Egg Whites:
- In a clean, grease-free bowl, start whipping the egg whites until frothy.
- Gradually add the remaining 65 g sugar while whipping.
- Continue beating until stiff, glossy peaks form (not dry or overwhipped).
- Fold the Batter:
- Gently fold ⅓ of the whipped egg whites into the yolk mixture to loosen it.
- Add remaining egg whites in two parts, folding gently with a spatula.
- Sift in dry ingredients in two additions, folding carefully until no streaks remain. Do not overmix.
- Bake:
- Pour batter into the prepared pan.
- Tap the pan lightly on the counter to release air bubbles.
- Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.
- Avoid opening the oven early to prevent collapse.
- Cool & Finish:
- Let cake cool in the pan for 5–10 minutes.
- Run a knife around the edge and invert onto a wire rack to cool completely.
- Once cooled, brush the top with simple syrup if desired, to lock in moisture.
Notes
Storage & Make-Ahead Tips
- Wrap the cooled cake tightly in plastic wrap and store it in an airtight container.
- Refrigerator: Keeps fresh for up to 3 days.
- Freezer: Can be frozen (unfilled) for up to 1 month. Slice into layers before freezing for easy assembly.
- Let it thaw at room temperature before decorating or serving.