Fluffy Sponge Cake
A soft, airy, and perfectly moist sponge cake that melts in your mouth. This foolproof recipe is ideal for layered cakes, celebration desserts, or a cozy teatime treat. With a delicate crumb and golden finish, it's a timeless cake you'll bake again and again.
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.