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fluffy sponge cake recipe

Fluffy Sponge Cake Recipe

Alisha
This fluffy sponge cake is light, moist, and incredibly soft—perfect for any celebration or teatime treat. With simple ingredients and step-by-step guidance, this homemade sponge is beginner-friendly and yields bakery-style results every time.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Beverage / Dessert Drink
Cuisine British / European-style dessert
Servings 6 people
Calories 770 kcal

Ingredients
  

  • Dry Ingredients:
  • 100 g cake flour or 85g all-purpose flour + 15g cornstarch
  • 1 tsp baking powder
  • 60 g white sugar
  • 20 g powdered sugar
  • Wet Ingredients:
  • 4 large eggs separated
  • 40 ml vegetable oil or canola oil
  • 40 ml warm water
  • 1 tsp vanilla extract
  • Optional Toppings:
  • Whipped cream
  • Raspberry jam
  • Fresh strawberries
  • Icing sugar or powdered sugar for dusting

Instructions
 

  • Step 1: Preheat and Prepare
  • Preheat oven to 160°C (320°F) for a fan oven, or 175°C (347°F) for a conventional oven.
  • Line the base of an 8x3 inch round cake tin with parchment paper. Do not grease the sides.
  • Step 2: Separate the Eggs
  • Carefully separate the egg whites and yolks into two clean bowls.
  • Let them sit at room temperature for 10 minutes.
  • Step 3: Whip Egg Whites
  • Using a mixer, beat the egg whites on low speed until foamy.
  • Gradually add the white sugar while increasing to medium-high speed.
  • Beat until stiff peaks form.
  • Step 4: Beat Yolks and Combine Dry Ingredients
  • In another bowl, beat the egg yolks, powdered sugar, vanilla extract, and warm water until pale and thick (ribbon stage).
  • Sift in the cake flour and baking powder, folding gently with a spatula.
  • Step 5: Add Oil and Fold in Egg Whites
  • Gently fold in the vegetable oil until incorporated.
  • Add the whipped egg whites in three additions, folding carefully after each to maintain air in the batter.
  • Step 6: Bake
  • Pour batter into the prepared tin.
  • Tap the tin lightly on the counter to release air bubbles.
  • Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  • Step 7: Cool and Serve
  • Invert the cake (while still in the tin) onto a cooling rack.
  • Allow it to cool completely before removing.
  • Slice and serve with jam, cream, and fresh fruit, or dust with powdered sugar.

Notes

🥶 Storage & Reheating Tips

  • Store sponge cake (unfilled) in an airtight container at room temperature for up to 3 days.
  • Refrigerate if filled with cream, but consume within 48 hours.
  • For longer storage, wrap the cooled sponge tightly and freeze for up to 1 month.
  • To reheat (if unfrosted): bring to room temperature or microwave for 5–10 seconds for a soft texture.
Keyword Fluffy Sponge Cake Recipe