If you’ve ever wanted to master a classic dessert that combines simplicity with a light, airy texture, this Easy Sponge Cake Recipe is exactly what you need. It’s a beautifully delicate cake that’s perfect for any occasion, from a casual afternoon snack to a celebratory centerpiece. Using just a handful of straightforward ingredients, this recipe guarantees a moist, fluffy sponge with a golden crust and tender crumb that will have everyone asking for seconds. Whether you’re a seasoned baker or just starting out, this Easy Sponge Cake Recipe is a delightful way to bring a little joy into your kitchen.

Ingredients You’ll Need

Two round, light brown sponge cakes with soft, textured tops and smooth sides sit on a silver cooling rack over a silver tray, all placed on a white marbled surface. In the blurred background, there is a tall white container holding wooden kitchen utensils and stacked white bowls with gray and light pink rims. A green leafy plant is also softly visible, photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but essential—they each play a special role in making your sponge cake light, fluffy, and flavorful. From the flour providing structure to the eggs creating that classic airy texture, every element harmonizes beautifully.

Cake flour: Gives the cake its tender crumb, lighter than all-purpose flour for a delicate texture.
White sugar (divided): Sweetens the cake and helps stabilize the beaten egg whites for volume.
Baking powder: A gentle leavening agent that helps the cake rise evenly without heaviness.
Salt: Enhances all the flavors and balances sweetness perfectly.
Cream of tartar (optional): Stabilizes the egg whites, ensuring they whip up fluffy and hold their shape well.
Eggs (whites and yolks separated): Key for the structure and airy lift—whites add volume, yolks add richness.
Vegetable oil: Keeps the sponge moist without weighing it down like butter might.
Water: Adds moisture and helps dissolve the sugar evenly.
Honey: Imparts subtle sweetness and keeps the crumb soft and tender.
Vanilla extract: Provides a warm, inviting aroma and depth of flavor.

How to Make Easy Sponge Cake Recipe

Step 1: Beat Egg Whites

Begin by preheating your oven to 350° F and preparing your cake pans. Then, in a clean bowl, use a mixer to beat the egg whites with cream of tartar if you have it, until they become foamy. Gradually add one-third of the sugar as you continue beating the whites on high until they hold firm peaks. This step is crucial because these whipped egg whites give your sponge its signature light and airy texture.

Step 2: Make Egg Yolk Mixture

In a separate large bowl, whisk together the egg yolks, the remaining sugar, salt, water, honey, and vanilla extract. Beat this mixture on high speed until it turns pale yellow and forms soft ribbons when you lift the whisk. This fluffy base is where the richness and sweetness come from, complementing the airy whites perfectly.

Step 3: Combine Dry Ingredients and Oil

Next, sift the cake flour and baking powder into the egg yolk mixture in three parts, gently folding after each addition. Then, mix the vegetable oil with a few spoonfuls of the batter before folding it into the main mixture. This technique ensures the oil is incorporated smoothly without deflating your batter, keeping the sponge moist and tender.

Step 4: Fold in Remaining Egg Whites

Gently fold the last half of the beaten egg whites into your batter. Take your time here to combine everything evenly without losing the fluffy volume you created earlier. The lightness of the batter at this stage is what makes this an Easy Sponge Cake Recipe you can be proud of.

Step 5: Bake

Pour the batter evenly into two 6-inch cake pans lined with parchment paper. Give the pans a gentle bang against the counter to release any large air bubbles. Bake for about 27 to 30 minutes, checking by inserting a toothpick in the center—it should come out clean, and the cake should have a golden brown crust with a slightly raised center.

Step 6: Cool and Serve

Once baked, remove the cakes from the pans and peel off the parchment paper. Let them cool completely on a rack before slicing to preserve the delicate crumb. Use a cake leveler for perfect, even layers if you plan to assemble a layered cake. This classic sponge tastes fantastic on its own but truly shines when paired with whipped cream or fresh fruit.

How to Serve Easy Sponge Cake Recipe

This image shows a round, light brown sponge cake with a soft, fluffy texture. The cake is slightly taller, about three layers stacked but not separated, with a smooth top that has light horizontal lines. A large slice is taken out, showing the pale yellow inside with an even texture. In front of the cake, three round slices lay flat on a white rectangular plate, revealing the spongy, airy inside with golden edges. The whole scene sits on a white marbled surface, creating a clean, fresh look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar or a drizzle of fresh fruit glaze can elevate the presentation. Fresh berries, a dollop of whipped cream, or a sprinkle of toasted nuts add texture and bursts of flavor that complement this light cake beautifully.

Side Dishes

This sponge cake pairs wonderfully with a refreshing cup of tea or a bright fruit salad. Serve alongside homemade lemon curd or a scoop of vanilla ice cream for an indulgent treat that balances sweetness with a hint of tang.

Creative Ways to Present

Transform your sponge cake into an elegant layered dessert by stacking with cream and fruit preserves between layers. You can even split the cake horizontally to create mini trifles or individual parfaits—each bite delivers the effortless charm of this Easy Sponge Cake Recipe in a new format.

Make Ahead and Storage

Storing Leftovers

You can keep leftover sponge cake fresh by wrapping it tightly in plastic wrap and storing it at room temperature for up to 2 days. Avoid refrigeration if possible, as it can dry out the delicate crumb.

Freezing

To freeze your sponge cake, wrap each layer securely in plastic wrap and place in an airtight container or freezer bag. This will keep the cake fresh for up to 3 months. Thaw overnight in the refrigerator before serving for the best texture.

Reheating

If you’d like to warm a slice, gently heat it in the microwave for 10 to 15 seconds. Be careful not to overheat, or your sponge could become tough. A slightly warm cake paired with cool whipped cream can be absolutely heavenly.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but your sponge cake might be a bit denser. To mimic cake flour, remove two tablespoons of flour per cup and replace with cornstarch for a lighter texture.

Why do I need to separate the eggs for this recipe?

Separating eggs is key here because the whipped egg whites provide volume and airiness, while the yolks add richness and moisture. Combining them properly creates the perfect light yet tender cake crumb.

Is cream of tartar necessary?

Cream of tartar is optional but recommended because it stabilizes the egg whites, making them hold their peaks better during folding and baking. If you don’t have it, your cake can still turn out great, just be gentle when folding.

How do I know when the sponge cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few dry crumbs, your cake is ready. The top should be golden brown and slightly spring back when touched gently.

Can I make this cake gluten-free?

Substituting gluten-free flour blends can work, but results may vary. Look for blends designed for cakes and be mindful that the texture might be different from the classic sponge.

Final Thoughts

This Easy Sponge Cake Recipe is a true gem that every baker can appreciate. It’s simple enough for beginners yet delivers a sublime, elegant cake that’s incredibly versatile. I highly encourage you to give this recipe a try—it’s one of those timeless treats that never fail to impress and make any occasion a little sweeter and brighter.