This is a perfect sponge cake that you can make every single time. This no-fail simple cake recipe can be used with just any topping or frosting. You will use an 8-inch round-inch baking pan, and you can use this recipe for about any size you want. You will need six large eggs, a cup of all-purpose flour, baking powder, and white granulated sugar as ingredients.

Add all the eggs and sugar to a mixing bowl, and then beat on high heat until the eggs are really thick and pale or almost white in colour. Depending on your mixer, this could take around 7 to 10 minutes. Once the batter is done, mix the flour and the baking powder, and then sift the dry ingredients into the batter.

Use a spatula to gently fold everything together. You can also do this in small batches, adding the four and mixing the batter until they are done. Immediately transfer the batter into your parchment-lined baking tin. For this recipe, you will need two tins and transfer the batter among the tins. Bake in a preheated 350 degrees Fahrenheit oven for 10 to 12 minutes or until golden on the top.

Once the cakes are out of the oven, run a knife along the edge of the tin just to loosen them, then invert them on a cooling rack. Turning the cakes immediately after they are out of the oven will ensure you have an even, flat cake on top. Remove the parchment paper and let the cakes cool completely. You can slice or frost them and make a layer cake.


  • 6 large eggs
  • 3/4 cup white granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder


  1. Preheat the oven to 350F. Line two 8-inch round cake pans with parchment paper without greasing the sides. Place the eggs and sugar in a mixer bowl and whisk on high speed until thick and pale, almost white in color.
  2. Combine flour and baking powder. Sift flour into egg batter in small batches, folding gently until all flour is added. Immediately pour batter into prepared pans.
  3. Bake in the preheated oven until golden brown. Remove from pans immediately onto cooling racks and remove parchment paper.
  4. Let cool completely before slicing in half.