What makes this sponge cake so iconic is its fine crumb, lifted rise, and melt-in-your-mouth softness. Made from simple ingredients like eggs, sugar, flour, and a touch of vanilla, this cake delivers a subtly sweet, buttery, and fluffy texture that’s perfect on its own or dressed up.
Best of all, it’s surprisingly simple to master with the right technique, making it perfect for both seasoned bakers and curious beginners. Whether you’re baking for a birthday, brunch, or a fancy tea time, this sponge cake is guaranteed to be a hit. Preheat your oven to 350°F (175°C).
Grease and line the bottom of your cake pans with parchment paper—do not grease the sides, which helps the batter “climb” for a better rise. In a large bowl, use a mixer to beat the eggs and sugar on high speed for about 6–8 minutes, until the mixture is pale, thick, and triples in volume.
This step is crucial—it’s what gives the sponge its signature airiness. Add in the vanilla extract and beat for another 30 seconds. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in 2–3 additions using a spatula.
Be careful not to deflate the batter—use soft folding motions. If using, fold in the milk and melted butter last, just until incorporated. Divide the batter evenly between the two pans and tap lightly on the counter to remove large air bubbles. Smooth the tops gently with a spatula.
Bake for 25–30 minutes, or until the tops are golden and the cake springs back when lightly pressed in the centre. A toothpick should come out clean. Cool the cakes in the pan for 5–10 minutes, then run a knife around the edge and invert onto a cooling rack to cool completely.
Expert Tips & Troubleshooting:
Pro Tips for the Best Sponge Cake:
- Warm your eggs slightly before whipping (place in warm water for 5 minutes)—this helps them whip up more volume.
- Use cake flour if possible—it gives a finer texture.
- Don’t overmix—fold just until combined to keep the batter airy.
- Avoid opening the oven early—wait at least 20 minutes to check on it.
Make-Ahead & Storage Tips:
Make-Ahead: Bake the sponge a day ahead, wrap it tightly in plastic wrap, and store it at room temperature. Layers actually cut better the next day!
Short-Term Storage: Store unfrosted sponge at room temp for up to 2 days; frosted cakes should go in the fridge and be brought to room temp before serving.
Long-Term Storage: Wrap layers in plastic wrap + foil and freeze for up to 2 months. Thaw at room temperature before using.
Variations & Customisations:
Flavour Enhancements:
- Add lemon zest or almond extract to the batter for a twist.
- Brush cooled layers with simple syrup for added flavour and moisture.
Dietary Modifications:
- Gluten-Free: Use a 1:1 gluten-free flour blend designed for cakes.
- Dairy-Free: Swap butter for oil or use plant-based milk.
Decoration Ideas:
- Dust with powdered sugar for a simple finish.
- Frost with whipped cream and fresh fruit for a light dessert.
- Layer with jam and buttercream for a classic Victoria sponge look.
There you have it—the ultimate guide to light and airy sponge cake, a delicate, versatile treat perfect for celebrations or everyday indulgence. Whether you’re layering it with your favourite fillings or enjoying it plain with a hot drink, this sponge cake is sure to be a crowd-pleasing classic.
Ingredients:
- 4 large eggs (room temperature)
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (120g) cake flour (or all-purpose flour sifted 2–3 times)
- ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp whole milk (optional, for extra moisture)
- 2 tbsp unsalted butter, melted and cooled (optional, for added richness)
