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Desserts

Sponge Cake

The Sponge Cake is a Quick and Easy Cake of English origin, very similar to the Italian Pan di Spagna. It can be prepared in just a few minutes and can be filled as desired or enjoyed plain for breakfast.
Recipe Sponge Cake
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 40 minutes
  • Servings for Serves 6

The Sponge Cake is an Easy and Quick Cake of English origin, created at Queen Victoria’s court. It is perfect to enjoy on its own as a Breakfast Cake, or used as a base for delicious filled cakes, such as the famous Victoria Sponge Cake.

To prepare the Sponge Cake, you will need just a few easily accessible ingredients: butter, sugar, flour, baking powder, and vanilla extract. These ingredients are often considered “humble,” yet they come together for a truly tasty result.

The Sponge Cake Recipe is certainly, along with the Margherita Cake Recipe, the easiest and quickest way to make an economical and delightful cake for breakfast or a snack.

Once you learn How to Make Sponge Cake, you will notice its ease and versatility, allowing you not only to use it in many ways but also to modify the recipe as you like. For example, by adding a bit of cocoa powder, you can create a delicious Chocolate Sponge Cake, or by replacing vanilla with orange or lemon extract, a fragrant Citrus Sponge Cake.

Ingredients for Serves 6

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Method

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  1. To prepare the Sponge Cake, place softened butter, sugar, and vanilla extract in a large bowl. Beat with an electric mixer (or in a stand mixer) until you obtain a fluffy and homogeneous cream.
  2. Add the eggs one at a time, making sure each egg is well incorporated before adding the next one. Gradually add the sifted flour and baking powder, being careful to avoid any lumps. Mix at medium speed until you obtain a smooth and uniform batter.
  3. Grease and flour a 9-inch (24cm) springform pan carefully, pour the batter into it and bake for 40 minutes in a preheated conventional oven at 180°C (350°F). Once your cake is well baked (you can check by inserting a toothpick – it should come out clean), remove it from the oven and let it cool completely. Finally, remember to download our App with exclusive content and fewer ads!
    Sponge Cake

Variations and Alternatives

You can substitute vanilla extract with vanilla bean seeds in this Sponge Cake recipe for a more natural and fragrant flavor. If desired, you could also replace the vanilla with orange extract to create a citrus-flavored Sponge Cake with a delightful aromatic twist.

Tips

The more airy and fluffy your Sponge Cake batter is, the better it will rise. Remember that Sponge Cake is an excellent base for many filled cakes, but you can also enjoy it as is. Simply dust it generously with powdered sugar for a classic finish.

Storage

The Sponge Cake can be stored in a cake dome or container for 4-5 days at room temperature.

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