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Delicious sponge cake recipe

Delicious sponge cake recipe

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  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake
  • Birthday sponge cake

A delicious sponge cake that's quick, easy to make and enjoyed by all who taste it! It's lovely, filled with jam and butter icing.

Essex, England, UK

36 people made this

IngredientsServes: 11

  • 200g margarine
  • 200g caster sugar
  • 4 eggs
  • 200g self-raising flour
  • 1 heaped teaspoon baking powder
  • 100g butter, or as needed
  • 100g icing sugar, or as needed
  • jam

MethodPrep:20min ›Cook:18min ›Extra time:10min › Ready in:48min

  1. Preheat the oven to 180 C / Gas 4. Grease two baking tins with butter or line with greaseproof paper.
  2. Measure out the margarine and put in big bowl. Do the same with the caster sugar. Mix them together until light and fluffy with either an electric mixer or hand mixer.
  3. Crack the 4 eggs and whisk into the mixture.
  4. Sieve the self-raising flour with the baking powder and fold into the cake mixture.
  5. Tip the mixture into the two tins, making sure each tin has an equal amount of the mixture.
  6. Bake in the preheated oven until a skewer inserted near the centre comes out clean, 17 to 20 minutes.
  7. Once done, take out and leave to cool for at least 15 minutes. Do not remove from the tins while hot, otherwise cake will crumble.
  8. Mix butter and icing sugar in a bowl, add as much butter and an equal amount of icing sugar as desired - it tastes best when creamy.
  9. Place one cake layer upside down on a serving plate, and spread jam on the base of the cake layer. Spread the butter icing on the base of the other cake layer, and put this cake layer on top of the first one, with the jam and icing facing together.
  10. For a final touch sift icing sugar on the top of the cake.
  11. The best and enjoy!


You could make a glaze to put on top instead. For that, mix icing sugar and small drops of water until smooth, and spread over the cake.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

very good the whole family enjoyed it it was the best cake i have EVER made-04 May 2013

Classic Sponge Cake Recipes

Simple Sponge Cake Dusted with Powdered Sugar

Simple Sponge Cake

Grandma's Tip

To brown Sponge Cakes, do not paper the cake tins, but rub tins with melted lard and then sprinkle with fine sugar.

6 eggs
3 cups sugar
4 cups flour
1 cup cold water
2 teaspoons cream of tartar
1 teaspoon baking soda
Flavoring of choice

Beat eggs until very light. Add sugar and beat again. Sift the flour and cream of tartar together. Dissolve baking soda in the water, and add to the eggs and sugar, mixing in the flour at once. Flavor to taste, and bake in a moderate oven (350°F) for 30 minutes or more.

Mrs. Johnston's Butter Sponge Cake

1 cup white sugar, 2 eggs, 1 teaspoon baking powder, pinch of salt, 1 cup flour, 1/3 cup hot water, flavoring as desired. Beat eggs lightly and gradually add sugar beat all together sift flour, baking powder, and salt 3 times and add gradually to beaten eggs and sugar lastly add hot water. Bake in moderate oven (350°F) 30 minutes. —Mrs. Robert Johnston

Childrens' Simple Sponge Cake, or cupcakes

This classic sponge cake recipe is simple enough for a child to make. Learning how to make sponge cupcakes is a great introduction to the art of cake baking.

1-1/2 cups flour
2 teaspoons cream of tartar
1 cup sugar
2 eggs
Milk or cream

Break eggs into a cup, then fill cup with milk or cream and add to mixing bowl along with other ingredients.

Beat hard for 5 minutes. Bake in moderate oven (350°F) for about 10 minutes in a muffin pan.

Economy Sponge Cake

1-1/4 cups sifted cake flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 eggs, beaten until thick and light
1 tablespoon lemon juice
5 tablespoons boiling water

Sift flour once, measure, add baking powder and salt, and sift together three times. Add sugar gradually to beaten eggs, beating well. Add lemon juice and boiling water, then add flour, mixing thoroughly.

Bake in 8x8x2-inch ungreased pan, in moderate oven (350°F) for 40 minutes, or until done.

Marmalade Sponge Cake

6 egg yolks
1 cup sugar
Rind of 1/2 lemon
1/2 teaspoon lemon extract
1/4 teaspoon salt
6 egg whites
1/2 teaspoon cream of tartar
1 cup cake flour
1/2 cup orange marmalade
1/2 cup shredded coconut

Beat egg yolks until thick and lemon colored. Gradually beat in sugar, which has been sifted, the lemon rind, and extract. Add salt to egg whites, beat until they are frothy. Fold part of the whites into the yolk mixture, then the sifted flour, and the balance of the egg whites. (350°F oven suggested.)

Classic Sponge Cake Recipes

Dr. Chase's Receipt Book (1891)

How to Make a Simple Sponge Cake in Layers
(Source: ©fotopitu/

Mrs. Chase's Sponge Cake

Sugar, 1 cup 4 eggs sweet milk, 3 tablespoonfuls flour, 2 cups baking powder, 2 teaspoonfuls salt, 1 pinch orange or lemon extract, 2 teaspoonfuls.

Directions: Beat the eggs, then beat in the sugar, add the milk, salt, and flavor and, having mixed the baking powder into the flour, sift it in, beat all together, and bake in a quick oven (400°F).

Remarks. —This classic sponge cake recipe make 2 cakes if baked in the round tin, or 1 in the square. I have eaten of this many times with great satisfaction and expect the same in eating of the one which, I am just informed, is ready for tea. Yet, I give several others to meet all circumstances and desires.

Sponge cake is credited with being the most healthful of any form of cake, for the reason that, as a general thing, no butter or other shortening is used, although of late, as will be seen below, some people are beginning to introduce them.

But, for myself, I am very fond of one of the above, coming warm from the oven at tea time, having some very nice butter to eat with it.

Versatile Sponge Cake

This classic sponge cake recipe demonstrates the versatility of sponge cakes — make jelly roll, cupcakes or cake.

My next receipt is from "Fern Leaves," of Oswego County, N.Y., who told the Blade "Household" that it would make "roll jelly cake," "cupcake," or "plain cake," It is as follows:

Sugar, 1 cup flour, 1 cup 3 eggs water, 2 tablespoonfuls baking powder, 2 teaspoonfuls salt and spice to taste. Directions: Beat the whites and yolks separately, and add the water the last thing before baking at 350°F.

Classic Sponge Cake

The following classic sponge cake recipe is from somebody's lady friend, as the result of long experience: Flour, 1 cup sugar, 1 cup baking powder, 1 heaping teaspoonful cold water, 3 tablespoonfuls flavor with lemon or vanilla. (350°F oven suggested.)

Molasses Sponge Cake

Molasses, 1 cup melted butter, 1 tablespoonful 2 eggs, well beaten sweet milk, 1/2 cup cream of tartar, 1 teaspoonful soda, 1/2 teaspoonful flour 1-1/2 cups ginger, to taste. Makes a good loaf, or it may be baked in layers and laid up with jelly for variety. (350°F oven suggested.)

Butter Sponge Cake

Butter, 1 cup sugar 2 cups flour 1-1/2 cups 6 eggs cream of tartar, 1 teaspoonful soda, 1/2 teaspoonful.

Directions: No special directions given, except to dissolve the soda in a tablespoonful of the milk, and mix the cream of tartar evenly with the flour, which is in accordance with my general directions. (350°F oven suggested.)

Remarks. —As this simple yet classic sponge cake recipe shows how a farmer's wife, of White Church, Kansas, makes her cake, I thought I would give her directions in full. It will be noticed that this cake is rich in eggs and butter but if the Kansas farmers cannot afford it I do not know who can.

Improved Berwick Sponge, or Lemon Custard Cake

Sugar, 2 cups 4 eggs flour, 3 cups cream of tartar, 2 teaspoonfuls soda, 1 teaspoonful salt, a pinch cold water, 1 cup the juice of 1 lemon.

Directions: Beat the eggs well, then beat in the sugar and half of the flour, in which the cream of tartar has been mixed the soda and salt being dissolved in the water, add in with the lemon juice, and lastly the balance of the flour, stirring well together, and bake (350°F) in cakes to be fully 2 inches thick.

Milk, a scant 1/2 pint (take out a little to wet up 3 teaspoonfuls of flour) sugar, 1 scant cup butter half the size of an egg 1 egg, well beaten flavor with the grated peel of the lemon. Mix all, and cook for 15 minutes in the rice-boiler (double boiler) then set aside to cool.

This should be done so as to be cold by the time that the cake is done. Split the cake with a sharp knife, and spread the cold custard between.

Lemon Sponge Cake with Butter

Sugar and flour, each, 1 cup 3 eggs sweet milk, 3 tablespoons melted butter, 2 tablespoonfuls baking powder, 2 heaping teaspoonfuls extract of lemon, 1/2 teaspoonful. (350°F oven suggested.)

Cream Sponge Cake

Gertie, of Kewanee, Wis., prefers cream in hers, as follows: Beat 2 eggs in a teacup, fill up the cup with thick sweet cream, 1 cup of sugar, 1 cup of flour, 1 teaspoonful each of cream of tartar and soda. (350°F oven suggested.)

Simple Sponge Cake

Sugar, 1 cup 1 egg sweet milk, 1 cup butter the size of an egg baking powder, 2 teaspoonfuls flour, 2 cups season to taste. (350°F oven suggested.)

Remarks. —The more frequent use of sponge cake, as compared with other kinds of cake, is the reason of my giving so many classic sponge cake recipes, so that everybody may be suited.

Buffalo Cake

Sugar, 1 cup butter, melted, 1 tablespoonful 1 egg, beaten to a froth soda, 1 teaspoonful, dissolved in sweet milk, 2/3 cup cream of tartar, 2 teaspoonfuls flour enough to make so it will pour on shallow tins. Bake like jelly cake, and put custard or jelly between. (325°F oven suggested.)

Remarks. — Mrs. J. A. Heister of Denver, Col., says: "It is cheap and good enough for anyone." And I cannot account for the name, unless it is because the Denver people take it with them when they go out to hunt the buffalo.

Fun Sponge Cake Dominos

Invite guests for a fun evening playing dominos and serve these little sponge cake treats as a novelty. Guaranteed to be a huge hit. These are particularly good for parties, as EVERYBODY loves them!

Have any classic sponge cake recipe baked in a rather thin sheet. Cut this into small oblong pieces, the shape of a domino. Frost the top and sides of them with white icing.

When the frosting is firm, draw the black lines and make the dots with a small brush that has been dipped in melted dark chocolate. —Miss Parloa's New Cook Book, 1882

About the Classic Sponge Cake Recipes

Sponge cakes traditionally feature flour, sugar, and eggs as their main ingredients. Their light, bubbly texture is reminiscent of a sea sponge.

Historically one of the first non-yeast cakes, a sponge cake's distinctive bubbly batter is created by thoroughly beating the batter to incorporate the air, or by using baking powder or baking soda as leavens.

Reflecting on their sponge-like texture, I can recall spoiling one of Mom's freshly made sponge cakes when I was very young.

Fascinated by the name "sponge" cake, I cut a very large piece and attempted to use it like a sponge in the dishpan when she was out of the kitchen and not looking.

As expected, it was a mistake that I quickly regretted since Mom had made the cake for company soon to arrive.

A classic sponge cake recipe is quite versatile, making a great dessert cake on its own, or if baked thin, it can be rolled before cooling to form jelly rolls and Swiss rolls. Sponge cake is also perfect for use in puddings, trifles, and shortcakes.

Queen Victoria was known to love a piece of homemade sponge cake with her afternoon tea. Known as Victoria Sponge or Victoria Sandwich Cake, it was served split with raspberry jam that was spread between its layers, the jam sometimes mixed with whipped cream, and its top sprinkled liberally with powdered sugar.

Choose one of the classic sponge cake recipes and make yourself a delicious cake today. Enjoy it plain, dusted with sugar, or with your favorite topping.

Sponge Cake Recipe

All baker’s have a great ‘base’ recipe that can be adjusted to create something brand new with the inclusion of a few new ingredients. One of our best ‘base’ recipes is for a Victorian Sponge Cake because it’s easy to remember and makes a great canvas for whatever flavours you pair it with.


  • Add to Shopping List + 4 fresh free-range eggs
  • Add to Shopping List + 1 cup castor sugar, plus a little extra for dusting the finished cake
  • Add to Shopping List + 1 cup self-raising flour
  • Add to Shopping List + 2 tsp baking powder
  • Add to Shopping List + 1 cup Stork Bake at room temperature, plus a little extra to grease the tins

Step by Step method

Preheat the oven to 180°C. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little Stork Bake around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.

Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and Stork Bake.

Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix.

Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.

Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch.

Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.

Process 1

Process 2

Tips & variations

Tip: 1. Strawberry Slices: Prepare a strawberry icing, frost and decorate with fresh strawberries. You could do this with any berries you like.

Tip: 2. Cappuccino Cake: Add a tablespoon of instant coffee to your batter and frost with a coffee flavoured whipped cream. Sprinkle with cacao.

Tip: 3. Just Jamming: Instead of icing in the centre of your cake, use raspberry or strawberry jam (any jam you like, really). Top the cake with a light dusting of icing sugar and serve with some whipped cream on the side.

Sponge Cake Recipes

Anna Stockwell

These 14 recipes highlight the distinctive light and fluffy sponge cake.

See the Recipe Ben Fink Popular at afternoon teas in England, this light and delicious sponge cake was named in honor of Queen Victoria. See the recipe for Victoria Sponge Cake » Back to Royal Recipes: Food Fit for Kings » Arthur Meehan Dulce de Leche Cake Luxuriant moistness is this dessert’s calling card. The secret to achieving the cake’s decadent texture is to poke it all over with a knife while it’s still warm, before dousing it with a rich milk mixture so that it penetrates every part of the cake’s interior. See this Recipe André Baranowski See the Recipe André Baranowski This classic dessert is moistened with the sweetened, wine-spiked cream known as syllabub. See the recipe for Raspberry Trifle » Saveur Impress your guests with a show-stopping layer cake stuffed with a luscious custard filling and topped with meringue frosting. Landon Nordeman Heaven and Hell Cake Dallas chef Stephan Pyles’s rich, multilayered dessert of angel food and devil’s food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it’s sliced. See this Recipe André Baranowski This pineapple sponge cake, developed by chef Judy Haubert as a Mother’s Day gift for her mom, swaps coconut flour for the standard all-purpose. It makes for a moister crumb—as well as emphasizing pineapple’s tropical flavor—and has the added bonus of making the cake naturally gluten-free. Anna Stockwell This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See the recipe for Buche de Noel » Todd Coleman This classic German cake, a masterpiece of cherry brandy-soaked pastry engineering, improves the longer it sits. Todd Coleman These cupcakes are the perfect spring or summer treat–light and airy angel food cake is topped with a tangy lemon-mascarpone frosting and garnished with fresh berries. Todd Coleman Named for its light, fluffy texture and ethereal, pale crumb, angel food cake is the perfect base for a whipped cream and syrupy fruit topping. Landon Nordeman

Caribbean style sponge cake recipe


This Caribbean style sponge cake recipe is adapted from several sponge cake recipes found on the internet.

After the several years of wanting to know how to make this particular type of cake, sponge cake, I have finally taken the time to find out about some suggestions through looking at the various sponge cake recipes online.

The main sponge cake recipe that I decided to follow called for a dozen eggs but I have used just eight eggs in my own sponge cake, for example.

Here are the basic steps that I followed to achieve a great sponge cake taste that is authentic as you would find in the Caribbean twin island country of Trinidad and Tobago.

Steamed Cake (Old fashioned Dim Sum)

I often went to some old-styled Chinese restaurants with my father. There was a simple steamed cake served as dim sum, with delicate, light and soft texture. The fragrance of the eggs inside was wonderful. The ingredients of the cake are only eggs, flour and sugar. How could the chefs make this cake so soft and light? On the menu, the restaurants used to put 西施(Xishi in Mandarin)before the words of “steamed cake”. Xishi was one of the four renowned beautiful ladies in ancient China. Her beauty was described extremely in an imagery way that while she leaned over a balcony to look at the fish in the pond, the fish would be so dazzled that they forgot to swim and gradually sunk away from the surface. If you’re interested in knowing more about Xishi, here’s her story on Wikipedia.

So people used the name of Xishi to describe the delicate beauty of this steamed cake offered at some old-styled Chinese restaurants to attract their customers. If you have tried this old-styled dim sum, you might have been amazed by its simplicity and delicious taste.

Steamed Cake (Printable recipe)

Prepare a 10inch-sized bamboo steamer (or an 8inch greased tin)

  • 5 eggs
  • 150 gm caster sugar
  • 150 gm cake flour
  • Few drops vanilla extract
  • 1/8 tsp salt

  1. Place a large deep mixing bowl on a sauce pan with simmering water and don’t let the bottom of the bowl touch the water. The temperature should be just warm because you don’t want to cook the eggs at this stage. Break one egg at a time. Add into the bowl together with small amount of sugar. Use an electric mixer to beat until completely combined before adding another egg with sugar. Continue to beat the eggs and sugar over high speed for about 5 minutes until the volume of the mixture increases, becomes soft and bubbling. Test by lifting up the mixer, if the egg mixture drops after 3 seconds, it’s done successfully.
  2. Add a few drops of vanilla extract. Combine salt with flour. Sift in flour into the egg mixture little by little, fold in gently.
  3. Line baking paper in the bamboo steamer. Pour the batter into the steamer. Place in a wok (or a steamer), covered, and steam over high heat for 30 minutes. Test by an inserted bamboo stick or needle that comes out clean. Serve hot.

  • When it comes to cooking this steamed cake, all you need are eggs, flour and sugar. No baking powder or baking soda needed. Why is the cake so fluffy and soft? The secret is simple. Just beat the eggs with sugar enough to increase its volume by incorporating as much as air into the mixture.
  • You have to add an egg at a time, then beat with a small amount of sugar. Once all of the eggs and sugar are well combined, continue to beat until you lift up the mixer, the mixture will only drop after 3 seconds.
  • This steamed cake is best served hot. You can reheat it in a wok before serving, if it cools down.
  • Adding a pinch of salt is to elevate the taste of the cake.

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.

Butter Sponge Cake Recipe

If you are looking for something to serve with your English afternoon tea, why not try making one of these delicious buttery sponge cakes. This butter sponge cake recipe will give you a wonderful light and fluffy cake that is so tasty it is fantastic to eat just on its own.

This light and fluffy sponge cake recipe reminds me of cricket teas and English town hall get-togethers.

Easy Sponge Cake Recipe

There is nothing my daughter likes more than to do some baking (or cooking) with her Mum or Dad. There are a number of obvious reasons for this: firstly she absolutely adores cake (reason enough you might say!) secondly, she loves licking the batter spoon and thirdly, it&rsquos just a fun thing to do.

I think that teaching kids to cook is an important part of being a parent. My Mum certainly taught me much of what I know in the kitchen.

This light and fluffy sponge cake recipe is a good place to start cooking with your kids as it is so simple, and everyone will love the cake.

It does not cost much to make, it keeps my daughter busy and at the end, you have some delicious confectionery to consume when you are finished. Our cakes never last very long after we have baked them, I must say!

Butter Sponge Cake Recipe

Let them eat cake!

&lsquoLet them eat cake&lsquo / &lsquoLet them eat brioche&rsquo (or &lsquoQu&rsquoils mangent de la brioche&rsquo) as Marie Antoinette supposedly once famously said. We would agree with that!

In fact, this cake recipe is so easy to make, my little girlie has made a video for you to watch while we were making it, to try and make it even easier. Here she is &ndash I hope you enjoy her video 😃

This is a great buttery cake to make as it really is very yummy and everyone will enjoy it.

How to make a sponge cake light and fluffy

The trick to making the cake light and fluffy is how well you cream together the butter and sugar. As you whisk these two ingredients it incorporates air into the batter which makes it light and fluffy.

It is, of course, easier to achieve this by using a mixer if you have one that can whisk until the mixture is a pale yellow colour and full of air. It is better if the butter is at room temperature. This process is known as creaming.

Victoria Sponge Cake

If you wish to go the extra mile you could even make a Victoria Sponge cake with this recipe as a base. You make two rounds (so twice the ingredients in the recipe).

You then need to cut one of the rounds flat with a bread knife when it has cooled down. And before you serve it up you add some freshly whipped cream and some strawberry or raspberry jam to make a sort of cake sandwich.

Nothing could be more English than one of these at your afternoon tea with some scones and clotted cream.

A Victoria Sponge Cake with raspberries for afternoon tea.

I hope you enjoy trying out this moist sponge cake recipe. If you do try it then please let me know how you get on in the comments section below. How easy did you find it to make and was it tasty?

  1. Put the sugar and lemon zest in a blender and blend everything until the lemon zest is finely cut. Add the mixture and the butter to a bowl and beat this with a hand mixer on medium speed until everything is fluffy. This should take about five minutes.
  2. Add the eggs to this mixture one at a time, beating well after adding each egg. Once everything is combined, add the water, lemon juice, and vanilla. In a different bowl, use a whisk to mix the flour, baking powder, and salt. Add half of the flour mixture to the rest of the ingredients and mix on low speed. Then, add the rest of the flour mixture and mix on low speed until everything is incorporated.
  3. Now, beat the batter at medium speed until it becomes shiny. The mixture should also turn white. Do not skip this step or reduce the mixing time. The longer you mix the batter, the more air bubbles you create that make the sponge cake light and fluffy. The mixing should take about 15 minutes.
  4. Pour the batter into two round cake pans that have been greased with shortening and liberally floured. Doing this will prevent your sponge cake from sticking to the sides.
  5. Bake the cake at 350 degrees for around 25� minutes until it pulls away gently from the sides. Do not open the oven while it is baking. The cake should be a golden color and spring back when touched. Poke the center with a toothpick. If it comes out clean, the cake is cooked through.
  6. Let the cake rest on a wire rack for about 10� minutes before removing it from the pan. Make sure it&aposs completely cool before adding any frosting. A lemon glaze would work well with this plain sponge cake recipe.

© 2008 Angela Harris

Delicious and Super Easy To Make Too

Unlike most other cake recipes, this traditional sponge cake does not have any leavening such as baking powder. Hence it is suited for those who do not like leavening agent in their baking. Just make sure the eggs are well beaten and they will act as leavening for the cake batter to rise when baked in the oven. Also be sure not to mix too much when folding the whipped egg whites into the egg batter, as this will deflate bubbles from the eggs.

Gently transfer the cake batter into paper-lined muffin cups, fill till almost full and bake till the top turns golden brown. You will surely be pleasantly surprised when these cute cup-shaped soft and fluffy cakes are removed from the oven. Looking at these super soft and moist paper-wrapped chinese sponge cakes certainly brings back a lot of old taste and childhood memories.

Paper Wrapped Chinese Sponge Cake

Sponge Cake Recipe

The Sponge Cake is well-loved by both kids and adults. It is a best-seller treat in bakeries and other pastry stores. Even on occasions such as weddings and birthdays, this food cake attracts attention due to its wonderful taste.

The Sponge Cake Recipe is a moderately-sweet delight that would deflate in your mouth with a distinct taste. It brings forth the savory egg flavor combined with the fluffy and light structure. For a more wonderful and delightful eating experience, the Sponge Cake can be decorated with fancy icing and mouth-watering decorations such as fondant icing, regular icing and frosting.

Sponge Cake Ingredients:

  • 1 1/2 cups Cake flour
  • 2 teaspoon baking powder
  • 9 eggs, yolk and whites are separated
  • 2 teaspoon cream of tartar
  • 1 1/2 cups granulated White sugar
  • 1 1/2 teaspoon lemon extract
  • 3/4 cup Canola oil

Sponge Cake Instructions:

  • Preheat the oven to 350F. Grease 10×10 baking pan and lined with parchment paper or two 8&rsquoround pans and set aside. Separate egg yolks from whites and set aside. In another bowl sieve cake flour and baking powder together, mix well and set aside. Combine egg whites and cream of tartar, then whip on a medium speed until fluffy. Turn to high speed and gradually add sugar until becomes smooth and soft peaks form for about 6 to 8 minutes.
  • Add orange extract in the egg yolks, then whisk lightly and pour in the meringue mixture. Mix for a minute or two, then add the canola oil and continue mixing for a few seconds. Lastly add in sifted cake flour and baking powder mixture to the batter and mix well until smooth.
  • Then pour into a prepared baking tin, lightly greased and covered with parchment paper. If using 2 round pans, divide batter evenly. Bake for 40-45 minutes on a 10×10 pan or bake for 25-30 minutes if using 8&prime round pans or until inserted toothpick comes out clean. Remove from the oven and transfer to a cooling rack and let it cool completely.

Sponge Cake Recipe is a best-seller treat in bakeries and well-loved by both kids and adults.