The best sponge cake recipe. Ever.
Are you looking for a sponge cake recipe that’s easy and fast to make, requires only a few ingredients, and is crazily delicious? Don’t look any further, I got you covered!
I found this recipe ages ago in Hungary, and I have been using it ever since. I use it for birthday cakes, for making the family favourite wild berry casserole, and so on, the list is endless. It tastes so delicious, and it is light. Try it, and I’m sure it will be your favourite too!
It only needs flour, sugar and eggs and a bit of butter for greasing the pan. Yes, exactly, only four ingredients, and you are all set. How simple is that?! The recipe is for a 23 cm (9″) round baking pan, but you can use pans of any size and shape. For my round pan I used 7 eggs, 140 g flour and 140 g sugar. As you can see, 20 g sugar and 20 g flour go with one egg, so you can easily multiply this recipe depending on your needs, pan size, number of eggs, etc.
You can use it to make a divine cake (our two most wanted: chocolate & strawberry-mascarpone), pour on some home made chocolate sauce (oh, those childhood memories – best day at elementary school, when sponge cake & chocolate sauce was on the menu), or try my sweet wild berry casserole recipe by tearing the sponge cake into small pieces.
The best sponge cake recipe. Ever.
7 eggs
140 g flour
140 g granulated sugar
1 tsp butter, margarine or shortening, and about 1 tsp flour to grease the baking pan
Preheat oven for 160 °C / 320 F
Grease and flour a cake pan. I used a 23 cm – 9 inch diameter round cake pan in this recipe. Use about 1 tsp butter, margarine, shortening, or some cooking spray to grease evenly the pan. Using a small piece of parchment paper, paper towel or a brush spread the grease evenly in the pan, making sure that all sides, bottom and corners are covered well. Use more grease if needed. Take about 1 tsp flour (add more if needed), and sprinkle it over the pan. Over the sink tilt a bit the pan and shake it back and forth by tapping the side with one hand. First cover the bottom, then by tilting and turning the pan cover the sides. Once the whole pan is evenly covered with flour, turn the pan upside down and tap it, shake it a bit to get rid of the excess flour.
Separate the egg yolks and egg whites into different mixing bowls
Sift the flour
Beat egg yolks and ⅔ of the sugar for few minutes
Beat egg whites on high for a few minutes. When the mix forms soft peaks, add the remaining ⅓ of sugar, and continue beating it until the whites form firm peaks.
Add about ⅓ of the beaten egg whites to the egg yolk mixture and gently fold it in with a spatula. Once it is mixed, add the remaining ⅔ and mix it well.
Add the sifted flour little by little and gently mix everything together. Make sure that the batter has no flour lumps.
Pour the batter into the cake pan. To bake the cake evenly, to get a perfectly flat cake, use a fabric or diy cake strip. The strip will insulate the edges of the cake, preventing it to rise earlier than the middle part.
Bake it first on 160-170 °C (320-340 F) for about 15 minutes, then reduce the heat to 150 °C (300 F), and bake it for another 30-40 min.
Once the cake is done, let it cool a bit, then take it out from the pan, and place it to a rack to cool down.
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The best sponge cake recipe. Ever.
Ingredients
Sponge cake
- 7 eggs
- 140 g flour
- 140 g granulated sugar
To grease the pan
- 1 tsp butter, margarine, shortening
- 1 tsp flour
Instructions
- Grease and flour a cake pan. I used a 23 cm – 9 inch diameter round cake pan in this recipe. Use about 1 tsp butter, margarine, shortening, or some cooking spray to grease evenly the pan. Using a small piece of parchment paper, paper towel or a brush spread the grease evenly in the pan, making sure that all sides, bottom and corners are covered well. Use more grease if needed. Take about 1 tsp flour (add more if needed), and sprinkle it over the pan. Over the sink tilt a bit the pan and shake it back and forth by tapping the side with one hand. First cover the bottom, then by tilting and turning the pan cover the sides. Once the whole pan is evenly covered with flour, turn the pan upside down and tap it, shake it a bit to get rid of the excess flour.
- Preheat oven for 160 °C / 320 F
- Separate the egg yolks and egg whites in different mixing bowls
- Sift the flour
- Beat egg yolks and ⅔ of the sugar for few minutes
- Beat egg whites on high for a few minutes. When the mix forms soft peaks, add the remaining ⅓ of sugar, and continue beating it until the whites form firm peaks.
- Add about ⅓ of the whites to the egg yolk mix and gently mix it with a spatula. Once it is mixed, add the remaining ⅔ and mix it well.
- Add little by little the sifted flour, and gently mix everything together. Make sure that the batter has no flour lumps.
- Pour the batter into the cake pan. To bake the cake evenly, to get a perfectly flat cake, use a fabric or diy cake strip. The strip will insulate the edges of the cake, preventing it to rise earlier than the middle part.
- Bake it first on 160-170 °C (320-340 F) for about 15 minutes, then reduce the heat to 150 °C (300 F), and bake it for another 30-40 min.
- Once the cake is done, let it cool a bit in the pan, then take it out from the pan, and place it to a rack to cool down.
Notes
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