Soft Sponge Cake Dessert — Easy, Airy & Delicious

This Light & Fluffy Sponge Cake is a classic European-style dessert known for its soft, airy texture and subtle sweetness. With no butter or oil and only a few pantry staples, it’s a simple yet elegant cake that can be served plain, layered with whipped cream and fruit, or used as the base for trifle and roulades.

What makes sponge cake different from other cakes is its reliance on whipped eggs for leavening, rather than baking powder or soda. The result? A golden, pillowy crumb that practically melts in your mouth. Whether you’re baking for a birthday, tea party, or just want a versatile, low-fat dessert, this recipe is a must-have.

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Ingredients Overview

Sponge cake uses minimal ingredients, but each is essential to achieving its signature texture. Here’s a closer look at what you’ll need:

Core Ingredients

• Large eggs (room temperature): The star of the recipe. Eggs are beaten until thick and airy, giving the cake its lift.

• Granulated sugar: Sweetens the cake and stabilizes the whipped eggs.

• Cake flour (or all-purpose flour with cornstarch): Low-protein flour keeps the cake soft and delicate.

• Salt: Enhances the flavor and balances the sweetness.

• Vanilla extract: Adds subtle warmth and aroma.

• Lemon zest (optional): A fresh note that brightens the flavor.

Optional Add-ins

• Almond extract: A small amount for a nutty twist.

• Cocoa powder: Replace a portion of the flour for a chocolate sponge variation.

• Cornstarch: Used if you’re substituting for cake flour (see below).

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Step-by-Step Instructions

Step 1: Prep Your Equipment

1. Preheat oven to 350°F (175°C).

2. Line the bottom of a 9-inch round cake pan (or two 6-inch pans) with parchment paper. Do not grease the sides — the batter needs to cling and rise.

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Step 2: Sift Dry Ingredients

1. Sift together:

   • 1 cup cake flour (or ¾ cup all-purpose flour + 2 tbsp cornstarch)

   • ¼ tsp salt

Set aside.

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Step 3: Whip the Eggs and Sugar

1. In a large mixing bowl, combine:

   • 4 large eggs (room temp)

   • ⅔ cup granulated sugar

2. Using a hand mixer or stand mixer with the whisk attachment, beat on high speed for 7–8 minutes, until the mixture is:

   • Pale yellow

   • Tripled in volume

   • Ribbon-like when drizzled

3. Gently mix in:

   • 1 tsp vanilla extract

   • 1 tsp lemon zest (optional)

Tip: The eggs must be whipped thoroughly for the sponge to rise properly. Undermixing will lead to a dense cake.

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Step 4: Fold in the Flour

1. Sift half the dry mixture over the whipped eggs.

2. Gently fold using a spatula in scooping, circular motions, rotating the bowl as you go.

3. Repeat with the remaining flour, folding until no streaks remain.

Note: Fold slowly and carefully to avoid deflating the eggs. Don’t rush.

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Step 5: Bake

1. Pour the batter into the prepared pan. Tap the pan gently on the counter to release large air bubbles.

2. Bake at 350°F for 25–30 minutes, or until:

   • The top is golden

   • A toothpick inserted comes out clean

   • The cake springs back when lightly pressed

3. Let cool in the pan for 5–10 minutes, then run a knife around the edges and invert onto a wire rack. Peel off parchment and cool completely.

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Tips, Variations & Substitutions

Pro Tips:

• Room temperature eggs whip up with more volume.

• Don’t open the oven early — this can cause collapse.

• Use a scale to measure ingredients for best results.

• If your cake domes, level it before layering.

Variations:

• Vanilla sponge roll: Bake in a jelly roll pan and fill with jam or whipped cream.

• Layered sponge cake: Slice horizontally and fill with berries, mascarpone, or lemon curd.

• Chocolate sponge: Replace ¼ cup flour with cocoa powder.

Substitutions:

• Cake flour substitute: 1 cup all-purpose flour minus 2 tbsp, plus 2 tbsp cornstarch.

• Sugar alternative: Use a 1:1 erythritol blend for a lower-sugar version.

• Gluten-free: Use a 1:1 gluten-free baking mix with xanthan gum.

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Serving Ideas & Occasions

This light sponge cake is perfect for:

• Afternoon tea — served with whipped cream and berries

• Celebrations — layer with jam, mousse, or buttercream

• Trifles and tiramisu — a delicate base for custards and creams

• Mother’s Day, birthdays, baby showers — elegant and easy to dress up

Dust with powdered sugar, top with fresh strawberries, or drizzle with a simple lemon glaze for a finishing touch.

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Nutritional & Health Notes

This cake is:

• Low-fat (no butter or oil!)

• Naturally portion-controlled

• Made with basic, clean ingredients

Each slice (1 of 8) contains approximately:

• Calories: ~130

• Fat: 2g

• Protein: 4g

• Carbs: 22g

• Sugar: 12g

To make it even lighter, reduce the sugar slightly and serve with fresh fruit instead of frosting.

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FAQs

Q1: Why did my sponge cake deflate?

A1: The most common causes are under-whipping the eggs or overmixing when folding in the flour. Be gentle and patient during these steps.

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Q2: Can I make this ahead of time?

A2: Yes. Wrap tightly once cooled and store at room temp for 1 day or refrigerate for up to 3 days. You can also freeze it for up to 1 month.

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Q3: Can I use this for a layer cake?

A3: Absolutely. Bake in two pans or slice horizontally once cooled. It pairs beautifully with fruit, jam, and whipped cream.

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Q4: Do I need baking powder?

A4: No — the whipped eggs provide all the lift. Just be sure they reach the ribbon stage.

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Q5: Why isn’t my cake golden brown?

A5: Ovens vary — yours may run cooler. Try extending bake time by a few minutes, and make sure the rack is in the center of the oven.

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Q6: Can I add flavors like almond or citrus?

A6: Yes! Add up to ½ tsp almond extract or 1 tbsp citrus zest for a delicious twist.

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Q7: What if I don’t have cake flour?

A7: Use 1 cup all-purpose flour minus 2 tbsp, plus 2 tbsp cornstarch — sift well for the lightest texture.

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