Puffy Sponge Cake – Easy Homemade Baking Recipe
A light, airy sponge cake made with whipped eggs and no butter—perfect for layering, rolling, or serving plain with fruit and cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8–10 servings 1x
Ingredients
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4 large eggs, separated
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¾ cup granulated sugar (½ cup for yolks, ¼ cup for whites)
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¾ cup cake flour, sifted
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1 tsp vanilla extract (optional)
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Pinch of salt
Instructions
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Preheat oven to 350°F. Line bottom of pan with parchment.
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Beat yolks with ½ cup sugar until thick and pale. Add vanilla.
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In a clean bowl, beat egg whites with salt to soft peaks. Add ¼ cup sugar gradually and beat to stiff peaks.
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Fold yolk mixture into whites. Sift in flour in 2–3 batches, folding gently.
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Pour into pan and bake 22–28 minutes, until golden and springy.
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Cool upside down. Run knife around edge to release once fully cool.
Notes
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Don’t grease pan sides for better rise
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Fold gently to preserve air
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Can be frozen or made ahead