Soft Sponge Cake Dessert — Easy, Airy & Delicious
A light and airy sponge cake made with whipped eggs and minimal ingredients. Perfect for layering, rolling, or enjoying simply with fruit and cream.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
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4 large eggs (room temperature)
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⅔ cup granulated sugar
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1 cup cake flour (or ¾ cup all-purpose + 2 tbsp cornstarch)
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¼ tsp salt
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1 tsp vanilla extract
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1 tsp lemon zest (optional)
Instructions
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Preheat oven to 350°F. Line the bottom of a 9″ round pan with parchment (don’t grease sides).
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Sift flour, salt, and cornstarch (if using). Set aside.
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Beat eggs and sugar on high for 7–8 minutes until thick and pale.
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Gently fold in vanilla and lemon zest.
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Sift dry ingredients over the egg mixture in batches, folding gently each time.
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Pour batter into pan, smooth top, and tap to release bubbles.
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Bake 25–30 minutes, until golden and springy.
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Cool 10 minutes, remove from pan, and let cool completely.
Notes
Use immediately for layering, rolling, or slicing. Store wrapped at room temp or freeze.