Homemade Sponge Cake Recipe

This is a light and airy classic that goes perfectly with afternoon tea, whipped cream, or fresh fruit!


  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt (optional)
  • 1/4 cup unsalted butter, melted and cooled (optional)
  • 1 teaspoon vanilla extract (optional)


  1. Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan. You can also line the bottom with parchment paper for easier removal.
  2. Separate the egg whites from the yolks into two separate bowls.
  3. In a large bowl, whisk the egg whites with an electric mixer on high speed until soft peaks form. Gradually add the sugar, a little at a time, while continuing to whisk until stiff peaks form and the sugar dissolves. This will take about 5-7 minutes.
  4. In a separate bowl, whisk together the egg yolks with a splash of water or milk (to prevent them from becoming too thick). If using, add the melted butter and vanilla extract and whisk to combine.
  5. Sift the flour and baking powder (and salt, if using) into a separate bowl.
  6. Gently fold the dry ingredients into the egg whites in three batches, using a rubber spatula. Be careful not to deflate the batter. Once almost incorporated, fold in the egg yolk mixture.
  7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool completely in the pan before frosting or serving.

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