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A fluffy sponge cake is one of the foundations of classic baking – and surprisingly, it doesn’t require any baking powder at all. Many believe that only raising agents can create a light and airy texture, but this recipe proves otherwise. The secret lies in technique: thoroughly whipping the eggs and sugar, gently folding in the flour, and baking slowly at a steady temperature.
This guide will show you how to make sponge cakes in different sizes, from small 15 cm tins to large 25 cm pans, so you can adapt the recipe to any occasion. No matter the size, the principle stays the same: beat the eggs and sugar until pale and foamy, fold in flour carefully, and bake patiently.
The reward is a wonderfully soft and elastic sponge that works perfectly as a base for layered cakes, fruit cakes, or cream-filled gateaux. Whether plain, flavored with vanilla, or brightened with a hint of citrus zest, this recipe is proof that sometimes less really is more. A must-try for anyone who loves traditional, honest baking.
Tips for Success (All Sizes)
- Do not open the oven for the first 30 minutes of baking.
- Always sift the flour before folding it into the batter.
- To add flavor, mix in vanilla extract, lemon zest, or orange zest.
- Use room-temperature eggs for better volume.
Sponge Cake (4 Eggs – 15 cm Pan)
Ingredients:
- 4 eggs
- 120 g sugar
- 120 g flour
Preparation:
- Beat the eggs and sugar until the mixture triples in volume and turns pale and foamy.
- Sift the flour and fold it in gently, in two additions.
- Pour the batter into a greased and floured 15 cm baking pan.
- Bake at 170°C (340°F) for 35–40 minutes, or until a toothpick inserted comes out clean.
Sponge Cake (5 Eggs – 18 cm Pan)
Ingredients:
- 5 eggs
- 150 g sugar
- 150 g flour
Preparation:
Follow the same method as above. Bake in an 18 cm pan at 170°C (340°F) for 40–45 minutes.
Sponge Cake (6 Eggs – 20 cm Pan)
Ingredients:
- 6 eggs
- 180 g sugar
- 180 g flour
Preparation:
Prepare as described above. Use a 20 cm baking tin. Bake at 170°C (340°F) for 45–50 minutes.
Sponge Cake (7 Eggs – 23 cm Pan)
Ingredients:
- 7 eggs
- 210 g sugar
- 210 g flour
Preparation:
Same process as before. Pour into a 23 cm pan and bake at 170°C (340°F) for 50–55 minutes.
Sponge Cake (8 Eggs – 25 cm Pan)
Ingredients:
- 8 eggs
- 240 g sugar
- 240 g flour
Preparation:
Prepare the batter using the same method. Pour into a 25 cm pan and bake at 170°C (340°F) for 55–60 minutes.
Final Note
This classic sponge cake recipe is simple, versatile, and reliable. Once you’ve mastered it, you’ll have the perfect base for countless desserts – from layered birthday cakes to elegant cream-filled creations. The key is patience, gentle handling, and a little practice.
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