Homemade sponge cake is lighter, fluffier and tastier than any store bought variety. While there are a few extra steps in making a great sponge cake, they’re certainly worth it. Here is my recipe on how to make your own delicious sponge cake from scratch.
This sponge cake recipe makes about one 9” cake.
Ingredients Needed:
- ¾ cup sugar
- 6 large eggs – separate the eggs from the yolks
- 2 teaspoons vanilla
- 1 cup flour
- 2 tablespoons vegetable oil
- 2 tablespoons milk
You will also need to 1 tablespoon of water and 2 tablespoons of sugar to make a syrup you will brush on the cake after it has cooled.
Directions:
Preheat oven to 325 F. Grease and flour a 9” cake pan. Using a spingform pan makes it much easier to remove your cake easily for cooling, but we’ve used a regular cake pan in our example.
In a large bowl, use a whisk to mix the egg yolks with the sugar and vanilla. Set aside.
In a medium mixing bowl, add the egg whites. Mix on high speed until stiff peeks form.
Fold half the egg white mixture into the large bowl with the egg yolks. Add the flour, oil and milk and mix gently until well combined. Finally, fold in the remaining egg whites carefully, making the mixture stays light and fluffy.
Pour the entire mixture into your cake pan, ensuring even distribution. Place in the oven and bake for about 25-30 minutes.
The top of the sponge cake should be light brown and the cake should spring back if you push your finger gently in the middle. You can also insert a toothpick in the middle to ensure it comes out clean. Remove the cake from the oven once it’s ready.
Run a butter knife around the edge of the cake pan to separate the cake from the sides of the pan. The sponge cake will shrink some as it cools and this will allow it to shrink evenly, instead of being pulled to the sides of the pan.
