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Classic Sponge Cake Layer

Nadia Galinova
Translated by
Nadia Galinova
Classic Sponge Cake Layer
Image: marcheva14
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20 min.
20 min.
40 min.
"The preparation of every wonderful cake begins with the preparation of a perfect sponge cake layer"


  • eggs - 3 large eggs
  • sugar - 3.2 oz (90 g)
  • flour - 3.2 oz (90 g)

How to make

Oven - 340°F (170 degrees).

Cake form with a diameter of about 8.7″ (22 cm) covered with baking paper.

The products above are for the classic sponge cake layer.

This is probably the most difficult and easiest recipe for a sponge cake layer. This is because the possibility for the cake layer to rise relies fully on how airy the eggs are when beaten. A classic sponge cake never relies on the addition of baking powder and if we turn to the classic cookbooks, we will see that the addition of baking powder is never included in there.

In order for it to be fluffy, always beat the ingredients well. It is no coincidence that this type of cake is called angel food cake by the English and this is because sponge cakes are always light, with a delicate structure, very fluffy and tender.

Two techniques can be used for the preparation of a perfect sponge cake, one is in a water bath and with a hand mixer and the other is to beat the products with a mixer.

In some culinary traditions, mainly egg whites are used and in some recipes, melted butter is added.

The sponge cake can be served only sprinkled with powdered sugar, or formed into a roll filled with cream, fruit and jam.

For the hand mixer technique, place the room temperature eggs in a fireproof bowl, add the sugar and place it in a water bath without the bowl touching the hot water. At the beginning beat the eggs along with the sugar at a medium speed and gradually increase the speed and beating for about 10 minutes.

The mixture should become thick and when the stirrers of the mixer are raised, it should fall into the bowl like a ribbon, into heavy strips that retain their shape. The bowl is removed from the water bath and the beating is continued for another 2 minutes, so that it can cool. The flour is added over the bowl through a sieve and it is mixed with a spatula, scooping from the bottom and the mixture is raised and turned over. This is done several times, carefully, so that the broken eggs do not become less airy and more air can enter the mixture until the flour is absorbed.

The finished mixture is poured into a suitable baking dish onto baking paper, which is placed on the bottom of the form.

Bake it at 340°F (170 degrees) for about 20 minutes.

To check if it is ready, the sponge cake is pressed lightly in the middle with your fingers and the sponge cake must return to its original position, which indicates that it is completely ready.

The basic recipe is shown, but it can always vary depending on the amount you want.

When preparing a sponge cake in a regular mixer, the use of a water bath is unnecessary. The eggs are divided into yolks and whites in two separate bowls.

Add the sugar to the yolks and beat them at medium speed until a thick heavy cream is obtained. As with the hand mixer, here, after the stirrers have been raised, the mixture must fall heavily, forming strips, which retain their shape.

The whites are beated into a foamy mixture.

Use a spatula to first mix the flour with the yolks and add the egg whites in portions. Work gently, lightly and carefully, so that they do not to lose their volume. No matter how the sponge cake is prepared, it is a cake that we all like.

In the photo gallery I am showing you photos of a sponge cake, which is made in a regular mixer.


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