Basic sponge cake

Discover the simplicity of baking with our Basic Sponge Cake recipe, using a perfect blend of flours and just six ingredients: all-purpose white wheat flour, self-raising flour, corn flour, salt, eggs, and sugar. Ideal for all occasions and easy enough for beginners!

  • 15 Apr 2025
  • Cook time 20 min
  • Prep time 10 min
  • 6 Servings
  • 6 Ingredients

Basic sponge cake

A basic sponge cake is a versatile and delightful dessert that can be enjoyed on its own or used as a base for more elaborate creations. Made with simple ingredients commonly found in most kitchens, this light and airy cake is perfect for any occasion.

Ingredients:

1/3 cup all-purpose white wheat flour
40g
1/3 cup self-raising flour
50g
1/3 cup corn flour
50g
1 tsp salt
5g
4 eggs
200g
2/3 cup sugar
130g

Instructions:

1. Preparation:
- Preheat your oven to 350°F (175°C).
- Grease and line the base of an 8-inch (20cm) cake pan with parchment paper.
2. Sift Dry Ingredients:
- In a large bowl, sift together the all-purpose white wheat flour, self-raising flour, corn flour, and salt. Set aside.
3. Whip Eggs and Sugar:
- In a separate mixing bowl, crack the 4 eggs and add the sugar.
- Using an electric mixer, beat the eggs and sugar together on high speed for about 8-10 minutes, or until the mixture has tripled in volume, is pale, and forms a ribbon-like trail when the beaters are lifted.
4. Fold in Dry Ingredients:
- Gently fold the sifted dry ingredients into the egg mixture in small batches. Use a spatula and a gentle hand to avoid deflating the batter. Make sure to incorporate the flour completely without over-mixing.
5. Transfer and Bake:
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Give the pan a light tap on the countertop to remove any large air bubbles.
- Place the pan in the preheated oven and bake for about 20-25 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
6. Cooling:
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Carefully run a knife around the edge of the pan to loosen the cake, then invert it onto a wire rack to cool completely.
7. Serving:
- Once cooled, the sponge cake can be served as is, or you can decorate it with whipped cream, fresh fruits, or any frosting of your choice.

Tips:

- For best results, make sure all your ingredients are at room temperature before you start mixing.

- Be careful not to overmix the batter; this can cause the cake to be dense rather than light and airy.

- Use a whisk or electric mixer to beat the eggs and sugar until they become pale and fluffy; this helps incorporate air into the batter.

- Sift the flours together with the salt to ensure an even distribution and to avoid lumps.

- Fold the dry ingredients into the wet mixture gently to maintain the airy texture of the batter.

- Grease and line your cake pan properly to prevent the sponge cake from sticking.

- Bake in a preheated oven and avoid opening the oven door while baking to prevent the cake from collapsing.

Once your sponge cake is baked to perfection, you’ll find it to be a delightful treat that can be enjoyed as is or dressed up with various toppings and fillings. Whether you’re celebrating a special occasion or simply indulging in a homemade dessert, this basic sponge cake is sure to impress.

Nutrition Facts
Serving Size80 grams
Energy
Calories 220kcal11%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 40g12%
Fiber 0.81g2%
Sugar 22g22%
Fat
Fat 3.79g4%
Saturated 1.11g4%
Cholesterol 140mg-
Vitamins
Vitamin A 60ug7%
Choline 110mg21%
Vitamin B1 0.13mg10%
Vitamin B2 0.17mg13%
Vitamin B3 0.71mg4%
Vitamin B6 0.04mg2%
Vitamin B9 40ug10%
Vitamin B12 0.34ug14%
Vitamin C 0.00mg0%
Vitamin E 0.36mg2%
Vitamin K 0.15ug0%
Minerals
Calcium, Ca 20mg2%
Copper, Cu 0.04mg4%
Iron, Fe 1.11mg10%
Magnesium, Mg 12mg3%
Phosphorus, P 90mg7%
Potassium, K 80mg2%
Selenium, Se 14ug26%
Sodium, Na 370mg24%
Zinc, Zn 0.64mg6%
Water
Water 27g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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