Sweets & Desserts

Basic sponge cake recipe

casaveneracion.com Basic sponge cake

Last Christmas, I baked a Boston Cream Pie, I overdid the chocolate ganache topping and the custard filling, the finished product looked so messy that I didn’t have the heart to post the recipe.

But I learned one very important lesson that day — the basic sponge cake recipe that I used was a real keeper. It’s the same recipe I use for my tres leches, one adapted from a recipe in Martha Stewart’s Cupcakes cookbook. I’ve used that recipe for over half a dozen baking projects and the results were always great.

What’s a sponge cake? It is a foam type cake that derives its springy texture from stiffly beaten egg whites. Traditionally, sponge cakes do not contain any oil (if you add vegetable oil, it is technically a chiffon cake) but this recipe includes melted butter which makes the cake less dry but still full of volume and spring.



  • 3 eggs, separated
  • 1/4 tsp. of salt
  • 1/4 tsp. of baking soda
  • 1/4 c. of butter, melted
  • 1/2 c. of cake flour, sifted
  • 1/2 c. of sugar
  • 1/2 tsp. of vanilla extract, optional


  1. Preheat the oven to 350F.
  2. Prepare an eight-inch (three-inch high, for best results) round pan. If you’re not using a non-stick baking pan, line the bottom and sides with baking paper.
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  4. Add the salt and baking soda to the egg whites.
  5. Beat until stiff (see stages in beating egg whites).
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  7. Add the yolks and sugar to the beaten egg whites.
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  9. Beat over low speedy (or gently by hand) to blend. Be careful not to destroy the air bubbles already created.
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  11. Blend in the flour in three batches.
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  13. Working with a third of the flour each time, blend using a spatula and the cut-and-fold method.
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  15. Make sure that the flour has been thoroughly incorporated.
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  17. Pour in the melted butter (and vanilla extract, if using).
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  19. Again using a spatula and the cut-and-fold method, mix the butter carefully into the batter until fully incorporated.
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  21. Pour into the pan.
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  23. Level off the top with a spatula so that the cake is uniform in height when it bakes.
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  25. Bake for 25 to 30 minutes or until a toothpick inserted at the center comes out clean.
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  27. Invert onto a plate then re-invert onto a rack and cool completely.
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  29. The cake is dry to the touch outside so it is easy to handle.
  30. When cool, the cake is ready to be frosted or first cut into layers.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 1

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