Simple Sponge Cake

sponge cake on white stand with blue ribbon

Just like the title suggests, this cake is so simple. It only requires eggs, sugar, and flour. The creams and fillings are endless when it comes to using this cake as a base. Its my number one go-to cake, and I probably can make it with my eyes closed. Not to brag or anything, I just want to point out how easy it is to make this cake. After all, this was my very first cake I made 15 years ago. Read more about my baking journey on my about page.

There are a couple of factors involving making this cake turn out perfect every time. First, the eggs need to be room temperature. I always take my eggs out of the fridge the night before and let them sit on the countertop until I’m ready to make the cake. If you forget to take your eggs out of the fridge you can always put them in warm water for 10-15 minutes before starting the cake.

Next, always make sure all of your supplies are clean and dry. When I need to make multiple cakes and reuse my mixing bowl I always wash and dry it before I start another cake. One time I was lazy and just cleaned out my bowl really well and didn’t wash it. My eggs didn’t rise and just stayed the dark yellow color. And when I baked the cake, it was very heavy and low.

Finally, Do Not open the oven door while the cake is baking. Once the oven door gets open the temperature drops dramatically and the cake will not be able to rise as good. Once the cake is in the oven for at least 30 min it is safe to check on the cake. Let the cake sit in the warm oven with the door slightly open before taking out of the oven. This also helps the cake keep the form and not cave in the middle.

eggs flour sugarSponge Cake Ingredients:

  • 7 Eggs (room temp.)
  • 1 cup sugar
  • 1 cup flour

Making the Sponge Cake:

Preheat the oven to 350 F°.

parchment paper cutouts for baking pans8 inch baking pans lined with parchment paper

First, prepare two 8 inch baking pans by tracing them on parchment paper and cutting out circles to use as liners. You may use two 9 inch pans or one 10 inch pan but the cake will be thinner.

eggs in mixing bowleggs slightly beaten

Then, crack the 7 eggs into a mixing bowl. Start beating on the lowest speed and gradually increase the speed until the highest setting. With the mixer running on high, slowly add the sugar one tablespoon at a time until all one cup of sugar is used. Beat on high for one more minute until all the sugar is dissolved completely. The mixing process should take about 7 minutes.

Eggs beatenflour in sifter

Take the mixing bowl off the mixer and slowly sift in the flour. Again, one tablespoon at a time sift the flour in and fold each spoon of flour carefully so no lumps of flour remains in the batter.

tablespoon of flour in battersponge cake batter

Repeat the process until all one cup of flour is used up.

cake batter in 8 inch baking pansbaked sponge cake in 8 inch cake pans

Divide the batter in half and pour it evenly into prepared baking pans. Bake at 350 F° for 30-35 min.

sponge cakes in plastic wrapsponge cakes wrapped in plastic wrap

If not using the sponge cakes the same day, wrap in plastic wrap and store  up to one day in room temperature or freeze up to 3 month until ready to use.

Simple Sponge Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
  • 7 Eggs
  • 1 cup sugar
  • 1 cup flour
Instructions
  1. Preheat the oven to 350 F°.
  2. First, prepare two 8 inch baking pans by tracing them on parchment paper and cutting out circles to use as liners. You may use two 9 inch pans or one 10 inch pan but the cake will be thinner.
  3. Then, crack the 7 eggs into a mixing bowl. Start beating on the lowest speed and gradually increase the speed until the highest setting. With the mixer running on high, slowly add the sugar one tablespoon at a time until all one cup of sugar is used. Beat on high for one more minute until all the sugar is dissolved completely. The mixing process should take about 7 minutes.
  4. Take the mixing bowl off the mixer and slowly sift in the flour. Again, one tablespoon at a time sift the flour in and fold each spoon of flour carefully so no lumps of flour remains in the batter.
  5. Repeat the process until all one cup of flour is used up.
  6. Divide the batter in half and pour it evenly into prepared baking pans. Bake at 350 F for 30°-35 min.
  7. If not using the sponge cakes the same day, wrap in plastic wrap and store up to one day in room temperature or freeze up to 3 month until ready to use.