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Perfect Sponge Cake

This Perfect Sponge Cake is made in the most classic way! Using only three ingredients, you will get the most moist, leveled cake that pairs perfectly with any of your favorite creams.
Course Dessert
Cuisine American, Russian, Ukrainian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 169kcal

Ingredients

US Units - Metric

Instructions

  • Preheat oven to 350 °F.
  • In a stand mixer, beat 5 eggs (no need to separate them) and sugar on low speed and then on medium-high speed for about 10 minutes or until it's three times in volume.
    eggs and sugar in a mixing bowl
  • Using a spatula, fold in flour by thirds; be very gentle with the batter so you don't over mix it and lose the fluffiness.
    spatula in a mixing bowl
  • Add cake batter to an oiled baking pan. Springform baking pan works amazing, size 9-12 inches is perfect.
    unbaked sponge cake in a baking sheet
  • Bake at 350F for 30 minutes and check it using a wooden toothpick. If the cake is ready, the toothpick will come out clean.
    a sponge cake in a baking sheet

Notes

Notes:
  • This recipe doesn't need baking soda or baking powder. The leavening agent is the air that is beat into the batter.
  • The sponge cake may have a slight eggy taste, but if you beat long enough (at least 10 minutes) this shouldn't happen.
  • The sponge is best used as a base for making other cakes where you would add frosting, fillings, etc. If you prefer, you can add some vanilla extract in step 2.

Nutrition

Calories: 169kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 102mg | Sodium: 40mg | Potassium: 55mg | Fiber: 1g | Sugar: 19g | Vitamin A: 149IU | Calcium: 18mg | Iron: 1mg