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a sponge cake on a counter

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



  • Preheat oven to 350 °F.
  • Beat 5 eggs (no need to separate them) with sugar for up to 5 mins 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 dough so you don't over mix it and lose the fluffiness.
    spatula in a mixing bowl
  • Add cake batter to an oiled baking sheet. 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 dough should not stick to the toothpick.
    a sponge cake in a baking sheet


Note: This recipe doesn't need baking soda or baking powder. 


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