Sponge Cake Recipe: Fluffy Layer Cake Base

Sponge cake is a light and airy base for layer cakes. This recipe guides you through preparation from measuring ingredients to assembling desserts. Below you will find exact proportions, baking times, and practical advice to ensure consistent results.

Ingredients

5 eggs
150 g sugar
120 g wheat flour
40 g potato starch
pinch of salt

Step-by-step preparation

Line the base of a 24 cm springform cake tin with baking paper. Preheat the oven to 170°C, top and bottom heat. Sift the wheat flour and potato starch together.
Separate the egg whites from the yolks. Beat the whites with a pinch of salt; when frothy, add sugar gradually and beat until thick and glossy.
Add the yolks one at a time, mixing briefly after each addition. Then fold in the sifted flours in several batches.
Gently mix with a spatula from bottom to top to preserve trapped air. Pour the batter into the prepared tin.
Bake for roughly 35-40 minutes, until a wooden skewer comes out clean. Cool slightly, loosen the edges with a knife, and remove from the tin.

Time and servings

Time: about 1 hour plus cooling time. Servings: 1 sponge cake, about 12 servings.

Egg foam and folding flour

Separate each egg over a small bowl first so a stray droplet of yolk never taints the entire batch of whites. Add sugar gradually, giving each spoonful time to incorporate smoothly. When adding the dry flour blend, work with a wide spatula, sweeping along the bottom of the bowl and lifting the batter upward. This technique preserves aeration while distributing flour evenly. Place the tin in the preheated oven immediately after pouring.

Practical tips and variations

The mixing bowl for egg whites must be thoroughly clean and dry.
Fold the flour gently but thoroughly, making sure no dry flour pockets linger at the bottom.
Do not open the oven door during early baking. Check doneness only near the end of the baking window.
Let the sponge cool completely before slicing into layers, ideally letting it rest for a few hours.

FAQ

Does this sponge cake require baking powder?

No, in this recipe it rises entirely from the air whipped into the eggs.

Why does a sponge cake sink in the centre?

Common causes include underbeaten whites, overmixing when adding flour, or taking the cake out before the centre has fully baked.

Preparing the tin and egg foam

Clamp a sheet of parchment across the base of your springform tin and trim away excess paper. Leave the sides ungreased: this allows the rising batter to grip the tin walls and climb evenly. Measure all ingredients before whipping. Keep the sifted flour mix right next to your bowl so the beaten egg mixture is not left waiting.

Egg whites must remain free from yolk or eggshell pieces. Separate eggs individually over a separate dish. Beat whites in a clean, dry bowl until foamy, then introduce the sugar slowly. The finished meringue foam should appear dense, white, and glossy, holding its shape when beaters are lifted. Add yolks one by one, mixing briefly after each addition, just until blended.

Folding and baking

Add the combined wheat flour and potato starch to the egg foam in several portions. Glide your spatula along the base of the bowl, lifting batter over itself while rotating the bowl. Double-check that no dry flour remains trapped against the bottom or sides. Never use an electric hand mixer for this step, as it deflates delicate air bubbles.

Transfer the mixture into your prepared springform tin and level the top gently. Place it straight onto the middle oven rack. Avoid opening the oven door during early stages. Towards the end of the baking time, test the centre with a clean wooden skewer: it should come out dry. If wet batter clings to it, continue baking and check again.

Slicing and soaking cake layers

Allow the sponge cake to cool completely. Warm cake is tender and tears easily when cut. Run a thin knife around the perimeter before unclamping the tin ring. If the top has a slight dome, you can trim it flat once cooled.

Use a long serrated bread knife to slice the sponge horizontally into even layers. Mark a shallow guide line around the cake circumference first, then rotate the cake while cutting horizontally toward the centre. Soak each layer gradually using a pastry brush or spoon. Spread moisture right to the edges without soaking any single spot too heavily. Adjust moisture according to your frosting consistency. Keep the cooled sponge covered so it stays fresh.