Sponge Cake Recipe

Whipped eggs make a sponge cake light and delicate. Cakes like angel food, genoise, chiffon, and Victoria sponge are sponges.   


– 6large egg – 1/2 cupgranulated sugar – 1/2 cupvegetable oil – 1 tablespoonvanilla extract – 1 1/2 cupcake flour – 1 1/2 teaspoonbaking powder – 1/2 teaspoonkosher salt


Break 6 big eggs into a stand mixer basin or large bowl if mixing by hand. Wait till room temperature.  

Set a rack in the center of the oven and heat to 350ºF. Line 2 (9-inch) round cake pans with parchment paper. Pans should not be greased.  

Blend the eggs with the whisk attachment on low speed for 1 minute. While mixing on low speed, slowly add 1/2 cup granulated sugar and whisk until largely combined. Slowly increase the speed to medium-high and beat until the mixture is tripled in size, pale and fluffy, and forms soft, glossy soft serve peaks, 6–7 minutes.  

Slowly add 1/2 cup vegetable oil in a thin stream to the mixer on medium-high speed and mix for 45 seconds. Beat in 1 tablespoon vanilla essence. Mixture will be looser. Turn off mixer.  

Whisk together 1 1/2 cups cake flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a small dish. Sift half the flour into the egg mixture using a fine-mesh strainer. Fold the flour mixture carefully with a big rubber spatula until no dry streaks remain. Repeat sifting and folding in the remaining flour, scraping the bowl bottom, until no dry pockets remain; it may take a few minutes to fully combine.  

Divide the batter between the cake pans and smooth the tops with an offset spatula. Bake 23–25 minutes until cakes are golden brown. Using an offset spatula or butter knife, loosen each cake. Allow the cakes to cool in the pan for 15–20 minutes. Release the cakes from the pan onto a wire rack to cool fully.  

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