Classic sponge cake - 10 best recipes for fluffy sponge cake baked in the oven

Sponge cake is one of the most common and popular types of baked goods. It's used to make luxurious cakes, rolls, pastries, and many other delicious desserts. There are many varieties of sponge cake: chiffon, genoise, dacquoise, and cotton. And that's not all. But none of them compares to the classic sponge cake. It's quite simple to make and always turns out airy and incredibly delicious.

In this article, I'll tell you how to make a classic sponge cake at home, and I'll also share various variations. Vanilla, chocolate, butter, sour cream, or lemon? Oven-baked on a baking sheet or in a frying pan? Choose your favorite recipe, prepare an incredibly delicious, authentic sponge cake, and turn it into a luxurious dessert. Your loved ones will be delighted with this fluffy and flavorful pastry.

A fluffy classic sponge cake with sour cream

This is a recipe for an incredibly tender, moist, and fluffy sour cream sponge cake. It makes delicious cakes, rolls, and pastries that simply melt in your mouth. This sponge cake can also be decorated with icing, powdered sugar, whipped cream, berries, or grated chocolate, and served as a full-fledged dessert.

Ingredients

• Egg C1 - 3 pcs.
• Salt - ½ tsp.
• Sugar - 300 g
• Sour cream - 380 ml
• Flour - 240 g
• Soda - 1 tsp.
• Vinegar (to extinguish the soda) - 1 tsp.

Cooking time: 1 hour 30 minutes

Servings: 1 (for a 22 cm diameter pan)

Step-by-step recipe

Step 1

Break eggs into a deep bowl, add salt and sugar.

Step 2

Using a mixer, beat the ingredients until fluffy.

Step 3

Add sour cream and mix the mixture with a spatula until smooth.

Step 4

Add the sifted flour in several stages and carefully mix the mixture until smooth.

Step 5

Dissolve the baking soda in vinegar and add it to the dough. Mix thoroughly.

Step 6

Pour the dough into a pre-prepared form.

Step 7

Bake the sponge cake at 170 degrees for 55-60 minutes.

Step 8

Remove the finished sponge cake from the pan, turn it out onto a wire rack and leave it until it cools completely.

Step 9

Decorate the cooled sponge cake to your liking and serve with tea. You can also cut it into 2-3 layers to create a luxurious cake.

Butter sponge cake with baking powder

This delicate buttery sponge cake with baking powder will become your favorite. It's incredibly soft, moist, and fluffy. It also has a pleasant creamy taste and a delightful vanilla aroma. This sponge cake makes luxurious desserts. It pairs beautifully with any creams and fillings.

Ingredients

• Flour - 330 g
• Baking powder - 10 g
• Milk - 230 ml
• Butter - 115 g
• Vanilla extract (or vanillin) - to taste
• Eggs C1 - 6 pcs.
• Salt - a pinch
• Sugar - 260 g

Cooking time: 1 hour 10 minutes

Servings: 1 (for two 18 cm diameter moulds)

Step-by-step recipe

Step 1

We prepare the necessary ingredients.

Step 2

In a deep bowl, mix flour with baking powder.

Step 3

Place the butter, milk, and vanilla extract in a saucepan. Place the saucepan over medium heat and whisk until smooth.

Step 4

Break the eggs into a deep bowl or mixer bowl, add sugar and salt.

Step 5

Beat the ingredients at maximum mixer speed for 8-10 minutes. The mixture should become light and fluffy.

Step 6

Add a third of the dry ingredients to the egg mixture and mix until smooth.

Step 7

Then pour in a third of the warm oil mixture and mix everything until smooth.

Step 8

Continue alternating the dry ingredients with the butter mixture. The dough should be smooth and uniform.

Step 9

Pour the dough into the molds.

Step 10

Bake the biscuits for 30-35 minutes at 175 degrees.

Step 11

Turn the finished baked goods onto a wire rack without removing the ring and leave them like this until they cool completely.

Step 12

Very carefully cut the biscuits out of the moulds.

Step 13

We cut the butter sponge cakes into the required number of layers and assemble the cake.

Classic sponge cake according to GOST without separating eggs

This is the recipe for the same sponge cake, the taste of which many are familiar with from childhood. Its preparation requires simple, readily available ingredients and minimal time. Classic sponge cake made according to GOST standards is light, airy, and crumbly. It can be used to make many delicious cakes and other desserts.

Ingredients

• Eggs C1 - 4 pcs.
• Sugar - 125 g
• Flour - 100 g
• Starch - 24 g
• Vanillin - 1 g

Cooking time: 50-60 minutes

Servings: 1 (for a 20 cm diameter mold)

Step-by-step recipe

Step 1

Break eggs into a mixer bowl or any deep container and add sugar.

Step 2

Using a mixer, beat the eggs and sugar for 7-10 minutes. The mixture should become fluffy.

Step 3

Mix the flour with the starch and vanilla. Add the resulting mixture to the egg mixture in several stages.

Step 4

Each time, mix everything well until smooth.

Step 5

Pour the dough into the pan and level its surface with a spatula.

Step 6

Bake the sponge cake at 170-180 degrees Celsius for 30-40 minutes. Be sure to check for doneness with a wooden skewer.

Step 7

Cool the finished baked goods and remove them from the pan.

Step 8

We cut the sponge cake into the required number of layers and form them into a cake.

Classic Viennese sponge cake

Classic Viennese sponge cake is a pastry that will make you fall in love with it from the first bite. It has a delicate, spongy texture, a magical chocolate flavor, and a delightful aroma. This sponge cake is the base for the famous Austrian Sachertorte. However, it can be made without chocolate, simply replacing it with milk.

Ingredients

• Chocolate (dark) - 150 g
• Butter (room temperature) - 150 g
• Sugar - 150 g
• Vanilla sugar - 1 tsp.
• Eggs C1 - 6 pcs.
• Flour - 150 g
• Baking powder - 1 tsp.
• Salt - a pinch

Cooking time: 1 hour 30 minutes

Servings: 1 (for a mold with a diameter of 21-22 cm)

Step-by-step recipe

Step 1

Melt the chocolate in the microwave (in short pulses) or in a water bath.

Step 2

Place soft butter in a deep bowl, add vanilla sugar and approximately 80 g of sugar.

Step 3

Beat the ingredients at maximum mixer speed for 4-5 minutes until smooth and fluffy.

Step 4

Add the eggs one at a time to the butter mixture, mixing thoroughly until smooth.

Step 5

Pour in the cooled melted chocolate and mix the mixture well.

Step 6

Mix flour with baking powder, sift and pour into the chocolate mass.

Step 7

Mix everything carefully until smooth.

Step 8

Beat the egg whites with the remaining sugar and add them to the dough to make it airy.

Step 9

Mix the mixture thoroughly until smooth.

Step 10

Pour the batter into the pan and bake the sponge cake for 35-40 minutes at 180 degrees Celsius. As always, check for doneness with a wooden skewer.

Step 11

Cool the sponge cake in the pan and then very carefully remove it.

Step 12

We cut the Viennese sponge cake into layers and assemble a delicious and aromatic cake.

The Perfect Classic Sponge Cake by Julia Small

This is a wonderful recipe for the perfect classic sponge cake from contemporary pastry chef Yulia Small. It's tall, fluffy, airy, and incredibly delicious. This sponge cake makes a wonderful base for a variety of desserts. It can also be garnished with cream or any icing and served as a standalone dessert with tea, coffee, cappuccino, and other aromatic beverages.

Ingredients

• Eggs C1 - 4 pcs.
• Salt - a pinch
• Sugar - 120 g
• Flour - 105 g
• Corn starch - 25 g

 Cooking time: 1 hour 10 minutes

Servings: 1 (for a mold with a diameter of 18 cm)

Step-by-step recipe

Step 1

We prepare the necessary ingredients.

Step 2

Break the eggs into a deep container or mixer bowl.

Step 3

Add sugar and salt to the eggs.

Step 4

Beat the ingredients at high speed with a mixer until you get a white, fluffy mass.

Step 5

Mix the flour, cornstarch, and baking powder. Sift the dry ingredients and fold them into the egg mixture.

Step 6

Gently stir the mixture with a spatula until smooth.

Step 7

We transfer the dough into the pan and level its surface with a spatula.

Step 8

Bake the sponge cake at 170 degrees Celsius for 35-45 minutes. You can check for doneness with a wooden skewer.

Step 9

Let the finished sponge cake cool slightly in the pan, then remove it and cool completely on a wire rack.

Step 10

Wrap the sponge cake in cling film and refrigerate it for at least 2-3 hours. This will allow the moisture to distribute evenly, making it easy to slice.

Step 11

The matured classic sponge cake is ready for further use.

Classic sponge cake without a mixer in a frying pan

Not everyone knows that you can easily make a delicious and fluffy sponge cake without a mixer or oven. And I have a wonderful recipe for this unusual pastry just for you. This pan-baked sponge cake turns out tender, soft, and fluffy. It pairs well with any fillings and creams. If desired, you can replace some of the flour in the dough with cocoa powder. The result is a deliciously fragrant and beautiful chocolate sponge cake.

Ingredients

• Flour - 170 g
• Eggs C1 - 3 pcs.
• Sugar - 100 g
• Vegetable oil - 60 ml
• Milk - 130 ml
• Salt - a pinch
• Vanillin - a pinch
• Baking powder - 1 ½ tsp.

Cooking time: 45-50 minutes

Servings: 1 (for making 3 cakes with a diameter of 20-22 cm)

Step-by-step recipe

Step 1

Break eggs into a deep container and add sugar.

Step 2

Beat the ingredients with a whisk until the sugar is completely dissolved.

Step 3

Add salt, vanilla, and vegetable oil to the egg mixture. Mix well.

Step 4

In a separate container, mix flour with baking powder.

Step 5

Add dry ingredients to the egg mixture in two stages and pour in the milk.

Step 6

Stir the mixture very carefully each time to avoid lumps. Divide the resulting dough into three equal parts.

Step 7

Heat a frying pan and grease it with vegetable oil. Pour the first portion of the batter into it and cover it with a lid with a vent.

Step 8

After 7-8 minutes, turn the cake over.

Step 9

Bake the cake on the other side for 2-3 minutes, making sure to cover it with a lid.

Step 10

We bake the remaining two cakes using the same principle.

Step 11

When the biscuits have cooled well, we can assemble the cake.

Classic Chocolate Bento Cake Sponge Cake

Miniature bento cakes have become a real trend these days. They're compact, delicious, and charming. So, I'm sharing a recipe for a classic chocolate sponge cake for a bento cake. It's fluffy, tender, and incredibly delicious and aromatic. It makes a gorgeous mini cake that makes a wonderful gift for a loved one.

Ingredients

• Eggs C1 - 5 pcs.
• Salt - a pinch
• Sugar - 120 g
• Flour - 110 g
• Cocoa powder - 40 g

Cooking time: 40-50 minutes

Servings: 1 (for making 9 cakes with a diameter of 10 cm)

Step-by-step recipe

Step 1

Break the eggs into a deep container and add a pinch of salt.

Step 2

Add sugar and beat the ingredients at high speed with a mixer until you get a light, airy mixture.

Step 3

Mix flour and cocoa, sift and pour into the egg mixture in 2-3 stages.

Step 4

Mix the mixture thoroughly, but at the same time very carefully, until smooth.

Step 5

Pour the sponge cake onto a parchment-lined baking sheet. Use a spatula to spread it out so that you can later cut out nine layers, each 10 cm in diameter.

Step 6

Bake the biscuit at 180 degrees for 12 minutes.

Step 7

Transfer the finished sponge cake to a wire rack and remove the parchment paper. Leave it there until it cools completely.

Step 8

Cut out 9 layers from the cooled sponge cake. These layers can be used to make three mini-cakes.

Step 9

We assemble delicious and beautiful bento cakes.

Lemon sponge cake made with a simple classic recipe

This airy lemon sponge cake, made according to a simple classic recipe, will leave no one indifferent. It's incredibly tender, fluffy, and fragrant. Lemon juice and zest impart a sophisticated citrus note. This sponge cake has a rich flavor, making it a perfect pairing with lighter, more neutral creams.

Ingredients

• Eggs C1 - 6 pcs.
• Flour - 235 g
• Sugar - 200 g
• Vanilla sugar - 10 g
• Baking powder - 1 tsp.
• Lemon juice - 1 tsp.
• Lemon zest - 2-3 tbsp. l.

Cooking time: 1 hour 20 minutes

Servings: 1 (for a mold with a diameter of 26-27 cm)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Separate the eggs into whites and yolks.

Step 3

Beat the egg whites with a mixer until fluffy.

Step 4

Add half the sugar and all the vanilla sugar to the egg whites. Beat thoroughly until smooth.

Step 5

Add the remaining sugar, pour in the lemon juice, and continue whisking. It should be fairly thick, smooth, and glossy.

Step 6

Add one yolk at a time to the protein mixture, stirring each time until smooth.

Step 7

Set aside one tablespoon of flour. Combine the remaining flour and baking powder in a separate bowl.

Step 8

Sift the dry ingredients and pour them through a sieve into the egg mixture in 2-3 batches. Gently mix until smooth.

Step 9

Mix the lemon zest with the reserved spoon of flour and add it to the dough. Mix again until smooth.

Step 10

Pour the batter into the pan. Bake the lemon sponge cake for 35-45 minutes at 170 degrees Celsius.

Step 11

Let the finished sponge cake cool slightly in the pan. Then remove it and transfer it to a wire rack.

Step 12

The fragrant and incredibly delicious lemon sponge cake is ready. Once it's completely cooled, you can cut it into layers and assemble the cake.

Checklist: How to Make the Perfect Fluffy Sponge Cake

Sponge cake is the foundation for a huge number of desserts, both simple and complex. Therefore, no pastry chef can do without this type of baked goods. Every chef wants their sponge cakes to be the fluffiest, most tender, most delicious, and most beautiful. How can this be achieved? I invite you to familiarize yourself with a special checklist that reveals the key secrets of the perfect sponge cake:

• All ingredients should be at room temperature. This way, they will combine better. Therefore, take all necessary ingredients (butter, eggs, milk, etc.) out of the refrigerator in advance.
• The dishes and the products mixed in them must also be at the same temperature.
• Sift all the dry ingredients (flour, starch, baking powder, baking soda, cocoa powder, and powdered sugar). This purifies and oxygenates them. This will result in a lump-free batter and an airy sponge cake.
• Always whisk egg whites in a dry, clean bowl. It should be free of any fat or other ingredients. Otherwise, they won't whip properly.
• Gently and briefly stir the mixture after adding the flour. This is necessary to maintain the airy texture of the dough. If you stir the dough too vigorously and for too long, the sponge cake won't rise and will be tough and too dense.
• Avoid greasing the sides of the pan with vegetable oil or butter. This may prevent the sponge cake from rising during baking.
• Prepare the pan in advance and turn on the oven promptly. Don't let the dough sit for too long. Bake it immediately after preparation. Otherwise, the sponge cake may not rise.
• Place the sponge cake in a well-heated oven. It should begin baking immediately. If the oven isn't hot enough, the sponge cake won't rise.
• Don't open the oven prematurely. You can check the sponge cake's readiness after at least 20-30 minutes of baking. Opening it too early will cause the sponge cake to settle and not rise again.

These are just the basic rules for making the perfect sponge cake. Every experienced pastry chef has their own similar checklist. Do you follow all of these rules? If not, be sure to take note of them. Then your sponge cakes will always turn out flawlessly.

Video: Polina Filimonova's Classic Sponge Cake Recipe

Looking for an easy way to make the perfect classic sponge cake? Then you definitely need to watch this video. In it, a popular modern pastry chef shares a tried-and-true recipe for a classic sponge cake. It turns out tall, smooth, fluffy, and delicious. It makes a gorgeous cake that will be the centerpiece of any holiday table.

The video shows every step of making a classic sponge cake. The pastry chef also shares helpful tips for flawless baking every time. After watching this video, even a beginner can easily make a luxurious sponge cake at home.