Handwritten recipe for Sponge Cake
by: salvagedrecipes

Sponge Cake

Sponge Cake
Sponge cake is a classic dessert cherished across cultures for its airy, delicate crumb and subtle sweetness. This vintage recipe, dated 8/6/29, embodies the simplicity and elegance of mid-century home baking. Unlike butter cakes, sponge cake relies on whipped eggs for its light texture, making it ideal for layering with fruit, cream, or custard. Its versatility has earned it a place at birthday celebrations, afternoon teas, and holiday gatherings. This recipe highlights a straightforward approach: minimal ingredients, simple preparation, and a reliable rise. The result is a golden, tender cake that pairs beautifully with fresh berries, whipped cream, or a dusting of powdered sugar.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 215 kcal

Ingredients
  

  • 2 cups all-purpose flour (sifted)
  • 1¾ cups sugar (1 ½ cups sifted with flour + ¼ cup reserved)
  • 2 tsp baking powder (level)
  • 3 egg yolks
  • ¾ cup cold water
  • 1 tsp vanilla extract
  • 3 egg whites

Instructions
 

Step 1: Prepare Dry Ingredients

  • Sift flour together with 1 ½ cups sugar and baking powder. Set aside.

Step 2: Mix Yolks

  • In a bowl, beat 3 egg yolks until creamy. Add water and vanilla. Mix well.

Step 3: Combine

  • Pour the yolk mixture into the center of the dry ingredients. Beat until smooth and fully combined.

Step 4: Whip Egg Whites

  • In a separate clean bowl, beat 3 egg whites until stiff peaks form. Gradually fold in the remaining ¼ cup sugar.

Step 5: Fold and Bake

  • Gently fold the beaten whites into the batter until no streaks remain. Pour into an ungreased sponge cake pan. Bake in a slow oven (325°F) for 35–40 minutes, until golden and a toothpick inserted comes out clean.

Step 6: Cool

  • Invert the pan and allow the cake to cool completely before removing. Serve plain, with fruit, or topped with cream.

Tips

  • Substitute lemon juice for part of the water for a citrusy flavor.
  • Add a pinch of salt to egg whites before beating for better volume.
  • Dust with powdered sugar for a light finish.
  • Split and fill with jam and whipped cream for a Victoria Sponge variation.
  • Bake in cupcake tins for individual sponge cakes.

Nutrition

Calories: 215kcalCarbohydrates: 45gProtein: 4gFat: 1.5gSaturated Fat: 0.4gCholesterol: 55mgSodium: 90mgPotassium: 85mgFiber: 0.5gSugar: 29gVitamin A: 60IUCalcium: 35mgIron: 1.2mg
Keyword airy, Baking, classic dessert, comfort food, heirloom recipe, nostalgic, vintage
Tried this recipe?Let us know how it was!