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–+ servings
Fluffy Sponge Cake
This Fluffy Sponge Cake is a light, airy classic that showcases the elegance of simple ingredients and technique. With a base of beaten egg whites and a touch of vanilla, it relies on careful folding and minimal fat for a delicate texture that melts in the mouth. Commonly enjoyed as a base for layered cakes, trifles, or with fresh fruit and whipped cream, this cake holds a nostalgic place in traditional baking. Its versatility and soft crumb make it ideal for both everyday desserts and celebratory occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 165 kcal

Ingredients
  

  • ¾ cup rall-purpose flour (Gold Medal flou)
  • ¾ tsp baking powder
  • 3 eggs (separated)
  • ¼ tsp salt
  • ¾ tsp vanilla extract
  • ¾ cup cold water
  • ¾ cup sugar

Instructions
 

Step 1: Sift Dry Ingredients

  • Sift the flour once before measuring. Then sift together with the baking powder and salt.

Step 2: Beat Egg Whites

  • Beat egg whites until frothy. Add half of the sugar gradually and continue beating until stiff peaks form.

Step 3: Beat Egg Yolks

  • In a separate bowl, beat egg yolks with the remaining sugar. Add vanilla and cold water slowly while mixing.

Step 4: Combine Mixtures

  • Gently fold egg yolk mixture into beaten egg whites.

Step 5: Fold in Dry Ingredients

  • Gradually and gently fold in sifted dry ingredients until just combined.

Step 6: Bake

  • Pour into an ungreased pan. Bake at 350°F for 30 to 35 minutes or until the cake springs back when lightly touched.

Tips

  • Sift the flour before measuring to ensure the cake stays light.
  • Beat egg whites until just stiff, not dry, for maximum lift.
  • Fold ingredients gently to avoid deflating the batter.
  • Serve plain or dusted with powdered sugar for a classic finish.
  • Pair with fresh berries and whipped cream for an easy dessert upgrade.
  • Use cake flour instead of all-purpose for an even softer crumb.
  • Bake in an ungreased pan to help the cake cling and rise properly.
  • Let cool completely before slicing to preserve structure.

Nutrition

Calories: 165kcalCarbohydrates: 30gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 140mgPotassium: 75mgFiber: 0.5gSugar: 18gVitamin A: 120IUCalcium: 40mgIron: 1mg
Keyword classic dessert, egg-based cake, homemade cake, light cake, sponge cake, vintage baking
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