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–+ servings
cut fluffy sponge cake on a hand

Fluffy Sponge Cake

Amazingly fluffy & light genoise sponge cake recipe for any type of dessert.
Author ayacaliva
Total Time 1 hour 30 minutes
Course cake, Sponge
Servings 10 people
5 from 14 votes
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Equipment

  • Cake mold
  • Parchment paper
  • Sieve
  • Stand mixer or hand mixer
  • Spatula

Ingredients

  • 4 eggs Large eggs
  • 4.9 oz Granulated sugar
  • 4.6 oz Cake flour
  • 0.7 oz Milk or 4 tsp
  • 1.4 oz Oil Any regular oils
  • ¼ teaspoon Vanilla extract (Optional)
Makes: 8inch round

Instructions
 

Preparation:

  • 1. Preheat the oven: to 355 F | 180 C
    2. Prepare hot simmering water to warm eggs.
    3. Set up cake liners inside a pan. (Or you can coat a thin layer of butter, dust flour on top, and toss to remove excess.)
    4. Sift cake flour.
    5. (Combine milk, oil, and vanilla ahead.)
    cake liner in a pan

Sponge Cake

  • Warm whole eggs and sugar with a water bath, constantly mixing until it feels comfortably warm like a bath.
    4 eggs Large eggs, 4.9 oz Granulated sugar
    warming up eggs and sugar for sponge cake
  • Whip whole eggs and sugar.
    Start whipping at high speed to make it fluffy. (Drop the batter with a whisk and check: It should flow slowly and the lines should stay on the surface.)
    Finish at low speed to make air bubbles smaller until it looks very shiny.
    whipped up eggs and sugar for the genoise sponge cake batter
  • Add cake flour and fold until you don’t see any flour.
    4.6 oz Cake flour
    folding flour in the genoise sponge cake batter
  • Add milk and oil and fold until everything is mixed evenly. The batter should flow smoothly when you drop it with a spatula.
    0.7 oz Milk, 1.4 oz Oil, ¼ teaspoon Vanilla extract
    a close-up look of the genoise sponge cake batter
  • Pour into a pan right away and bake at 355 F | 180 C until the center bounces back very gently.
    for about 25-30 mins for 2 6’ pans
    for about 30-35 mins for 1 8” pan
    * Adjuest the time & temperature depending on the oven, the thickness of the batter, etc.
    2 genoise sponge cake in the oven before rising
  • After it's out of the oven, flip it and let it cool completely before slicing it.
    genoise sponge cakes flipped upside down to let them cool on a rack

Video

Notes

How to store it:

Wrap it tightly, put that in a zip log, or wrap it one more time. And use it up within a few days ideally. You can also freeze for up to a few months. Or eat it right away for the very best taste!
 
One batch of this recipe makes 1 8" or 2 6" cakes.

Nutrition

Calories: 277kcal | Carbohydrates: 24g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 362mg | Sodium: 139mg | Potassium: 151mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 528IU | Calcium: 59mg | Iron: 2mg
Tried this recipe?Let us know how it was!