ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Sponge Cake Recipe

Updated on May 05, 2008

Simple Sponge Cake Recipe

Baking sponge cakes isn't difficult
Baking sponge cakes isn't difficult

Even I Can Learn How to Make a Plain Sponge Cake Recipe

Basic sponge cake is one of my favorite types of cakes. I don't have a huge sweet tooth and plain sponge cake recipes are perfect for me. They are sweet without being too sweet. I love to eat plain sponge cake- no filling, no frosting, no powdered sugar sprinkled on top. But that's just me. The best thing about sponge cakes to me is the texture. Sponge cake recipes are so light and airy. (Well, at least if they are made correctly.)

I was intimidated by baking sponge cakes for this very reason. There had to be sponge cake secrets that bakers used. I just knew that I couldn't master a light, fluffy sponge cake. So I just bought the sponge cakes from a store or bakery. Then I had a homemade sponge cake made by a friend. It was so much better than any store bought sponge cake. My friend wasn't big on cooking, and she swore it was simple to learn how to make a plain sponge cake recipe.

Here is her basic sponge cake recipe. And she was correct. This easy sponge cake recipe is light and fluffy. It tastes delicious. It has a slight lemon flavor, which I love. If you don't want to bake a lemon sponge cake recipe, simply omit the lemon. Enjoy your homemade, basic sponge cake!

Sponge Cake Ingredients

Zest from 1/2 lemon

1 cup sugar

1 cup unsalted butter, softened at room temperature

4 large eggs

2 tablespoons warm water

1/2 teaspoon real vanilla

2 teaspoons lemon juice

2 cups cake flour

2 teaspoons baking powder

1/4 teaspoon salt

Easy Sponge Cake Recipe

Put the sugar and lemon zest in a blender or food processor. Blend until the lemon zest is fine. Add this mixture to the softened butter. Beat with a mixer on medium until fluffy. This should take about 5 minutes.

Add the eggs to the sugar and butter one at a time, beating well after adding each one. Add the water, lemon juice, and vanilla. In a different bowl, use a whisk to mix the flour, baking powder, and salt. Add half of the flour mixture to the rest of the ingredients. Mix on low. Then add the rest of the flour mixture.

Now beat at medium speed until the cake batter becomes shiny. The mixture should also turn a white color. Do not skip this step or reduce the mixing time. The longer you mix the batter, the more air bubbles you create. This is what makes sponge cake recipes light and fluffy. This step of the sponge cake recipe should take about 15 minutes.

Pour sponge cake batter into two round cake pans that have been greased with shortening well and liberally floured. If they haven't been greased and floured thoroughly, your sponge cake recipe will stick to the cake pans.

Bake lemon sponge cake in a preheated 350 degrees Fahrenheit oven for approximately 25-30 minutes. The sponge cake should pull gently from the sides. It will be golden in color and spongy to the touch. It should spring back when touched. To be sure the sponge cake is done, test the center with a toothpick and see if it comes out clean. Do not open the oven while the sponge cake is baking.

Remove the lemon sponge cake from the oven and let cool on a wire rack for about 10-15 minutes before removing the cake from the cake pans. Let the sponge cake cool completely before frosting it. A lemon glaze would work well with this basic sponge cake recipe. Of course, frosting a sponge cake is optional. Plain sponge cake recipes are delicious by themselves.

Sponge Cake Recipe Comments

    0 of 8192 characters used
    Post Comment

    • profile image

      Kium 8 years ago

      I just bake this cake, following the instruction to the dot. The cake is delicious on its own with a nice aroma of lemon. It is also not dry which I'm worried , in fact it is fluffy and has a beautiful yellow colour. However, I make into muffins and decorated it with melted milk chocolate and sprinkles. Highly recommended, you know , this is the first time I am confidence to give to friends! THANKS! If you have not try this,do it!

    • Angela Harris profile image
      Author

      Angela Harris 8 years ago from Around the USA

      This is my favorite sponge cake recipe as well, Kium. Your version made into muffins with chocolate sounds delicious. I will try it that way next time. Thanks for the advice!

    • profile image

      Kium 8 years ago

      Hi again,

      I am new to this website, I think u have very good recipes, will try out other of your recipes. Do you have any other webpage? Any good Chocolate Cake recipe to recommend me? Thanks. By the way, my friends love your sponge cake too.

    • profile image

      christal 8 years ago

      hi i tried it without the lemon and i used cake flour but the cake had a lot of air holes. how do i prevent this

    • profile image

      David (from Mauritius) 8 years ago

      That cake is really excellent. Actually its my first cake i ever baked and everybody who tasted it told me it was excellent. So, thanks for the receipe...

      D

    • profile image

      David(from Mauritius) 8 years ago

      Like Cristal, i tried the cake without the lemon but i didn't use "baking powder" and i used like 3/4 cup of butter and the cake came out well. Actually i'd like to know how much time it would take to cook the cake in a "micowave-oven" because it took me more than an hour to do it with that apparatus...so, can anybody tell me???

      D

    • profile image

      hannah 8 years ago

      this sponge cake was absolutely disgusting!!!!!!! i've never baked a more horrorfying cake!!( my burnt cakes are better than this piece of cr**!! you'll poison people with this recipe! what r u trying 2 do? KILL US? u s**k!

    • profile image

      Dave 8 years ago

      Hi hannah, i just wanted to say that if you can't cook this cake and that if you burn other cakes also, then let me advise you not to cook!

    • profile image

      Mia 8 years ago

      OMG! This recipe actually worked! I've tried backing sponge cake a couple times using my mums recipe (i even watched her do it step by step) but for some reason when i tried it at home my version always turned out flat! So i've been on the hunt for the correct recipe, and i think i've found it in this one! I did it with out the lemon and it tasted fantastic! Anybody reading this should defineatly give it a go!

    • profile image

      David (from Mauritiius) 8 years ago

      Hi Mia, I agree with you at a 100%... This sponge cake is the first cake i ever did in my life. I am 20 and my partner encouraged me to cook...and i tried this and EVERYBODY LOVED IT!!! I was myself surprised!

      I am still looking for the cooking time and temperature for this cake in a "microwave-oven"...if anybody could help me out, it would be really appreciated...

    • profile image

      Kaija 8 years ago

      The cake turned out very fluffy and moist, but I substituted the lemon for chocolate because I had to make a chocolate sponge cake for school. Well, it tasted rather bland, like flour. I followed the recipe to the dot with the exception of lemon.

      If anyone could help me out, is the lemon what makes the cake taste good? If not, why did my cake taste like flour? I didn't put too much in or anything...What did I mess up on? D:For the record, this is my first time ever attempting to make a cake from scratch. :(

    • profile image

      David (From Maurituis) 8 years ago

      Dear Kaija, i would have advise you to use cacao powder,

      For example, instead of using 300g of flour and 100grams of cacao, use 200g of flour and 100g of cacao so as to keep the balance in the powders. Mix the cacao with the flour and the baking powder ans the salt toghether as mentioned above.(this is what i did and it was very good)

      I believe with this your next cake will come out well.

      D

    • profile image

      amay 8 years ago

      can i bake it without real vanilla, does it make a big difference

    • profile image

      Mahema Bhutia 8 years ago

      I would really try this recipe as it will be my first time with sponge cakes - god I am excited as well as a bit nervous!!

    • profile image

      happy 8 years ago

      i real wanna try this on my on cous i wanna make it on my birthday. do you think i can make it good!!? david

    • profile image

      randylady 8 years ago

      Try adding more vanilla if you leave out the lemon - like 1 1/2 tsp. total

    • profile image

      randylady 8 years ago

      Try adding more vanilla if you leave out the lemon - like 1 1/2 tsp. total

    • profile image

      joe Neal 8 years ago

      Artificial Vanilla will work just fine. In a taste test made by America's Test Kitchen, artificial vanilla was preferred as over "Pure Vanilla".

    • moonlake profile image

      moonlake 8 years ago from America

      Sounds great..

    • profile image

      David (From Mauritius) 7 years ago

      To "happy": just do your best and follow the receipe and i'm sure that anyone who will tasate your cake will praise you. Note that this cake was the firstone i ever tried

    • profile image

      David (From Mauritius) 7 years ago

      To Kaija: i would advise you not to use neither the lemon nor the vanilla. Use 1 1/2 cup of flour and substitute the 1/2cup that you removed with 1/2 cup of chocolate. If its pure chocolate(not sweet at all) add some more sugar. If you use cacao powder, put some of the butter to melt and mix it with the cacao.

      D

    • profile image

      tia 7 years ago

      horrible cake

    • profile image

      Beverlee 7 years ago

      How come this recipe does not say the size of the pans? Or doesn't it matter?

    • profile image

      Sonia 7 years ago

      Hi can anyone convert the cups (butter, sugar flour) into grams or ounces... All my cups hold different amounts somehow and there are so many conversions for the same thing... also the teaspoons in cooking shows are a much bigger volume than the normal teaspoon. so i cant figure out what amounts to use.. thanks....!

    • profile image

      angela 7 years ago

      when you say "cake flour" do u mean regular flour or cake mix? cuz i think cake mix might make the cake a little hearty and too sweet.

    • Montana Farm Girl profile image

      Montana Farm Girl 7 years ago from Northwestern Montana

      Never tried to make sponge cake from scratch...sounds yummy!!!!! Will give it a try and see if I can make it taste as good as it sounds!!! :-)

    • profile image

      jennie 7 years ago

      do you have to use a stand mixer or can i use a hand mixer?

    • profile image

      munirat 7 years ago

      gud wrk =]

    • profile image

      bianca 7 years ago

      how much time do u cook it for

    • profile image

      Kium 7 years ago

      Hi,

      I'm the first reader to comment in this page more tha a year ago and I happen to be here again and was shock at some comments. I thought this is a simple cake to bake. If you are not confidence, just follow the instruction and do not omit this and that or change the ingredients. Lemon should not be omitted as it is the soul of this cake! Of course the cake tastes like flour if you omit it. It's my first successful cake and I've been baking from then on, I still bake this cake from time to time. I really wonder why some commented it as "horrible"? In fact after baking so many recipes for the past year, I think this is a good recipe because you don't have to worry about overbeating, in fact, you have to beat long enough. As for holes in the cake, this has to do with your baking technique. You begin beating with very high speed and then gradually reduce to medium speed and just below you stop, reduce to slow speed to "calm" down the bubbles for about 30 secs, then stop the machine.

      Kium

    • akirchner profile image

      Audrey Kirchner 7 years ago from Central Oregon

      Love it - great presentation of the recipe!

    • profile image

      Rhinne 7 years ago

      I love this recipe! It seems to work well with everything ^_^

      I halved the ingredients and poured the mix over apples stewed with sugar to make apple sponge pudding :3

    • profile image

      Ean 7 years ago

      can i substitute butter with corn oil?

      can i subsitute cake flour with self raising flour / normal wheat flour?

    • profile image

      cheryl 7 years ago

      I give up, how do I download your recipe without having to delete several areas of your page? The recipe screen goes to faded out gray, yellow, and never finishes the download!! Most websites, you just have to click recipe and it becomes printer friendly. Why don't you send your webmaster to the Food Network to follow they're format. Your site is nonsense and definitely not printer friendly.

    • profile image

      Radhika 7 years ago

      hi,i baked the cake n it turn out very tasty..thnxs...for ur sweet receipe's.

    • Karen Ellis profile image

      Karen Ellis 7 years ago from Central Oregon

      I love to bake and don't know why I've never tried a sponge cake. This one does seem fairly simple. Thanks.

    • profile image

      Cecille 7 years ago

      After reading all the comments.. I will definitely try this recipe. there are more positive than negative comments. Thanks!

      Cecille

    • profile image

      tha 7 years ago

      i've tried it.. it turned out to be the fluffiest cake i've ever make.. thank you.. :)

    • profile image

      mary 7 years ago

      i have tried somany times to bake a tasty sponge cake but it didn't work out for me.the cake flour is it as same as whole wheat flour,must i add the lemon flavour,i dont like lemon flavours.can someone help me.

    • profile image

      shamma 7 years ago

      hi nice

    • profile image

      maryam 7 years ago

      hi I try it is yummy

    • profile image

      Kate 7 years ago

      I will definitely try this ! :)

    • profile image

      Neeka 7 years ago

      After reading all the reviews (more positive than negative) I will give this cake a try. I recently made a recipe that I got off the internet "Victorian Sponge Cake" and it was tasty but it collapsed once I took it out of the oven. Can anyone tell me why? I will post my comments once I make this cake.

    • profile image

      eddie watkins 7 years ago

      my sponge keeps coming out as cake even aftertrying many recipies why

    • profile image

      Georg 7 years ago

      HOW big do the cups have to be? why can't the ingrediants be messured in grams or something like that? this is stupid.

    • habee profile image

      Holle Abee 6 years ago from Georgia

      Looks and sounds great!

    • profile image

      Tanees Ahmad 6 years ago

      it was very dissappointing to read a few of the commments. The cake recipe was extremely nice simple and original and the guideline given was well worded for those who arent sure how to bake. I've been baking all sorts of cakes for a quite a few years now and didn't have experience with a simple sponge cake. so it worked out very well and decorated beautifully with whippcream

      thanks :)

    • profile image

      Annmary 6 years ago

      great recipe!!!!!Thanks

    • profile image

      ksuhaK 6 years ago

      Thank you for such great recipe, people who wrote negative can't cook : )

    • profile image

      Erika 6 years ago

      For everyone getting annoyed at 'cups' measuring, this is your own fault, not the recipe's! Cups are a standard American unit of measurement in cooking, and there's no such thing as 'how BIG do the cups have to be' - it doesn't mean get a cup out of the cupboard and use that; it is a set amount and if you don't know how much it is because you were never taught it by your parents or in cooking class.

      Being British, I use ounces and grams, so if you want to do that too just use a conversion website like the one listed above - be aware that different substances need slightly different conversion rates, but on a good website you shouldn't have to do any maths, don't worry!

    • arshad_pinky profile image

      arshad_pinky 6 years ago

      nice cake

    • profile image

      simone sammy 6 years ago

      i love to bake and just making this cake was a delight.the way the ingredients came together you just knew it would turn out right and it did. i however substituted lemon zest and lemon juice with orange.

      for whatever flavour you are substituting you would need the add its juice for the moistness.

    • profile image

      shanice 6 years ago

      hey i'm sure the recipe is good but where is the method?

    • profile image

      SillyGirlAfrica 6 years ago

      Thank You so much for posting this recipe!!

      I just made then in cupcake form (23min) and they came out beautifully airy and light...:)

    • profile image

      Sexy Say C 6 years ago

      I only eat Sponge cake, it's teh best cake in the hold wide world. So...do you know what's going to happen after I finish this email...? let's put it this way..I just read the Recipe.....enjoyyyy..

    • Marliza Gunter profile image

      Marliza Gunter 6 years ago from South Africa

      Thanks for sharing... :)

    • profile image

      abbey 6 years ago

      i'm baking this one right now and my kitchen smells lovely! I'm tellin' you this one works! Nice and fluffy cake, perfect with jam and cream :)

    • profile image

      mg 6 years ago

      i love the recipe....

    • profile image

      Winni 6 years ago

      Im a baker myself..do check out my hello kitty cheesecakes! As for this sponge cake, i have yet to try it..however most of the comments are positive and maybe i should try it soon :) chEErs!

    • profile image

      Sheetal 6 years ago

      This is a lovely recipe. Its yummy and my kids absolutely love it. Infact yesterday i baked a marbel cake, by just adding some coco powder tp 1/4th of the batter. Its tasted as good and looks nice too. :-)

    • Trsmd profile image

      Trsmd 6 years ago from India

      this page has become a milestone for hubpages - congrats..

    • UlrikeGrace profile image

      UlrikeGrace 6 years ago from Canada

      Angela, I love sponge cake...but I just discovered I am glutton intolerant a few weeks ago...do you know, perhaps, if I can use glutton free all-purpose flour in thhis? Would be great, it sounds good and seems easy to make. thanks for the hub.

    • Cordale profile image

      Cordale 6 years ago

      Congratulations on making your own mark in HubPages history! :)

    • telltale profile image

      telltale 6 years ago

      Congratulations is in order for making the billionth hub viewed. Always wanted to make a sponge cake, but could not find a good recipe. Based on the responses to your hub, your recipe looks good. Will definitely try. Good Hub!

    • profile image

      girls 6 years ago

      this is awersome cake recipie i have made a cake tnx Angela Harris

    • profile image

      jokes 6 years ago

      the recipe which is good for making cake can u also give veg cake recipe ?

    • Juelstephen profile image

      Juelstephen 6 years ago from Philadelphia, Pennsylvania, USA

      Congratulations on being the one billionth hub. And many more to come. I'm having my wife make me a cake, for sure!!!!!!!!!!!!!!!!!!!!!!!!!!!!! LOL LOL LOL

    • travelespresso profile image

      travelespresso 6 years ago from Somewhere in this exciting world.

      WOW - congrats on this hub being the one billionth view for hubpages.

      Its weird but I've just been asked to make a sponge cake for a very special event and your recipe appeared. I'm going to try it!

    • johnshade profile image

      johnshade 6 years ago from Pandora

      congrats! on being the billionth, i think its only right I actually use this recipe. im going to give it a try

    • pager7 profile image

      pager7 6 years ago from Kampala-Uganda

      Very interesting!

    • jacobkuttyta profile image

      jacobkuttyta 6 years ago from Delhi, India

      Congrats....

      I like cakes.

    • talfonso profile image

      talfonso 6 years ago from Tampa Bay, FL

      Plain sponge cake, as you mentioned in this wonderfully informative Hub, is good enough to eat on its own!

      Oh, and congrats on raising the views on all Hubs to a billion!

    • Katelyn Weel profile image

      Katelyn Weel 6 years ago from Ontario, Canada

      Congrats on being the Billionth Hub View!! I think I just might make some sponge cake now :)

    • alekhouse profile image

      Nancy Hinchliff 6 years ago from Louisville, Kentucky

      Wow! What a great looking cake. I suspect that it tastes as good as it looks. Thanks for the recipe...gotta try it!

    • profile image

      hubpageswriter 6 years ago

      Light and fluffy cake, simply looks appetizing. Will bookmark this recipe for my family to use, as they love cooking and baking. Congratulations for the billionth hub to be read. So cool, to more success.: )

    • bethparker profile image

      bethparker 6 years ago from Grant, MI

      Congrats on getting the billionth hub view. It's too hot to bake anything right now but maybe I'll come back to this later.

    • equealla profile image

      equealla 6 years ago from Pretoria, South Africa

      Just think of it. Nothing happens per chance, they say.

      So this cake must also be one in a billion.

      I was searching for a good recipe, and this one must be special, so this one will be the one I'll try.Tomorrow my girl's 21'st. She is getting sponge cake!

    • FuzzyCookie profile image

      FuzzyCookie 6 years ago

      Looks like a really simple and straightforward recipe.. would definitely try it sometime soon and congrats for your billion hub views! :D

    • Jonsky profile image

      Jonsky 6 years ago

      mmm sponge cake. looks awesome. I'm gonna show it to my wife.

    • Angela Harris profile image
      Author

      Angela Harris 6 years ago from Around the USA

      Thanks for all of the congrats, everyone! And congrats to Hubpages as well! A billion page views! Sorry i did not respond sooner. I just now saw all of the comments.

      To anyone wondering why their particular experience with this sponge cake recipe didn't turn out well, I really couldn't tell you via the internet. There are just too many variables- oven temperature, did you follow the recipe instructions correctly, did you use precise measurements, etc. Sorry I can't be of more help. All I can say is that I have always been unsuccessful with sponge cake recipes until I tried this one.

      I really can't authoritatively answer questions on substitutions either, as I have always followed this sponge cake recipe exactly as written. I would hate to give an educated guess and have someone fail with the recipe.

    • profile image

      MommyOf3 6 years ago

      I have to make this kinda cake for a wedding I am doing this coming Sunday and I was just wondering how I would do 3 different size square pans instead of the round pans.

    • LeonJane profile image

      LeonJane 6 years ago from Australia

      I've never tried making sponge cake before, but I have tasted fresh, home made sponge cake and it's the best! So Ive got to try your recipe, thanks!

    • profile image

      Gladys Matemu 6 years ago

      Am going to try it today, seems to be so sweetie...thanks

    • profile image

      TamTam  6 years ago

      This is by far the worst recipe ever created... not recommended at all!!!!

    • profile image

      Valerie 6 years ago

      HI FRIENDS: JUST WANTED TO GIVE YOU ALL A BIT OF INFO:

      CAKE FLOUR - IS FLOUR USED FOR CAKES ONLY.

      BREAD FLOUR - IS FLOUR USED FOR BREADS

      WHEAT FLOUR - IS FLOUR USED FOR WHEAT PRODUCTS

      PASTRY FLOUR - IS A PERFECT BLEND AND MIXTURE OF CAKE FLOUR AND BREAD FLOUR USED FOR PASTRIES COOKIES, ETC. IF YOU DON'T HAVE PASTRY FLOUR - YOU CAN SUBSTITUTE 1 1/3 C. ALL PURPOSE FLOUR AND 2/3 C. CAKE FLOUR.

      ALWAYS MAKE SURE TO SIFT!! HAVE A GREAT DAY ALL!

    • profile image

      Mark 6 years ago

      Hi I just tried this recipe and it was a disaster. The cake came out very hard and did not rise at all. If I sharpen the edges I can use the cake as a weapon!!

      I used less sugar - 1/2 cup and I used atta flour (Indian fine ground whole wheat flour). Maybe I over-mixed? I mixed for 15 min as instructed but the 'batter' had become a very tough elastic dough by then. My mixer was having trouble mixing it because it was so thick and I stopped when my mixer started smoking!!!

      Is the difference in flour to blame?

      Mark

    • Angela Harris profile image
      Author

      Angela Harris 6 years ago from Around the USA

      Mark, I'm going to have to assume that the flour was indeed the culprit, but I can't be sure. I'm sorry it didn't turn out for you.

      To anyone else having problems with this sponge cake recipe- be sure that you are using cake flour, not regular flour. Otherwise, your sponge cake may indeed turn out tough or dry.

    • Mr4XTrading3 profile image

      Mr4XTrading3 6 years ago

      Congrats on the new milestone!!! I am new to Hubpages and stumbled upon a stats page that lead me here.

    • profile image

      Madeleine 6 years ago

      Mark the problem would have been both your flour and your reduction in sugar.

      Sponge needs a very light flour, it is traditionally made with standard baking flour or cornflour so the flour you used would have been far too heavy.

      Sugar affects the structure of the gluten in the flour. If you alter the amount you alter the structure of the cake. Sugar in baking is not all about sweetness.

    • profile image

      Gill 6 years ago

      I'm considered an above average baker, but this cake, instructions followed to the 't' was nothing but a disaster!

    • Angela Harris profile image
      Author

      Angela Harris 6 years ago from Around the USA

      Mr4XTrading3, thanks!

    • profile image

      DUCK2 6 years ago

      It is the best cake ive ever tasted!:D

    • Angela Harris profile image
      Author

      Angela Harris 6 years ago from Around the USA

      DUCK2, thanks for the compliment! Glad you enjoyed the spongecake recipe!

    • profile image

      Alvina ( Singapore ) 6 years ago

      Wah ~ Sound very good recipe =) I am a newbie in baking , I got quite a few of recipe from internet but end up all of the sponge cake outcome result N times Failed me ,but I have No prob to baked chiffon cake.I am sure will try to bake it soon and post my comment here for share =)

    • profile image

      George Oommen 6 years ago

      WOW......... My wife and I, we bake tons of cake during Christmas at home for our friend and relatives, i have been wanting to bake a sponge cake for a long time, then I stumble upon your recipe on the internet.... I followed your instructions and yes WOW what a cake it turned out to be ....thank you so much....now I will try different flavours......Thanks once again

    • profile image

      Queeny  6 years ago

      Sounds great. But pls is half natural fresh lemon , with its back. And if I want to skip the lemon part, what should I do, as not all my customers may appreciate it. Pls reply me as I have been intimidated heavily by a competitor

    • profile image

      Ann  6 years ago

      Pls is this lemon, the natural one with its back on or peeled ? And what will I blend the sugar with, if I don't want the lemon.

    • profile image

      Ayesha 6 years ago

      This recipe is simple and awesome, I made my first cake following this recipe and it was so good I can't tell, no one would believe that I baked for the first time! :) thank you so much for sharing this.I just love it. :D

    • profile image

      sheetal 6 years ago

      Nice receipe..the most simplest one.. wil def try .thnx

    • profile image

      Agnes 6 years ago

      I baked my cake for an hour. Why did my cake turn out dry?

    • profile image

      Carrie 6 years ago

      This cake was REALLY sweet, so if you like a less sweet cake I suggest taking down the sugar. The cake kinda sunk after it cooled, but it still worked for my petit fours. Overall, I'm pretty satisfied :)

    • profile image

      Su 6 years ago

      Can I reduce the sugar to 3/4 cup?

    • profile image

      Sarah 6 years ago

      Thanks for the recipe! I tried it out and it was awesome, by the way any of you here know the recipe for Cinnamon buns?:D

    • profile image

      Joe 6 years ago

      I made this last night for my wifes work party. While it came out edible, mine looked nothing like the picture.

      The top, even when cooled, was a wet kind of skin, like cake that had been left in a tupperware for several days. That part wasn't pleasant, the rest was all right.

      It's possible that using 9 inch cake pans cause problems, though I don't think so.

    • profile image

      Melanie 6 years ago

      Yes! I did this recipe and it was successful! I tried few sponge cake recipes before but this one was the best for me. I am really satisfied with the result. I used vegetable oil instead of butter, 3 teaspoons of baking powder, and 1 1/2 teaspoons of vanilla. No lemon.

      Thank you, Angela and Merry Christmas to all!

    • profile image

      Anya 6 years ago

      I am no baker... but after failed attempts over the last several years, this was the first one that came out awesome- and without anybody's help too!!! I did not use the lemon juice but followed every other step to the last letter and the result is great!! Thank you for your great instructions!

    • profile image

      ajay tyagi 6 years ago

      confused abt the cup size.... plz convert it into grams for me... i need to bake it for my lovely daughters...so waiting for the exact measurments.....

    • Julie Logan profile image

      Julie Logan 6 years ago from U.S.A.

      This looks so yummy and you make it sound pretty simple. I've been afraid to try making sponge cakes but I'm going to give this one a shot.

    • profile image

      Ryan 6 years ago

      I followed the recipie to the letter. For some reason the cake came our flat & not light & airy. Any tips?

    • profile image

      Ryan 6 years ago

      I originally used all purpose flower for this cake. This does not work. You must use Cake Flower! With Cake flower this is a wonderful cake.

    • profile image

      Tristen 6 years ago

      Can anyone tell me how long to cook this for and at what tempature? im new to cooking and from all the coments this seems like a good recipe to begin with i would appreciate the help

    • profile image

      Angela 6 years ago

      I have not used this particular recipe but I have baked cakes. Try using 350 degrees and bake on a tray in the middle of the oven for about 45 to 50 mins. Check at 45 mins but it should not take more than 1 hour.

    • profile image

      Tristen 6 years ago

      thank you for the help i will try this tonight if i can get out and go to the store :)ill post back with the results

    • profile image

      alix 6 years ago

      yummy

    • profile image

      Ria 6 years ago

      Hi,

      I will like to try your recipe:D

      Thanks :)

    • profile image

      kudzi 6 years ago

      will try it

    • profile image

      anj 6 years ago

      I tried this recipe just now and having my fist slice, it's so delicious, light not too sweet... I think the 9" pan is a little too big ..the top layer did not brown as the one in this picture.. will try using a tube pan... thanks

    • profile image

      iyhene 6 years ago

      hi i just tried this recipe. it turned out ok..its not what i have expected but its alright. hubby said its good, my baby said its good as well. it didn't really rise. i guess i can put some baking soda next time.

    • profile image

      Valerie 6 years ago

      The sponge cake was a hit I got it for my daughter to make

      because I can't bake for my life!my daughter is only 12 and

      made this cake I'm so proud. Now it time for some cake :)

    • profile image

      Smitha 6 years ago

      It was very good.My daughter like it

    • profile image

      chelsea  6 years ago

      thats a very nice cake tht i made and my family said it was really nice i would make one of them again today

    • profile image

      leighann 6 years ago

      I love it its awesome. Thanks for sharing the recipe . Its the best

    • profile image

      leighann 6 years ago

      I love it its awesome. Thanks for sharing the recipe . Its the best

    • profile image

      hallema 6 years ago

      hi guys what's up plz give me choc cake resapie

    • profile image

      beergal 6 years ago

      angela, thank you so much for this great recipe!!!!!!

      after the failure with normal flour, i finally made it with cake flour! to my surprise, the cake turned out to be very very similar to the traditional Cantonese cake ???? (literally means [parchment] paper wrapped cake) - which brings back childhood memories.

      i myself enjoy the crispy top so much and would advise everyone who thinks the same to use a more shallow cake pan.

      p.s. i didn't add the lemon zest.

    • profile image

      zuhaank@yahoo.com 6 years ago

      plz any one send me sponge cake how to cook in microwave oven . i want to know how to cook in microwave oven thanxxxxxxxxxxx zuhaank@yahoo.com

    • profile image

      buddy123:) 6 years ago

      It was amazingg:)everybody loved it!

    • profile image

      sophie 6 years ago

      this sounds like something i could try ope it comes out alright, will let u knw plus al try it out with self raising baking flour over the weekend.

    • profile image

      Nick King 5 years ago

      YESSSSSSSSSSS!!!!!! FINALLY!!!!!!!!!

      This is perfect for creating an exact replica of a twinkie!!!!!! Once I've perfected it, I will rule the world!!!!

      MUAHAHAHAHAHAHAHA!!!!!!!!!

    • profile image

      yup 5 years ago

      if vanilla is not there what i should put in the sponge cake

    • profile image

      danielle  5 years ago

      Do I have to use cake flour or does all purpose work?

    • profile image

      den 5 years ago

      can i use veg oil instead of butter. Thanks it sounds great can't wait to start baking

    • profile image

      Deborah 5 years ago

      This cake was tasty, but not as fluffy as I expect sponge cake to be. Guess I'll go with the slightly more work of a traditional recipe, separating the eggs.

    • profile image

      janit 5 years ago

      u should try more egggs try adding twice as much say if u put 2 eggs in u would put 4 eggs in it always works

    • profile image

      titiu 5 years ago

      nice cake

    • rembrandz profile image

      Remy Francis 5 years ago from Dubai Media City

      Hey there Angela

      I put a search on google for a sponge cake recipe...and was delighted to see one in our very own hubpages. Today was a family member's birthday and I wanted to make a basic cake to make the fancy birthday cake. It came out so well. Thanks to you!

    • profile image

      kehkashan 5 years ago

      pls tell me how to make similar fluffy cake in microwave .

    • profile image

      LoveCakes 5 years ago

      It's given in cups because that's a measurement. Learn your math! And if you can't understand how much a cup is, go convert it and don't be lazy!

      This cake is definitely a go for me. Would love to try it as muffins. Thanks

    • profile image

      Tina 5 years ago

      @LoveCakes, I agree. It was great and the measurements are so simple. This website is great!!

    • profile image

      sid 5 years ago

      this sounds yum and delicious

    • profile image

      Alison 5 years ago

      I was wondering what size of pan would you use? 8 inch?

    • profile image

      Frency 5 years ago

      I tried this using exact measurements, time (30 mins) and steps but in a microwave (in convection mode). The cake didn't brown and was uncooked from the inside even though the toothpick came out clean. :( Could someone please help me out here. SOS !!!

    • profile image

      naomi 5 years ago

      i love this cake very much i will bake it tommorow during my practical lesson.

    • profile image

      sam 5 years ago

      i didn't use the lemons and you know in the over i did it for 15 minutes. I uses the four and the other food and I forgot to add the lemons and it was okay and i did like it.

    • profile image

      koko 5 years ago

      i love it just kidding i hate it

    • profile image

      PC 5 years ago

      I just tried this recipe. I followed exactly what it said. It tasted ok but not fluffy at all! How do I make it more spongy?

    • profile image

      Mary Morris 5 years ago

      This is a recipe I have wanted for a long time; a sponge cake without milk. I expect it to be perfect when I do try it. I just know, I have seen a lot of recipes and baked many cakes. Those of you who made flops, the fault is your own not the recipe.

    • Karen N profile image

      Karen N 5 years ago from United States

      Sounds delicious, I've always loved sponge cake but have never tried to bake one myself.

    • profile image

      MissAbbi 5 years ago

      Trying it now :)

    • profile image

      mansi 5 years ago

      it,s delicioussssssssss

    • profile image

      MissAbbi 5 years ago

      Made it and it turned out a little more dense then I thought but it was still tasty! I made two round layers in 8" pans then put the layers together with a thick layer of whipped topping and a thin layer of blueberry preserves... and then put powdered sugar on the top to make a Victorian Sponge cake. :) That cake didn't even last a day in my house. Haha!

    • profile image

      anny 5 years ago

      lush it was ill make it agaiin

    • profile image

      ruby 5 years ago

      HEY

      this cake is the best i actually used for my get together and my friends and i had a cake competition and i won this is my first cake and i love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! THANKS

    • profile image

      Tanisha 5 years ago

      I just wanted to know if salted butter can be used instead of unsalted butter as the recipe demands

    • profile image

      Tanisha 5 years ago

      i just went ahead and made it with salted butter..........the cake came out good..soft and airy inside and the slight crunchy outer layer

      Thanks for a great recipe

    • profile image

      Jesika 5 years ago

      i made my mixture and put it in the oven after 25mins i peeped inside and wow i saw gold it came out exactly like on the picture.

    • profile image

      kezia 5 years ago

      how much does this entire cake actually serve?

    • profile image

      Sana 5 years ago

      Hi,

      I tried this recipe just now. It turned out pretty good but i didn't get the spongy texture as such and it was a little dry. I think the consistency of my batter was somewhat thick. What should i do when i feel its getting thick?

    • profile image

      Tom 5 years ago

      Baking it right now. Hope it turns out well!

    • profile image

      guest 5 years ago

      I felt a craving of homemade sponge cake and remembered the taste and the smell of it which were totally different from store bought sponge cakes.

      My hands seemed to still sort of remember how to make them the old way.

      Just to check I looked up some of the recipes. They all were very similar to what I used between sixty and fifty years ago.

      The main difference is that originally we had to use spoons or forks and a hand rather than electrical whisk and do it.

      We did not have a gas or an electric oven to bake it in, but had to use a special pot with a central on a Primus stove and be careful not to burn it as it was impossible to properly control the temperature, but it still worked.

      I remember baking plain, vanilla, lemon and chocolate varieties.

      It worked well for young boy living alone in a family flat with parents and siblings living a few thousand kilometers away, but as I grew into my late teens I, chauvinistically, managed to pass the skill to girl/lady friends.

      Fate took its' revenge and for close to fifty years I have been living with a great wife, with many skill and talents which, alas, do not normally include baking, ironing or sewing on buttons, but, I suppose, you can't have everything.

    • profile image

      moon 5 years ago

      im blessed... when i baked it my way,it was horrible.....then when i baked it ur way it was absolutely awesome...good job on the recipe....

    • profile image

      Mrs. Sheikh 5 years ago

      Mark , ofcourse it IS the wrong choice of FLOUR that turned your cake into a hard weapon! I gather you're a novice cook or else you would never ever have used red flour / whole wheat flour / atta to bake cakes!!!!!

      Atta or red wheat flour is used for baking breads and its the high fibre content in the flour (endosperm, germ and bran of wheat) which gives the bread its hard texture, it cannot be used for baking cakes!

      It isn't right infering this recipe's a disaster when you haven't actually followed the actual recipe.

      I am gonna try out this recipe today and hope it turns out light and fluffy. The only problem is I use all-purpose / white flour and hence am not sure how much of bicarb and baking powder are to be added to turn it into cake flour. I know there's a ratio just dont know how much. I hope the author will add that at the end of the recipe for those like me :)

    • profile image

      JustAboutCyprus 5 years ago

      Hi Angela, We decided to give your recipe a try. We followed it exactly as you said, and I have to say it was a beautiful sponge cake! Thank you for sharing your recipe.

      http://www.justaboutcyprus.com

    • profile image

      Vimbai Mangwendeza frm Zimbabwe 5 years ago

      Sounds yummy m goin 2 try it 4 my sons birthday next week, iv been lookin 4 ths recipe 4 ages, thanx!!

    • profile image

      wang 5 years ago

      i hated the cake

    • profile image

      wang 5 years ago

      just kidding it was gorgeous

      do u no any more recipes?

    • profile image

      Tiffanie 5 years ago

      how long does it take before our posts show up?

      =)

    • profile image

      April 5 years ago

      Some of these comments are hilarious. So many people clearly have no idea how to cook and are blaming the recipe for their ineptitude.

      This cake looks fantastic and I'm looking forward to making it.

    • profile image

      leann 5 years ago

      Perfect recipe !!! Love it ,my new favorite.

    • profile image

      ummi manni 5 years ago

      i tried the cake receipie today first time ever in my life,its a blast wow.... i am totally amazed it works out well.thnxs a lot...

    • profile image

      dallas 5 years ago

      i'll try it

    • profile image

      mzzhottievani 5 years ago

      kool

    • profile image

      Sonal 5 years ago

      HIII! I think a spongy cake is quite yummy nd delicious so il definetly try it nd thnxxx a lot...

    • profile image

      jo 4 years ago

      Hello, can someone tell me this 2 cups of cake flour is supposed to serve how many people? Or how big the cake is gonna be?

    • profile image

      Kitty 4 years ago

      Thanks for this recipe, Angela!

      I've been looking a for a moist cake recipe and this is it! I love it! (Didn't use lemons or vanilla, still great!) Decorated it with frosting/icing. Perfect.

      Note: Follow what the recipe says and divide the batter into 2 pans. The first time I tried this recipe, I put everything in one pan and it resulted in uncooked bottom parts. So do what the direction says and put the batter in 2 separate pans.

    • profile image

      athomeannie@blogspot.com 4 years ago

      Con questo impasto ho ottenuto degli ottimi muffin, complimenti, è diverso dal pan di spagna italiano ma il suo sapore è ottimo...

    • profile image

      amani 4 years ago

      wow this is wonderful I like it nice making.

    • profile image

      hannah 3 years ago

      yummmmyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy,hehe we liked it

    • profile image

      BANU 3 years ago

      The recipes are great i tryd da vanilla cake and more others, it came out beautiful and i enjoyd makin it.

    • profile image

      mariah 3 years ago

      It worked perfectly, I love it

      I made this cake for my Jesus Christmas cake

      And I love the flavor , and it came out nice and moist and

      golden brown.

      Thx for the awesome recipe : )

    • profile image

      nelz 3 years ago

      Made the cake twice using this recipe on different occasions. Substituted the lemon juice with orange. Absolutely delightful!!

    • profile image

      Gladys 2 years ago

      No idea what happened with mine, but it turned out really rubbery and weird although I checked tt I've followed all the instructions.

    Click to Rate This Article