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Simple Yellow Sponge Cake Recipe

Simple Yellow Sponge Cake is made with only a few ingredients that you probably have in your pantry. This cake is commonly used to make layered cakes.

You might also like to check out a Chocolate Version of this Yellow Sponge cake.

Simple yellow sponge cake on a cooling rack next to a baking sheet.

A Simple Yellow Sponge Cake recipe that any baker new to baking or not needs to have in their recipe repertoire. This cake was one of the first Yellow Sponge Cake recipes that I learned to make and it has served me very well.  I have never had any problems with it, so I thought I would share the recipe with you.

It has a soft, delicate, spongy and uniform crumb that absorbs the moisture from the cream very well, making it suitable for just about any kind of cake, roll or even a cupcake.

If for some reason this Biskvit (3 ingredient Sponge Cake) recipe doesn’t come out for you, try this Sponge Cake am sharing today. Biskvit is somewhat tricky, but this one is pretty straightforward and I think you might be pleasantly surprised how a few minor adjustments make this recipe so foolproof.

For a very even rise of the cake, do make sure to get yourself bake strips (like the ones here). I have used them for years and they never fail at producing an evenly risen cake, every time.

Also, try this Chocolate Sponge Cake, which is just another variation of the yellow cake recipe below.

Simple Yellow Sponge Cake Recipe

Yield: One 8″ round cake, 2 inches tall

How to make Simple Yellow Sponge Cake: 

  • Whip 4 egg in a stand mixer on high-speed for about 1 minute, then add 1.5 cups powdered sugar  (or 1 cup of granulated sugar) in thirds while continuing to whip.

How to mix together sugar and powdered sugar in a stand up Kitchen aid mixer.

  • Preheat oven to 350F with the rack in the middle. Line an 8 inch round cake pan (at least 2 inches tall) lined with foil and sprayed with non-stick spray. Alternatively, you can brush room temperature butter on the inside of the pan, then dust it with flour, knocking out the excess to make the surface non-stick.
    Fasten the wet baking strips around the baking pan for an evenly risen cake (optional).
  • While the eggs are whipping sift the 1 cup all-purpose flour and 1 tsp baking powder, twice.

Sifting the all-purpose flour for this basic sponge cake recipe.

  • Combine the melted butter and hot water in a cup and whisk together to mix.

Combining the melted butter and water together for this simple sponge cake recipe.

  • Whip the eggs and sugar for about 15-20 minutes or until the batter ribbon falling off the whisk doesn’t disappear for about 2-3 seconds. You want to make sure the eggs are properly whipped before continuing with the next steps for the successful rise of the cake in the oven.
  • Add 1 Tbsp of vanilla extract.

Sponge cake batter in a mixing bowl with vanilla extract.

  • Now add the flour into the whipped eggs in halves, carefully folding with a spatula forming the number 8 with each stroke. Do not overfold or the cake will be tough. Just fold enough to incorporate the flour.

Combining the cake batter with the flour and mixing with a spatula.

  • Add the melted butter mixture into the batter and carefully fold with a spatula until no streaks of liquid are seen.

How to add melted butter into the yellow sponge cake batter.

How to pour in the cake batter into the foil wrapped baking sheet.

  • Bake the cake for about 30 minutes on the middle rack of preheated to 350F oven. Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven. Remove it to a cooling rack and allow to sit undisturbed for 5-10 minutes. Then invert it onto a cooling rack and remove the foil. Allow to completely cool before using.

How to check the baked yellow sponge cake for readiness with a toothpick.

  • For best results leave the cake on the counter for 6-8 hours before using in a cake. This will reduce the amount of crumbling when you go ahead to split the cake layer in two horizontally.

Simple yellow sponge cake on a cooling rack next to foil and a baking sheet.

Desserts using this Sponge Cake Recipe:

  • Marble Cake – Chocolate and yellow sponge cake mixed together with a sour cream frosting.
  • Kiev Cake – Sponge Cake combined with Hazelnut Meringue, Russian Buttercream, and Tart Cherries.
  • Tiramisu Cake – Bailey’s soaked cake layers and delicious Tiramisu cream.
  • Rum Balls  – a combination of Russian Buttercream and Yellow Sponge cake.

Simple Yellow Sponge Cake Recipe

Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!
4.67 from 30 votes

Simple Yellow Sponge Cake is made with only a few ingredients that you probably have in your pantry. This cake is commonly used to make layered cakes.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Ukrainian
Keyword: sponge cake, yellow sponge cake
Calories: 146 kcal
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 or One 8" round cake, 2 inches tall

Ingredients

Instructions

  1. Whip 4 egg in a stand mixer on high speed for about 1 minute, then add 1.5 cups powdered sugar (or 1 cup of granulated sugar) in thirds while continuing to whip.
  2. Preheat oven to 350F with the rack in the middle. Line an 8 inch round cake pan (at least 2 inches tall) lined with foil and sprayed with nonstick spray. Alternatively, you can brush room temperature butter on the inside of the pan, then dust it with flour, knocking out the excess to make the surface non-stick.
  3. Fasten the wet baking strips around the baking pan for an evenly risen cake (optional).
  4. While the eggs are whipping sift the 1 cup all-purpose flour and 1 tsp baking powder, twice.
  5. Combine the melted butter and hot water in a cup and whisk together to mix.
  6. Whip the eggs and sugar for about 15-20 minutes or until the batter ribbon falling off the whisk doesn't disappear for about 2-3 seconds. You want to make sure the eggs are properly whipped before continuing with the next steps for successful rise of the cake in the oven.
  7. Add 1 Tbsp of vanilla extract.
  8. Now add the flour into the whipped eggs in halves, carefully folding with a spatula forming the number 8 with each stroke. Do not overfold or the cake will be tough. Just fold enough to incorporate the flour.
  9. Add the melted butter mixture into the batter and carefully fold with a spatula until no streaks of liquid are seen.
  10. Pour the batter into an 8 inch round cake pan (at least 2 inches tall).
  11. Bake the cake for about 30 minutes on the middle rack of preheated to 350F oven. Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven. Remove it to a cooling rack and allow to sit undisturbed for 5-10 minutes. Then invert it onto a cooling rack and remove the foil. Allow to completely cool before using.
  12. For best results leave the cake on the counter for 6-8 hours before using in a cake. This will reduce the amount of crumbling when you go ahead to split the cake layer in two horizontally.
Nutrition Facts
Simple Yellow Sponge Cake Recipe
Amount Per Serving
Calories 146 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 62mg21%
Sodium 47mg2%
Potassium 73mg2%
Carbohydrates 23g8%
Sugar 14g16%
Protein 2g4%
Vitamin A 170IU3%
Calcium 29mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • amy

    Loved your simple and delicious recipe!!! Thank you! I tried it and it came out nice and spongy .
    I had a quick question ..what size eggs did you use? large or medium?

    · Reply
    • Hi Amy, thank you so much for your wonderful review!

      I use large eggs.

      · Reply
      • amy

        Thank you for the quick response Marina!! I also used large eggs and the cake was yummy and spongy.But i wanted to troubleshoot an issue which caused the cake to deflate inside the oven while baking. (Not after it was baked and oven is opened). The cake had risen but then as baking continued it went flat all over on top except the edges. But the texture of the whole cake inside was uniformly spongy.Can you help me with this? the whole family devoured the cake and i would like to fix this one small issue

        · Reply
        • Hi Amy,
          I’m not sure exactly what could’ve caused it, but it sounds like the cake overinflated and then fallen upon itself since the bubbles couldn’t support that much air. Could it be that you used too much baking powder, or may be you used baking soda instead of baking powder? Either of those could’ve caused the over-inflation of the air bubbles, which in turn would make the cake collapse. If you do try this again, I would double check the measurements of the ingredients as sometimes it’s too easy to confuse a teaspoon with a tablespoon or baking soda with baking powder.

          · Reply
          • amy

            Thanks again Marina for replying! This recipe is definitely a keeper and i sure will be making this cake again soon .I tried to recollect and think i either messed up in the baking powder measurement like you said or by overbeating and incorporating too much air in the batter… next time i will be more cautious with this and am pretty sure the cake will come out perfect!!

  • Torah kalule

    This recipe is not the best. First mistake is not adding the essence first and beat in the 1 minute to kill the egg smell. If you follow this receipe your cake will smell like egg.
    Secondly to have a very spongy cake add the butter and water after the 15 minutes of mixing so as to allow for the egg to expand and NOT before.
    Depending on your over me it took 45 minutes. Not the 20-30 minutes given

    · Reply
    • Hi Torah Kalule,

      If this cake is baked following the directions it should not have an eggy smell, nor take 45 minutes to bake.

      The butter and water are added after whipping the eggs and sugar, not before, per directions. You probably didn’t notice that it said to mix water and butter in a cup and not to add it to the eggs.
      Extended time was probably because your batter was denser than it was supposed to be, due to the above errors.
      If you do decide to try it again just make sure to follow the directions carefully and it will work wonderfully

      Hope you have

      · Reply
  • Sally

    Hello, complete disaster.the batter overflowed my 8” by 2” round cake pan and then collapsed completely too. I was so careful to follow the recipe exactly. Beat it 20 mins until the ribbons stayed 2-3 seconds. Folded flour and butter/water really carefully. Right temp oven. But it’s a mess 🙁

    · Reply
    • Hi Sally,
      I’m sorry you had such a disappointing first experience with this recipe.
      I’m not sure what could’ve caused this fiasco, but if I had to guess I’d say that your eggs were extra large and thus you ended up with more batter than what this recipe is supposed to produce. Too much eggs will also cause the cake to collapse since there wasn’t enough flour to egg ratio.

      · Reply
  • Hi! The cake was delicious. However, when I made this recipe my cake sank in completely. I whipped the eggs for 15 minutes, and put all the batter in an 8inch pan and wrapped it with a foil (wrapped in wet tissues, since I didn’t have a cloth) but it sank very low. Where could I have gone wrong?
    I also need to make this again tomorrow and the party wants a 1kg cake. How heavy is this cake? Should I double the batter?

    · Reply
    • Keerthi,
      Sounds like cake was underbaked. Did you check it with a toothpick before removing from the oven? You should insert the toothpick in the middle and only remove it from the oven when the toothpick comes out clean.

      · Reply
      • Hi, yes I did check it with a toothpick. The cake was perfectly baked and really spongey. I’ve baked it twice so far and it’s sunk both times

        · Reply
  • Navya

    Hi Marina,

    Thanks a ton for this recipe..! Finally I baked my first sponge cake for my little son. Your receipe is simple and easy to follow. You have restored my confidence to bake.. yay !! I am soo happy !!

    · Reply
  • Hania

    Hi can i substitute the butter with oil in this recipe?

    · Reply
  • Benjamins Eno

    Marina,
    Thank you for your quick response, you have a good heart for sharing your receipe, God bless. Please I really want to try these yellow sponge cake and chocolate sponge cake for my birthday next tomorrow. Am making 10inch round for each and I have d receipe for yellow sponge cake but not for chocolate spong cake so please can I use the same measurement of yellow sponge cake for d chocolate version? Secondly I want to use Russian butter cream for d decoration, please what measurement of butter and condensed milk will I used to cover d cake both inside and outside, thank you.

    · Reply
  • Benjamins Eno

    I love this cake but have not used this kind of recipe before but I really want to try it next tomorrow for my birthday, please I want to ask you can I double d measurement 6 times because I want a big cake but am not decorating it

    · Reply
  • Samreen

    Hi…what are the measurements in terms of grams…I cup of flour is how many grams?

    · Reply
  • narlia

    loved the recipe used it for my dad’s birthday cake

    · Reply
  • Zoya

    Hi
    Can I use this recipe as base for Butterscotch cake?

    · Reply
  • Manisha

    Excellent recipe! Came out great!! Thank you for sharing along with the detailed steps!

    · Reply
  • Looks delicious. I’m going to link to this from one of my post. Hope you don’t mind. If you do, please email me at the email listed with this comment. Thanks

    · Reply
  • Pilar

    Hi there Marina Thank you for this great recipe It was very simple Especially for a beginner like me but, my cake came out firm/dense and I was just wondering what to do next time. I’m pretty sure it wasn’t caused by under whipped eggs because they were in the mixer for a while, but the cake did seem to have some small bumps of flour so it might have been over folded. The cake Batter looked a little yellower than the picture if that helps, but it could also just be the lighting. Also the oven was preheating for a long time so that could have done something. Thank you for the recipe anyway! And if you know why it came out this way please let me know.

    · Reply
    • Hi Pilar,
      The dense and heavy cake could be because you were folding the batter too much. Try folding it a little less, just until the flour is incorporated. Also, check the inside temp of your oven, sometimes even when you set it for one temperature with the dial, the inside could be hotter or colder than what you set it to due to the specifics of your oven.

      · Reply
  • Ciera

    I came across this recipe today. I’m baking it for my Mother’s Day cake. I’m going to cut it into layers and top with a light whipped Icing and strawberries. So far it has turned out perfect. I just took it out of the oven. I only had a 6” pan so i just filled it and Got rid of the rest. I put parchment on the sides so when the cake was rising it would rise up nicely and it did. I’m able to cut at least three good size layers.

    · Reply
  • Joyce

    I’m planning on making this cake this weekend for Mother’s Day! I was wondering if you noticed a difference when baking with granulated sugar vs powdered sugar. I have both but was wondering if they yielded different results. Thanks!

    · Reply
    • Hi Joyce,
      When granulated sugar gets whipped up with the eggs it dissolves in the liquid so in the end if you’re using the same amount of sugar by weight, there should not be any difference because both dissolve in the eggs.

      · Reply
  • Oviya Nila Muralidharan

    Dear Marina,

    Thank you so much for the amazing recipe. It was incredibly easy to make and tasted like pillowy clouds of heaven. I halved the recipe since we’re a small family and I like freshly made baked goods rather than storing.

    I had a few concerns, just wanted to know if it was normal.
    1) The whipped egg and sugar mixture was incredibly pillowy and airy, almost like royal icing. Is that normal? I stopped whipping before it could become too thick. But it never became as indicated in your picture.
    2) How does self raising flour substitute for all purpose flour and baking powder in this recipe?

    Although I had worries, the sponge came out perfectly. I reduced the sugar a bit (I used granulated since I did not have sufficient powdered sugar) and by mistake, added a tiny bit extra baking powder. It came out perfect.

    · Reply
  • Shivani Thakur

    Hi. How long can ahead can we bake this ? I have just put one in the oven today and need to frost it for the 7th of may. .
    How do I stire it ?
    Also do we need to tap the cake pan before putting it in the oven to break air pockets??

    · Reply
    • I would keep it wrapped in plastic wrap and refrigerate it until you need to use it. Or freeze it, wrapped tightly until you need to use it.

      · Reply
  • Amazing recipe that is on point

    · Reply
  • Vinnie

    Thank you for sharing this recipe. I was able to make my first sponge cake!! Thank you so much!

    · Reply
  • Meri

    Thank you! This is a wonderful recipe! Made it this morning for my mom’s birthday 🙂 I used a bit less sugar than the recipe called for and paired it with coffee and tea. Yum!

    · Reply
  • VIRGINIA MCKINNEY

    I was looking for a soft cake for my strawberries and saw your sponge cake. This was my first attempt and it turned out so beautiful!! I followed it like you said, and I used the powdered sugar by choice. Thank you for you delicious recipe!!!!!

    · Reply
  • Ehirim Amaka

    Pls what is the different between granulated sugar and powerd sugar.then as I don’t have mixer can’t I get well.thanks I like the cake.though I have not done it before,so I will try it

    · Reply
  • Tina

    My oven is quite small. Can I bake one and insert the other one pan later?

    · Reply
    • Theoretically you could. But the second one will be less fluffy then the first one. Alternatively you can just split the amount of ingredients and whip up one, bake it, then repeat with the second one while the first one is baking in the oven.

      · Reply
  • Lucky

    Too many annoying popup adds to actually see the recipe. Also i don’t need a documentary length story of how this recipe came into your life. I need a list of ingredients and proper steps to follow. These recipe sites are disgusting with advertising. Won’t entertain this. Going to order a book.

    · Reply
    • Hi Lucky,
      Thanks for paying us a visit and sharing your feedback. I’m sorry this wasn’t a pleasant visit to my page 🙁

      I’m delighted to share though that at the top of the page there’s a magical button that says “jump to recipe”, which will take you directly to the print-friendly version of the recipe and bypass all the annoying ads which make this page free for everyone to use, from anywhere and to anywhere (unless you just really prefer paying for a paper copy, of course).

      Also, sounds like you didn’t read the text before the recipe at all, as it had no “documentary length story of how this recipe came to be”, but useful tips and tricks on how to make this recipe a success when or if you try it.

      Hope you have a wonderful day!

      Marina

      · Reply
      • Anh

        I think that your tips and tricks are going to be very helpful when I start making this! And no, it’s documentary length, its just perfect the way it is. Sounds like Lucky was having a bad day.

        · Reply
  • what if i use an 8×8 square pan rather than 8 inch round pan. do you think i can get a good rise in the cake using this recipe?

    · Reply
    • Hello,
      You’ll need to figure out what the area of an 8-inch circle is, then compare it to what an area of an 8-inch square is. Whatever the percentage difference in size is, is how much different the height of the cake will be.

      · Reply
  • New Baker

    Hi, i’m a thirteen year old girl and kind of new to baking. I was just wondering whether the hot water needs to stay hot. I was planning on making the batter the day before actually putting it in the oven. If you could let me know soon i’d appreciate it. Thanks

    · Reply
    • Hi New Baker,
      The cake needs to be baked immediately after you mix the batter. You can not make the batter and bake it the next day. You can though bake the cake and use it within a couple of days. Just make sure to wrap it in cling wrap. So the water needs to be hot to help the butter melt.

      · Reply
  • gift

    great recipe

    · Reply
  • Rick

    My sponge sank in the middle almost the entire cake. The outside was ok and crispy the middle was ok too but sank! What happened? Was it not whipped long enough folded?

    · Reply
    • Hi Rick,
      Did you check the cake before taking it out of the oven with a toothpick? if you did and it came out clean and still sank, then it might be that the eggs weren’t whipped enough. But I do think the cake was just underbaked, and therefor sank.

      · Reply
  • Sarika

    This yellow sponge cake is brilliant.
    I baked today for valentines day and it made our day.
    The recipe is explained so perfectly.
    ⭐️⭐️⭐️⭐️⭐️

    · Reply
  • Abi

    Tried this recipe with my 5yr old and it was soooper delicious… thankyou !!!

    · Reply
  • Jeanne

    I just made this cake. Used an 8″ round cake pan, and cake is overflowing into the bottom of my oven!

    · Reply
    • Me

      Nevermind – I just realized I used baking soda instead of powder. Ugh!

      · Reply
  • Jenya

    Hi Marina,
    Do you think I could i split the batter into (2) 7 inch pans?

    · Reply
  • I used this as my cake base for a tres leches I made for my FIL. Considering it is already pretty sweet, I just reduced the amount of sweetened condensed milk, AND OMG. If I could send you a video so you could see how beautifully this spongecake soaked up the milk! One of the best cake recipes I have used, by far. Thank you!

    · Reply
  • Sanchita

    The cake came out beautifully :-)…thank you for such a wonderful recipe

    · Reply
  • Tashfiq Hossain

    I’m 13 and I’m a boy. I made this for my mom 3 days ago. Everyone loved it. It also works great with food colouring. I made mine pink.

    · Reply
  • assumed identity

    Just made this cake! Wife says, “pretty good! it’s springy”

    · Reply
  • Samantha

    Can I use this recipe to make cupcakes?

    · Reply
  • My first ever cake (baked at the grand old age of 46) was this! I even got compliments!

    Thank you so much for making an easy to follow recipe that works! You have inspired me to be a bit more adventurous too : )

    Greg (Brit in Norway)

    · Reply
    • Hi Greg! So glad to hear it went well! N tx time up it a notch and add 2 cubed apples into the batter for a beautiful Sharlotka cake

      · Reply
  • Phacie

    I baked this yesterday..and its simply AMAZING!!!! Thank you so much for sharing your recipe..!!

    I need to ask if you have recipes for carrot and red velvet cake too?

    · Reply
  • Anonymous

    I haven’t tried out the cake yet, I just wanna ask a question. My cake pan is a 10in, and my mom is suggesting me to 1.5x the recipe. Should I?

    · Reply
    • Hi Anna,
      Your mom is correct 🙂

      The surface area of an 8-inch circle is around 50, while the 10-inch circle is around 80. So the 10-inch circle is about 50%+ more, which means to keep the same thickness of the cake you need to increase it by 50%.

      · Reply
  • Rima

    I’m confused. In step one I’m whipping egg whites. In step six I’m beating eggs for 20 minutes and looking for a batter ribbon. What ehh are we talking about? The yolks? Then I’m adding flour to the beaten eggs. Which eggs? What happened to the yolks? Do I beat the yolks for 30 min? If so, where do I get the sugar? Do I beat the whites for 20 min? Wouldn’t they get dry and clumpy? Help?

    The sponge I’m used to , beat yolks and sugar til fluffy, add flour and fold in meringue? What do I do here?

    · Reply
    • Hi Rima,
      step one says “whip 4 eggs”, which means that you’re not whiping just egg whites, but whole eggs and sugar.
      In step 6 it just clarifies the amount of time that you should be whipping the eggs and sugar.

      This is the recipe for the “easy sponge cake” where the eggs are whipped together. The one where you whip the egg whites and egg yolks separately is THIS one and it uses a bit differenet technique.

      · Reply
      • Rima

        Gotcha, thanks.

        I’ll blame the misunderstanding on a Frose, okay?

        · Reply
  • Nadine

    Found this recipe last minute! EXCELLENT! I like to cook more than baking; but to simply follow these instructions with my own measurements! Perfect would use it again thanks

    · Reply
  • Alee

    I followed this recipe for a low carb no sugar cake. Instead of the flour I used half a cup of oat flour and half a cup of almond flour. I used a monk fruit erythritol blend sugar substitute. And cake came out great!

    · Reply
  • Adrienne

    Hmmm…followed recipe to a tee, yet cake sunk in the middle with a crispy top center layer.
    All fresh ingredients, timed each addition, new oven, too. So not sure what happened here.
    Why the 4 stars? The flavor is unbelievably good! Worked a little magic and what was supposed to be a strawberry shortcake is now a strawberry trifle.
    I will try this again.

    · Reply
    • Hi Adrienne,
      Thank you so much for your honest review.
      When you try this recipe again, weigh the flour and make sure that it’s around 140 grams of flour (for each cup). If you used less than that, it could possibly causde the cake to collapse. Also, it could be that the cake was slightly underbaked. Make sure that the toothpick comes out completely clean (no crumbs, no wet batter) when inserted in the middle, before taking it out of the oven.

      Thank you for your comment and the star rating!

      · Reply
      • Varsha

        Hi ma’am. I love baking. But I couldn’t bake a perfect cake I liked your recipe. Would you please mention the measurements in grams. I hope it will come out well

        · Reply
        • Hi Varsha,
          I have added the measurements in grams to the recipe card. Just switch to the metric system and it should come up.

          · Reply
  • Chrissy

    Recipe ratios are off. Cake turned dry on the outside and mush in the middle. Tasteless. I tried twice.

    · Reply
    • Hi Crissy,
      Sounds like your cake was underbaked. Try increasing the baking time until a toothpick inserted in the middle comes out clean. Also, make sure your oven doesn’t run hot, which would dry out/burn the outside before the inside is baked.

      · Reply
    • Chanel

      I know we all hate to waste ingredients Ms. Chrissy but let me encourage you to try this again.

      This recipe ratio—is NOT…off. I am an experienced baker and this recipe (I’ve used several times including and ESPECIALLY the chocolate) even ‘doubles out’ well.

      I know this an old post but if you need a good simple sponge—follow her instructions EXACT (don’t even attempt to double yet)—because you will love the successful simplicity of this sponge cake method.

      Keep moving!!

      · Reply
  • Wow, your recipe is very interesting to try, I can’t wait anymore to try the recipe you’ve made at home. The definition of the recipe that you made was not from someone who could make it and I was even more curious to make it. Thank you for making that interesting recipe.

    · Reply
  • Prabeena

    I used this recipe for red velvet cake,it came out perfectly, thank you for such a nice recipe,,

    · Reply
  • Shokanlu

    Thanks for sharing. But please, how do you melt the butter.

    · Reply
  • Kathy Hurry

    I was looking for a nice yellow sponge cake recipe to use for strawberry shortcake.
    I made this today and it is PERFECT to use for this purpose. Turned out beautifully! Thank you!

    · Reply
  • Daisy Zhao

    Hi, I’m new to baking and am really excited to try this cake, but I was wondering if I could substitute golden cane sugar or brown sugar for white granulated/powdered sugar in this recipe? Thanks!

    · Reply
  • Yolanda

    Hi, a co-worker is wanting a layered cake with some pineapple for his birthday. Is it possible to split the dough in two containers or double to amount to make it two layers?

    Thanks!

    · Reply
  • Dee

    Can this recipe be doubled?

    · Reply
  • New Girl in the Kitchen

    Thanks for the simple recipe. I tried this once and it turned out quite nice although the cake was a little dense. I tried my best to follow the recipe exactly, so could you tell me where I could have gone wrong? I am a novice at baking so I am still figuring out things. Also, I am baking this cake for my family tonight and I was wondering if I could use 5tbsp of butter instead if diluting 2 tbsp of butter with water? Would it affect the final result positively or negatively? Any extra tips would be helpful! Thanks so much!

    · Reply
    • Hi New Girl 🙂
      Great job on trying new recipes! The cake could be dense if you have not whipped the eggs enough or if you have folded the flour into the whipped egg for too long.

      Also, I would not change the water to butter, since it will weigh the cake down further.

      If you’re looking for an even lighter cake, try this one HERE. It is also a yellow sponge cake, but it doesn’t have as much flour and sugar and it doesn’t have any butter or water. Just make sure you really whip those eggs and sugar (15-20 minutes) and do not disturb the fluffiness too much as you are folding in the flour.

      · Reply
      • New Girl in the Kitchen

        Thanks so much for your prompt reply. I am really tempted to try your biskvit recipe! Either way, I would let you know which of your recipes I baked for my family! Sorry for being so inquisitive but can I use self-raising flour in the biskvit recipe? Thanks for being so patient with my queries!

        · Reply
        • I haven’t used self-rising flour for bisvkit, so I can not vouch for the results. I use Canadian flour for all my baked goods and it’s good enough in the biskvit recipe. I hope it all works out for ya!

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  • Janice

    Want to ask why my middle part cake alil sinking down?

    · Reply
    • Hi Janice,
      If it’s just a tiny bit of deflation, it’s ok. Sometimes when I use the baking strips on my sponge cakes, they have a tiny bit of deflation in the middle. When you don’t use the strips, it usually has a dome, so then I have to trim it. So I figured, a bit of deflation is not as bad as the dome 🙂

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  • […] at home made the cake with two layers of sponge cake, some kind of meringue and nuts in the middle, all sandwiched with Russian […]

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  • Sukmawaty

    Hi i wanna try with 9inch round cake, is it possible to do with this recipe?..
    Thanks

    · Reply
  • […] check out this other version of Simple Yellow Sponge Cake, which tends to be a little denser than other sponge cake recipes, but is easier to get […]

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  • Miss_Monroe

    Is this cake dense, could it be used for a cake tart alternative?

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  • […] the Step by Step picture instructions on how to make the cake batter HERE, but do not bake it, instead follow the instructions here. […]

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  • […] can combine this frosting with double recipe of the Yellow Sponge Cake or double recipe of the Chocolate Sponge Cake for a very delicious cake. If you add cherries or […]

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  • beritainfo

    I am really glad I found this recipe, did it the traditional way though – mixed butter and sugar first, added one egg at a time, added vanilla essence

    · Reply
    • Do try it the way it is written in this recipe, just to see what this one is like. The recipe where you mix the sugar and butter together first is a completely different recipe and will yield a different result 🙂

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  • luba

    thanks for a great recipe..

    · Reply

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