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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.

 

How to make a Simple Sponge Cake: 

Yield: One 8″ round cake, 2 inches tall

  • 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!
4.53 from 48 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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  • Anthony

    My cake looked perfect but I thought it wasn’t soft or moist enough. Not sure if I baked too long (30 mins @ 350°F) or perhaps I didn’t fold the flour into the mixture well enough?

    · Reply
    • Hi Anthony,
      sponge cakes like this one are not meant to be as moist as regular American yellow cake or chocolate cake let’s say. This is a different type of cake that isn’t supposed to have too much moistness. It is often used in combination with creams, which will yield their moisture into the cake. Your bake time doesn’t seem to be too long, so I don’t think you overbaked it.
      Hope this helps!

      · Reply

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