5 from 2 votes
Yellow Sponge Cake - Easy, foolproof recipe for a basic yellow sponge cake that is level, moist and perfect every time | Let the Baking Begin!
3 Ingredient Sponge Cake - Biskvit
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins

3 Ingredient Sponge Cake or Biskvit is an easy, foolproof recipe for a basic yellow sponge cake that is level, moist and perfect every time

Course: Dessert
Cuisine: American, Russian
Keyword: biskvit, genoise, yellow sponge cake
Servings: 12 servings (Two inch tall 8-inch round cakes)
Author: Marina | Let the Baking Begin!
How to make Basic Sponge Cake (Genoise)
  1. Preheat oven to 350F with the baking rack in the middle.
  2. To a large mixing bowl add 4 eggs and whip with a mixer on high speed for about a minute or two or until slightly foamy. Then while continuing to whip add 3/4 cups sugar slowly pouring it in. Continue whipping for 15-20 minutes.
  3. When you raise the whisk the batter ribbon should not disappear for about 2-3 seconds. If it falls and disappears right away, just continue whipping.
  4. In 2 or 3 additions sift in the flour over the whipped eggs and carefully fold it in with a wooden spoon or a spatula. Fold just until no streaks of flour appear.
  5. For easier cleanup line an 8-inch round cake pan with foil and spray the bottom, not the sides, with cooking spray.

  6. Pour the batter into the baking pan, then grab both sides of the pan and swirl the pan in a circular motion back and forth several times. Wrap the baking pan with wet baking strips if you have them and place in preheated to 350F oven for about 30-35 minutes.
  7. Check the cake with a toothpick or a skewer by inserting it in the middle. The toothpick should come out clean with no crumbs. Do not check sooner than 25 minutes.
  8. Remove from the oven and allow to cool inside the pan for about 30 minutes. Unpeel the foil and cool completely on a cooling rack.
  9. For best texture, leave the cooled cake covered in plastic wrap on the table for around 8 hours. You can use the cake even if you don't let it mature for 8 hours, but the cake will be a lot crumblier if you do not.