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Traditional Sponge Cake Recipe
Traditional Sponge Cake Recipe photo by Taste of Home

Traditional Sponge Cake Recipe

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This light and spongy cake makes a fitting finale to any meal.—Arlene Murphy, Beverly Hills, Florida
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES: 12 servings


  • 6 eggs, separated
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 cups sugar, divided
  • 1/2 cup warm water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/2 cup chocolate ice cream topping

Nutritional Facts

1 serving (1 piece) equals 229 calories, 3 g fat (1 g saturated fat), 106 mg cholesterol, 140 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.


  1. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.
  2. In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well.
  3. In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
  4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 55-60 minutes or cake springs back when lightly touched. Immediately invert the pan; cool completely.
  5. Run a knife around side and center tube of pan. Remove cake to a serving plate. Slice; drizzle with ice cream topping. Yield: 12 servings.
Originally published as Traditional Sponge Cake in Taste of Home August/September 2002, p13

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Reviewed Jan. 21, 2015

"Haven't tried yet..but looks delicious...No butter margarine or oil needed for this?"

Reviewed Jan. 20, 2014

"Best sponge cake I ever made. I did a recipe and a half for a birthday cake and filled it with two layers of pastry cream. One layer vanilla and one layer chocolate. It was a hit!"

Reviewed Jun. 23, 2013

"This is the third time I made this cake. It has turned out great each time - light and spongy. I even reduced the sugar amount to 1/2 cup and still found it sweet enough. My family loves it and asks for more. This recipe definitely a keeper."

Reviewed Jun. 20, 2011

"This cake was wonderful! I needed a light cake to go with strawberry shortcake and this hit the mark. It was so light and fluffy with the perfect sweetness. I even made it in a bundt pan because I was lacking the traditional tube pan and it turned out wonderfully. I will DEFINITELY be making this again!"

Reviewed Jan. 23, 2009

"I had a neighbor, back in the 50's, and she made this without separating the eggs & it came out nice and thick and yellow. Would I have to change any ingredients to do that.


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