Light and Airy Sponge Cake

This airy yet light dessert relies on whipped yolks and egg whites to achieve its cloud-like texture. While you have to approach this sponge cake’s batter delicately, the confection’s airiness is worth all the patience. It demands only 15 minutes of your time to put together and then the oven handles the rest of the job. Serve it with a slather of creamy frosting, a sprinkle of refreshing fruit or a scoop of strawberry gelato. 

 Sponge Cake Ingredients

• Eggs: We whip the egg whites and yolks to add air to the batter, which contributes to the cloud-like texture of this cake.
• All-purpose flour: We use all-purpose flour to give this airy cake some sturdiness so it doesn’t fall apart when you cut it.
• Sugar: We use granulated sugar to give this sponge cake a sweet flavor.
• Vanilla extract: A few drops of vanilla extract infuse warm notes into this cake.
• Cream of tartar: We rely on this pantry staple to act as a stabilizer to bond the ingredients together. 

Directions   

Step 1: Beat the egg yolks

Preheat the oven to 325°F. Let the eggs stand at room temperature for 30 minutes. Meanwhile, sift the flour and salt.

Separate the yolks and egg whites into two separate large bowls. Then, beat the yolks until slightly thickened. Gradually add one cup of sugar, beating until it becomes thick and lemon-colored. Blend in the water and vanilla. Add the dry ingredients to the yolk mixture and mix well.

Step 2: Whip the egg whites

In the other bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the remaining sugar—about 1 tablespoon at a time—on high until stiff, glossy peaks form and the sugar dissolves. Fold a fourth of the egg whites into the egg yolk batter and then fold in the remaining whites.

Step 3: Bake the cake

Use a large spoon to gently fill an ungreased 10-inch tube pan with the batter. Cut through the batter with a knife to remove air pockets. Bake the sponge cake on the lowest oven rack until it springs back when lightly touched, about 55 to 60 minutes. Immediately invert the pan and cool completely before serving.

Sponge Cake Variations 

• Top with whipped cream: Add a dollop of homemade whipped cream to this light and airy sponge cake. 
• Garnish with berries: For refreshing and sweet bites, sprinkle some strawberries or blackberries onto this sponge cake.
• Make it boozy: Add a teaspoon of rum or bourbon to give this sponge cake warmer notes. 

How to Store Sponge Cake

If you have sponge cake leftover, cut it into slices, pack it in an airtight container and keep it at room temperature for three to seven days.

Can you make this recipe for sponge cake ahead of time? 

This sponge cake is great to make ahead of time for parties because it’s easy to prep and customizable. Follow the recipe and store it in an airtight container at room temperature for three to seven days. When you’re ready to eat, sprinkle on your garnishes (or make a toppings bar) and serve.

Can you freeze this sponge cake?

Yes. Store slices in the freezer so you can eat them later. Put them in an airtight container or a freezer-friendly bag. They will last for up to two to three months in the freezer.

How long does sponge cake last? 

You can store this light and airy sponge cake in an airtight container on your counter for three to seven days or freeze it for up to two to three months.

Sponge Cake Tips

How do I know when my egg whites are whipped enough?

The easiest way to know if your egg whites are whipped enough is to beat them until they form stiff peaks. When you remove the whisk, some of the egg white batter will remain on it and resemble a pointy mountain-like shape. If the egg whites droop off then you need to beat the batter a bit more.

What does cream of tartar do to a sponge cake?

We rely on cream of tartar to help bond all ingredients together. It especially helps the egg whites increase in volume by encouraging the creation of air bubbles, which gives this sponge cake its light and fluffy texture. (If you’re a newbie, learn more about cream of tartar here.)

How do I know when the sponge cake is finished baking?

You’ll want to carefully watch the sponge cake as it nears the end of baking. Once it rises and turns golden brown, remove it from the oven. You can also stick a toothpick into the cake and if it comes out clean without any batter sticking to it then it’s ready.