Fluffy Sponge Cake - Grandmaakitchen
Fluffy Sponge Cake

Fluffy Sponge Cake

Posted on by Danish Kaleem

Fluffy Sponge Cake

Light, Airy & Perfect for Every Occasion

Introduction

A Fluffy Sponge Cake is the heart of classic baking. Light as air, soft as a cloud, and beautifully simple, this cake is loved around the world for its delicate texture and gentle sweetness. It’s the kind of cake that melts in your mouth and pairs perfectly with tea, coffee, fresh fruit, or whipped cream.

What makes a sponge cake special is its airy structure, created by properly whipped eggs rather than heavy fats. This gives the cake its signature softness without feeling dense or greasy. Whether you’re baking for a birthday, afternoon tea, celebration, or just because, this fluffy sponge cake is a recipe you’ll come back to again and again.

Why You’ll Love This Recipe

  • ✔ Super light and fluffy texture

  • ✔ Soft crumb that stays moist

  • ✔ Simple pantry ingredients

  • ✔ Perfect base for layered cakes

  • ✔ Beginner-friendly recipe

  • ✔ No heavy frosting required

What Is a Sponge Cake?

A sponge cake is a foam-based cake, meaning it gets its rise mainly from whipped eggs instead of butter or oil. This technique creates a cake that is:

  • Light

  • Springy

  • Soft

  • Perfect for soaking syrups or layering

Ingredients Overview

The beauty of a sponge cake lies in its simplicity. Each ingredient plays an important role.

Ingredients for Fluffy Sponge Cake

  • 4 large eggs (room temperature)

  • ¾ cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour (sifted)

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 2 tablespoons milk (warm)

  • 2 tablespoons melted butter or oil (optional, for moisture)

Kitchen Tools Needed

  • Mixing bowls

  • Electric mixer or whisk

  • Sifter

  • Spatula

  • 8-inch round cake pan

  • Parchment paper

Step-by-Step Directions

Step 1: Preheat and Prepare

  • Preheat oven to 170°C (340°F)

  • Line the bottom of your cake pan with parchment paper

  • Do not grease the sides (helps the cake rise)

Step 2: Whip Eggs and Sugar

In a large bowl:

  • Add eggs

  • Add sugar

Beat on high speed for 6–8 minutes until the mixture becomes:

  • Pale

  • Thick

  • Tripled in volume

When you lift the whisk, the batter should fall in ribbons and stay on the surface for a few seconds.

Step 3: Add Vanilla

Gently mix in vanilla extract using low speed or a spatula.

Step 4: Sift Dry Ingredients

Sift together:

  • Flour

  • Baking powder

  • Salt

Sift in two batches over the egg mixture.

Step 5: Fold Gently

Using a spatula, gently fold the dry ingredients into the batter using light, sweeping motions.
Do not stir or beat—this keeps the air in the batter.

Step 6: Add Milk and Butter

Mix warm milk with melted butter or oil.
Take a small amount of batter and mix it into the milk mixture, then gently fold everything back into the main batter.

This step keeps the cake moist without deflating it.

Step 7: Bake the Cake

  • Pour batter into prepared pan

  • Tap lightly to remove large air bubbles

  • Bake for 30–35 minutes

The cake is done when:

  • Top is lightly golden

  • A toothpick comes out clean

  • Cake springs back when lightly touched

Step 8: Cool Properly

  • Remove cake from oven

  • Let cool in pan for 10 minutes

  • Run a knife around edges

  • Turn out onto wire rack to cool completely

Texture & Flavor Profile

  • Texture: Ultra-light, airy, soft

  • Flavor: Mild, gently sweet, vanilla-scented

  • Finish: Clean and delicate

Serving Suggestions

Serve fluffy sponge cake with:

  • Fresh whipped cream

  • Strawberries or berries

  • Powdered sugar

  • Fruit compote

  • Chocolate drizzle

Recipe Variations

Vanilla Cream Sponge Cake

Slice cake and fill with whipped cream.

Lemon Sponge Cake

Add 1 teaspoon lemon zest to batter.

Chocolate Sponge Cake

Replace 2 tablespoons flour with cocoa powder.

Japanese-Style Extra Fluffy

Bake in a water bath for extra moisture.

Pro Tips for Perfect Sponge Cake

  • Always use room temperature eggs

  • Whip eggs properly—this is key

  • Sift flour for lightness

  • Fold gently and patiently

  • Never open oven early

Common Mistakes to Avoid

  • Over-mixing batter

  • Cold eggs

  • Skipping sifting

  • Baking at high temperature

  • Slamming cake pan after baking

Storage Instructions

Room Temperature

  • Store covered for 2 days

Refrigerator

  • Keeps fresh for 4–5 days

Freezer

  • Wrap tightly and freeze for up to 1 month

Nutritional Information (Approximate)

Per slice:

  • Calories: 190

  • Carbohydrates: 28g

  • Fat: 6g

  • Protein: 5g

Frequently Asked Questions (FAQs)

Why did my sponge cake sink?

Eggs were not whipped enough or batter was over-folded.

Can I make this without butter?

Yes, butter is optional.

Can I use this for layered cakes?

Absolutely—this is a perfect base cake.

Is sponge cake the same as chiffon cake?

No, chiffon uses oil and more liquid; sponge relies on eggs.

SEO Keywords (Naturally Used)

  • Fluffy sponge cake recipe

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Final Thoughts

A Fluffy Sponge Cake is proof that simple ingredients, handled gently, can create something truly beautiful. Light, soft, and endlessly versatile, this cake is a must-have recipe for every baker—beginner or experienced.

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