Fluffy Sponge Cake

Fluffy Sponge Cake

🌸 Ingredients

6 eggs (separated: yolks and whites)

180 g sugar (¾ cup + 2 tbsp), divided:

60 g for yolks

120 g for whites

120 g all-purpose flour (1 cup), sifted

40 g cornstarch (optional, for extra softness) — or replace with more flour (total 140 g flour)

120 ml warm milk (½ cup)

60 g melted butter (or 60 ml vegetable oil for a lighter texture)

1 tsp vanilla extract

1½ tsp baking powder

A pinch of salt

¼ tsp cream of tartar or a few drops of lemon juice (to stabilize egg whites, optional)

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🍰 Equipment

One 20–23 cm (8–9 inch) round cake pan (springform or regular)

Two mixing bowls (one for yolks, one for whites)

Electric mixer or hand whisk

Sifter for flour

Rubber spatula

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👩‍🍳 Step-by-Step Method

1. Preheat the oven

Preheat your oven to 160–170°C (320–340°F).
Line the bottom of your cake pan with parchment paper or lightly grease it with butter.

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2. Sift dry ingredients

In a bowl, sift together flour, cornstarch (if using), baking powder, and a pinch of salt. Sifting twice makes the cake softer and fluffier.

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3. Mix yolk batter

In another bowl, whisk egg yolks with 60 g sugar until pale and creamy.
Add warm milk, vanilla, and melted butter, mixing until smooth.
Then gradually add the dry ingredients and mix until just combined (no lumps).

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4. Whip egg whites

In a clean, dry bowl, beat the egg whites with cream of tartar (or lemon juice).
Once they become foamy, gradually add 120 g sugar, a little at a time, while continuing to beat until stiff, glossy peaks form.

(You should be able to lift the whisk and the peaks stand firm.)

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5. Combine batters

Add one-third of the whipped egg whites into the yolk mixture and stir gently to lighten it.
Then carefully fold in the remaining egg whites using a spatula — gently lift and turn the batter to keep the air inside.
Do not overmix, or the cake will lose its fluffiness.

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6. Pour into pan

Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to remove any large air bubbles.

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7. Bake

Bake at 160–170°C (320–340°F) for 45–60 minutes, depending on your oven.
The top should turn golden, and a toothpick inserted in the center should come out clean.

(If you want a slightly browner top, raise the temperature to 180°C for the last 5–8 minutes.)

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8. Cool

Remove the cake from the oven and let it cool in the pan for 10 minutes.
Then gently release it from the pan and place it on a wire rack to cool completely.
Cover with a clean kitchen towel while cooling to keep it moist.

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🌼 Tips for Success

Separate the eggs while cold (it’s easier), but beat them at room temperature for better volume.

Fold egg whites gently to keep the batter airy.

Sift dry ingredients for a smooth, soft crumb.

Avoid opening the oven door during the first 30 minutes.

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🍯 Serving & Storage

Dust with powdered sugar, or serve with whipped cream or jam.

Store in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days.

You can also freeze slices for up to 1 month — just wrap them tightly.