Go Back
Tall sponge cake.
Print Recipe
4.95 from 85 votes

The Best Moist Sponge Cake Recipe

Delicious, tall, fluffy, tender yet stable and moist sponge cake recipe that is easy to frost for your favorite layered cakes. Because all bakers need a reliable recipe for the best sponge cake!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Calories: 274kcal
Author: Katalin Nagy

Ingredients

  • 3 Eggs room temperature yolk and white separately
  • 150 g Granulated sugar
  • 2 Teaspoon Vanilla extract pure
  • 100 g Whole milk room temperature
  • 80 g Vegetable oil
  • 190 g Cake flour All purpose works too

Instructions

  • Preheat oven to 170 C / 338 F (no fan) and bring all the cake ingredients to room temperature.
  • Prepare a 15 cm (6 inch) round cake pan lined with parchment paper inside and a cake strip around.
  • Whip together the egg yolk, vanilla extract, and half of the sugar (75 g) with an electric hand mixer in a mixing bowl for at least 5 minutes until very pale, creamy, and fluffy.
  • Mix in the rest of the wet ingredients; oil and milk, just until combined.
  • Sift the flour, and then gently fold it into the wet mixture with a rubber spatula just until combined, do not overmix
  • Whip the egg whites starting on low speed in your Stand mixer while adding the rest of the sugar (75 g), one tablespoon at a time. Increase the speed and whip for about 5 minutes until glossy, and the sugar is completely dissolved. Stop before the meringue is overwhipped into stiff peaks.
  • Use a Rubber spatula to gently fold the whipped egg whites mixture into the flour and egg yolk mixture. Loosen it up first by adding ¼ of the whipped egg whites, and then very gently fold the rest of the egg whites in.
  • Pour the moist sponge cake batter into the prepared 15 cm (6 inch) round cake pan.
  • Bake for approx. 60 minutes, and do not open the oven door in the first 45 minutes. The cake is ready when a toothpick inserted comes out clean.
  • Flip the sponge cake upside down and let it completely cool on a wire Cooling rack
  • Use according to your chosen cake recipe.

Notes

INGREDIENT NOTES 
  1. Make sure your ingredients are at room temperature before you begin baking this moist sponge cake recipe. 
  2. Take care when separating your egg yolks and egg whites so that no yolk gets into the whites or they won't whip properly. 
  3. You can use all-purpose flour in place of cake flour if this is hard for you to get hold of. 
EQUIPMENT NOTES 
  1. Always weigh your ingredients by the gram using a digital scale for precision. 
  2. Ovens can vary, so use an oven thermometer to always bake at the right temperature. 
  3. Each oven is different so you might need to adjust the baking time slightly, but in my oven, this cake takes 60 minutes. Use the toothpick test to ensure your cake is fully baked. 
  4. The sponge cake texture will further set as it cools, do not attempt to cut whilst it is hot. 
  5. This sponge will be tall, so it can be used either as a 2-tier or 3-tier cake. 

Nutrition

Calories: 274kcal | Carbohydrates: 37g | Protein: 6g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 30mg | Potassium: 127mg | Fiber: 3g | Sugar: 20g | Vitamin A: 111IU | Calcium: 32mg | Iron: 1mg