Fluffy Sponge Cake Recipe – The Home Cook’s Kitchen

sponge cake recipe Pinterest graphic

Layers of soft sponge cake sandwiched together with jam, cream and fresh strawberries. This fluffy sponge cake is a gorgeous cake for any occasion! There is always a good time to eat cake!

sponge cake on white stand
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Why We Love this Recipe

My Nanna was one of the best cooks I ever knew. Going to her house when we were kids was the best because she always had the most beautiful home-baked goods. And every time someone had a birthday in the family, she’d bring along some kind of cake or treat for us.

Her fluffy sponge cake was one of my all time favourite recipes, and one I still make regulary today! It’s the perfect cake. We love it because:

  • it’s so soft and spongey, and not too heavy
  • it’s uses simple ingredients, and not a lot of preparation needs to go in to making this
  • you can easily customise the toppings and fillings.

What is Sponge Cake?

Aside from fluffy, the technical term for this sponge is a Genoise Sponge.  The Genoise is typically associated with French and Italian desserts and differs from a regular sponge cake in many ways.

This is very close to a Genoise sponge, however with some different elements.

Unlike a regular sponge cake or a Victoria sponge cake, as Genoise has fewer ingredients and relies on whipped egg whites and self-rising flour to create body in the cake, ultimately leading to the fluffiness of the cake.

If I was to describe it, it would be a little cakier and slightly denser compared to an angel food cake, but not as dense as a regular sponge cake.

Recipe Ingredients

For this recipe you’ll need the following ingredients:

Self Raising Flour – this is typically found in Australian and British supermarkets. Self-Raising flour is exactly that, flour that already has the raising agent in it. If you don’t have self-raising flour use plain flour and 2 teaspoons of baking powder.

Cornflour/Cornstarch – cornflour gives this cake stability, without taking away from the softness of the sponge.

Eggs – at room temperature. They need to be separated. Make sure NO yolk gets into the egg whites otherwise they won’t whip up properly.

Sugar – caster/ultra fine sugar if you have it. Fill one cup just under the brim full.

sponge cake ingredients on board; eggs, cornflour, plain flour, sugar, baking powder

How to Make this Recipe

This recipe is a little more technical, because the way you incorporate your flour into the egg mixture can determine if your sponge is fluffy or dense.

  1. Bring your eggs to room temperature
  2. Preheat the oven to 180C/350F
  3. Prepare your round tins. Carefully cut a parchment piece round and butter your tins. Line the tins with parchment paper.
  4. Sift the flour and cornflour 7 times.
  5. Whisk egg whites until soft peaks form
  1. Gradually add sugar, beating after each addition
  2. Whisk in egg yolks, one at a time
  3. Carefully fold in the flour, trying not to overmix
  4. Pour into prepared pan
  5. Bake until golden.

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