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Personally I think all foam cakes should be called “sponge cakes.” It really captures the spirit of a foam cakes right in the name.

So it’s no surprise that we’re taking a deeper look at sponge cakes right now! Cause if you capture the spirit of something, it should comes as no surprise that you’ll be a case study! Now, what makes sponge cakes so great is the texture. It’s so light and fluffy it will knock your socks off. (Not actually, just metaphorically.)

And the most exciting thing about it is that it will absorb liquid.

Naturally, I couldn’t help myself, so I made an orange simple syrup and brush it on the cooled cake. This gave the entire cake a wonderful, orange citrus flavor that was trΓ¨s magnifique!

Plus, a really cool thing about this recipe is that the only leavening is the eggs! There’s no added baking powder of baking soda. All the lift comes straight from the eggs. πŸ₯šπŸ’ͺ

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Sponge Cake


Units Scale
  • 5 large eggs, room temperature
  • 3/4 cup sugar
  • 1 cup all purpose flour


  1. Preheat the oven to 350 degrees.
  2. Beat all the eggs (whole eggs, don’t separate them) with the sugar until the mixture triples in size, about 15 minutes. The mixture should drizzle into thick, fluffy ribbons that don’t break when you remove the beaters.
  3. Fold one third of the flour into the whipped eggs. Do NOT overmix. Repeat until all the flour has been incorporated.
  4. Pour the batter into a 9 inch springform pan lined with parchment paper.
  5. Bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  6. Remove from heat and allow to cool fully on a wire rack before serving.

Thanks to Mom’s Dish for the recipe.