p1050489The taste of this sponge cake is as good as the best pastries in the most expensive restaurants. It is lush, soft and airy. The ideal base for any cake!


5 eggs,

150 grams (1 cup) sugar

110-120 g of all-purpose flour +40-30 g of corn starch, or just 1 cup of all-purpose flour (or self-rising flour)

1 tsp vanilla extract or vanilla sugar.

It is possible to reduce the dosage:

4 eggs, 120g flour (preferably 100g of flour and 20g of corn starch, the starch makes the cake more airy), 120 g of sugar;

Or 3 eggs, 90 g flour, 90 g sugar

Mix  eggs with sugar, turn your mixer at full capacity and beat for 5-10 minutes, until the mixture will turn white and will increase its volume in 3 times. Reduce the capacity of the mixer, add vanilla and pour sifted flour gradually until disappearance of lumps.

Preheat oven to 340F(170C). Grease a baking form with any oil and sprinkle with a flour. Non-stick forms don’t need greasing, but it is better to put a circle of baking parchment on the bottom. Pour the batter into the form.

Bake at 340F(170C) for 20 minutes, then another 30 minutes at 300F(150C). The main point at this time is not open the oven or the cake will fade. Check readiness with a toothpick (must be dry) in the center of the cake.

Never cut a hot cake! Otherwise you will crush its tender texture like here:


Wait until the cake has cooled:


While the cake cools, better not to take it from the form, as the hot cake is very soft, and if you will turn over the cake on a grill (like you can read in many recipes),  1) the grill will strongly imprint in the body of cake, 2) the grill will stick to your cake 😉  If you will turn over the hot cake on a plate it can smash the top of the biscuit.

Also, do not place warm cake (even a little warm) in the fridge – the sponge will fade.

The sponge cake (as well as the biscuit with addition of any dried berries/fruits or any jam) can be safely stored for 3 days at room temperature (I keep in my cooled oven :)). Sponge cake with fresh berries/fruits, with butter-base cream or custard store only in a refrigerator and no more than 3 days.

Sprinkled with any juice, liqueur, rum or brandy the cake gets just a divine taste! Although it will reduce a little its height  like on the photo (impregnation makes heavier the airy structure of the cake):


Soon I’ll tell you how to cook other types of sponge cakes – maybe you’ll like them even more! 🙂


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