Whole egg sponge cake recipes

How to Make a Classic Sponge Cake with Whole Eggs

A light, airy sponge cake made with whole eggs is a versatile dessert perfect for layering, filling, or enjoying on its own. Here’s a simple, foolproof guide.

Ingredients: 3 large whole eggs, 60g granulated sugar, 60g all-purpose flour, 15g melted butter, 1 tsp vanilla extract.

Steps:

1. Prep: Preheat oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper. Sift flour and set aside.

2. Beat eggs: In a clean, grease-free bowl, beat eggs and sugar together using an electric mixer on high speed for 8–10 minutes until thick, pale, and forms ribbons when the beater is lifted.

3. Fold in flour: Gently fold sifted flour into the egg mixture in three batches, using a spatula. Cut and fold from the bottom to avoid deflating the batter.

4. Add butter and vanilla: Drizzle in melted butter and vanilla, folding gently until just combined.

5. Bake: Pour batter into the pan and tap lightly to remove air bubbles. Bake for 25–30 minutes until golden and a toothpick comes out clean.

6. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips: Ensure eggs are at room temperature for better volume. Avoid overmixing to keep the cake tender. Enjoy plain or with whipped cream and fruits!