Sponge cake recipes

Perfect as a base for celebrations or a tea-time treat

Ingredients:

• 6 large eggs (room temperature)

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 1 cup all-purpose flour (sifted)

• 1/4 tsp salt

• 2 tbsp cornstarch (optional, for extra fluffiness)

• 2 tbsp unsalted butter (melted and cooled, optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan.

2. Separate the egg whites and yolks. Beat the yolks with sugar and vanilla until pale and creamy.

3. In another bowl, whisk egg whites with a pinch of salt until stiff peaks form.

4. Gently fold the egg yolk mixture into the whites. Gradually sift in flour (and cornstarch if using) in small portions, folding gently to keep the batter airy.

5. Optionally, fold in melted butter for added richness.

6. Pour the batter into the prepared pan. Bake for 25–30 minutes or until golden and a toothpick comes out clean.

7. Cool in the pan for 10 minutes, then transfer to a wire rack.

Light and citrusy with a heavenly aroma

Ingredients:

• 4 large eggs

• 1 cup granulated sugar

• 2 tbsp lemon zest

• 1/4 cup fresh lemon juice

• 1 cup cake flour (sifted)

• 1/2 tsp baking powder

• 1/4 tsp salt

• 2 tbsp vegetable oil

Instructions:

1. Preheat oven to 325°F (160°C). Line a loaf pan or round pan with parchment paper.

2. Whisk eggs and sugar on high until pale and fluffy (5–7 minutes).

3. Add lemon juice, zest, and oil, folding gently.

4. Sift together flour, baking powder, and salt. Gradually fold into the egg mixture.

5. Bake for 30–35 minutes, until springy to the touch.

6. Dust with powdered sugar or drizzle with a lemon glaze after cooling.

For a rich, chocolatey cloud-like experience

Ingredients:

• 5 large eggs

• 3/4 cup granulated sugar

• 1/2 cup all-purpose flour

• 1/4 cup cocoa powder (sifted)

• 1/4 tsp salt

• 1/2 tsp vanilla extract

• 2 tbsp hot water

• Optional: Chocolate ganache for topping

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a round or square 9-inch pan.

2. Beat eggs and sugar on high until tripled in volume (about 10 minutes).

3. Sift flour, cocoa powder, and salt together, and gently fold into the egg mixture in batches.

4. Combine vanilla with hot water and drizzle into the batter, folding gently.

5. Pour into the prepared pan and bake for 25–30 minutes.

6. Cool completely, then frost with ganache or whipped cream.