fluffy sponge cake

Amazingly fluffy &amp; light vanilla sponge cake recipe for any type of dessert.

Fluffy Vanilla Sponge Cake

Eggs

140 g Granulated sugar

Cake flour

Milk

g Oil

Vanilla extract (Optional)

Preparation

1. Preheat the oven to 355ºF (180ºC)2. Prepare hot, simmering water to warm eggs.3. Set up cake liners inside a pan. (Or you can coat a thin layer of butter, dust flour on top, and toss to remove excess.)4. Sift cake flour. 5. (Combine milk, oil, and vanilla ahead.)

Step 1: Warm whole eggs and sugar.

Warm whole eggs and sugar with a water bath, constantly mixing until it feels comfortably warm like a bath.

Step 2: Whip whole eggs and sugar.

Whip whole eggs and sugar at high speed until very fluffy. (Drop the batter with a whisk and check: It should flow slowly and the lines should stay on the surface.) Finish at low speed to make air bubbles smaller until it looks very shiny.

Step 3: Add cake flour and fold.

Add cake flour and fold until you don’t see any flour.

Step 4: Add Liquids and fold.

Add milk and oil and fold until everything is incorporated evenly. The cake batter should flow smoothly when you drop it with a spatula.

Step 5: Pour into a pan and bake!

Pour the batter into the prepared pans right away and bake at 355ºF (180ºC) until the center bounces back very gently.for 25 - 30 mins for 2 6-inch pans for 30 - 35 mins for 1 8-inch panAdjust the baking time &amp; temperature depending on the oven, the thickness of the batter, etc.

After it&#39;s out of the oven

After it&#39;s out of the oven, flip it and let it cool completely before slicing it.

Sponge Cake

Felt like an expert baker making this. Turned out perfectly, instructions &amp; videos are excellent. Sooo many compliments, so light &amp; fluffy and delicious. Topped mine with fresh whipped cream, marbled with mixed berry jam

I have tried and tested this lovely cake , and I’m in love with it ! 
Could you give me the recipe amendment for an 8 and a half . And 9 and a half tins  also cooking times ? 
Thank you

Thank you so much for the tips!  I plan to use lemon curd between the layers.  I will be baking the first practice cake today and will let you know how it turns out.

Hi Anya!

I love your detailed instructions and appreciate all the tips, and how to avoid mistakes that can commonly happen! A lot of baking videos don’t provide enough explanation and this is why I often visit your site to read everything before attempting the recipe!

I’ll definitely want to try out this one ! How does this difffrom making the chiffon cake? Also, what brand of whisk did you use for the chiffon cake? I tried looking for something similar but couldn’t because most French whisk saw online has thicker prong and yours seems like an ideal width prong! I think proper tools help me, too!

Thank you for sharing your experience and hope you continue to post!

Hi, I absolutely love this recipe and use it alot.

I was wondering how many cupcakes it would make though?

Just four ingredients results in a light and feathery cake that serves as a subtle canvas for sweet fruit or just powdered sugar.

How to Make Wheat-Free Fluffy Sponge Cake

eggs

sugar

flour

tsp vanilla extract

Preheat oven to 350F / 180C. Grease with butter or cooking spray, 8 inch / 20cm round cake pan; line base with baking paper.

Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Note: the eggs must be very fresh because they are providing all of the structure and the leavening. Of course you MUST beat them for the full 10 minutes until soft peaks form. You can add the sugar to the eggs all at once at the beginning if you wish or add gradually during beating.

After you have beaten the eggs to the Soft Peaks stage, use a flexible spatula to scrape up any remaining liquid egg from the bottom of the bowl and beat it for a few more moments.

Sieve in the corn flour little by little for the third time and fold in with a rubber spatula.

It is important to fold in your ingredients and place the cake in the oven immediately after beating the eggs. If you let them sit they will lose their strength and ability to hold trapped air, and the cake will fall.

Bake for about 20 minutes, or until a pick comes out clean.

Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.

This turned out perfectly for me, I really really beat the eggs, and it came out very fluffy.

Hello Ann, I just want to ask is there any recpie for pizza with corn floor ?
Thank You

I was also a little confused about corn flour vs corn starch first, but using CORN STARCH (which is what it is apparently called in the USA) worked wonderfully.

What a great cake, and what a fantastic recipe. Loved it.

Hi Diane, I used finely ground corn flour. It is normally used for thickening soup known as corn starch too.

Hi Anna,

My cake is just perfect ;)
I'm normally not a big backer...
It is a very simple, nice gluten free and lovely cake.

Many thanks
Shafi

Thanks for this recipe Ms.Ann Low :)
 I am a housewife and still on the stage of learning about cooking/baking and i just made my own version using your recipe. I  add baking powder (that has vanilla in it) and chocolate chips since we like chocolates and the result is wow! very soft and tasty. Thank You! :)

this recipe of yours using cornflour is very perfect for me  because my husband have allergy with too much white flour. Thanks. :)

I made this sponge as a trifle sponge catering for gluten free relations at Christmas. Followed every step and baked in a silicone pan in a force fan oven-WOW!! Couldn't have asked for a better result. Thank you!

It was amazing 
Just you have to beat the eggs for 10 minutes
I am surprised !!

Just what I am looking for thank you Ann.
Also Ann.

Oh my God, this is such an awesome recipe. What a great cake!

Can I bake this cake in pressure cooker?
Please reply

Hi , do you use two cake pans or just one x

It turned out perfectly! 
But I was wondering if normal cake flour could be used as the cornflour taste is quite strong for me. Or will the normal flour be too heavy?

This recipe always turns out for me.  It’s a great gluten free option!  Love it ?

Hi Ann 
I was wondering if you could help me? When i made the cake there was a thin rubbery layer on the bottom and it went flat when i took it out of the oven. What did i do wrong? 
Thanks 
Olympia

This cake turned out flat, heavy and curly at the sides. Only rose to about 2cm height. Something's not right.

Just made this today. I finally found a true sponge cake recipe.. thank you for sharing this recipe. I followed the instructions and the cake turned out perfect..

Hi Ann just made your cake using corn flour (Ireland), and following recipe instructions. It turned out great. 

Lesley

I just made the BEST, softest, fluffiest, tastiest sponge I have ever made before with this recipe.    Fantastic!   You just have to beat those eggs.

Easy and delicious airy cake. Thank you. I read the reviews and was concerned it wouldn’t work and be flat like several have said. So I was sure to follow the directions carefully especially about the consistency of the eggs after beating and it took 20 minutes (10 more than the recipe states) to get the soft peaks needed. I also did understand that corn starch is needed for this recipe and it’s not called this in many other parts of the world. Finally the folding of the corn starch into the beaten eggs is not the same as mixing. 

I substituted xylitol for the sugar and so I made a gluten free, sugar free and dairy free cake. Awesome with fresh berries and whipped cream (ok that’s not dairy free but it was on the side).

Turned out perfect for me. It's all about the eggs folks!

Fantastic recipe, thank you so much, delicious cake!

Ok, this was incredibly fluffy indeed. So awesome, what a great recipe!

Really good, I think I may have over-mixed it the first time. Trying again now!

I have been looking for something like this FOREVER, so happy to have found this cake. It will definitely be a regular rotation dessert here!

This is pretty good tbh, made it twice already. I'm going to try it with some berries in it next time!

It actually turned out really fluffy indeed!!

This turned out very good, definitely making again!

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