Sponge cake is a light, airy cake leavened primarily by the air beaten into eggs rather than by chemical leavening agents. Its delicate, open crumb and elastic texture make it the ideal base for layered cakes, Swiss rolls, trifles, and pastry desserts. The basic ingredients are eggs, sugar, and flour, with butter or oil added in richer variations.
The key to a perfect sponge is thorough whipping of eggs and sugar to a thick, pale foam that traps enough air to give the cake its volume. There are two main methods: the whole-egg (genoise) method and the separated-egg (biscuit) method, where whites and yolks are whipped separately for an even lighter result. Sponge cakes are often moistened with soaking syrup and layered with cream, ganache, fruit, or buttercream to create finished desserts. Baking temperature is typically 170–180°C, and overbaking quickly dries out the delicate crumb.
Discover more about sponge cake — from classic recipes and whipping techniques to troubleshooting common problems — in the articles below.
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