Basic sponge cake / Basic chocolate sponge cake

To make a delicious cream cake, I have always feel that the sponge cake make the difference. Everything else can be right but if the sponge is too dry or hard, it spoils the whole cake.

To make the perfect sponge, you need the right recipe. You also need to know your oven well so that the cake is not too dry or too wet. Please also use the right cake pan. The folding in of flour and butter is very important so that the cake won’t be flat.

My journey in looking for ways to make the perfect sponge has been quite trying. I don’t really like premix as I don’t like the texture and flavour. The only brand of premix that I find satisfactory is Prima. I tried many sponge recipe and they are just not right. Some instructions are so vague that the cake just don’t turn out right.

The following sponge recipe is my favourite and quite easy to make. I have taken some pictures so that you can visualize the process better. Once you master the perfect sponge, you can check out my different cream cake recipes so that you can decorate and make different types of cake. They are delicious.
The following is the recipe for vanilla sponge cake. If you want a chocolate sponge cake, just reduce the quantity of plain flour by 50gm and replace with 50gm of cocoa powder.


100g (4oz) butter melted
6 eggs, room temperature
225g (8oz) caster sugar
125g (5oz) plain flour
1/2 tsp vanilla essence


Grease a 9 inch (23 cm) cake pan. Line with greaseproof paper. Preheat oven to 180C.
Put the eggs and sugar into a large bowl and whisk until thick enough to leave a trail on the surface when the whisk is lifted. Usually with an electric mixer, it takes about 5 - 7 mins.


Sift the flour. Gently fold half the flour into the egg mixture. When it is well incorporated, fold in the other half. Add the vanilla essence and fold into the mixture.

Place 1 cup of the batter into a bowl with the butter and using a handheld whisk, whisk the mixture to lighten the butter. After that, fold the butter mixture into the batter.
cakepan.jpg Turn the mixture into the prepared tin.

Bake for about 40 mins or until a toothpick is inserted in the middle will come out clean. Remove from oven and allow to cool. Invert the cake onto a wire rack and remove greaseproof paper.

done1.jpg When removed from oven.

coolcake.jpg When cooled, it looks a little wrinkled.

done 2.jpg Invert the cake so that now the top becomes bottom. Slice the cake horizontally to cream it.

*The pictures features a chocolate cake.

10 Responses to “Basic sponge cake / Basic chocolate sponge cake”

  1. Mun Yee Says:

    How did you use the Prima Sponge Cake mix? Had tried but no success with it. The cake would not rise.

  2. itkitchen Says:


    Prima is a premix for sponge cake so you have to follow the instruction on the pack.

    Normally if the cake doesn’t rise means the cake don’t have enough air bubbles which means you didn’t beat the batter enough.

    The type of mixer is very important. With a basic mixer, the cakes produced is usually not as fluffly as those done using a good mixer.

    The recommended mixers are Kenwood which costs around $1000 and Kitchen aids abt $600. I use basic mixer which costs me only $69 but my cake still rise but not as fluffy as those done with better mixers.

    This is especially so when you premix flour like Prima, that’s why I do my sponge cake from scratch as in the above sponge cake recipe which is fluffier.

  3. ace083 Says:

    try these recipes… they r easy and turn out great! :)

  4. maire Says:


    If you’re in a hurry and want a no fuss sponge premix, try Bake king’s Optima flour. Just beat it in an electric mixer with 10 eggs, 140g water and 100g of butter plus any flavourings you like - lemon, strawberry and of course vanilla are options. My mom had been using it since it first came out and it’s never disappointed us. The 1 kg pack makes 2 9in cakes.

  5. lynne Says:

    Instead of vanilla, is it possible to make it plain? would it taste ok? I dont like vanilla, chocolate, etc. I like it to taste more of eggs then any of flavors.

  6. Hangkim Long Says:

    The pan you used for the sponge cake is 9X2″ or 9X3″?, How do you check for the egg beaten mixture. Do you turn off the electric mixer if you turn off the mixer, will it affec the egg mixture. I either underbeat or overbeat the egg mixture; therefore, the cake does not rise. The cake is hard compact and sometimes run over pan!!! I have tried to look for a trail on the surface as you described when the beater is lifted but I don’t see it.

  7. itkitchen Says:

    I think the pan is 9 x 3 inch.

    I stop the electric mixer to check. Checking takes only a few seconds so it won’t affect the cake.

    If the beater is lifted, the batter should drip from the mixer so that a trail is seen on the mixture. That usually takes at least 5 minutes of good beating. If no trail is seen that means you need to continue beating until batter is thick enough to leave a trail.

    Hard cake means not enough air bubbles in the cake. Perhaps you fold in the butter in the wrong way such that it deflate the cake. Many things can go wrong when making cake so I really cannot pin point what went wrong unless I see how the cake is done.

    Overbeating occurs easily with egg white and very rarely with egg yolk. Primarily, the usual concern is about overbeating when handling egg white. With whole eggs and egg yolk, there is no need to worry too much about overbeating it as long as it is done in moderation.

    Underbeating usually gives a watery, only foamy, not stiff enough batter.

    Hope this helps.

  8. Gunnar Says:

    Hi - I just tried to make a sponge cake again - I’ve tried for twentyfive years, but it can’t be done in the US. I used to make sponge cakes in Sweden all the time, no problem - they would never fail…when I discovered that it couldn’t be done in the US I started to search for answers and found some from very knowledgeble sources…but that was a few years ago, but the essence was tat there is a difference in the quality of flour and perhaps other things, that make it very difficult to make a sponge cake in the US.
    It is true, that there are many commercial outfits that seem to be able to make them - in Santa Monica, California, we had a place that used to make them perfectly, but I never learned how…
    When you serach for answers her, you get many - but there is no consistency…! - people use this or that amount of eggs and there is absolutely no consistency! ….but the IS consistency about one thing andthat is the complaints that the sponge cakes won’t rise…they won’t and the reason is the quality of the ingredients…
    I believe the problem may also be the eggs - I am basically ok with american eggs, but….when i visited Ă–land in Sweden 2001, my family had eggs of course and….the quality was so astounding I cannot describe it - they were the best eggs I can remember ever having tasted…so…there are differences…
    You need to use baking powder…maybe American baking powder is just crap…? ….I’d like to ask Jaques(?) Pepin how he manages to make a sponge cake in the US….and no, I don’t want to make an “angel cake”…. if you know something I don’t and wanna e-mail me - I’m on beepbeep@beep.beep
    ….in the meantime, I’ll keep on searching….(to use 6 or 8 eggs is just ridiculous…!! - you should be able to make a sponge cake with 2 to 4 eggs….)

  9. Laura Says:


    I haven’t tried your sponge recipe but I thought that a basic sponge must be done with equal weight of ingredients (so for example 150gr flour, 150gr butter, 150gr sugar) and for each 50gr 1 egg so in the 150gr example 3 eggs are used. And that’s the basic sponge.

    Is it not so?

  10. Bijay Says:

    I agree with Laura all ingredients have to be the gram thats how i bake my cake and my mum has always done it like that since i was young.The onlt thing i wish to know now is actually the folding of the flour?