Simple Yellow Sponge Cake Recipe

Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

A Simple Yellow Sponge Cake recipe that any baker new to baking or not needs to have in their recipe repertoire. This cake was one of the first Yellow Sponge Cake recipes that I learnt to make and it has served me very well.  I have never had any problems with it, so I thought I would share the recipe with you.

It has a soft, delicate, spongy and uniform crumb that absorbs the moisture from the cream very well, making it suitable for just about any kind of cake, roll or even a cupcake.

If for some reason this Biskvit (3 ingredient Sponge Cake) recipe doesn’t come out for you, try the one I am sharing today. Biskvit is somewhat tricky, but this one is pretty straightforward and I think you might be pleasantly surprised how a few minor adjustments make this recipe so foolproof.

For a very even rise of the cake, do make sure to get yourself bake strips (like the ones here). I have used them for years and they never fail at producing an evenly risen cake, every time.

Simple Yellow Sponge Cake Recipe

Yield: One 8″ round cake, 2 inches tall

Ingredients for Simple Yellow Sponge Cake:

4 eggs
1.5 cup powdered sugar or 1 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
3 Tbsp melted butter
2 Tbsp hot water
1 Tbsp vanilla extract

How to make Simple Yellow Sponge Cake: 

Whip 4 egg in a stand mixer on high speed for about 1 minute, then add 1.5 cups powdered sugar  (or 1 cup of granulated sugar) in thirds while continuing to whip.
Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!
Preheat oven to 350F with the rack in the middle. Line a 8 inch round cake pan (at least 2 inches tall) lined with foil and sprayed with non stick spray. Alternatively you can brush room temperature butter on the inside of the pan, then dust it with flour, knocking out the excess to make the surface non-stick.
Fasten the wet baking strips around the baking pan for an evenly risen cake (optional).

While the eggs are whipping sift the 1 cup all purpose flour and 1 tsp baking powder, twice.
Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

Combine the melted butter and hot water in a cup and whisk together to mix.
Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

Whip the eggs and sugar for about 15-20 minutes or until the batter ribbon falling off the whisk doesn’t disappear for about 2-3 seconds. You want to make sure the eggs are properly whipped before continuing with the next steps for successful rise of the cake in the oven.
Add 1 Tbsp of vanilla extractSimple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

Now add the flour into the whipped eggs in halves, carefully folding with a spatula forming the number 8 with each stroke. Do not overfold or the cake will be tough. Just fold enough to incorporate the flour.
Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

Add the melted butter mixture into the batter and carefully fold with a spatula until no streaks of liquid are seen.Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

Pour the batter into a 8 inch round cake pan (at least 2 inches tall).Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

Bake the cake for about 30 minutes on the middle rack of preheated to 350F oven. Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven. Remove it to a cooling rack and allow to sit undisturbed for 5-10 minutes. Then invert it onto a cooling rack and remove the foil. Allow to completely cool before using.
Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

For best results leave the cake on the counter for 6-8 hours before using in a cake. This will reduce the amount of crumbing when you go ahead to split the cake layer in two horizontally.

Simple Yellow Sponge Cake Recipe

5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Ukrainian
Serves: One 8" round cake, 2 inches tall

Ingredients

  • 4 eggs
  • 1.5 cup powdered sugar or 1 cup granulated sugar
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 3 Tbsp melted butter
  • 2 Tbsp hot water
  • 1 Tbsp vanilla extract

Instructions

  1. Whip 4 egg in a stand mixer on high speed for about 1 minute, then add 1.5 cups powdered sugar (or 1 cup of granulated sugar) in thirds while continuing to whip.
  2. Preheat oven to 350F with the rack in the middle. Line a 8 inch round cake pan (at least 2 inches tall) lined with foil and sprayed with non stick spray. Alternatively you can brush room temperature butter on the inside of the pan, then dust it with flour, knocking out the excess to make the surface non-stick.
  3. Fasten the wet baking strips around the baking pan for an evenly risen cake (optional).
  4. While the eggs are whipping sift the 1 cup all-purpose flour and 1 tsp baking powder, twice.
  5. Combine the melted butter and hot water in a cup and whisk together to mix.
  6. Whip the eggs and sugar for about 15-20 minutes or until the batter ribbon falling off the whisk doesn't disappear for about 2-3 seconds. You want to make sure the eggs are properly whipped before continuing with the next steps for successful rise of the cake in the oven.
  7. Add 1 Tbsp of vanilla extract.
  8. Now add the flour into the whipped eggs in halves, carefully folding with a spatula forming the number 8 with each stroke. Do not overfold or the cake will be tough. Just fold enough to incorporate the flour.
  9. Add the melted butter mixture into the batter and carefully fold with a spatula until no streaks of liquid are seen.
  10. Pour the batter into a 8 inch round cake pan (at least 2 inches tall).
  11. Bake the cake for about 30 minutes on the middle rack of preheated to 350F oven. Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven. Remove it to a cooling rack and allow to sit undisturbed for 5-10 minutes. Then invert it onto a cooling rack and remove the foil. Allow to completely cool before using.
  12. For best results leave the cake on the counter for 6-8 hours before using in a cake. This will reduce the amount of crumbing when you go ahead to split the cake layer in two horizontally.

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Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!
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  • luba

    thanks for a great recipe..

    · Reply

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