Sponge Cake Base – The Timeless Classic You’ll Always Need

A simple, tried-and-true sponge cake recipe I’ve used for over a decade – the perfect base for layer cakes, rolls, and desserts that need a soft, fluffy texture.

Every cake begins with a sponge. This one was first published on my Slovenian blog back in 2013, and over the years it’s become my go-to recipe for any layered dessert. Light, airy, and evenly baked – this sponge never collapses, slices beautifully, and pairs perfectly with both creamy and fruity fillings.

Difficulty & Time

• Difficulty: easy
• Preparation time: about 50 minutes

Ingredients

For a 30×25 cm rectangular pan or a 26 cm round pan

• 10 (8) eggs
• 10 (8) heaping tablespoons granulated sugar
• 7 (5) heaping tablespoons all-purpose flour
• 4 (3) heaping tablespoons cocoa powder
• 1 (1) tablespoon oil
• 5 (4) tablespoons milk
• ½ (½) teaspoon baking powder

For a classic white sponge: omit the cocoa and add 3 (3) extra tablespoons of flour.

Method

1. Preheat the oven to 190 °C / 375 °F.
2. Place the eggs and sugar in a large bowl and beat with an electric mixer on high speed until tripled in volume (about 9 minutes).
3. Sift together the flour, cocoa, and baking powder, then gently fold into the beaten eggs. Add milk and oil, stirring slowly with a whisk or spatula until smooth and airy.
4. Grease the baking pan and lightly dust it with breadcrumbs. Pour in the batter and smooth the top.
5. Bake for 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
6. Cool completely and slice horizontally into three even layers.

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Filling suggestion

Cherry filling for sponge cake

• 2 jars cherry compote (680 g each)
• 6 tablespoons sugar
• 4 heaping tablespoons cornstarch (dissolved in 100 ml cold water)

Pour the cherries and sugar into a saucepan and bring to a boil. Add the dissolved cornstarch and cook over low heat for about 3 minutes, stirring constantly until thickened. Cool completely before using, or mix with whipped cream for a light cherry-cream layer.

FAQ – Common questions

Why does my sponge collapse after baking?
Usually because the egg mixture wasn’t beaten long enough, or the flour was added too quickly. Whip the eggs until pale and thick, and fold in the flour gently.

Can I replace some flour with ground nuts?
Yes – replace up to 20% of the flour with finely ground walnuts or almonds for a richer flavor and slightly moister texture.

Can I bake the sponge a day in advance?
Absolutely. Once cooled, wrap in cling film and keep at room temperature up to 24 hours. You can moisten it with syrup or juice before filling.

How do I know it’s baked through?
Insert a toothpick in the center – if it comes out clean, it’s done. The edges usually start to pull away from the pan.

How do I make it extra fluffy?
Make sure all ingredients are at room temperature, and avoid over-mixing once the flour is added – fold gently from bottom to top.

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Prefer reading in Slovenian?
Read the original Slovenian post: Biskvit za torto .