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Sponge Cake


  • 5 Large Eggs
  • Pinch salt
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar sifted
  • 3/4 teaspoon vanilla
  • 3/4 cup cake flour sifted
  • sweetened whipped cream
  • blueberries
  • raspberries
  • blackberries


Cake serves 8-10.


Step 1

Preheat oven to 400°F. Line two 8-inch round cake pans with waxed paper or parchment paper; lightly grease paper. Separate eggs.

Step 2

In small mixer bowl, beat yolks 1 minute; set aside. In large mixer bowl with clean beaters, beat egg whites and salt until foamy.

Step 3

Add cream of tartar and continue beating whites until they cling to bottom and sides of bowl; beat 1 minute longer.

Step 4

Fold beaten egg yolks into egg whites gently but quickly. Fold in sugar, flour and vanilla. Do not overmix.

Step 5

Pour batter into prepared pans, spreading evenly from center out. Gently tap pans several times on table to break air bubbles.

Step 6

Bake in center of oven 13 to 15 minutes. With thin knife, loosen sides of cake. Turn out of pan onto wire rack; cool completely.

Step 7

Frost with whipped cream; garnish with berries. If desired, layers may be brushed with a simple syrup flavored with liqueur before frosting.

Step 8

VARIATION: For chocolate sponge cake, substitute 1/2 cup cocoa powder for 1/2 cup cake flour. Sift flour and cocoa together before folding into egg whites.

Step 9

NOTE: To prepare Simple Syrup, pour 1 1/4 cups water into small saucepan. Add 2 1/4 cups sugar; stir to blend.

Step 10

Bring to a boil over medium heat. Remove from heat and cool. Use as desired or store in a container with tight-fitting lid; refrigerate up to 6 months.