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Light, Airy and Fluffy Sponge Cake

Delicious light, airy and fluffy sponge cake
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Servings 8


  • 1 cup castor sugar
  • cups cake flour
  • 5 XL eggs (room temperature)
  • 50 g salted butter (melted)
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1 tsp lemon zest


  • Preheat oven to 180°C and spray and line a 20cm cake pan or 2 sandwich pans with parchment paper.
  • Boil 30ml water in a saucepan over medium heat. Then lower the heat to simmer.
  • In a glass bowl beat the eggs, then add the sugar and vanilla essence.
  • Place the glass bowl on top of saucepan to act as double boiler - making sure the water does not touch the glass bowl. Continuously stir egg/sugar mixture for 2 minutes.
  • Transfer the mixture to a stand mixer and add the whip attachment. Alternatively you can use a hand mixer if you don't have a stand mixer.
  • Whip mixture for 8 minutes until it doubles in size and it resembles a slight meringue colour.
  • Sift the flour and baking powder together. Use a big metal spoon and gently fold spoonfuls at a time into mixture. Then add melted butter and lemon zest. Continue to gently fold in using the figure of 8 motion. Make sure the flour is well incorporated but do not over mix.
  • Pour batter into the prepared cake pan/s and transfer to the preheated oven.
  • If you are baking one cake then bake for 30 minutes. If you divided the batter into 2 x sandwich pans, then bake for 20 minutes until the skewer comes out clean.
  • Remove the sponge cake from the cake pan/s immediately and place on a wire cooling rack to cool completely. Make sure it is away from any drafts to prevent sinking.
  • Top with fruit jam of your choice, whipped cream and berries or simply just dust with icing sugar. Serve and enjoy!
Keyword cake, classic sponge cake, sponge cake