Thank you for being here in my cozy corner of the kitchen! I’m absolutely thrilled to share with you Fluffy Sponge Cake, the most velvety‑soft sponge cake that practically melts in your mouth. It’s moist, tender, and just perfect for any celebration—birthdays, teatime, or whenever your sweet tooth needs a hug. Make sure to subscribe for more heartfelt recipes by email—you’ll love what’s coming next!
Overview of Recipe Content
- What’s the recipe & its place?
This Fluffy Sponge Cake is a classic light, airy sponge that’s perfect for birthdays, afternoon tea, or as a canvas for frosting and fresh berries. Think “cozy celebration” all wrapped up in a cake. - Why you’ll adore it
Its tender crumb and cloudlike texture make every forkful pure joy. Plus, it’s forgiving and versatile—dress it up your way! - Taste & texture
Delicate, buttery-sweet, with a moist, pillowy crumb that’s springy and tender. - Seasonal relevance & benefits
Great year-round, ideal for spring and summer parties when you want something light and elegant. And bonus—no heavy frosting required if you prefer simplicity! - Ingredient List:
- 2⅓ cups (300 g / 10.6 oz) all-purpose flour (see note if using cake flour)
- ¼ cup (25 g) cornstarch
- 2½ tsp baking powder
- ½ tsp salt (omit if using salted butter)
- 1 cup (240 ml) milk, room temperature
- 1 tsp white vinegar
- Six large egg whites (size 7), room temperature
- ½ cup (113 g / 4 oz) unsalted butter, room temperature
- Tools Needed:
- Mixing bowls
- Electric mixer or whisk
- Measuring cups & spoons
- Sifter or fine-mesh sieve
- Loaf or round cake pan (8–9‑inch)
- Rubber spatula
- Substitutions & additions:
- Cake flour swap: Replace 2 tbsp of AP flour in each cup with cornstarch for a lighter crumb. (See note below.)
- Flavor boosts: Add citrus zest, vanilla extract, or fold in a bit of nutmeg.
- Filling ideas: Layer with whipped cream and fresh fruit for an extra-gorgeous treat.
How to Make Fluffy Sponge Cake
- Prep your pan & oven. Preheat to 350 °F (175 °C). Grease and line your pan—your lovely cake deserves a safe landing.
- Dry ingredients mix. In a bowl, whisk the flour, cornstarch, baking powder, and salt until they’re a harmonious team.
- Milk + vinegar magic. Combine room‑temp milk and vinegar in a small jug; set aside for a tangy “buttermilk effect” that keeps everything extra moist.
- Egg whites first. Whip your egg whites until soft peaks appear—airy, soft, and with volume.
- Butter and milk added together. In another bowl, cream butter until light, then slowly blend in your milk mixture.
- Fold in dry ingredients. Gently fold the flour mix into the buttery milk mixture—bring these friends together with care.
- Egg whites join gently. Carefully fold one-third of the egg whites in first (to lighten!), then the rest—folding like you’re wrapping a cloud.
- Bake gently. Pour batter into your pan, smooth the top, and bake for about 25–30 minutes, or until golden and a toothpick comes out clean.
- Cool with care. Let the cake rest in the pan for 10 minutes, then transfer to a wire rack—no rushing this beauty.
(I’m kicking myself for not having shot it before I devoured the first slice—such temptation lurks in every crumb!)
What to Serve with Fluffy Sponge Cake
- Fresh berries and dusted powdered sugar (pure, simple beauty)
- Whipped cream or lightly sweetened mascarpone
- A drizzle of berry coulis or chocolate ganache for extra decadence
- A steaming cup of coffee, tea, or a bright lemon‑mint iced tea—anything that complements, never overpowers.
Tips for Making It Perfect
- Room temps matter! Cold ingredients = dense cake, and that’s not our vibe.
- Fold, don’t smash. Keep the air in your egg whites with gentle folding—lightness is everything.
- Don’t overbake. When a toothpick comes out clean with a few moist crumbs, it’s done—go gently there.
Storage Instructions
- Store on the counter wrapped at room temp for up to 2 days—fresh as a daisy.
- Refrigerate up to 4 days, wrapped well. Let come to room temp before slicing.
- Freeze slices (wrapped in plastic + foil) for up to 2 months. Thaw in the fridge overnight or at room temp.
General Information
Fluffy sponge cakes have a rich history—from English Victoria sponges to Japanese castella, the idea of a light, airy cake is a global celebration. This one is perfect for layering or pairing with seasonal fruit. Great for birthdays, showers, or anytime you need a little lift!
Frequently Asked Questions
Q: Can I use whole eggs instead of whites-only?
Yes, but you’ll lose some of that cloudlike texture. Separate and whip whites for best results.
Q: Want to add flavor?
Vanilla extract, citrus zest, or a splash of almond extract goes beautifully in the milk mixture.
Q: Can I make it gluten-free?
Yes—try a cup-for-cup GF flour blend, but weigh carefully and add a little more cornstarch (up to ⅓ cup) for structure.
Q: Cake turned out dense—what happened?
Likely overmixed or ingredients were too cold. Keep it gentle, and room temps are your friends!
Q: How do I know it’s done?
Toothpick should come out mostly clean with a few moist crumbs—and the top should spring back when gently pressed.
Interactive Elements
I’d LOVE to hear your thoughts: leave a review or a comment below! Snap a pic and share it on Pinterest—tag me or use @poulefrecipe, I can’t wait to see your beautiful creations!
Nutritional Information (per slice, 1 of 12)
| Nutrient | Approx. |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 25 g |
| Protein | 4 g |
| Fat | 7 g |
| Saturated Fat | 4 g |
| Sugar | 8 g |
Heavenly Fluffy Sponge Cake: 10 Irresistible Reasons You’ll Fall in Love
- Total Time: 50 mins
- Yield: 12 servings 1x
Description
The most velvety‑soft sponge cake you will ever bake—it’s moist, tender, and perfect for celebrations.
Ingredients
2⅓ cups all‑purpose flour (300 g)
¼ cup cornstarch (25 g)
2½ tsp baking powder
½ tsp salt
1 cup milk (240 ml), room temperature
1 tsp white vinegar
Six large egg whites, room temperature
½ cup unsalted butter (113 g), room temperature
Instructions
1. Preheat oven to 350 °F (175 °C), grease and line cake pan.
2. Whisk together flour, cornstarch, baking powder, and salt.
3. Mix milk with vinegar and set aside.
4. Whip egg whites to soft peaks.
5. Cream butter, then blend in milk mixture.
6. Fold in dry ingredients gently.
7. Fold in egg whites in two batches.
8. Bake for 25–30 minutes until golden and toothpick comes out clean.
9. Cool in pan for 10 minutes then transfer to wire rack.
Notes
Use cake flour substitute: replace 2 tbsp of flour with cornstarch per cup of flour.
Room‑temperature ingredients help keep cake airy.
Fold gently to preserve lightness.
Store wrapped at room temperature for up to 2 days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: Salt varies (omit if salted butter)
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Protein: 4g
