If you’re looking for a light, airy, and perfectly fluffy sponge cake recipe, you’re in the right place 🙂 Whether you’re baking for a special occasion or just craving something soft and sweet, this recipe will walk you through each step with ease.

Let’s get into the fluffiness magic! 💫

Why You’ll Love This Fluffy Sponge Cake

This fluffy sponge cake recipe gives you a beautifully risen, golden cake that’s soft as a cloud. It’s made with simple pantry ingredients and requires no baking powder or complicated techniques—just a bit of care and love 💛

Whether you serve it plain with tea or dress it up with fruits and whipped cream, it’s the kind of cake everyone comes back for another slice.

Ingredients You’ll Need 🥄

This sponge cake keeps it classic and simple. Here’s everything you’ll need:

4 eggs (about 55g each)
45 g vegetable oil (¼ cup)
45 g milk (¼ cup)
55 g cake flour (½ cup)
40 g granulated sugar (¼ cup)
5 g lemon juice (1 tbsp)
5 g vanilla extract (1 tbsp)

📝 Tip: Use cake flour, not self-rising. Cake flour has low protein content (around 7–9%), which helps keep your sponge cake extra soft.

Step-by-Step Instructions 🧁

Let’s bake this beauty! Here’s how to make this fluffy sponge cake recipe from scratch:

In a clean bowl, mix the vegetable oil and milk until well combined.
Sift in the cake flour and mix until smooth.
Separate the egg yolks from the whites. Add the yolks to the batter and mix well. Set this aside.
Preheat your oven to 150°C (302°F). Line a 28×28×2.6cm baking tray with parchment paper or a baking mat.
In another clean bowl, beat the egg whites with sugar, lemon juice, and vanilla extract using a hand mixer until soft peaks form.
Take a scoop of the whipped egg whites and gently fold it into the batter to lighten it.
Add the remaining egg whites and fold gently until fully incorporated—be careful not to deflate the mixture.
Pour the batter into the tray, smooth the top, and tap the tray once or twice to remove any large bubbles.
Bake for 30 minutes or until the cake is golden brown on top.
Once baked, place the tray on a cooling rack. When cool to touch, loosen the edges with a spatula, turn the cake upside down onto parchment paper, and gently peel off the baking mat.

Tips for the Perfect Fluffy Texture ✨

Use room-temperature eggs for best volume.
Fold the egg whites in gently—this keeps the batter airy.
Don’t open the oven while baking; it can deflate the cake.
Let the cake cool completely before removing it to keep its structure.

Serving Ideas 🍓

This fluffy sponge cake recipe is versatile. Try it:

With whipped cream and strawberries 🍓
As a base for a layered birthday cake 🎉
Simply dusted with powdered sugar for tea time ☕

Final Thoughts

There’s something so comforting about a well-made sponge cake. This fluffy sponge cake recipe is one you’ll keep in your baking rotation—it’s simple, elegant, and so delicious. Give it a try and let your kitchen smell like a bakery 😊

Fluffy Sponge Cake Recipe 🍰

Author: Alora chef
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 1 sponge cake (approx. 9–12 servings) 1x
Category: Dessert
Method: Baking
Cuisine: Asian
Diet: Vegetarian

Print Recipe

Description

A light and airy fluffy sponge cake made with simple ingredients and no baking powder. Perfect for layering or enjoying on its own.

Ingredients

Scale

4 eggs (about 55g each)
45 g vegetable oil (1/4 cup)
45 g milk (1/4 cup)
55 g cake flour (1/2 cup)
40 g granulated sugar (1/4 cup)
5 g lemon juice (1 tbsp)
5 g vanilla extract (1 tbsp)

Instructions

In a clean bowl, mix vegetable oil and milk until well combined.
Add cake flour and mix until smooth.
Separate the eggs. Add the egg yolks into the batter and mix well. Set aside.
Preheat the oven to 150°C (302°F). Line a 28×28×2.6cm baking tray with parchment paper or a baking mat.
In another clean bowl, add egg whites, sugar, lemon juice, and vanilla extract. Beat with a hand mixer until soft peaks form.
Fold a scoop of whipped egg white into the batter until just combined.
Gently fold the remaining egg whites into the batter until fully incorporated.
Pour the batter into the tray, smooth the top, and tap it gently to release air bubbles.
Bake for 30 minutes or until golden brown.
Remove from oven and let cool on a cooling rack. Once cool to the touch, loosen the edges, flip the cake onto parchment paper, remove the tray, and peel off the baking mat.

Notes

Use low-protein cake flour (around 7–9%), not self-rising flour.
Fold egg whites gently to maintain the cake’s fluffiness.
Do not open the oven during baking to prevent deflation.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 110
Sugar: 5g
Sodium: 30mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 3g
Cholesterol: 55mg

Keywords: fluffy sponge cake recipe, soft sponge cake, no baking powder sponge, light cake dessert