Perfect homemade sponge cake (without baking powder)

The recipe in the image is a classic sponge cake (génoise) that relies on well-whipped eggs instead of baking powder for its rise.

Ingredients by pan size

Pan Diameter	Eggs	Flour	Sugar
15 cm	4	120 g	120 g
18 cm	5	150 g	150 g
20 cm	6	180 g	180 g
23 cm	7	210 g	210 g
25 cm	8	240 g	240 g

Method

1. Preheat the oven to 170–180°C (340–355°F).
2. Grease and line your cake pan with parchment paper.
3. Beat the eggs and sugar together for 8–12 minutes until the mixture becomes pale, thick, and triples in volume.
4. Sift the flour and gently fold it into the egg mixture using a spatula. Mix carefully to avoid deflating the batter.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake until the cake is golden and a toothpick inserted in the center comes out clean.

Approximate baking times:

• 15 cm: 30–35 minutes
• 18 cm: 35–40 minutes
• 20 cm: 40–45 minutes
• 23 cm: 45–50 minutes
• 25 cm: 50–60 minutes

Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack.

Tips for success

• Use room-temperature eggs for maximum volume.
• Do not open the oven during the first 25–30 minutes.
• Fold the flour in gently rather than stirring.
• Bake immediately after mixing.

This recipe works well for layer cakes because the sponge is light, airy, and sturdy enough to hold fillings and frosting without baking powder.

The recipe in the image is a classic sponge cake (génoise) that relies on well-whipped eggs instead of baking powder for its rise.

Ingredients by pan size

Pan Diameter	Eggs	Flour	Sugar
15 cm	4	120 g	120 g
18 cm	5	150 g	150 g
20 cm	6	180 g	180 g
23 cm	7	210 g	210 g
25 cm	8	240 g	240 g

Method

1. Preheat the oven to 170–180°C (340–355°F).
2. Grease and line your cake pan with parchment paper.
3. Beat the eggs and sugar together for 8–12 minutes until the mixture becomes pale, thick, and triples in volume.
4. Sift the flour and gently fold it into the egg mixture using a spatula. Mix carefully to avoid deflating the batter.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake until the cake is golden and a toothpick inserted in the center comes out clean.

Approximate baking times:

• 15 cm: 30–35 minutes
• 18 cm: 35–40 minutes
• 20 cm: 40–45 minutes
• 23 cm: 45–50 minutes
• 25 cm: 50–60 minutes

Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack.

Tips for success

• Use room-temperature eggs for maximum volume.
• Do not open the oven during the first 25–30 minutes.
• Fold the flour in gently rather than stirring.
• Bake immediately after mixing.

This recipe works well for layer cakes because the sponge is light, airy, and sturdy enough to hold fillings and frosting without baking powder.

The recipe in the image is a classic sponge cake (génoise) that relies on well-whipped eggs instead of baking powder for its rise.

Ingredients by pan size

Pan Diameter	Eggs	Flour	Sugar
15 cm	4	120 g	120 g
18 cm	5	150 g	150 g
20 cm	6	180 g	180 g
23 cm	7	210 g	210 g
25 cm	8	240 g	240 g

Method

1. Preheat the oven to 170–180°C (340–355°F).
2. Grease and line your cake pan with parchment paper.
3. Beat the eggs and sugar together for 8–12 minutes until the mixture becomes pale, thick, and triples in volume.
4. Sift the flour and gently fold it into the egg mixture using a spatula. Mix carefully to avoid deflating the batter.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake until the cake is golden and a toothpick inserted in the center comes out clean.

Approximate baking times:

• 15 cm: 30–35 minutes
• 18 cm: 35–40 minutes
• 20 cm: 40–45 minutes
• 23 cm: 45–50 minutes
• 25 cm: 50–60 minutes

Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack.

Tips for success

• Use room-temperature eggs for maximum volume.
• Do not open the oven during the first 25–30 minutes.
• Fold the flour in gently rather than stirring.
• Bake immediately after mixing.

This recipe works well for layer cakes because the sponge is light, airy, and sturdy enough to hold fillings and frosting without baking powder.