This Light Airy Sponge Cake is soft, fluffy, and perfectly delicate, making it ideal for layered desserts. With a cloud-like texture and lightly sweet flavor, it pairs beautifully with whipped cream, fresh strawberries, and raspberry jam.
Why You’ll Love This Recipe
This Light Airy Sponge Cake is incredibly soft and melt-in-your-mouth light. It’s made with simple ingredients yet delivers bakery-quality results. Perfect for celebrations or everyday desserts, it’s easy to customize with your favorite fillings and toppings while staying elegant and balanced.
Ingredients
Sponge Cake
- ⅓ cup all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, separated
- ⅛ teaspoon white vinegar
- ⅔ cup granulated sugar (divided)
- 1½ tablespoons warm water
- 2 teaspoons vanilla extract
- 2 tablespoons vegetable oil
Simple Syrup
- ½ cup granulated sugar
- ½ cup boiling water
Whipped Cream
- 2 cups cold whipping cream
- 2 teaspoons icing sugar
- ½ teaspoon vanilla extract
Filling & Decoration
- Fresh strawberries
- Raspberry jam
Instructions
- Preheat oven to 160°C (320°F) and line the bottoms of two 8-inch pans without greasing the sides.
- In a bowl, mix flour, cornstarch, baking powder, and salt.
- Whip egg whites with vinegar until foamy. Gradually add half the sugar and beat until stiff peaks form.
- In another bowl, whisk remaining sugar with warm water, egg yolks, and vanilla until thick and ribbon-like.
- Slowly mix in oil.
- Fold half of the egg whites into the yolk mixture.
- Sift in dry ingredients and gently fold.
- Add remaining egg whites and fold carefully to keep the batter airy.
- Divide into pans, remove air bubbles, and bake for 25 minutes.
- Tap pans lightly and cool upside down.
- Brush with simple syrup.
- Whip cream with sugar and vanilla until stiff peaks form.
- Assemble the Light Airy Sponge Cake with jam, strawberries, and whipped cream between layers.
Tips & Tricks
- Use room temperature eggs for better volume.
- Fold gently to avoid deflating the batter.
- Do not grease the pan sides to help the cake rise properly.
- Chill the bowl before whipping cream for best results.
Details
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European-inspired
- Difficulty: Medium
- Dietary Notes: Halal-friendly
Notes
- Substitute strawberries with other fresh berries if desired.
- Add a thin layer of cream around the sides for a semi-naked cake look.
- The simple syrup keeps the sponge moist and tender.
Nutrition (Approximate)
- Calories: 320 per slice
- Protein: 5g
- Carbohydrates: 35g
- Fat: 18g
FAQ
Why is my sponge cake not fluffy?
Overmixing or deflating the egg whites can result in a dense cake.
Can I make this cake ahead of time?
Yes, bake the sponge a day in advance and assemble later.
Do I need simple syrup?
It’s optional but helps keep the cake moist and flavorful.
Can I use whipped topping instead of cream?
Yes, but fresh whipped cream gives the best texture and taste.
How do I know when the cake is done?
It should spring back lightly when touched and a toothpick should come out clean.
Storage
- Refrigerator: Store assembled cake for up to 3 days
- Freezer: Freeze sponge layers (without cream) up to 2 months
- Reheating: Serve chilled or slightly room temperature
Similar Recipes
Light Airy Sponge Cake
Ingredients
Sponge Cake
- ⅓ cup all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs separated
- ⅛ teaspoon white vinegar
- ⅔ cup granulated sugar divided
- 1½ tablespoons warm water
- 2 teaspoons vanilla extract
- 2 tablespoons vegetable oil
Simple Syrup
- ½ cup granulated sugar
- ½ cup boiling water
Whipped Cream
- 2 cups cold whipping cream
- 2 teaspoons icing sugar
- ½ teaspoon vanilla extract
Filling & Decoration
- Fresh strawberries
- Raspberry jam
Instructions
- Preheat oven to 160°C (320°F) and line the bottoms of two 8-inch pans without greasing the sides.
- In a bowl, mix flour, cornstarch, baking powder, and salt.
- Whip egg whites with vinegar until foamy. Gradually add half the sugar and beat until stiff peaks form.
- In another bowl, whisk remaining sugar with warm water, egg yolks, and vanilla until thick and ribbon-like.
- Slowly mix in oil.
- Fold half of the egg whites into the yolk mixture.
- Sift in dry ingredients and gently fold.
- Add remaining egg whites and fold carefully to keep the batter airy.
- Divide into pans, remove air bubbles, and bake for 25 minutes.
- Tap pans lightly and cool upside down.
- Brush with simple syrup.
- Whip cream with sugar and vanilla until stiff peaks form.
- Assemble the Light Airy Sponge Cake with jam, strawberries, and whipped cream between layers.
Notes
- Substitute strawberries with other fresh berries if desired.
Conclusion
This Light Airy Sponge Cake is a timeless dessert that combines elegance with simplicity. Its soft texture and delicate sweetness make it perfect for layering with cream and fruit, creating a beautiful and delicious centerpiece.