Traditional Sponge Cake

Sponge cakes are beloved for their simplicity and versatility and surely belong in every home baker’s cake-baking skill set. Because their main (or in our recipe’s case, the only) leavening agent is frothy whisked eggs, they’re sturdy and easy to shape and mold. True to their name, they’re great for soaking up syrups, flavors and fillings.

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  • Looking for a recipe that was in a july 1930s good house keeping magazine for a HOT MILK SPONGE CAKE it's the absolute best recipe and it can't be found it was attached at the top of an add for your brand cake flour

  • How do I scale up this recipe for a full size sheet pan?
    I need to make one that will be cut into circles to fit inside a glass as the base for individual strawberry short cake for a wedding next week, well, my wedding actually. I completed my chefs apprenticeship in 1979 and have forgotten how to do this as it's been 35 years since I worked in a professional kitchen.

    • Hi Vince, From our Pastry Chef, "He can bake the cake in a 13x18-inch half sheet pan. Just need to watch the baking time as it will bake faster since the layer will be thinner." Happy baking...and Congrats!