Basic Sponge Cake Recipe

AuthorMeg's Kitchen
RatingDifficultyBeginner

After 5 long months of doing live sessions and sharing 55+ recipes, I am finally doing one of the most requested recipes – a basic sponge cake recipe. We have a vanilla and chocolate version of course here, but we also talk about colouring and flavouring your sponge cakes. This recipe is perfect for layered cakes, it is oil based and has a strong structure that helps you easily stack up the layers. Let’s get started.

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Yields8 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins
 180 g Flour
 1 tsp Baking Powder
 ½ tsp Baking Soda
 Salt
 80 g Neutral Flavoured Oil
 180 ml Milk
 125 g Castor Sugar
 1 tsp Vanilla Essence
 1 tsp Vinegar
1
  1. Preheat the oven to 170 degrees.
  2. Line a 6-inch round tin with parchment paper or line with oil and dust with flour.
  3. Add in the vinegar to the milk, mix well and set aside.
  4. Sift together all dry ingredients, flour, baking powder, baking soda and salt.
  5. Take the oil and castor sugar in another bowl. Use a hand whisk or hand beater to mix the sugar well for
    1 minutes.
  6. Now add in the vanilla essence and milk + vinegar mix (cultured buttermilk) into the oil and sugar bowl.
  7. Mix well, till you have a homogeneous mixture.
  8. Now add the dry bowl ingredients into the wet bowl and using a spatula, cut and fold the dry ingredients into the wet or use a whisk and mix well.
  9. Do not over mix, combine till you have a lump free smooth batter.
  10. Transfer the entire batter into the lined tin, making sure the batter is evenly spread out.
  11. Bake in a preheated oven, with both rods on and in make sure the tin when placed is in the centre of the oven, for 40-50 minutes or until a skewer inserted in the centre comes out clean.
  12. Remove and cool on a cooling rack while it is still in the tin for about 5 minutes.
  13. Turn it over onto a cooling rack and cover with a kitchen towel till completely cooled.
  14. Cling wrap and refrigerate till ready to use.

NOTES
2

• All ingredients to be at room temperature
• Watch the video to understand the consistency. This will help in case of making any changes.
• Avoid fresh fruits in the batter.
• You can use any essence or extract of your choice.
• You can add colour to the batter based on your choice of flavour.
• For making a chocolate sponge, add 20 – 30 gms of cocoa powder and replace the same amount of flour from the recipe.
• Make sure to add 20-30 gms more of sugar in case making a chocolate sponge.
• You may need 15-20 ml more of milk in case of a chocolate sponge.
• You can use curd instead of milk.
• You can use half water and half milk instead of complete milk.

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Ingredients

 180 g Flour
 1 tsp Baking Powder
 ½ tsp Baking Soda
 Salt
 80 g Neutral Flavoured Oil
 180 ml Milk
 125 g Castor Sugar
 1 tsp Vanilla Essence
 1 tsp Vinegar

Directions

1
  1. Preheat the oven to 170 degrees.
  2. Line a 6-inch round tin with parchment paper or line with oil and dust with flour.
  3. Add in the vinegar to the milk, mix well and set aside.
  4. Sift together all dry ingredients, flour, baking powder, baking soda and salt.
  5. Take the oil and castor sugar in another bowl. Use a hand whisk or hand beater to mix the sugar well for
    1 minutes.
  6. Now add in the vanilla essence and milk + vinegar mix (cultured buttermilk) into the oil and sugar bowl.
  7. Mix well, till you have a homogeneous mixture.
  8. Now add the dry bowl ingredients into the wet bowl and using a spatula, cut and fold the dry ingredients into the wet or use a whisk and mix well.
  9. Do not over mix, combine till you have a lump free smooth batter.
  10. Transfer the entire batter into the lined tin, making sure the batter is evenly spread out.
  11. Bake in a preheated oven, with both rods on and in make sure the tin when placed is in the centre of the oven, for 40-50 minutes or until a skewer inserted in the centre comes out clean.
  12. Remove and cool on a cooling rack while it is still in the tin for about 5 minutes.
  13. Turn it over onto a cooling rack and cover with a kitchen towel till completely cooled.
  14. Cling wrap and refrigerate till ready to use.

NOTES
2

• All ingredients to be at room temperature
• Watch the video to understand the consistency. This will help in case of making any changes.
• Avoid fresh fruits in the batter.
• You can use any essence or extract of your choice.
• You can add colour to the batter based on your choice of flavour.
• For making a chocolate sponge, add 20 – 30 gms of cocoa powder and replace the same amount of flour from the recipe.
• Make sure to add 20-30 gms more of sugar in case making a chocolate sponge.
• You may need 15-20 ml more of milk in case of a chocolate sponge.
• You can use curd instead of milk.
• You can use half water and half milk instead of complete milk.

Basic Sponge Cake Recipe
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Meg's Kitchen

19 thoughts on “Basic Sponge Cake Recipe”

  1. Arwinder says:

    A super sponge cake recipe for an all time keeps/ baking! Very moist ,soft ,really spongy! My search for a sponge cake without condense milk ends here with this recipe.Thank you Megha !

    Reply
  8. Teena Rogin says:

    The best recipe…I have tried so many eggless sponge recipes never have come across so perfect, spongy and good texture sponge… from hence forward my search and trials for making sponge has come to an end.
    Thanks a tonne..loads of love and best wishes…

    Reply
  9. Teena Rogin says:

    Back again with s doubt….I tried making chocolate cake…it was super tasty no doubt…but it was so soft that it broke into pieces…could u please help me as to where I went wrong…I baked at 170 degrees

    Reply

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