How To Make Perfect Sponge Cake Video

How To Make Perfect Sponge Cake Video

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Learn how to make the perfect sponge cake every single time with my step-by-step tutorial! It's easier than you think and you can frost and fill the layers with anything!

Used in these delicious recipes:

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42 Responses to How To Make Perfect Sponge Cake Video

  1. Ghazala November 24, 2014 at 3:46 am #

    what about adding in oil or butter?

    • tkorchemnaya December 4, 2014 at 4:20 pm #

      There is no butter or oil in this recipe

  2. Lisa van snek December 18, 2014 at 7:16 pm #

    Could you leave the baking powder?
    By the way, i love all of your videos they are amazing and i’ve already maked a lot of them!
    Xx lisa

    • tkorchemnaya December 19, 2014 at 7:11 pm #

      Yes, you can leave out the baking powder. I add it to ensure a perfect sponge cake but the eggs themselves will hold up. Thank you for watching! 🙂

  3. Ms.Zin Thu Hlaing May 28, 2015 at 4:58 pm #

    Where can I read this recipes?

    • tkorchemnaya May 29, 2015 at 12:46 pm #

      Sponge cake ingredients:
      6 large eggs
      3/4 cup white granulated sugar
      1 cup all-purpose flour
      1 teaspoon baking powder

      1. Preheat oven to 350F. Line 2, 8-inch round cake pans with parchment paper without greasing the sides. Place eggs and sugar into mixer bowl and whisk on high speed until thick and pale, almost white in color.
      2. Combine flour and baking powder. Sift flour into egg batter in small batches, folding very gently until all flour is added. Immediately pour batter into prepared pans.
      3. Bake in preheated oven until golden brown. Remove from pans immediately onto cooling racks and remove parchment paper. Let cool completely before slicing in half.

      • Nulda June 17, 2015 at 2:06 pm #

        Cake

  4. Ammi June 17, 2015 at 7:15 pm #

    Hi!

    I was going to use this sponge cake recipe but I only have one 8″ cake pan and I want to make the other cake chocolate flavore.
    So I have to cut the ingredient in half… Could You please help me, so I can get the right amounts 🙂

    I apologize my bad written english, but I’m Finnish 😉

    • Ammi June 17, 2015 at 7:17 pm #

      I meant could You please help me halving the amount of the flour.

    • tkorchemnaya June 17, 2015 at 9:00 pm #

      Hi! 🙂 No problem. Here are the ingredients divided.
      3 eggs
      3/8 cup sugar
      1/2 cup flour
      1/2 teaspoon baking powder.

      For the chocolate layer, use 1/4 cup flour and 1/4 cup dark unsweetened cocoa powder.

      Hope this helps! 🙂

      • Ammi June 30, 2015 at 5:12 pm #

        Thank You so much!

  5. Cristina September 3, 2015 at 11:42 pm #

    Hi, I saw the video on YT and I like it ‘coz I’m a fan of super easy but delicious recipes. My only concern is if the sponge cake will come out dry and flavorless since there’s no butter or oil or milk. I will be making this as a base cake for my custard frosting. Please respond. I appreciate your time. Thanks!

    • tkorchemnaya September 4, 2015 at 4:13 pm #

      Hi there! 🙂 I’m glad you enjoy my videos! The sponge cake is more on the dry side. If you want to make a cake that’s more moist, you can use one of my chocolate or white chocolate cake recipes

      • Cristina September 6, 2015 at 8:48 pm #

        Thanks a lot for telling me the difference 🙂 I will try the white chocolate cake recipe. I’m really excited, more power to your site and YT channel! 😀

  6. Cathy January 7, 2016 at 11:05 pm #

    I just made this but mine doesn’t turn out as well as Tatyana’s. I follow the exact recipe and the middle of my cake sinks as soon as took them out of the oven (the cake still taste nice though). Could anyone please answer why my cake sink in the middle!!!!!!

    • tkorchemnaya January 8, 2016 at 8:55 am #

      Hmm, make sure you’re using fresh baking powder. Also, get the cake batter into the oven as soon as you finish making it and don’t let it sit out for long. And, do not open the oven door when the cake is baking! 🙂

      • Nonita January 8, 2016 at 1:42 pm #

        how many minutes to bake this cake?

        • tkorchemnaya January 10, 2016 at 9:34 am #

          Depending on your cake pan size, about 18-22 minutes

  7. Claudia February 3, 2016 at 10:58 am #

    Hi Tatyana, I discovered your utube channel and site, and I plan to make some of your yummy looking cake recipes for my family 🙂 Bummer that your husband does not like desserts, mine cannot be stopped from eating them. Anyway, I have been looking into types of cakes, trying to learn a little about what would make a good basic layer cake. One of my favorites is fruit basket cake. Please answer a few quick questions for me: why use a sponge cake as opposed to a butter/oil cake to make layer cake? Do you prefer it because it’s lesser in fat, or are there other benefits I should be aware of? I am looking for a cake that can take some syrup or custard between layers, because I like a moist cake. Would you go with oil/butter cake or sponge, and why? Thanks so much for any info. Claudia

    • tkorchemnaya February 4, 2016 at 9:08 am #

      Thank you for watching! For me, using sponge cake versus regular cake comes down to sweetness and cake filling. Sponge cake holds liquids and syrups very well because it does tend to by dry on its own and it’s not very sweet. With a traditional cake, the cake will still hold some liquid, but definitely not as well since the layers tend to be more dense.

      Sweet cake with buttercream frosting, use traditional cake
      Cake with custard/syrup filling, use sponge cake

  8. Alina April 21, 2016 at 3:36 am #

    Hello!!
    I’ve been watching your videos the whole day, it’s amazing! I eager to try to bake something!! Could you please advise one thing: you use cup, where can I see how many gramm is it for butter, sugar etc? We in Russia use glass, is it the same thing?

  9. He Yuehua August 10, 2016 at 3:22 pm #

    Hi Tatyana.
    Can I use cake flour instead of all purpose flour for this recipe? I only have cake flour on hand.
    I love your YouTube channel btw. Keep the great videos coming 😁

  10. Pinky Mishra October 3, 2016 at 10:15 am #

    1 cup means how many grams?

    • tatyanaseverydayfood October 4, 2016 at 9:09 am #

      Cups and grams cannot be converted straight across, each ingredient needs to be converted. 1 cup sugar = 200g; 1 cup flour = 125g

  11. Joe February 19, 2017 at 6:00 pm #

    Can I leave the cake in room temperature or need to be refrigerated then by the next day I’ll put some filling on it

    • tatyanaseverydayfood February 20, 2017 at 10:19 am #

      You can leave it out at room temperature, just make sure to wrap the cake very well so it doesn’t dry out! Any type of liquid or syrup will work! I like to use something that’s corresponding to the filling. For example raspberry liqueur if I’m adding raspberry filling

  12. Joe February 19, 2017 at 6:01 pm #

    And what syrup should I put on it so that it will be moist…

  13. Jenny February 24, 2017 at 12:44 pm #

    This cake turns out great every time! Thanks so much for the great tutorial.

    I would like to make a 6 inch cake using this sponge cake recipe. Do you know how I might adjust the ingredients and baking time?

    Thanks a lot!

  14. Han July 10, 2017 at 9:27 pm #

    In your YouTube video, using 8 inch pans, baking time was 10-12 minutes. What if I use 7 inch pans? What would be the baking time now? Thanks in advance.

    • tatyanaseverydayfood July 11, 2017 at 9:27 am #

      I recommend increasing the time to at least 15-17 minutes, the tops should have a rich, golden brown color on top.

  15. Darshna Sathyapal July 28, 2017 at 7:42 pm #

    Hello Tatyana

    Can I add any flavor like vanilla extract?

  16. Pam August 4, 2019 at 8:20 am #

    Hi
    I plan on making your Summer Fruit Sangria cake this coming weekend. I watched your Sponge Cake Video and have two questions: 1. The printed recipe calls for one cup sugar but in video
    you said 3/4 cup of sugar. 2. The recipe states to bake between 19 – 21 minutes but in the video you baked 10- 12 minutes. I thought I better check with you before going ahead with this recipe.
    Thanks for your help.

    Pam

    • tatyanaseverydayfood August 5, 2019 at 11:19 am #

      Hi Pam, thanks for reaching out to me! Please go with the newer, updated recipe. I’ve updated the recipe over the years and should do a new video! Hope you enjoy the cake – it’s one of my favorites!

  17. Pam August 9, 2019 at 6:21 am #

    Hi once again

    I have baked your sponge cake twice in the last two days. I do live in Florida and have to deal with hot and humid weather. The sponge cake is turning out very crumbly. I watched your video again to see if your cake was somewhat crumbly but it’a hard to tell on video. I am a very experienced baker including breads, pies and especially cakes as I bake and decorate cakes all the time. I don’t bake sponge cakes often but I know my batter was light and fluffy and folding the flour into batter I do quite often. So I’m reaching out to you again to see if you can offer any help. The cakes are rising and not sinking upon taking out. It took about 20 or so minutes for them to get golden brown and come out clean with a toothpick. My dinner party is tomorrow night. The sangria looks so good so I want to pursue this dessert. Thank you.

    Pam

    • tatyanaseverydayfood August 12, 2019 at 10:32 am #

      Hi Pam! I’m so sorry that’s happening. The cake will be slightly crumbly because of the texture, it won’t cut super clean and that’s okay. It won’t affect the taste of the cake. Make sure you’re cooling the cake layers completely before slicing them half. Hope you enjoy the cake – it’s soo delicious!

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