Layers of Soft sponge cake Wrap together with jam, cream and fresh strawberries. It Airy sponge cake It is a stunning cake for any occasion! There is always a good time to eat a cake!

Sponge cake on a white stand
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Why we love this recipe

My Nana was one of the best cooks I knew. Going home when we were kids was best because she always had the most beautiful homemade pastries. And whenever someone had a birthday in the family, she would bring us some kind of cake or treat.

Her airy sponge cake was one of my all time favorite recipes, and one I still make regularly today! This is the perfect cake. We love it because:

  • It is so soft and spongy, and not too heavy
  • It uses simple ingredients, and does not need much preparation to prepare it
  • You can easily customize the extensions and fillings.

What is a sponge cake?

Aside from Fluffy, the technical term for this sponge is Genoise Sponge. The genius is usually identified with French and Italian desserts and differs from a regular sponge cake in many ways.

It is very close to absorbing Genoise, however with a few different elements.

Unlike a regular sponge cake or a Victoria sponge cake, since Genoise has fewer ingredients and it relies on whipped proteins and puffed flour to create a body in the cake, which ultimately leads to the airiness of the cake.

If I were to describe it, it would be a little more cakey and a little dense compared to the Angel Food cake, but not as dense as a regular sponge cake.

Ingredients of the recipe

For this recipe you will need the following ingredients:

Self-raising flour – It is commonly found in Australian and British supermarkets. Swelling flour is just that, a flour that already has the enlargement substance in it. If you do not have puffed flour, use regular flour and 2 teaspoons of baking powder.

Cornflour / Corn Starch – Cornflour gives this cake stability, without detracting from the softness of the sponge.

Eggs At Room temperature. Need to separate them. Make sure no yolk enters the proteins otherwise they will not whip properly.

Sugar – Extra fine / fine sugar if you have any. Fill one cup just below the rim.

Sponge cake ingredients on board;  Eggs, cornflour, plain flour, sugar, baking powder

How to make this recipe

This recipe is a little more technical, because the way you combine your flour in the egg mixture can determine if your sponge is airy or dense.

  1. Bring the eggs to room temperature
  2. Preheat the oven to 180 C / 350F
  3. Prepare your round molds. Carefully cut a piece of round parchment and grease the molds. Line the pans with baking paper.
  4. Sift the flour and cornflour 7 times.
  5. Whisk proteins until a soft foam is formed
  1. Gradually add sugar, whisking after each addition
  2. Carnivores in yolks, one at a time
  3. Carefully fold in the flour, trying not to mix too much
  4. Pour into a ready-made mold
  5. Bake until golden.