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Sponge Cake


  • 6 Eggs room temperature
  • 1 tsp Vanilla
  • 1 cup Sugar
  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • pinch Salt
  • 1/4 cup Vegetable oil any oil with no flavor


  • Instructions
  • Prep:
  • Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
  • How to Make this Sponge Cake:
  • Whisk egg yolks and vanilla, set aside.
  • Sift flour and baking soda, set aside
  • In the bowl of an electric stand mixer fitted with whisk attachment beat eggs whites on high speed. With the mixer on, add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy, meringue until meringue forms soft peaks.
  • On the lowest speed of your mixer, add the egg yolk and vanilla mixture whisk,
  • Add flour and baking powder one tablespoon at a time. whisk on low speed or Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
  • mix oil with 1 tablespoon of the batter and add it to the batter and fold
  • Bake at 350˚F for 35-40 minutes , or until top is golden brown. Remove from pan, transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.


  • Please visit my Amazon store for things I have used
  • Also check out my whole wheat crackers recipe