Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
[Read more >>>]

Basic Spongecake

Ola Rokita11 July 2020Comments (0)



A basic spongecake recipe is a staple for any baker because it is used as the foundation in many desserts. I like to add fruit to my recipe or make chocolate mousse cake out of it, but that’s just the start.


strawberry spongecake


  • You can add some frosting to your spongecake and turn it into an awesome birthday cake.
  • Bake the batter in baking cups and make cupcakes out of it.
  • Add left over fruit, such as strawberries or blueberries to the batter, and make a wonderfully light dessert for kids and adults to enjoy. Top it with a scoop of vanilla ice-cream or whipped cream and you’ll be in heaven.


fruit spongecake

Spongecake advantage

The big appeal of spongecake is that you can make it without fat, so it’s light and easy to digest. They also require only a handful of ingredients, flour, eggs, and sugar, so they’re affordable and very easy to make.

Best flour for making spongecakes

The best flour for spongecakes is pastry flour or wheat flour from Poland called “tortowa” type 450. If you want a gluten-free option, you can replace wheat flour with corn starch, almond meal, or a combination of both.

If you want your spongecake to be extra fluffy, add a tablespoon of potato flour.

You can skip adding baking powder, but if you want assurance that your spongecake comes out light and airy, then a teaspoon of baking powder will do the trick.

Add some flavor

Adding vanilla, lemon zest, almond extract, or cocoa, will add a wonderfully delicate flavor to your spongecake.

Best way to bake your spongecake

Make sure you bake your spongecake immediately after making the batter, otherwise it might lose some of the air and turn out less fluffy. When baking, do not open the oven prematurely, otherwise it might collapse. Allow the cake to bake for at least 30 minutes.


Basic Spongecake Recipe


  • cup wheat flour (Polish "Tortowa" type 450 or Pastry Flour
  • 5 whole eggs
  • ¾ cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp baking powder
  • pinch of salt


  1. Preheat the oven to 350° Fahrenheit or about 180° Celsius.

  2. Separate egg yolks from the egg whites.

    egg whites
  3. Beat the egg whites until stiff.

  4. Add powdered sugar to the egg yolks and beat until very fluffy.

    egg yolks
  5. Add vanilla and salt, and continue beating for another couple of minutes.

    beaten egg yolks
  6. Using a spatula, gently combine the beaten egg yolks with the egg whites.

    egg yolks with egg whites
  7. Thoroughly combine flour with the baking powder.

  8. Using a sieve, slowly sieve the flour combined with the baking powder onto the mixed eggs.

  9. Gently mix all the ingredients together.

    flour combined
  10. Line a cake-baking pan with parchment paper.

    cake pan
  11. Pour the mixed batter into the pan.

    cake pan with batter
  12. Bake for 45 to 55 minutes.

  13. Cool it off for 10-15 minutes and use it as base for cakes, or cut it up and serve it with fruit and whipped cream.

recipe image
Recipe Name
Basic Spongecake
Ola's Bakery
Preparation Time
Cook Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: