White Sponge Cake Recipe

Name: White Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg yolk; 2 whole eggs; 2 cups sugar; 2 teaspoons salt; 1 1/2 tablespoons baking powder; 5 1/4 cups cake flour; 1 cup oil; 20 egg whites; 1/2 cup granulated sugar; 2 teaspoons cream of tartar

Servings: persons

1
Preheat oven to 400 degrees F.
2
Grease 3- 12 inch cake pans, set aside.
3
In an electric mixing bowl with a wire whip attachment, add 1 Egg Yolk& 2 Whole Eggs.
4
Add, one ingredient at a time: Sugar, Salt, Baking Powder and Cake Flour.
5
Whip until smooth and appearance is light and yellow.
6
Add Oil.
7
Continue to mix 1 minute until fully incorporated.
8
In a separate clean, dry bowl, with wire whip, add Egg Whites.
9
Whip until stiff, but not dry peaks.
10
In a separate bowl, combine Granulated Sugar and Cream of Tartar Add to egg whites and mix quickly.
11
Remove egg white mixture to a large, dry mixing bowl.
12
Incorporate the first mix a little at a time by folding in and mixing by hand.
13
Be careful not to overmix (note:For a lemon flavored cake you can add 2 teaspoons lemon extract).
14
Spoon finished mixture into cake pans, spreading evenly.
15
Bake at 400 degrees for 35 to 40 minutes.
16
Cooking time may vary according to equipment and environment.
17
If using an alternate size pan, the heat should be adjusted.
18
The deeper and wider your cake pan, the lower you should have the heat.
19
Check for doneness by inserting a toothpick into cake, when it comes out clean, cake is done.
20
Cool cakes on rack before removing from pans.
21
Fill layers with desired filling and frost with lots of whiped cream.

2424

kcal

Calories

120

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 egg yolk, 2 whole eggs, 2 cups sugar, 2 teaspoons salt, and more.

Yes, White Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Sponge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions