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Classic Sponge Cake


By The Canadian Living Test Kitchen

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Rate this recipe 4.5/5 (2 Votes)
Classic Sponge Cake 1 Picture


  • 6 egg
  • 1 cup granulated sugar
  • 1 tbsp grated orange rind (omitted this, can substitute lemon)
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • (substitue 1 cup GF flour + 1/2 tsp zanthum gum for gluten-free sponge)***
  • 1/2 tsp baking powder
  • 1/3 cup butter, melted (i used oil)
  • 1 pinch salt



Step 1

Sponge Cake: Line bottom of 9-inch (2.5 L) springform pan with parchment paper; grease side.

Set eggs in bowl of warm (100°F/38°C) water for 5 minutes. In electric stand mixer on medium-high speed, beat eggs until foamy.Gradually beat in sugar until pale yellow and batter falls in ribbons when beaters are lifted, about 10 minutes.

Transfer to large wide bowl. Fold in orange rind and vanilla. Sift together flour, baking powder and salt ; sift one-third over egg mixture and fold in. Repeat twice.

Transfer one-quarter to another bowl; fold in butter. Fold back into remaining batter. Pour into prepared pan.

Bake in centre of 325°F (160°C) oven for 50 to 60 minutes or until cake springs back when lightly touched in centre and side pulls away from pan.

Let cool in pan on rack for 10 minutes. Remove side of pan; let cool on rack. (Make-ahead: Wrap in plastic wrap; store for up to 24 hours.)

note: divided batter into 2 - 8" pans only need 30 mins bake time

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