simply sponge

Print Friendly, PDF & Email





A light, crispy or smooth sponge cake to be used in many desserts & cake creations!

Do we really need homemade sponge? Doesn’t a store-bought sponge fulfill all our needs?


Think twice: of course a ready-to-use sponge is convenient especially if you are in a hurry & time is short or you won’t start your oven on a hot summer day…, but homemade sponge is much easier to produce than you think – & there is the aroma out of the oven filling your kitchen….

Concerning the recipe & the procedure I rely on my books – I admit: beforehand I thought that sponge was a real difficult matter (like original French puff pastry) not appropriate to be tackled by non-professionals like me.

Let’s start by pooling the main ingredients:

  • sugar
  • eggs
  • vanilla.

(The flour is added later.)


Mix it thoroughly.

Pour it on your baking tray, level it & put it in the pre-heated oven.




… and here comes the sponge:



simply sponge

Prep Time: 20 minutes

Cook Time: 12 minutes

Servings: 1

simply sponge

A light, crispy or smooth sponge cake to be used in many desserts & cake creations!


  • 75 gr icing sugar
  • seeds of 1 vanilla bean mixed with 1 tablespoon icing sugar OR 1 tbsp vanilla sugar
  • 3 eggs
  • 75 gr flour
  • 1 tablespoon warm water
  • salt - optional
  • Equipment:
  • a baking tray (about 35 x 40 cm)
  • an electric hand mixer

How to...

  1. Pre-heat the oven (170 degrees C with fan).
  2. If using a vanilla bean slice the vanilla bean lengthwise & scrape our the seeds.
  3. Mix the seeds with the icing sugar OR mix the vanilla sugar with the icing sugar.
  4. Add the eggs.
  5. Beat the mix with an electric hand mixer several minutes until the mixture is light yellow & foamy.
  6. Add the water.
  7. Add the flour & combine carefully with a spoon. Don't tolerate any flour lumps!
  8. Line a baking tray with baking parchment.
  9. Pour the mixture in the baking tray & level it.
  10. Bake it in the pre-heated oven for about 10 - 12 min. The sponge is ready when slightly brown & the edges bend slightly upward.
  11. Remove from the oven & put the sponge upside down on a cooling rack. You can also cover the cooling rack with baking paper & dust it with icing sugar before adding the sponge - this is appropriate when thinking of any cake rolls.
  12. Let it cool for some minutes & peel off the baking parchment.


Baking time: 12 min This is an average value. Maybe your sponge is ready after 10 mins or maybe it'll take 15 min (depending on your oven, how long the oven was pre-heated etc.) - just try & watch the sponge! (Forget about just starting a long phone call with your best friend.)

This recipe provides enough sponge for a cake roll or a trifle dessert. If you need more sponge just double the ingredients & portion the mixture according to 2 baking trays or 2 (or more) springform pans (to create circular sponges). If there are any leftovers after processing the sponge into a dessert - it doesn't matter: you or your kids or your better half will enjoy nibbling.

If you plan to use the sponge for a cake roll you should proceed with finishing the cake roll, i. e. spreading the cream filling & the fruits (or whatever) & rolling up as long as the sponge is slightly warm.

If you plan to use the sponge for some trifle (or any other dessert) you can cut the sponge in pieces as you need it & store the sponge in the fridge (cover it!).

I decided to add this recipe after having prepared my “Rhubarb Trifle” by using a recipe on “Rhubarb Compote” & referring to sponge during my trifle session. After all it’s a very basic recipe… and I pondered seriously if such a basic qualifies for its own blog contribution…
Well, I thought it would.

Once again:
If time is short you almost always can substitute a homemade sponge by a ready-to-use sponge from your trusted food store – however, watch out for quality!


The businesswoman with too many office hours thinks

To be honest: baking was never my top priority, but this sponge seems to be really simple. No messing around with dividing eggs, beating egg whites etc. (what I can remember dimly as well as a mother always fidgety if it worked out “good”). … and there’s no butter, no oil or any other fat inside!





Spread the word. Share this post!