Classic Sponge Cake with Powdered Sugar

This classic sponge cake is soft, fluffy, and delicately sweet, topped with a generous dusting of powdered sugar. With its light texture and golden crust, this simple yet elegant cake is perfect for teatime, birthdays, or as a base for layered desserts.

Why You’ll Love This Recipe

This sponge cake is incredibly light and airy thanks to the whipped eggs, yet satisfying and moist. It’s made from pantry staples and requires no complicated steps, making it a reliable go-to recipe. Whether enjoyed plain with coffee or dressed up with fruit and cream, it’s versatile and universally loved.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Eggs
• Granulated sugar
• All-purpose flour
• Cornstarch (optional for extra softness)
• Baking powder
• Vanilla extract
• Salt
• Powdered sugar (for dusting)
• Lemon zest (optional)

directions

1. Preheat your oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 6–8 minutes, until light and fluffy.
3. Add vanilla extract and optional lemon zest.
4. In a separate bowl, sift together the flour, cornstarch (if using), baking powder, and salt.
5. Gently fold the dry ingredients into the egg mixture in batches, using a spatula. Do not overmix.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, dust with powdered sugar and slice to serve.

Servings and timing

• Servings: 8–10
• Prep time: 15 minutes
• Cook time: 35 minutes
• Cooling time: 30 minutes
• Total time: 1 hour 20 minutes

Variations

• Add citrus zest or almond extract to enhance the flavor.
• Fill with whipped cream and berries to turn it into a Victoria sponge.
• Slice and layer with pastry cream or jam for a more elaborate dessert.
• Use as a base for trifles or layered cakes.

storage/reheating

Store the sponge cake in an airtight container at room temperature for up to 3 days. If filled with cream or fruit, refrigerate for up to 2 days. You can freeze the unfilled cake for up to 1 month; wrap tightly in plastic and foil before freezing.

FAQs

Why is my sponge cake dense?

Overmixing or under-whipping the eggs can deflate the batter. Gently fold in dry ingredients to maintain volume.

Can I use cake flour instead of all-purpose flour?

Yes, cake flour results in a finer, softer crumb. Use it if you want an ultra-light texture.

Is this recipe suitable for layer cakes?

Yes, it can be sliced into layers or baked in two pans for layered sponge cakes.

What can I use instead of cornstarch?

Cornstarch can be omitted or replaced with more flour, though it helps keep the crumb soft.

Can I reduce the sugar?

A small reduction is possible, but too little sugar can affect structure and volume.

Do I need to use an electric mixer?

Yes, to achieve the volume needed from the eggs, an electric mixer is highly recommended.

How do I keep the cake from sinking?

Do not open the oven door during baking and ensure the batter is not overmixed.

Can I make this recipe gluten-free?

Yes, use a gluten-free flour blend that includes a binding agent like xanthan gum.

What toppings work well with this cake?

Fresh fruit, whipped cream, lemon curd, or a simple glaze all pair beautifully.

Is this cake dry without frosting?

No, when baked correctly, it’s moist and light. The powdered sugar adds just enough sweetness for a minimalist finish.

Conclusion

This classic sponge cake with powdered sugar is a timeless dessert that’s light, airy, and effortlessly elegant. With its simple ingredients and versatile use, it’s a staple recipe for any home baker looking to create something beautiful and delicious.

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