Sponge cake is a timeless classic in the world of baking, celebrated for its delicate texture and versatility. This 6-ingredient sponge cake demonstrates that exceptional results can be achieved with simplicity and precision, requiring only eggs, sugar, flour, milk, oil, and a touch of vanilla.
Despite the absence of baking powder, the careful whipping of eggs and gentle folding techniques create a tender cake. Perfect for both everyday occasions and special gatherings, this recipe offers a refined approach to achieving a flawlessly fluffy sponge with minimal ingredients and effort.
What is a 6-Ingredient Sponge Cake?
Sponge cake, in its many glorious forms, traces back to 18th-century Europe, where it was prized for its texture achieved without yeast. Unlike butter-heavy cakes, the magic of sponge cake lies in whipped eggs that trap air, giving the batter its signature lift.
Over time, bakers experimented with minimal ingredients, and this particular version relies on six ingredients, making it perfect for spontaneous baking adventures. In Italy, a similar light sponge is called “pan di spagna,” or “Spanish bread,” though it’s nothing like your everyday loaf.
Pro Tips for the Best 6-Ingredient Sponge Cake
- Beat egg whites until foamy, then sugar in stages, to maximize volume.
- Fold and don’t stir your batter. Gentle folding prevents deflating your airy batter.
- Use room temperature eggs because they whip faster and hold air better.
- Lining the pan with parchment ensures your cake rises evenly and releases cleanly.
- Check early because ovens vary, so start checking at 25 minutes to avoid overbaking.
Frequently Asked Questions
Can I use a different type of flour?
All-purpose flour works best, but cake flour will make the sponge even lighter and more delicate.
What if I don’t have vegetable oil?
You can substitute with melted butter for a richer flavor, though it may slightly change the texture.
Can I add flavorings or zest?
Absolutely! Lemon or orange zest, or even a teaspoon of almond extract, can elevate your sponge without overpowering it.
Is it possible to make this sugar-free?
Yes, but the texture may be slightly denser. Use a fine granulated sugar substitute to maintain lightness.
How to Store 6-Ingredient Sponge Cake
Store your cooled sponge cake in an airtight container at room temperature for up to 2 days. Avoid refrigeration if you want to preserve its soft texture.
Ingredients
How to Make 6-Ingredient Sponge Cake
Set your oven to 170°C (340°F) and line an 18 cm cake pan with parchment to prevent sticking. Separate the eggs and whisk the egg whites until foamy and gradually mix in sugar.
Set your oven to 170°C (340°F) and line an 18 cm cake pan with parchment to prevent sticking. Separate the eggs and whisk the egg whites until foamy and gradually mix in sugar.
In a bowl, whisk egg yolks with vanilla and gently fold this mixture into the whipped whites.
In a bowl, whisk egg yolks with vanilla and gently fold this mixture into the whipped whites.
Sift the flour over the egg mixture and mix.
Sift the flour over the egg mixture and mix.
Whisk the milk and vegetable oil together. Take roughly a quarter of the batter and combine it with the milk-oil mixture. Then fold this back into the main batter until smooth.
Whisk the milk and vegetable oil together. Take roughly a quarter of the batter and combine it with the milk-oil mixture. Then fold this back into the main batter until smooth.
Pour the batter into your prepared pan and bake for 30 minutes.
Pour the batter into your prepared pan and bake for 30 minutes.
Let your cake cool in the pan, then slice, and serve.
Let your cake cool in the pan, then slice, and serve.
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