Spongy sponge

Super fluffy homemade cake

Recipe to make the sponge cake more spongy Preparation time15 minCooking time35 min


  • 4 L-size eggs at room temperature
  • 120g sugar
  • 120 g of wheat flour 


Filling Ingredients: 

  • cream cheese frosting
  • raspberry paste


Other ingredients:

  • red fruit mix
  • Vanilla

Before explaining our recipe, we want to tell you some tricks to make the cake rise a lot. 

Beat the eggs: Using electric beaters to beat the eggs will help us introduce more air to the mixture. 

Weigh the ingredients: For our recipe, the key is that the total weight of the eggs does not exceed 250 g, and that the total weight of the flour and sugar is the equivalent of the eggs. 

Correct baking: The oven temperature for the cake should be 180°C and as we know that each electric or gas  oven is a different world, it is best to use a kitchen thermometer to verify that it has the correct temperature.

Now, we will explain the steps of how to make a sponge cake. 

  1. You are going to separate the whites from the yolks, using two bowls.
  2. With the electric rods, begin to beat the egg whites until a foam forms. Then, add half the sugar in the form of rain, without stopping beating. Continue until the rods form the letter point. Here you can add a dash of vanilla or lemon zest to flavor the cake.
  3. Immediately, using the same rods you are going to beat the yolks with the rest of the sugar. You should mix until they double in size and turn pale yellow. Continue beating until you get the letter point.
  4. Now, with the help of a sieve, you are going to incorporate the flour into the container of the beaten yolks little by little, using a silicone spatula and making encircling movements.
  5. You can alternate flour and beaten egg whites if the mixture is too thick. 
  6. Make encircling movements with the spatula until the cake batter is homogeneous. But, without overmixing.
  7. The recommended mold for this recipe is 18 cm in diameter x 7 cm high, preferably with a removable base. You can apply a thin layer of butter on the walls of the mold and flour it, while at the bottom you must place a disc of parchment paper. Now, pour the mixture into the mold, smooth the surface with the spatula and take it to the oven.
  8. Bake the cake for 30 minutes. After the first 20 minutes you can see how the surface begins to brown, but do not open the oven before time. 
  9. After 30 minutes you can check with the tip of the knife that the cake is cooked in the center and remove it from the oven. When unmolding the cake let it rest on a rack.

While it cools you can prepare a delicious filling. To do this, beat the butter, cream cheese and powdered sugar until you get an airy cream. 

Add a tablespoon of raspberry paste and a few drops of vanilla, mix again and you will have a cream cheese and raspberry filling.

Now, separate the cake in half and remove the top disk, place a generous layer of cream cheese and add some red fruits.

Now assemble the other part of the cake and spread more cream on top. With a spatula, smooth the coverage, it does not have to be perfect, the idea is to achieve a “naked cake” effect. To finish, she decorates the top of the cake with the mix of red fruits and some mint leaves to give it a more summery touch. 

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