Sponge Cake

Nothing better than a classic soft & fluffy sponge cake. I got this recipe from my mom who got it from an old coworker of hers from New York. I remember first trying this recipe when I was a little kid and thought it was bland (because there was no icing). Now that Im a full grown adult I can say that although it might not be my favorite type of cake, this may be hands down the best sponge cake you will try.


  • Using room temperature eggs is best when making sponge cakes and will whip the eggs faster than cold eggs. 



  • Stand Mixer or Hand Mixer
  • Standard Tube Pan 


Sponge Cake:

1 1/4 cup sugar (separated)

10 large eggs (separated)

1 teaspoon vanilla extract

1 teaspoon almond extract

Juice of 1/2 lemon(1/4 cup)

2 tablespoons vegetable oil

3/4 cup all purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon



  1. Preheat oven to 350° F. 
  2. Separate the egg white and egg yolks and place in two separate bowls. Set the egg yolks aside. 
  3. Add the egg whites to a stand mixer with the whisk attachment with a 1/4 cup of granulated sugar. Beat until it reaches stiff peaks. 
  4. Place the stiff egg whites in a separate bowl and set aside. 
  5. Add the egg yolks, remaining sugar, oil, extracts, lemon juice, flour, baking powder, salt & cinnamon in the stand mixer bowl with the whisk attachment and beat on medium-high until it doubles in volume or pale in color. 
  6. Carefully fold the stiff egg whites in with the egg yolk batter until there are barely any egg white lumps in the batter. 
  7. Add the sponge cake batter to a non-greased Standard Tube Pan and bake in the oven for 60-75 minutes. 
  8. As soon as the sponge cake is out the oven, flip it over using a baking rack and let it cook completely upside down. You can use a bottle if your cake comes up high. 



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