Go-To Basic Sponge Cake – Foolproof Method

Notes & Tips

• 7– or 6-inch pans: 4 eggs, 120 g sugar, 120 g flour, ⅕ tsp baking powder.
• Avoid cooling near drafts or open windows (prevents eggy flavor).
• Unfrosted sponge lasts 3–5 days in the fridge (wrap well).
• Freeze fully cooled cake up to 2 months.
• Frost with whipped cream, fresh berries, or your favorite frosting.

Pro Tip: Beating eggs well is the most important step — it creates the light, airy structure. Folding flour gently preserves it.