Name: Tall & Airy Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European
Ingredients: 4 large eggs; 1/2 cup sugar; 1 cup all-purpose flour; 2 tsp vanilla sugar or 1 tsp vanilla extract; 1/4 tsp salt

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This Tall & Airy Sponge Cake is light, fluffy, and delicately flavored with vanilla. I love using it for layered cakes, simple tea-time slices, or a soft homemade dessert that feels classic and elegant.

Tall & Airy Sponge Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 large eggs

½ cup sugar

1 cup all-purpose flour

2 teaspoon vanilla sugar or 1 teaspoon vanilla extract

¼ teaspoon salt

Directions

I preheat the oven to 350°F (175°C) and line a cake pan with parchment paper.

I beat the eggs, sugar, and vanilla until the mixture becomes thick, pale, and tripled in volume, about 8–10 minutes.

I sift the flour and salt together.

I gently fold the dry ingredients into the egg mixture, taking care not to deflate the batter.

I pour the batter into the prepared cake pan and smooth the top.

I bake it for 25–30 minutes, or until the cake is golden and set.

I let the cake cool completely before removing it from the pan.

Servings and Timing

This recipe makes 8 servings.

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Calories: 185 kcal per serving

Variations

I sometimes add lemon zest or orange zest for a fresh citrus flavor. I can also fill the sponge cake with whipped cream and berries, pastry cream, or jam. For a richer dessert, I like brushing the layers with simple syrup before decorating.

Storage/Reheating

I store the cooled sponge cake in an airtight container at room temperature for up to 2 days. For longer storage, I wrap it well and refrigerate it for up to 5 days.

I do not usually reheat sponge cake, but I let refrigerated slices come to room temperature before serving so the texture feels soft again.

FAQs

Why did my sponge cake deflate?

I usually find this happens when the batter is overmixed or the eggs are not beaten long enough. I fold the flour in gently to keep as much air as possible.

Can I make this cake ahead of time?

Yes, I like making it a day ahead because it slices neatly once fully cooled and rested.

Can I use vanilla extract instead of vanilla sugar?

Yes, I use 1 teaspoon of vanilla extract if I do not have vanilla sugar.

Can I turn this into a layer cake?

Yes, I let the cake cool completely, then slice it carefully into layers and fill it with cream, fruit, or frosting.

How do I know when the cake is done?

I look for a golden top and a set center. I also gently press the top, and it should spring back lightly.

Conclusion

This Tall & Airy Sponge Cake is a simple, classic recipe that I love keeping on hand for desserts, celebrations, and tea-time treats. With a soft texture and delicate vanilla flavor, it is easy to enjoy plain or dress up with fillings and toppings.

📖 Recipe:

Tall & Airy Sponge Cake

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Author: Cheryl
Total Time: 45 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This tall and airy sponge cake is light, fluffy, and delicately flavored with vanilla. Perfect for layered cakes, tea-time treats, or serving plain with powdered sugar.

Ingredients

4 large eggs

½ cup sugar

1 cup all-purpose flour

2 tsp vanilla sugar or 1 tsp vanilla extract

¼ tsp salt

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Instructions

Preheat the oven to 350°F (175°C) and line a cake pan with parchment paper.
Beat the eggs, sugar, and vanilla until the mixture becomes thick, pale, and tripled in volume, about 8–10 minutes.
Sift the flour and salt together.
Gently fold the dry ingredients into the egg mixture without deflating the batter.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25–30 minutes, or until the cake is golden and set.
Let the cake cool completely before removing it from the pan.