Delicious, light and spongy! You will love this recipe for sponge cake. Very easy and very quick to prepare. Your family and loved ones will love this yummy sponge cake.

Sponge Cake

The tastiest sponge cake ever!
5 from 2 votes
Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Cake
Cuisine South African
Servings 10 servings
Calories 154 kcal


  • 6 large eggs separated
  • 100 grams flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 200 grams granulated sugar
  • 1 tsp vanilla essence
  • 2 tbsp water
  • 1 zest of lemon
  • ¾ tsp cream of tartar


  • Preheat the oven to 180ºC (350ºF) and place the oven rack in the center of the oven.
  • Have ready an ungreased bundt pan.
  • Separate the cold eggs, placing the yolks in one bowl and the whites in another bowl.
  • Cover the bowls with plastic wrap and bring the eggs to room temperature for about 30 minutes.
  • Meanwhile, sift or whisk the sifted flour with the baking powder and salt. Set aside.
  • Place the egg yolks and 135 grams of the sugar in the mixing bowl, beat on high speed until they are thick, fluffy, and light-colored. 
  • Add the vanilla extract, water, and lemon zest. Set aside while you beat the egg whites.
  • In a clean bowl, with the whisk attachment, whip the egg whites until foamy, add the cream of tartar and continue beating until soft peaks form.
  • Gradually add the 65 grams of sugar and continue beating until the egg whites are shiny and form stiff peaks.
  • Next, sift the flour mixture over the beaten egg yolks and gently but quickly fold (with a wire whisk or rubber spatula) the flour into the egg yolk batter.
  • Gently fold a little of the beaten egg whites into the batter to lighten it, and then add the rest of the whites.
  • Pour the batter into the bundt pan, smoothing the top.
  • Bake in preheated oven for 28 - 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Remove from the oven and immediately invert the pan  (turn upside down) and suspend it by placing the inner tube on the top of a flat-topped glass or bowl. 
  • Allow the cake to cool completely before unmolding (about one hour). Run a flat metal spatula or sharp knife around the inside of the pan and then remove the center core of the pan. 
  • Run the spatula along with the bottom and center core of the pan. Invert the cake onto a greased wire rack.
  • The cake can be served plain with a dusting of powdered sugar or with fresh fruit and softly whipped cream. This cake can be covered and stored for a few days, or it can be frozen.


Calories: 154kcalCarbohydrates: 28gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 98mgSodium: 109mgPotassium: 84mgFiber: 1gSugar: 20gVitamin A: 143IUVitamin C: 1mgCalcium: 23mgIron: 1mg
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