Grease your cake pan with butter or nonstick spray.
Line the bottom with parchment paper for easy removal.
2. Beat the eggs and sugar:
Crack all 5 eggs into a large mixing bowl.
Add the 1 cup of sugar.
Using an electric mixer, beat on high speed for 8 to 10 minutes, or until the mixture becomes very thick, pale, and triples in volume. ➔ Tip: You’ll know it’s ready when you lift the beaters and the mixture falls back in thick ribbons that sit on top for a few seconds before sinking.
3. Fold in the flour:
Sift the 1 cup of flour over the egg mixture in three parts.
Gently fold the flour into the egg mixture using a spatula after each addition. ➔ Be careful not to deflate the batter! Use a slow, gentle folding motion, cutting through the center and lifting the batter from underneath.
4. Pour and smooth:
Pour the batter into the prepared cake pan.
Gently tap the pan on the counter a couple of times to remove large air bubbles.
5. Bake:
Place the cake in the preheated oven.
Bake for about 1 hour to 1 hour 10 minutes, depending on your oven.
The cake is done when:
It’s golden brown on top.
A skewer or toothpick inserted in the center comes out clean.
The cake springs back when lightly pressed.
6. Cool:
Remove the cake from the oven.
Let it cool in the pan for 10–15 minutes.
Run a knife around the edges to loosen, then invert onto a wire rack to cool completely.
Tips for Perfect Sponge Cake:
Room temperature eggs whip much better than cold ones.
Do not overmix when folding the flour; you want to keep as much air in the batter as possible.
Sift the flour to avoid clumps and keep the batter light.
Avoid opening the oven door during baking — sponge cakes are delicate and can collapse if disturbed before fully set.
Serving Ideas
Dust with powdered sugar.
Serve with whipped cream and berries.
Slice in half and layer with jam or custard.
Use as a base for a layer cake with buttercream frosting.
