Airy Sponge Cake for a Cake Base
Tall, soft, delicate, and fragrant - quick and easy to make! This airy sponge cake is a perfect base for any layered cake. It’s simple to prepare and can be stored in the fridge for several days until needed, making it ideal for holiday baking prep.
Updated : 04 November, 2025
Easy
About 20 min.
Ingredients
3
Eggs
150 grams
Sugar
120 grams
Wheat flour
2 tablespoon
Vegetable oil
2 tablespoon
Water
0.25 teaspoon
Baking soda
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Sift the flour in advance to enrich it with oxygen - this makes the sponge even fluffier. I use C1 category eggs (large size). Bring the water to a boil.
Step 2
Crack the eggs into a mixing bowl and start whisking them on low speed.
Step 3
Gradually add the sugar while continuing to beat. Then increase the speed to maximum.
Step 4
Beat the eggs with sugar for several minutes until you get a light and airy mixture. The beating time will depend on your mixer’s power.
Step 5
Add the flour, baking soda, and vanilla sugar to the beaten eggs. Gently fold the batter so it stays light and airy.
Step 6
Then stir in the boiling water and vegetable oil.
Step 7
Use a springform pan (7-inch / 18 cm) for baking. Line the bottom with parchment paper and clamp it with the sides of the pan. Pour in the batter and swirl the pan slightly to spread it evenly - this helps the sponge bake flat without a dome.
Step 8
Bake in a preheated oven at 350°F (180°C) for 40-50 minutes (depending on your oven). Once done, run a knife along the edges to release the sponge from the pan. Let it cool completely, flipping occasionally so the bottom doesn’t become damp. Wrap the cooled sponge in plastic wrap and refrigerate overnight. It can be stored for 3-5 days this way.
Step 9
The result is an airy, soft, and delicious sponge cake! Perfect for your next dessert project - enjoy!