Milk Sponge Cake
The fluffiest, most beautiful, and tasty cake made from simple ingredients! Milk Sponge Cake is a perfect base for any cake. It’s soft, tall, and won’t crumble when sliced. No baking powder needed; it rises from well-beaten eggs.
Updated : 17 September, 2025
Easy
About 20 min.
Ingredients
100 grams
Wheat flour
4
Eggs
120 grams
Sugar
30 grams
Starch
40 milliliters
Milk
20 grams
Vegetable oil
to taste
Vanillin
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
All ingredients must be at room temperature for a successful sponge. Take eggs and milk out of the fridge in advance. Use potato starch and neutral-flavored oil.
Step 2
Carefully separate eggs into yolks and whites. No yolk should get into whites or they won’t whip properly.
Step 3
Beat the whites on medium speed with a pinch of salt for stability. Once they turn white, gradually add sugar, mixing well after each addition. Beat until stiff peaks form.
Step 4
Continue beating and add yolks one by one until the mixture is fluffy and homogeneous.
Step 5
Sift flour and starch into a separate bowl, add a pinch of vanilla, and mix.
Step 6
Gradually fold the flour into the egg mixture in three portions using a silicone spatula, lifting from the bottom to preserve air bubbles.
Step 7
Mix vegetable oil into the milk.
Step 8
Gradually fold the milk-oil mixture into the batter along the edge of the bowl. The final batter should be smooth and similar to thick sour cream.
Step 9
Prepare a baking pan (I used an 18 cm ring with a foil bottom). No greasing is needed. Pour in the batter and place the pan on a baking sheet.
Step 10
Preheat oven to 170°C (338°F), top and bottom heat, no convection. Bake 40-50 minutes, do not open for the first 20 minutes. Check doneness with a wooden skewer.
Step 11
Let the sponge rest in the oven for 5 minutes with the door slightly open, then remove and rest another 5 minutes. Cool completely on a rack, then wrap in plastic and refrigerate at least 8 hours to prevent crumbling.
Step 12
Serve sliced or use as a cake base. Any cream works. Enjoy!