Moist Sponge Loaf Cake
Tender, soft, fantastically delicious, the very height of perfection. Very often loaf cakes turn out a little dry after baking, and then they have to be soaked with syrups or other fillings. With this moist sponge loaf cake, you will not have to do that, because it already comes out with a moist, dense crumb. The secret lies in a special way of whipping the eggs.
Updated : 01 June, 2026
Easy
About 30 min.
Ingredients
100 grams
Wheat flour
3
Eggs
110 grams
Sugar
50 milliliters
Milk
30 grams
Butter
0.5 teaspoon
Baking powder
0.25 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake a moist sponge loaf cake in the oven? Prepare all the necessary ingredients. Exact measurements are important for this recipe, so it is best to weigh everything on a kitchen scale. Another secret to a successful loaf cake is using ingredients that are all room temperature. So take the eggs and milk out in advance. The butter will be melted, so it does not need to be taken out beforehand. Instead of baking powder, you can use the same amount of baking soda. Turn the oven on ahead of time and preheat it to 180°C (350°F).
Step 2
Place the butter in a small saucepan with a heavy bottom and set it over low heat. A heavy-bottomed pan will keep the butter from melting too quickly and burning. If you do not have suitable cookware, melt the butter over a double boiler or in the microwave. The main rule is that the butter must not boil, it should only melt. Otherwise, the whey will separate from it. Cool the melted butter to room temperature and only then use it.
Step 3
Sift the flour. Sifting fills the flour with air, which makes baked goods softer and airier. It also helps remove tiny bits that may be present in the flour.
Step 4
Add the baking powder and salt to the flour and mix. Mixing the dry ingredients helps distribute them evenly throughout the batter.
Step 5
Separate the eggs into whites and yolks. Do this as carefully as possible so that no yolk gets into the whites. Any extra impurities will keep the whites from whipping well, so even the bowl must be perfectly clean.
Step 6
Start whipping the egg whites with a mixer. This process takes quite a while, so it is better not to do it by hand. Without stopping the mixer, add the sugar to the whites. Pour it in slowly, in a thin stream. Beat the whites until you get a fluffy white mass. The mixer beaters should leave a clear trace in it.
Step 7
Without turning off the mixer, add the egg yolks to the whipped whites. When they are fully combined, stop mixing.
Step 8
Add the dry ingredients to the whipped eggs, then pour in the milk and the melted, cooled butter. Gently fold the mixture with a spatula. A silicone spatula works best for this. It will not damage the structure of the whipped ingredients, and the cake will not collapse later. Mix with upward folding motions, as if lifting the added ingredients from the bottom.
Step 9
Prepare the loaf cake pan. Mine is a silicone pan measuring 20 × 7 cm, about 8 × 3 inches. Do not choose a pan that is too large, otherwise the cake will not rise as well. A silicone pan does not need any preparation. If you use another material, grease the pan with a small piece of butter or line it with baking paper. Pour the batter into the pan. Smooth the top with a spatula.
Step 10
Bake the loaf cake in an oven preheated to 180°C (350°F) using the top-and-bottom heat setting. Do not open the oven door while it is baking, so the cake does not sink. The baking time depends on your oven and the pan you use. It can vary from 25 to 40 minutes. Watch the appearance of the cake. Mine baked for 30 minutes. You can also test for doneness with a wooden skewer. Insert it into the finished cake. If it comes out dry, with no bits of wet batter, the cake is ready.
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