Sour Cream Sponge Cake in the Oven
Fluffy, airy, and appetizing, made from simple ingredients! Sour Cream Sponge Cake in the Oven is very easy to make, with ingredients found in every kitchen. Serve it on its own or use it as a base for a cake.
Updated : 15 September, 2025
Easy
About 30 min.
Ingredients
2 cup
Wheat flour
1 cup
Sour cream
4
Eggs
1 cup
Sugar
0.5 teaspoon
Baking soda
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For a fluffy sponge, ingredients must be at room temperature. Remove eggs and sour cream from the fridge in advance. Any fat content works; I used 25%. Preheat the oven to 356°F (180°C).
Step 2
Separate yolks from whites carefully; even a drop of yolk in whites prevents whipping. Degrease the bowl for the whites.
Step 3
Beat yolks with sugar using a mixer until light and fluffy.
Step 4
Add sour cream to the yolks and mix until smooth.
Step 5
Sift flour into the mixture to aerate it and remove debris. Add baking soda at the end.
Step 6
Mix flour into the batter with a mixer at low speed, finishing with a spatula. The batter will be thick, which is normal.
Step 7
Whip egg whites to stiff peaks, adding a pinch of salt. Properly whipped whites won’t fall out of the bowl when inverted.
Step 8
Gently fold whipped whites into the batter in portions using a bottom-to-top folding motion. The final batter should be thick like yogurt.
Step 9
Prepare the baking pan. I used a 6.3-inch (16 cm) springform with foil on the bottom. Pour in the batter.
Step 10
Bake in a preheated oven at 356°F (180°C) for 40-50 minutes, depending on your oven and pan size. Test doneness with a toothpick; it should come out dry.
Step 11
Let the cake rest in the turned-off oven with door slightly open for 10-15 minutes, then remove from the pan and cool completely on a rack. Dust with powdered sugar or slice into layers and fill with cream for a cake. Enjoy!