Sponge Cake in a Skillet without Oven
A fluffy cake layer without an oven - it’s simple and easy! Sponge cake in a skillet turns out just as airy and soft as in the oven. The key is proper batter preparation, the rest is done by the stove. Serve as a standalone dessert or use as cake layers.
Updated : 29 September, 2025
Easy
About 20 min.
Ingredients
210 grams
Wheat flour
200 grams
Sugar
100 grams
Butter
4
Eggs
1 teaspoon
Baking powder
3 grams
Mint
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use premium quality flour. Eggs should be either extra-large or first category (large).
Step 2
Melt the butter beforehand on the stove or in the microwave and cool it to room temperature.
Step 3
Beat the eggs with sugar into a fluffy, airy foam. The airiness of your cake depends on how well you whip the eggs. Do not beat until stiff and dense, or the protein will lose air bubbles that lift the batter. In that case, even baking powder won’t help, and the sponge will either not rise or rise very poorly.
Step 4
Sift the flour with baking powder and gradually add it to the egg mixture, beating each time with a mixer until smooth.
Step 5
At the very end, pour in the cooled melted butter and beat again at low speed until smooth.
Step 6
Line a heavy-bottomed frying pan (Ø 9.5-10 in / 24-26 cm) with parchment paper. Grease it well so the batter doesn’t seep underneath. This way, the paper sticks tightly to the bottom. If possible, also line the sides with parchment. Pour in the sponge batter.
Step 7
Cover the frying pan with a lid and cook over low heat. Bake for 25-30 minutes until ready. Do not open the lid for the first 20 minutes, or the sponge may sink. If the bottom is well baked but the top is still raw, carefully flip it over and cook for another 2-3 minutes.
Step 8
Transfer the finished sponge to a plate and remove the parchment. You can make a cake by spreading cream between layers. I simply dusted mine with cocoa and served. Enjoy!