Basic Sponge Cake Recipe

A plain, golden-brown sponge cake sits on a white cake stand against a blurred stone background.

This low carb sponge cake is light, moist, and made with almond flour for a soft, tender crumb. It is a simple base recipe that works beautifully for layered cakes, celebration desserts, or your favorite frosting and fillings.

Course Cake, Cakes, Desserts

Cuisine American, International

Keyword baking powder, baking the cake, cake, cake flour, cake pan, cake recipes, chocolate sponge, dry ingredients, fluffy, good sponge, light and fluffy, round cake, sponge cake recipe, sponge cakes, vanilla extract, vanilla sponge cake

Prep Time 20

Cook Time 35

Chill Time 1

Total Time 1 55

Servings Slices

Calories 147kcal

Author Zuzana Paar

Equipment

Ingredients

5 Egg Whites
1/4 teaspoon Cream of Tartar
5 Egg Yolks
1/4 Cup Sweetener
1 teaspoon Vanilla Essence
1 1/4 Cup Almond Flour

US Customary - Metric

Instructions

Preheat oven to 350°Fahrenheit (180°Celsius), line a springform pan, separate the eggs, and measure the remaining ingredients.
Beat the egg whites with cream of tartar until glossy peaks form. Beat the yolks with sweetener, stir in vanilla and almond flour.
Fold the egg whites into the yolk mixture until just combined.
Pour into the prepared pan, bake for 35 minutes, then cool completely before removing from the pan.

Notes

The egg white bowl must be completely grease-free before the whites go in. Even a small trace of fat on the bowl or beaters will prevent the whites from reaching medium-stiff peaks regardless of how long you beat them.
Room-temperature egg whites beat faster and reach a higher volume than cold ones. Take the eggs out of the fridge 20 to 30 minutes before you start for the fullest possible lift from the beaten whites.
To split the cooled sponge into two even layers, use a long serrated knife with a gentle sawing motion around the perimeter first, before cutting through the center. A row of toothpicks pressed in at the same height around the equator of the cake gives you a level guide to follow.
If the sponge sticks at the edges despite the parchment paper, run a thin knife between the parchment and the springform sides before releasing the latch. The parchment on the base always releases cleanly but the sides occasionally need a gentle pass first.

Nutrition