Professional Sponge Cake Recipe 🍰
Light, Fluffy & Perfect for Filled Cakes
This professional sponge cake is tall, soft, airy, and incredibly structured — ideal for layered cakes, decorated cakes, and bakery-style creations. If you want a sponge cake that stays moist while supporting heavy fillings and frosting, this recipe is exactly what you need.
Perfect for birthday cakes, celebration cakes, fair cakes, and cake businesses.
Why This Sponge Cake Is Perfect
- Super fluffy and light texture
- Strong structure for layered cakes
- Ideal for fillings and decorations
- Professional bakery-style result
- Great for large celebration cakes
Ingredients
Professional Sponge Cake Batter
- 7 eggs
- 480 g sugar
- 480 g wheat flour
- 280 ml water
- 18 g baking powder
- 4 drops vanilla extract
Recommended Equipment
- Large mixer
- 25 cm cake pan with tall sides
- Silicone spatula
- Cake turntable
- Whisk
Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 180°C (350°F).
Grease the cake pan lightly or line the bottom with parchment paper.
Step 2: Beat the Eggs and Sugar
In a large mixing bowl, beat the eggs and sugar until the mixture becomes:
- Very light
- Pale in color
- Thick and airy
This step is essential for achieving a fluffy professional sponge texture.
Step 3: Add Vanilla and Water
Add the vanilla extract and slowly pour in the water while mixing at low speed.
Step 4: Add Dry Ingredients
Sift together:
- Wheat flour
- Baking powder
Gradually fold the dry ingredients into the batter using a spatula or whisk.
Mix gently to keep the batter airy and voluminous.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top evenly.
Bake at 180°C (350°F) for approximately 45–55 minutes, or until fully baked and golden on top.
Avoid opening the oven during the first 30 minutes.
Step 6: Cool Completely
Allow the sponge cake to cool before removing it from the pan.
Once cooled, level and slice into layers for filling and decorating.
Tips for a Perfect Professional Sponge Cake
- Eggs should be at room temperature.
- Sift the flour for a lighter texture.
- Fold gently to avoid losing air.
- Use a tall cake pan for higher layers.
- Chill before slicing for cleaner cake layers.
Best Fillings for This Sponge Cake
This sponge works beautifully with:
- Chocolate ganache 🍫
- Whipped cream 🤍
- Dulce de leche
- Strawberry filling 🍓
- Vanilla cream
- Buttercream frosting
Why Bakers Love This Recipe
This sponge cake combines softness with excellent structure, making it ideal for:
- Wedding cakes
- Birthday cakes
- Fair cakes
- Tall decorated cakes
- Professional cake sales
Storage
- Room temperature: up to 2 days
- Refrigerator: up to 5 days
- Freezer: up to 2 months
Wrap tightly to maintain moisture.
