top of page

Basic Sponge Cake

Who doesn't need a no-fail super spongy cake recipe. Here's my recipe that works always and is the best way to make your birthdays or rather cravings disappear.

Makes: 6 serving (8" mould / 12cupcakes)


The bowl that you use to whip the eggs has to be completely dry, to avoid any difficulty in beating them to stiff peaks.

Greasing the mould perfectly is a very important part for demoulding a cake. So make sure you don't miss even a cm of your mould.

Folding of ingredients needs to be done with extremely light hands. I know it will take forever as you may feel but it will be worth it!


  • 150gms (¾ cup) refined flour + for dusting the mould

  • 150gms (¾ cup) powdered sugar

  • 5 no eggs

  • 7gm (1tsp) baking powder

  • 1tbsp refine oil

  • Butter for greasing

  • 1tsp vanilla essence

  • 1 pinch salt


  1. Preheat the oven @ 180c and grease the mould with butter and flour, keep aside.

  2. In a big clean bowl whip eggs and sugar until pale yellow and start forming stiff peaks.

  3. The eggs will be very light and will triple in volume.

  4. Add vanilla essence and give it a quick whip.

  5. Sieve in flour, salt and baking powder.

  6. With extremely light hands fold in the sieved flour mix.

  7. Once everything is well incorporated add oil and combine completely. Make sure you don't deflate the batter.

  8. Pour the batter in the mould and bake for 20 mins.

  9. Check with a toothpick and cook completely.

  1. You can also bake it in a pressure cooker:

    1. Fill the base of the cooker with salt and keep a rack to elevate the mould.

    2. Place the mould in the cooker and over it without the whistle.

    3. Cook it for 25 mins, then check with the help of a toothpick, if it sticks on the stick cook it for 5 mins more and keep checking.

    4. Once completely cooked, cool on a rack and demould only after it is completely cooled

3 views0 comments

Recent Posts

See All


bottom of page