This recipe for Sponge Cake is arguably the simplest of all cake recipes. The recipe is 6 eggs, 6 tablespoons of flour and 6 tablespoons of sugar.

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  • Course Dessert
  • Cuisine Hungarian
  • Keyword Baked, Birthday, Christmas, Do-Ahead, Elegant, New Year's, Special Dinner
Servings Prep Time Cook Time
8 people 30 minutes 15 minutes
Passive Time Total Time
45 minutes
Servings Prep Time Cook Time
8 people 30 minutes 15 minutes
Passive Time Total Time
45 minutes
Degree of Difficulty
  • 6 eggs separated
  • 6 tbspn sugar
  • 6 tbspn all-purpose flour
  • 1 tspn vanilla
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Pre heat oven to 350ºF.
  3. Line a 10x16 jelly-roll pan (or larger for a thinner cake) with parchment paper.
  1. Separate eggs from yolks into two separate bowls.
  2. Beat egg yolks, with a hand or stand mixer, adding sugar a tablespoonful at a time, until the egg/sugar mixture forms a ribbon and is a light yellow in color.
  3. Continue beating, add vanilla and then the flour, one tablespoon full at a time.
  4. Whip egg whites in a separate bowl until stiff.
  5. Gradually blend the egg yolk mixture and whipped egg whites together with the mixer set to the lowest speed, or blend using a spatula. Do not over work.
  6. Spread mixture on a parchment lined baking pan and bake for 10-15 minutes or until the center bounces back when touched. It should be a light golden color.
  7. If making a roll cake, cool baked cake until it is cool enough to handle (2-3 minutes) and then roll the cake, parchment paper and all, into a roll, making sure that the seam is on the underside.
  1. When the cake has fully cooled, unroll the cake and carefully remove paper from cake.
  2. Spread your choice of mocha or French Chocolate cream over the cake, re-roll, and then coat the rolled cake with the remainder of the butter cream.
  3. Decorate outside of cake and place in the freezer until ready to serve.

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