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.

Sponge Cake

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Course: Dessert
Cuisine: Hungarian
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Degree of Difficulty : Easy
Servings: 8 people


  • 6 eggs separated
  • 6 tbsp sugar
  • 6 tbsp all-purpose flour
  • 1 tspn vanilla


  • Gather all ingredients before starting recipe.
  • Pre heat oven to 350ºF.
  • Line a 10x16 jelly-roll pan (or larger for a thinner cake) with parchment paper.


  • Separate eggs from yolks into two separate bowls.
  • 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.
  • Continue beating, add vanilla and then the flour, one tablespoon full at a time.
  • Whip egg whites in a separate bowl until stiff.
  • 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.
  • 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.
  • 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.


  • When the cake has fully cooled, unroll the cake and carefully remove paper from cake.
  • 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.
  • Decorate outside of cake and place in the freezer until ready to serve.

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