A fluffy sponge cake is one of the basic recipes of classic baking – and it doesn’t require any baking powder. Anyone who thinks a light, stable batter can only be achieved with raising agents will be proven wrong with this recipe. It all comes down to the right technique: carefully beating the eggs, carefully folding in the flour, and gentle baking at a constant temperature.

This recipe shows you how to measure the right amount of ingredients depending on the desired cake shape and number of people – from small 15 cm baking tins

up to large 25 cm pans. The basic principle always remains the same: eggs and sugar are beaten until fluffy, the flour is carefully folded in, and the baking is done without haste – but with patience and love.

The result: a wonderfully soft, elastic dough that is ideal as a base for gateaux, cream or fruit cakes. Whether plain, refined with vanilla or flavored with citrus notes – this sponge cake is a real all-rounder and proves that less is sometimes more. A must for anyone who appreciates classic, honest baking recipes.

Perfect homemade sponge cake (without baking powder)

Tips for all sizes: