Give this easy recipe for a tall sponge cake a try! It's perfect for making stunning layer cakes that are both light and fluffy. This cake base is a must for creating elegant, multi-layered desserts that not only look impressive but taste absolutely delicious.
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This tall sponge cake recipe is actually a variation of the classic génoise. Unlike the traditional sponge cake, this génoise is even lighter and airier. It's baked in a deeper pan, allowing it to rise higher and create a thick, tall cake in a single bake.
This makes it easy to slice into 4 beautiful layers, perfect for building a stunning and elegant layer cake.
It’s an incredibly simple recipe with only 3 basic ingredients: eggs, sugar, and flour. There are various techniques to make a sponge cake, but this one uses the easiest method.
The eggs and sugar are whipped together for a long time until they triple in volume, then the flour is gently folded in.
The result? An amazingly light and fluffy tall sponge cake that’s still sturdy enough to stack and build multi-layered cakes!
Why you'll love this recipe
Craving for more cake basic recipes? Give these a try : Basic Guide: "All About Layer Cakes"How to Frost a Layer CakeTop 10 Tools for Perfect CakesHow to Cut a Cake into Layers
Ingredients You Need
You need these ingredients to make this High sponge cake for layer cakes:
- Eggs: Use them at room temperature to achieve better volume when beaten.
- Sugar: Opt for extra fine granulated white sugar so it incorporates easily into the eggs.
- Vanilla: Add pure vanilla extract or the seeds from a vanilla bean to flavor the sponge cake.
- Flour: Use cake flour for a fine and light texture, or a blend of flour and cornstarch for an even fluffier sponge.
- Salt: Essential for enhancing the flavors of the sponge cake.
How To Make This Easy Tall Cake
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Place the eggs, granulated sugar, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment.
Step 2: Beat on medium-high speed for about 10 minutes, until the mixture doubles in volume.
Step 3: Sift the flour and salt over the beaten egg mixture in 2-3 additions. Gently fold in with a rubber spatula, using circular motions from the inside out, until the batter is smooth and well combined.
Step 4: Pour the sponge cake batter into a 15 cm (6-inch) round pan, 10 cm (4 inches) deep, that has been greased and lined with parchment paper on the bottom and sides. Make sure the parchment paper extends above the edges of the pan to prevent overflow.
Step 5: Gently tap the pan on the countertop to evenly distribute the batter. Bake in a preheated oven for about 35-45 minutes without opening the oven door, until it's fully cooked in the center.
Let the tall sponge cake cool in the pan for a few minutes before removing it and peeling off the parchment paper. Allow it to cool completely upside down on a wire rack.
Serving Suggestions
- Black Forest: Chocolate sponge cake filled with whipped cream, cherries, and chocolate shavings. A rich and fruity classic.
- Salted Caramel: Vanilla or chocolate sponge cake filled with salted caramel cream, topped with a dripping caramel glaze.
- Strawberry-Chocolate: Chocolate sponge cake layered with chocolate mousse and fresh strawberries. Decorated with whole strawberries and chocolate shavings.
- Raspberry-Chocolate: Chocolate or vanilla sponge cake filled with chocolate mousse and raspberry coulis, topped with fresh raspberries.
- Lemon Meringue: Vanilla sponge cake filled with lemon curd and fresh raspberries, covered with a lemon mascarpone cream.
- Vanilla-Red Berries: Vanilla sponge cake layered with whipped cream and red berries, decorated with fresh berries.
- Tiramisu: Vanilla sponge cake soaked in coffee and layered with mascarpone cream, dusted with cocoa powder.
- Hazelnut-Nutella: Hazelnut sponge cake filled with Nutella cream and decorated with caramelized hazelnuts.
- Mocha: Coffee sponge cake filled with coffee-flavored buttercream, decorated with chocolate coffee beans.
- Oreo cake: Chocolate sponge cake filled with Oreo cream and topped with a crunchy Oreo glaze.
- Vanilla-Speculoos: Vanilla sponge cake flavored with speculoos spread, topped with a speculoos mascarpone whipped cream and speculoos buttercream.
Best Tips for this recipe
Storage instructions
Room Temperature: Wrap the cooled sponge cake in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days.
Freezer: Wrap the sponge cake in several layers of plastic wrap, then place it in a freezer bag. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator before using.
Variations & Substitutions
Frequently Asked Questions
How do I get a well-risen sponge cake?
To achieve a well-risen sponge cake, beat the eggs and sugar thoroughly until the mixture triples in volume. Then, gently fold in the flour to avoid deflating the batter.
Why is my sponge cake flat?
If your sponge cake is flat, it's often because the eggs weren't beaten enough or the batter was over-mixed when adding the flour, causing the air bubbles to collapse.
Can I make the sponge cake in advance?
Yes, you can make the sponge cake in advance. It can be stored at room temperature for up to 2 days, or in the freezer for up to 3 months, well wrapped in plastic wrap.
What if my sponge cake collapses in the center?
This can happen if the sponge cake is undercooked or if the oven door was opened too early. Make sure to bake the sponge cake long enough without opening the oven during the first 20 minutes.
How do I know if my sponge cake is done?
The sponge cake is done when it is slightly golden, and a toothpick inserted into the center comes out clean. It should also spring back slightly when touched.
Why is my sponge cake dry?
A sponge cake can become dry if it is overcooked. To prevent this, monitor the baking time carefully and lightly soak the sponge cake with syrup after baking for extra moisture.
What is the difference between a génoise and a sponge cake?
Génoise is made without added fats (like butter or oil) and relies solely on whipped eggs to create a light and airy texture. Sponge cake, on the other hand, usually contains butter or oil and often baking powder, giving it a moister and slightly denser texture.
More Sponge Recipes
I hope you love this one deep pan sponge cake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Tall Sponge Cake
- Total Time: 50 minutes
- Yield: 8 slices
Description
Tall sponge cake, light and airy, perfect for building beautiful layer cakes. This easy recipe creates a high, fluffy cake that's ideal for slicing into layers and serves 8.
Ingredients
- 6 (1 ¼ cups) Eggs - at room temperature - about 300 g
- 180 g (¾ cup) Granulated sugar - extra fine
- 180 g (1 ½ cups) Cake flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 15 cm (6-inch) round cake pan, 10 cm (4 inches) deep, with parchment paper on the bottom and sides, ensuring the paper extends above the edges of the pan.
- In a large bowl or the bowl of your stand mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla for about 10 minutes, until the mixture is thick, pale, and has tripled in volume.
- Sift the flour and gently fold it into the egg-sugar mixture using a spatula. Mix slowly to avoid deflating the batter and be sure to scrape the bottom of the bowl.
- Pour the batter into the prepared pan, and tap it on the countertop to release any air bubbles, or run a knife through the batter to remove bubbles.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for a few minutes before carefully removing it and allowing it to cool completely upside down on a wire rack.
- Once fully cooled, cut the tall sponge cake into 4 even layers using a serrated cake knife or a cake leveler.
Notes
Storage:
- At room temperature: Wrap the cooled sponge cake in plastic wrap. It can be stored for up to 2 days.
- In the freezer: Wrap it in plastic wrap and place it in a freezer bag. It can be stored for up to 3 months.
Tips:
- Always use a digital kitchen scale for the most accurate measurements and the best results.
- Use room temperature eggs for better volume.
- Sift the flour to avoid lumps.
- Fold the mixture gently to keep the batter light and airy.
- Do not open the oven during baking to prevent the sponge cake from collapsing.
- Allow the cake to cool completely before slicing into layers.
- Consider soaking the sponge with a syrup for a more moist and tender crumb.
To adjust the recipe for different cake pan sizes, increase or decrease the ingredient quantities proportionally. Here's a guide for common pan sizes:
- 12 cm (5-inch) pan: Reduce ingredients by 0.8x, baking time: 30-35 minutes.
- 15 cm (6-inch) pan: Original recipe, baking time: 40 minutes.
- 18 cm (7-inch) pan: Increase ingredients by 1.2x, baking time: 40-45 minutes.
- 20 cm (8-inch) pan: Increase ingredients by 1.5x, baking time: 45-50 minutes.
- 25 cm (10-inch) pan: Increase ingredients by 2x, baking time: 50-55 minutes.
- 30 cm (12-inch) pan: Increase ingredients by 3x, baking time: 55-60 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: cake
- Cuisine: French
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