Tall Sponge Cake for a Layer Cake That Won’t Sink
One version of sponge cake for a delicious cake. To make any cake, you need to bake a fluffy sponge cake. For it to turn out tasty and airy, you need to know a few preparation secrets. I will tell you about them now.
Updated : 13 June, 2026
Easy
About 30 min.
Ingredients
5
Eggs
150 grams
Sugar
130 grams
Wheat flour
20 grams
Starch
0.5 teaspoon
Baking powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake a tall sponge cake for a cake that won’t sink? Prepare the necessary ingredients for a fluffy sponge cake. The eggs should be chilled. Combine the flour with the starch and a small amount of baking powder, then sift the mixture through a sieve a couple of times. This is necessary so the flour becomes enriched with air and the finished bake turns out tall and fluffy.
Step 2
Crack the eggs into a mixing bowl and begin beating them. While beating, gradually add the prepared sugar.
Step 3
Beat the eggs with the sugar for 5-7 minutes. During this time, the mixture will increase greatly in volume and become airy, fluffy, and pale.
Step 4
Gradually add the sifted flour mixture to the eggs and gently fold it in with a whisk.
Step 5
The finished batter should remain fluffy, but at the same time the flour should be evenly incorporated. Line the bottom of a springform pan, 22 cm, about 8.5 inches, with parchment paper and transfer all of the prepared batter into it. Smooth the surface. Place the pan with the batter into an oven preheated to 180°C (350°F) for 35-40 minutes. Do not open the oven while the sponge cake is baking, so it does not sink.
Step 6
Leave the finished sponge cake standing in the slightly open oven. Then remove the pan from the oven and, using a sharp knife, separate the sponge cake from the sides of the pan. Cool the sponge cake on a rack, then wrap it in plastic wrap and place it in the refrigerator for several hours so it can rest. After chilling, it will be easier to work with and easier to slice. Use the finished sponge cake as needed.
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