What are the best tips for making a fluffy sponge cake?


Kurt Olsen

These suggestions are brief and straightforward. Whatever specific taste or texture elements you want to add to your sponge cake, keep them in mind for your next baking session!

1. Prepare all your ingredients


First and foremost, have all of the ingredients ready and weighed out before you begin mixing. This fosters accuracy, efficiency, and it is guaranteed that you will make less mess during the mixing process!

2. Keep the ingredients at room temperature


This is critical if you want your cake to turn out perfectly. If your eggs or milk were in the fridge, bring them to room temperature before combining. This has been shown to aid in the simple mixing of the components.

3. Mix it up


To speed up the procedure, cream the butter and sugar together first. This is also very effective at helping you get the creamy consistency you need at this stage.

4. Don’t rush!


Learn to love baking by gently folding in the flour into the wet ingredients while mixing to ensure that the dough is as aerated as possible.

5. Don’t over-mix


Gently incorporate the flour back into the mixture. Avoid over-mixing to prevent the mix from curdling, which can significantly affect the texture of the cake.

6. Keep milk close


A sponge cake must have a fluffy texture, and milk is one secret ingredient that may help you accomplish this. Once you observe that the mixture is too thick, add milk.

7. Use real ingredients as best as you can


No commercial product can compete with the taste of genuine components such as vanilla pods, lemon zest, cinnamon sticks, or fruits.

8. Use a greaseproof paper


To ensure that your cake comes out perfectly shaped, line the baking tray with parchment paper. greaseproof paper. This prevents the cake from coming out too oily or greasy like it would if you use butter.

9. Be patient


Give the cake enough time to cook; opening the oven multiple times will reduce the cooking heat and ultimately lengthen the baking time and cause the cake to drop. So, please be patient.

There you have it, 9 distinct techniques to help you make the perfect sponge cake every time! However, don’t get too finicky about the process, be gentle, and make the process as enjoyable as possible. Do it with your children, play quiet music, or simply capture random shots for aesthetic purposes! Just don’t let the process become too mentally tasking; merely doing these can help you gain perfection.

Related Questions

  • What makes the cake fluffy and spongy?

    Baking powder is combined with flour. When water is added to this flour to generate dough, baking powder undergoes a chemical reaction that results in the production of carbon dioxide gas. This carbon dioxide gas becomes trapped in the dough and bubbles out, causing the cake to rise and become soft and spongy.

  • Why is my sponge cake not fluffy?

    Room Temperature Butter / Don’t Over-Cream
    Most cakes begin with creaming butter and sugar together. Butter can contain air, and the creaming process happens when that air is trapped. While baking, the trapped air expands, resulting in a fluffy cake. Without properly creamed butter, there is no air, and hence no fluffiness.

  • What makes cake fluffy and rise?

    A leavening ingredient, such as baking powder or baking soda, is required in most cakes. This produces the bubbles required for the cake to rise. If you choose self-raising flour, it already contains a leavening agent. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.

  • Why is my sponge cake heavy and dense?

    Under-mixing might be the cause of your sponge being overly thick or dense yet still cooked through. Mixing is a critical step in adding enough of air and making the sponge light and fluffy. It might possibly be because there weren’t enough raising agents applied.

  • How does baking soda make a cake spongy?

    (a) Baking powder is a combination of baking soda and tartaric acid. When sodium hydrogen carbonate is combined with water, it combines with tartaric acid, releasing carbon dioxide gas that is trapped in the moist dough. The bubbles then gently leave, leaving the cake moist and spongy.



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For more information or to make comments and suggestions, please contact:
Kurt Olsen
Dairy Development Coordinator, Missouri Department of Agriculture
Phone: (573) 291-5704
E-mail: [email protected]