Heejin Seo

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Sponge Cake

Sponge Cake

Follow this sponge cake recipe to either indulge in a carb goodness or to make your sweet potato cake!


  • 4 large egg yolk (66g)
  • 3tbsp sugar (40g)
  • pinch of salt
  • 3tbsp milk (46g)
  • 3tbsp oil (40g)
  • 2tsp vanilla
  • 1/2 cup +3tbsp cake flour(80g)
  • 4 large egg white (130g)
  • 1/4 cup sugar(50g)
  • 1tsp lemon juice or vinegar


Bake at 150°C for about 85 min in a preheated oven at the bottom rack with both top and bottom heat on.
You will need (18cm x 7cm)  7-inch round baking pan(similar to this https://amzn.to/2XdUoYh ). Line with a round cut parchment paper on the bottom.

  1. In a bowl, mix egg yolks, sugar, salt, canola oil, vanilla, and milk. Sift cake flour 3 times and whisk until smooth.
  2. In a separate bowl, whisk egg whites until foamy then add lemon juice and sugar a little bit at a time. Whisk until it thickens to stiff peak stage.
  3. Gently fold in the whites and yolk mixture until incorporated. Be careful do not over mix, otherwise, the foam will deflate and the cake won’t rise.
  4. Pour the mixture into 7 inch round baking pan. Bang the pan 2-3 times to remove any big air bubbles.
  5. Use a large baking tray, pour in hot water then place the cake pan in for a hot water bath.
  6. Place the tray on the bottom rack of the oven with top and bottom heat on and Bake at 150°C for 75- 80 minutes or until cake tests done. bang the pan on the floor a few times to prevent the cake from shrinking.
  7. Transfer the cake to a wire rack to cool down. Leftover cake can be covered and kept in the freezer.

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