How to Make a Perfect Sponge Cake (with Bonus Lemongrass Pastry Cream Recipe!)

A perfect sponge cake is delicate and technical, but with the right steps, it’s within reach for any home cook! Let me teach you how :) 

This isn’t just any sponge cake recipe—I used this exact recipe many times in a top 100 in the world fine dining restaurant, and trust me, it’s worth the extra effort. It's definitely a bit more technical than your standard sponge cake, but once you taste, see, and feel the difference, you’ll know it’s worth the extra whisking and beating. Light, airy, with just the right chew, this cake is the foundation for so many desserts, or perfect on its own. 

Why Sponge Cake Is Worth Mastering?

Sponge cake is all about structure and air. It seems simple, but it's kinda complex. The magic is in the details. This recipe, if followed exactly, will almost guarantee an amazing sponge cake every time. Ice water, gentle folding, and perfectly whipped egg whites all matter. And trust me, the difference is huge.

Ingredients for Sponge Cake

• 8 large eggs, separated
• 2 cups cake flour
• 2 cups sugar
• 2 tsp baking powder
• 8 tbsp ice water (cold tap water is fine, but the colder, the better—it really makes a difference!)

Step-by-Step Sponge Cake Guide

1. Whip the Egg Whites

Beat the egg whites to stiff peaks—they should stand up straight when you lift the whisk. Should also be able to turn the bowl completely upside down without anything falling out! Keep in mind if you under or over beat the whites, it WILL affect the sponge cake. All that fluffy trapped air is what makes this cake so.. spongey. 

2. Ribbon the Yolks and Sugar

Whip the egg yolks and sugar until pale and thick. You should be able to draw a figure 8 with the batter trailing off the whisk—that’s your ribbon stage. 

3. Alternate Folding in Flour and Ice Water

Fold in ¼ of the flour, then ¼ of the ice water, repeating until fully combined. Be gentle—this ain’t the time to rush. Overmixing will knock out the air you just worked hard for! 

4. Bake It Right

Preheat to 350°F. Grease your pan well—coat with flour or sugar if you want extra crunch. Bake for 20-25 minutes until golden and springy. This recipe is perfect for a full sized sheet tray, and that is my suggested baking vessel! This gives you a thin enough cake to roll up, layer together, or however you'd like to use it! (Eating directly from the pan is totally acceptable LOL). 
Smooth the top of the batter with an offset palette knife before tossing in the oven for a uniform and gorgeous finished result. 

Bonus: Lemongrass Pastry Cream That Steals the Show

This pastry cream is rich, smooth, and endlessly versatile. Add ½ cup grated fresh lemongrass for a unique twist. (If using paste or puree, follow package instructions.)

Ingredients:

• 6 cups full-fat milk
• 125ml cornstarch
• 300g sugar
• 8 egg yolks
• 1 tsp salt
• 2 whole vanilla beans (or extract)
  

Method:

1. Beat yolks and cornstarch until smooth.
2. Scald milk, sugar, salt, and vanilla (scalding means to heat the milk until steaming with bubbles at the edges, not boiling).
3. Temper the yolks—slowly pour in hot milk while whisking like crazy to avoid scrambled eggs. If you've never done this before, think a little splash at a time of the hot milk into the eggs. Whisking already before you splash the first bit in! Another splash and whisk, another, another, until at l east 1/3 of the milk is combined. Then you can go ahead and pour it all into the pot! 
4. Cook until thick, stirring constantly, keep tasting and cook until the cornstarch flavor/tongue texture is gone. If you want a thinner pastry cream, remove it from the heat at this point. For a thicker, more spreadable-but-holds-it's-shape cream, keep cooking a bit longer (but remember, it will thicken as it cools, so if you cook until it's your desired thickness, when it cools it'll be even thicker. Take it off before it's the viscosity you're after!)
5. Strain through a fine mesh sieve/scrape through a tamis, and store in the fridge until use! You can add almost any flavor you want to this to make it fit any dessert perfectly!  

Ready to bake? Grab your tools from our shop and check out more pro tips and recipes here. We’d love your feedback—comment on the blog, DM us on your favorite socials, or email us! WHEN you make this (and you really should), tag us in your posts! We'd love to see how it turned out :) 

Everyone who comments will be entered into a random draw for a special discount or free products!