A recipe for a basic vanilla sponge that is not too hard and not too soft.


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Weight Per Unit: 1385
Number of Units: 1
A 500 17.6 ounces Whole Egg Eggs are one of the most common ingredients in a typical cake. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in baking. Usually an eggs role in a cake is to add moisture and richness, act as a raising agent as well as a glue to bind the ingredients together.
B 350 12.3 ounces Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
C 200 7 ounces Cake Flour Cake flour is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher protein content of other flours would make the cakes tough. Highly sifted cake flours may require different volume amounts in recipes than all-purpose flour. Using the scoop and level method, well-sifted flour usually produces 125 g per cup. However, most American recipes are written with 140 g of flour per cup, so weighing and experimentation can be helpful in baking unfamiliar recipes. Small weight differences can greatly affect the texture. American Cake flour is bleached; in countries where bleached flour is prohibited, plain flour can be treated in a domestic microwave to improve the texture of the end product.
D 150 5.3 ounces Corn Starch Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars.
E 175 6.2 ounces Butter Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
F 10 0.4 ounce Vanilla Essence Vanilla Extract is made with 100% pure vanilla beans. With a sweet, syrupy consistency, this Vanilla is ideal for use in icings, drinks and whipped cream as well as classic baking recipes. Vanilla Essence is commercially manufactured by chemicals and is more of a watery consistency as opposed to vanilla extract which is thicker and a lot fuller and richer in flavour. You can replace one with the other but use 50% more of essence. For example, for 1 teaspoon of extract, use 1.5 teaspoons of essence.

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1 PREPARE 2x 5cm by 25cm round ring lined with aluminium foil
2 MELT Butter
3 MIX & WARM Eggs and Sugar On double boiler till sugar melt
4 WHIP Eggs and Sugar
5 ADD AND MIX Some whipped egg to melted butter
6 SIEVE ON AND FOLD Flour and Starch
7 FOLD Butter
8 BAKE 185°C 30-35 minutes


  1. Sahar Sasy says:

    Amazing and best recipe, this is what I really wanted thank Mr. Yener God bless you always

  2. K Jones says:

    When you weigh eggs, are they weighed with their shells intact?

  3. BELINDA GOMO says:

    hi, so what will be the raising agent when using cake flour? do we add baking powder or any other raising agent?
    i tried and mine did not rise

    1. Serdar Yener says:

      Sorry without knowing what is your recipe and method I can not answer your question. Thanks

      1. BELINDA GOMO says:

        i followed the vanilla sponge method here, do we add baking powder?

  4. BELINDA GOMO says:

    hi, there seems to be a difference on the video and written method. on the video you added whipped egg + flour mixture to the whipped egg. written method says add whipped egg to melted butter?

    1. BELINDA GOMO says:

      sorry, meant whipped egg + flour to melted butter, not whipped egg

      1. Serdar Yener says:

        Both ways have the same purpose and will work. Butter is always the last thing to add so basically you can add some egg+flour mixture even before completely incorporated to butter to make it easier to fold with lesser turns.

  5. Pam Enright says:

    Hi again, could I also ask which you prefer for wedding cakes. This recipe or your butter cake recipe?

  6. Pam Enright says:

    Can I ask if your cake flour is all purpose or self-raising. In the UK I struggle to get anything other than self raising sponge flour. Could I just make my own cake flour? I would use a ratio of 105g all purpose flour sifted with 25g of cornflour until I had enough for the recipe.

    1. Serdar Yener says:

      I am using just flour, but not the bread flour. All-purpose flour is perfectly alright for this recipe and the recipe already has cornflour anyway.

  7. Elizabeth Bondarenko says:

    Hi Serkan thank you for your tutorial on the sponge cake. In the ingredients you state ‘cake flour’ and ‘corn starch’. I was under the belief that cake flour itself is a combination of plain flour and corn flour/starch. So therefore the amount of corn starch would be increased. Unless you mean ‘plain flour’ as opposed to ‘pastry’ flour?

    1. Serdar Yener says:

      Hi Elizabeth, lets put all the buffet of different names created by different people in different countries on the side and go through a few types of flours with the actual meaning. There are 3 major parts in wheat grain. BRAN ( skin), ENDOSPERM ( less gluten ), GERM ( more gluten)
      1 SOFT FLOUR, Cake flour, plain flour these are the flours produced from less gluten part of the wheat grain and used for a less bready product like sponges, cakes they are short in the mouth e,t,c.
      2. HARD FLOUR, Bread flour, High ratio flour these are the flours produced from more gluten part of the wheat grain and used for more bready items
      3. WHOLEMEAL FLOUR produced more with the skin and it has least gluten, more fibre.
      All others are purpose build flours with additions.

      1. Elizabeth Bondarenko says:

        Thank you Serkan. Cleared the floury fog.

  8. Deirdre Kettle says:

    oh must not have seen that before it was corrected

  9. Jessica Coldwell says:

    good morning/evening
    I’m watching this video on youtube and your measurements are different. Why is there 2 sugars listed here and on your sheet that you refer to in the video you only have 1?

    1. Tracy McMullen says:

      The 500 grams sugar (A) is supposed to be 500 grams eggs

    2. Serkan Yener says:

      Hi Jessica, This was a mistake. It is fixed now. Thank you for letting us know 🙂

    3. Deirdre Kettle says:

      theres one sugar its melted first before its whipped

  10. Isebell Mac Donald says:

    There are two sugar weights but no egg. Which is which?

    1. Isebell Mac Donald says:

      Thank you for the correction

    2. Serkan Yener says:

      Apologies for this. It was a mistake and is fixed now. Thank you

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