Moist Sponge Cake Recipe

White nectarine sponge cake
Francis Kompalitch / Getty Images
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
288 Calories
10g Fat
44g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 288
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 21%
Cholesterol 161mg 54%
Sodium 293mg 13%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 4%
Protein 7g
Calcium 55mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Many Eastern European desserts start with sponge cake and this moist version tops them all. I believe the addition of 2 tablespoons of melted butter to the batter is what does the trick. This can be baked in a 9-inch springform pan and split into three layers, or baked in a 13x9-inch pan and split into two layers. Try this in Russian Apricot Torte Recipe, Croatian Cupavci, or any other tort requiring a no-fail sponge cake.


  • 7 large eggs (separated)
  • 1 cup sugar
  • 1 cup flour (all-purpose)
  • 2 tablespoons butter (melted)

Steps to Make It

  1. Place rack in middle of oven and heat it to 325 F. Coat a 9-inch springform pan with cooking spray, place a parchment circle in the bottom, and spray again. Or do the same with a 13x9-inch pan.

  2. Place 7 egg yolks in one bowl and 7 egg whites in another bowl. Add 1/2 cup sugar to each bowl and beat whites until stiff but not dry, and beat yolks until thick and light. Fold whites into yolks. Using a sieve, sprinkle 1 cup flour over eggs in three additions and fold in, trying not to deflate the batter. Mix in melted butter. Bake 25-35 minutes or until toothpick tests done. Remove from oven and let cool completely in pan.

  3. When ready to assemble a torte, invert sponge onto a parchment-lined work surface and peel off the parchment paper the sponge was baked on. Slice into three layers and fill.