Moist Sponge Cake Recipe

White nectarine sponge cake
Francis Kompalitch / Getty Images
  • 55 mins
  • Prep: 20 mins,
  • Cook: 35 mins
  • Yield: Makes 2-3 (serves 6)
Ratings (11)

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.

What You'll Need

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

How to Make It

  1. Place rack in middle of oven and heat it to 325 degrees. 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.
  1. When ready to assemble a torte, invert sponge onto a parchment-lined work surface and peel off parchment paper sponge was baked on. Slice into 3 layers and fill.
Nutritional Guidelines (per serving)
Calories 288
Total Fat 10 g
Saturated Fat 4 g
Unsaturated Fat 4 g
Cholesterol 161 mg
Sodium 293 mg
Carbohydrates 44 g
Dietary Fiber 1 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)