Soft Sponge Cake

Soft Sponge Cake (fluffy & cotton soft) 






  • 60g      butter, melted
  • 80g      cake flour (plus 1-1/2 tsp baking powder.  Sift)
  • 80ml    milk
  • 1 egg + 5 egg yolks


  • 5 egg      whites
  • 75g         sugar
  • pinch of salt
  • 1/2 tsp    cream of tartar

1.  Preheat oven at 170*C for 15 mins.

2.  Beat 1 egg + 5 yolks until creamy in pale yellow colour & fluffy on high speed for a few minutes or until it double its original volume. Add in flour & alternate it with milk. Add in melted butter and mix well. Set aside.

3.  Beat egg whites on high speed until white & frothy for about 40 sec – 1 min. Add in salt & sugar a bit at a time. Beat for about 2 mins until its stiff & thick foamy. Once mixture clings & does not drip, it is ready.

4.  Fold 1/3 whites with egg yolk batter with a spatula till well combined. Take another 1/3 egg whites, repeat the same step. And same for the last 1/3 egg white. DO NOT OVER MIX!

5.  Pour batter into fully lined baking pan. Give the pan a few good shakes to remove air.

6.  Bake a preheated oven 170C for 10mins, then reduce heat to 150C for another 30-35 min or till done. (20 min done tested with cake tester)

7.  Remove from oven and
Normal baking tin – overturn for 5 mins (to prevent cake from sinking) before unmould (to prevent cake from sinking).
Removable tin – Cool for 5 min-10 min, run a metal spatula or a small sharp knife around inside of pan to loosen cake and un-mould.

8.  Place them on a wire rack to cool completely (for at least half an hour), remove baking paper if any and spread the sponge with jam/cream/frosting as you desire.