Fuss Free Sponge Cake Recipe

This foolproof sponge cake recipe is unbelievably easy and delivers a light, fluffy masterpiece every time! Split the layers and create a decadent lemon pie filling cake, a creamy custard delight, or a stunning strawberry shortcake. It's also the perfect base for your favorite trifle recipe. Get ready to impress with minimal effort!

Prep Time 20 mins

Cook Time 45 mins

Calories 195.5 kcal

Protein 8g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Fuss Free Sponge Cake

4 large eggs
Sugar
Water
Flour
1 ½ teaspoons baking powder

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How to Make Fuss Free Sponge Cake

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together 1 ½ cups (190g) all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
In a separate bowl, whisk together 1 cup (200g) granulated sugar, ½ cup (120ml) vegetable oil, 4 large eggs, and 1 teaspoon vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Once cooled, carefully slice each cake layer horizontally to create two layers per cake.
Spread your favorite filling (lemon pie filling, custard, whipped cream, etc.) between the layers and frost the top as desired.