If you want a soft and plush sponge cake—go make my Go-To Vanilla Sponge Cake. It’s my absolute favorite sponge to bake, and it’s perfect for something simple and classic like a strawberry and cream cake.
But if you’re baking something a bit more ambitious—like a wedding cake, or a tall celebration cake—you’ll want a sponge with a little more structure. That’s where this one comes in.
This recipe uses a slightly higher amount of flour and dry ingredients compared to the eggs, which gives it more stability and helps it hold its shape beautifully. It’s still fluffy, but keep in mind—that final texture really depends on what you fill it with. Cream-based fillings, like mousse or whipped ganache, help soften the sponge and make it wonderfully tender and light when you serve it.
What also sets this sponge apart is the method. Instead of whipping all the eggs together, I start by whipping the yolks with a bit of sugar and vanilla bean paste until they’re pale and buttery yellow. The whites are whipped separately with the rest of the sugar into a fluffy, glossy meringue. Once both mixtures are ready, they’re gently folded together with the flour and potato starch.
This technique gives the cake a beautiful structure and a fine, even crumb. It’s light, but strong—just right for building layers that stay neat and clean when sliced.
You can bake this in three individual layers or in two thicker ones that you slice in half. Just make sure to soak the layers lightly with a sugar syrup and pair them with cream-based fillings to keep everything moist and flavorful.
And here’s my usual trick—once the cake is filled and stacked, place it in the fridge with a not-too-heavy book on top. It helps the layers settle and absorb the filling evenly, so by the next day, your cake is perfectly set and ready to impress.
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