This recipe is a lighter version of my traditional Norwegian sponge cake, and it’s one I truly love. While the classic sponge is made by whipping the whole eggs with sugar and then folding in the flour, this version is made a little differently—and the result is a cake that’s even softer and more delicate in texture.
In this recipe, I start by whipping the egg whites into a meringue, then add the yolks, followed by the dry ingredients, and finish with a bit of warm heavy cream. The cream helps dissolve any flour bits and gives the batter a beautiful lift, helping the cake rise softly and evenly in the oven.
So, why do I call it a light sponge cake? It all comes down to the amount of flour used compared to the number of eggs. I use very little flour in this recipe—less than in a traditional sponge—and that’s what gives the cake its wonderfully light and airy texture. I also use a little potato starch alongside the flour, which makes it even softer.
This sponge is quick to prepare, bakes up beautifully every time.
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