Light Sponge cake recipe

The Light sponge cake recipe is a very old recipe used in confectionery. It is a soft and light cake used as a base for many recipes. If you prepare it with our recipe – lighter than the traditional recipe – you can use it to experiment with stuffed cakes to be consumed even within a healthy diet. A simple recipe: eggs, sugar, flour and starch come together to create a soft and very versatile base.

Also, you may not know, but there are many varieties of this recipe: just think the cocoa one, the gluten-free one and even the one savory for parties and aperitifs! But in addition to the varieties, there are at least 5 methods for preparing sponge cake: 2 hot, 2 cold and one with emulsifiers.

There are several procedures but the result does not change! And as you know, we always try to use the simplest method to allow you to get a good result even at home … with this recipe you will only dirty the bowl of the mixer!

Light Sponge cake : diet uses

With this soft and spongy base you can create many desserts stuffed with chocolate, jam or cream . If you are on a diet you could make circles of sponge cake with a pasta bowl and create a dessert with only Greek yogurt and bitter cocoa, simply alternating the layers of sponge cake and yogurt. The result will be a delicious Sunday breakfast dessert, which you can eat as an exception in a healthy diet.

Remember that diet is a lifestyle and not a period of deprivation, so it is important to insert a small concession every now and then into your diet.

The light sponge cake recipe: nutritional properties

It is a light recipe , but very nutritious and rich in properties, mainly derived from eggs:

  • the main nutritional properties of the eggs are contained in the yolk, also responsible for the caloric content. An average egg contains about 80 Kcal.
  • In the yolk we find polyunsaturated fats: mainly oleic acid .
  • Even the cholesterol is present in high numbers, for this reason we recommend a supervised consumption of eggs in cases of hypercholesterolemia.

Find out how to prepare light sponge cake

Light Sponge cake

Portions 12 people
Calories per Person 104
Total calories 1253


  • 4 medium eggs
  • 80 g 00 flour
  • 40 g potato or corn starch
  • 120 g sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract


Preheat the oven to 180 °. With a planetary mixer, or electric whisk, whisk the eggs and sugar together, adding the vanilla essence and a pinch of salt.

Whisk for at least 20 minutes, until you get a tripled compound, clear and swollen.

In the meantime, carefully sift the flour and starch and add them, a little at a time, to the egg mixture, using the spatula and with very delicate movements, from top to bottom: be careful not to disassemble the mixture.

Grease a 24 or 26 cm baking tray and cover with parchment paper (the butter will only serve to make the parchment paper adhere well).

Bake for 20 minutes, test the toothpick before removing the cake from the mold.

Allow the cake to cool completely before removing it from the mold.


If the sponge cake goes down after cooking it means that it is not cooked enough.

If the sponge cake is too dark outside but still not perfectly cooked, you need to adjust the power of the oven.

If the sponge cake crumbles when cut it is a sign that the eggs are too whipped.


If you prefer instead of the vanilla bean you can use another aroma, such as orange or lemon zest.

If you prefer to use a square pan, you can use a 17X17 cm mold.


The sponge cake will remain soft for about 2 days. To keep it, once cold, wrap it in plastic wrap and store it at room temperature. Alternatively you can always freeze it wrapped in plastic wrap for 1 month maximum.

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Light Sponge Cake