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Sponge Cake

Recipe photo courtesy of Marcus Nilsson

"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake," says Jennifer Aaronson, editorial director of food and entertaining. See the test kitchen's step-by-step guide to making sponge cake and discover 3 ways to use this flexible favorite.

Source: Martha Stewart Living, June 2013
Total Time Prep Yield



Cook's Notes

Jennifer Aaronson uses this recipe for her go-to ice cream cake. She simply spreads softened ice cream onto a sheet of cake before rerolling it, then freezes it until the ice cream hardens.

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How would you rate this recipe?
  • lisaaodonnell
    4 JUL, 2018
    I followed the recipe to the letter and it turned out perfectly. It was SOOOO fluffy when mixing it together with all those egg whites! It really rose in the cake pans, my pans were somewhat shallow but still worked fine. I read other recipes that called for an entire cup of butter for the recipe whereas this one is only 1/2 cup and it was still delicious and not greasy or too buttery. I would definitely make this again for a strawberry shortcake dessert.
  • sabineveronicas
    28 JUL, 2017
    This is not a sponge cake. It comes out crumbly and is more dense than it should be. A sponge is supposed to be light and airy. I would probably not make this again.
  • yemurayi8752683
    3 JUL, 2017
    Made this cake last night . Its very easy to make and the texture is awesome. Will be making it again
  • ALR9363632DW
    22 MAY, 2017
    Sorry folks, but this is not the recipe for a sponge cake. A sponge cake is a British cake. It has about 4 eggs, and no butter. If you want an authentic recipe, try a British, Australian or New Zealand recipe page.
  • Gemmarochewood
    26 JUL, 2015
    9 eggs? Seriously and this makes 1 cake
  • Vilma Morales de Salazar
    22 JUN, 2013
    Great sponge cake recipe, works perfect. I did some variations to make a "Light Dessert". Substituted half of sugar by Splenda and instead of butter used Blue Bonnett. I used as a roll cake with light cream and splenda, strawberries, and add the juices of the strawberries to moist a little the sponge. The dessert was delicious and my husband could enjoy a little as a diabetic. Next time I will make just for him a full Splenda version, for those who donĀ“t take sugar.
  • MS11572409
    25 MAY, 2013
    Would love to have the step by step pictures online, as they are featured in the magazine. Thanks in advance!

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