Updated: May 31, 2019
This is our reliable and light sponge recipe. No butter, no baking powder, no cream.
Only 3 ingredients. The sponge rises beautifully. There is only one trick - once baked you need to drop the tin from 50cm to remove the air bubbles. Yes, you read it right - we will ask you to drop the tin at the end of baking :)
Great recipe for layered cakes, tiramisu or light Victoria sponge cake. Perfect for little babies as a first sweet desert (no rising agents or heavy, creamy additions) or for anybody who due to diet restrictions can’t enjoy heavy desserts.
Drop Sponge Recipe
Yield: 1 sponge - 10cm high (21cm round tin) or 6cm high (22cmx33cm deep dish), can be cut into 3x sponge layers
Active time: 10 minutes prep + 35 minutes baking
Tin: 21 cm round with removable base or 22cmx23cm deep dish
- 6 large eggs, separated, room temperature
- 1 cup* (200g) granulated white sugar or caster sugar
- 1 cup (150g) all-purpose flour
1. Preheat the oven to 170C. Line the baking tin with parchment paper.
2. Beat egg whites on low speed for 1 minute until fluffy. Slowly start adding sugar (1 Tablespoon at a time) and mix on medium speed until firm but moist meringue is formed (2-3 minutes, until 'soft peaks').
3. Combine: Gently fold in egg yolks into the meringue (from Step 2), 1 egg yolk at a time. Sift flour and gently fold in into the egg mixture until no flour pockets remain. Make sure no un-mixed residue remains at the bottom of the bowl. Don't over mix as you want the batter to be fluffy, airy and light. Transfer to the baking tin.
4. Bake at 170C for 35 minutes. Once baked, take the form out of the oven and drop the tin from 50cm. By doing this you are removing air pockets - this will prevent your sponge from deflating once cooling. Leave in the tin for 15 minutes, then run thin knife around the parameter to loosen and transfer to the cooling rack to cool completely.