13 Sponge Cake Recipes From Around the World

Get ready to go on a yummy adventure around the world with 13 amazing sponge cake recipes. You'll find classic treats like Victoria Sponge Cake and Japanese Castella that people love. These special cakes are known for being light and fluffy, making them a perfect snack or dessert.

Want to know what makes these recipes unique? From different ingredients to special baking techniques, each cake has its own secret to being super delicious. Whether you're a beginner baker or a pro, you'll have fun trying out these exciting recipes and sharing them with friends and family.

1. Classic Victoria Sponge Cake

Classic Victoria Sponge Cake is a traditional British dessert.

Ingredients

• 2 cups cake flour
• 1 cup granulated sugar
• 4 large eggs
• 6 tablespoons unsalted butter, softened
• 2 teaspoons baking powder
• 1 teaspoon pure vanilla extract
• Confectioners' sugar, for dusting
• Raspberry jam, for filling

Instructions

1. Preheat the oven to 350°F (180°C).
2. Grease and flour two 8-inch round cake pans.
3. In a medium bowl, whisk together flour and baking powder.
4. In a large bowl, beat the sugar and eggs until light and fluffy.
5. Add the softened butter to the sugar mixture and beat until well combined.
6. Gradually add the flour mixture to the sugar mixture and beat until smooth.
7. Divide the batter evenly between the prepared pans.
8. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
9. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack.
10. Once the cakes are completely cool, spread a layer of raspberry jam on top of one cake.
11. Place the second cake on top of the first cake to create a sandwich.
12. Dust the top of the cake with confectioners' sugar.

2. Japanese Castella Cake Recipe

Classic Japanese Castella cake is a traditional sponge cake.

Ingredients

• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 4 large egg whites
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 320°F (160°C) and line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together flour and salt, then set aside.
3. In a large bowl, whisk together egg yolks and sugar until pale and thick.
4. Add milk, oil, and vanilla extract to the egg yolks and whisk until combined.
5. Add the flour mixture to the egg yolk mixture and whisk until smooth.
6. In a separate large bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the egg yolk mixture until no white streaks remain.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

3. Italian Pan Di Spagna

Delicate Italian sponge cake made with simple ingredients.

Ingredients

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 375°F (190°C) and grease a 10-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat eggs and sugar until thick and pale.
4. In a small bowl, whisk together milk, melted butter, and vanilla extract.
5. Add the dry ingredients to the egg mixture and beat until just combined.
6. Pour in the milk mixture and beat until smooth.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
9. Remove from oven and let cool in the pan for 5 minutes.
10. Transfer the cake to a wire rack to cool completely.

4. French Génoise Sponge Cake

Light and airy French Génoise Sponge Cake is a classic dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup whole milk
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, and salt.
3. In a large bowl, whisk together the eggs, milk, and vanilla extract.
4. Gradually pour the dry ingredients into the egg mixture and whisk until smooth.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes, or until the cakes are golden brown and springy to the touch.
7. Remove the cakes from the oven and let them cool in the pans for 5 minutes.
8. Transfer the cakes to a wire rack to cool completely.

5. Brazilian Sponge Cake With Coconut

Delicious Brazilian sponge cake infused with coconut flavor and moisture.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened coconut milk
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together coconut milk, melted butter, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Beat in the eggs one at a time until well combined.
6. Fold in the unsweetened shredded coconut.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from oven and let cool in pans for 5 minutes before transferring to a wire rack to cool completely.

6. Australian Lamington Sponge Cake

Australian Lamington Sponge Cake is a traditional dessert made with squares of sponge cake coated in chocolate and rolled in coconut.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9x13 inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely in the pan.
8. Cut the cake into squares and dip each square into melted chocolate, then roll in shredded coconut to coat.
9. Place the coated cake squares on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set the chocolate.
10. Serve the Lamington Sponge Cake chilled.

7. German Baumkuchen Recipe

Traditional German Baumkuchen is a layered sponge cake.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prepare a large, flat baking sheet or a Baumkuchen tray.
3. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
4. In a large bowl, whisk together eggs, butter, milk, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
6. Pour a thin layer of batter onto the prepared baking sheet.
7. Bake for 5-7 minutes, or until the layer is lightly golden.
8. Repeat step 6 and 7, creating multiple layers, allowing each layer to cool slightly before adding the next.
9. Once all the layers are baked, allow the cake to cool completely.
10. Dust the top of the cake with powdered sugar and serve.

8. Spanish Bizcocho Sponge Cake

Light and airy Spanish Bizcocho Sponge Cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, milk, melted butter, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

9. Chinese Mango Sponge Cake

Delicate Chinese Mango Sponge Cake with sweet mango flavor.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup mango puree
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, mango puree, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Add the softened butter and mix until the batter is smooth.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
9. Once the cakes are cool, you can frost and decorate with mango slices or puree.

10. American Vanilla Sponge Cake

Classic American vanilla sponge cake is a light and fluffy dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 2 tablespoons unsalted butter, melted
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, melted butter, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Beat in the eggs one at a time, until well combined.
6. Divide the batter evenly between the prepared pans.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Remove from the oven and let cool in the pans for 5 minutes.
9. Transfer the cakes to a wire rack to cool completely.

11. British Lemon Sponge Cake

Delicate British lemon sponge cake filled with lemon curd and topped with powdered sugar.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 4 large eggs
• 6 tablespoons unsalted butter, softened
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, butter, lemon juice, and lemon zest.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
8. Once the cakes are cool, spread lemon curd on top of one cake and top with the second cake.
9. Dust the top of the cake with confectioners' sugar and serve.

12. Swedish Kladdkaka Sponge Cake

Swedish Kladdkaka is a rich, dense sponge cake.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together eggs, melted butter, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 35-40 minutes or until the edges are set and the center is still slightly jiggly.
7. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

13. Greek Galaktoboureko Sponge Cake

Galaktoboureko sponge cake is a semolina custard pie wrapped in flaky phyllo.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Phyllo dough, thawed
• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 350°F (180°C).
2. Prepare the semolina custard by combining the milk, sugar, and semolina in a medium saucepan.
3. Cook the semolina mixture over medium heat, stirring constantly, until it thickens.
4. Remove the semolina mixture from the heat and stir in the softened butter and vanilla extract.
5. Allow the semolina custard to cool to room temperature.
6. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
7. In a separate bowl, whisk together the eggs and milk.
8. Add the egg mixture to the dry ingredients and whisk until smooth.
9. Pour the batter into an ungreased 9x13-inch baking dish.
10. Bake the sponge cake for 25-30 minutes, or until it is golden brown and set.
11. Remove the sponge cake from the oven and allow it to cool completely.
12. To assemble the galaktoboureko, place a layer of phyllo dough on a flat surface and brush with melted butter.
13. Repeat the layering process, brushing each layer with melted butter, unall the ptil hyllo dough is used up.
14. Place the cooled sponge cake on top of the phyllo dough and spread the semolina custard over the top of the cake.
15. Fold the phyllo dough over the cake to form a tight seal and brush the top with melted butter.
16. Bake the galaktoboureko for an additional 30-40 minutes, or until the phyllo dough is golden brown.
17. Remove the galaktoboureko from the oven and allow it to cool to room temperature.
18. Dust the top of the galaktoboureko with confectioners' sugar and serve.

Conclusion

You'll savor light, airy cakes like Italian Pan Di Spagna, while rich, dense treats like Swedish Kladdkaka will satisfy your cravings. From classic Victoria Sponge to exotic Brazilian coconut, these recipes juxtapose simplicity with complexity, offering a global sponge cake experience that's both familiar and adventurous, allowing you to explore diverse flavors and textures.