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Mom's Sponge Cake

Rated as 4.78 out of 5 Stars
2

"Serve with fresh berries and whipped cream for a summer treat."
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Ingredients

41 m servings 275
Original recipe yields 12 servings (1 9x13-inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  2. Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
  3. Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
  4. Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.
  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 275 calories; 6.1 50.6 5 74 238 Full nutrition

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Reviews

Read all reviews 17
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious cake though too sweet using 2 cups sugar. I used just over 1 cup and it was great. Made individual trifles with whipped cream, pudding, and strawberries. Perfect.

Most helpful critical review

I made this recipe just as instructed but there seems to be a problem with the cooking time. I have a convection oven, which usually cooks a little faster, but this time the cake was not done. ...

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Delicious cake though too sweet using 2 cups sugar. I used just over 1 cup and it was great. Made individual trifles with whipped cream, pudding, and strawberries. Perfect.

Will definitely be making this again for all sorts of fruit desserts! Light and fluffy and so easy to make! I baked mine in a cookie sheet to have thinner pieces! Was a huge hit!!

Loved it! Since I'm allergic to milk, soy, and eggs. I replaced the milk with almond milk, and eggs with flax seeds+water mixed together and it turned out great.

I didn't change a thing. Perfect for strawberry shortcake. Will make it instead of the one I have used for years.

I love this simple recipe! It makes a wonderful spongecake to use in making Trifle. My DD requests it every year for her birthday for 2 years now. A family tradition! Thanks for sharing!

6.4.16 This was the perfect choice for strawberry shortcake. In an effort to get calories down, I used skim milk and Truvia® Baking Blend in place of sugar, and it still turned out awesome! ...

I loved this recipe! All the ingredients already on hand. It was a little sweet for my taste, but my husband loved it. I would probably try a bit of lemon in the batter as well next time. I need...

Loved it works great for strawberry shortcake!! Or plain...

This was so perfect! It was light in texture but rich in flavor. I made it for a small dinner, so be forwarned, if you don't adjust the servings, you get a LOT of cake. It was a tad sweet for me...