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Mom's Sponge Cake

Rated as 4.76 out of 5 Stars

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

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

Directions

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  • Prep

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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 g fat; 50.6 g carbohydrates; 5 g protein; 74 mg cholesterol; 238 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    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.

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.

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!!

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...