Cotton Soft Sponge Cake / Vanilla Sponge Cake Recipe--#cookingadream

4 large egg yolk (66g)
3tbsp sugar (40g)
pinch of salt
3tbsp milk (46g)
3tbsp oil (40g)
2tsp vanilla
1/2 cup +3tbsp cake flour(80g)

4 large egg white (130g)
1/4 cup sugar(50g)
1tsp lemon juice or vinegar

bake at 150°C, 85 mins (Not 75 as mentioned in the video) in a preheated oven at the bottom rack with both top and bottom heat on.
You will need (18cm x 7cm)  7-inch round baking pan. Line with a round cut parchment paper in the bottom. I did not grease the side of the pan. preheat the oven.

1) In a bowl, mix egg yolks, sugar, salt, canola oil, vanilla, and milk. Sift cake flour 3 times and whisk until smooth.
2) In a separate bowl, whisk egg whites until foamy then add lemon juice and sugar a little bit at a time. whisk until it thickens to stiff peak stage.
3) Gently fold in the whites and yolk mixture until incorporated. Be careful do not over mix, otherwise, the foam will deflate and the cake won’t rise.
4) Pour the mixture into 7 inch round baking pan. Bang the pan 2-3 times to remove any big air bubbles.
5) Use a large baking tray, pour in hot water then place the cake pan in for a hot water bath.
6) place the tray on the bottom rack of the oven with top and bottom heat on and Bake at 150°C for 75- 80 minutes or until cake tests done. bang the pan on the floor a few times to prevent the cake from shrinking.
7) Transfer the cake to a wire rack to cool down. Leftover cake can be covered and kept in the freezer.

* be careful when separating eggs, if there's any yolk in the egg whites it won't whip up properly!
* I used cold eggs out of the refrigerator. this makes a huge difference, room temperature meringue deflates easily.
* the water bath is important as it keeps the cake cooking at a steady temperature
* Be careful not to open the oven during the baking process.
* Over mixing cake batter can result in a heavy, sinking cake, close to omelet like texture.
* use big strokes to fold, never use an electric mixer for mixing meringue into yolk batter.
* Do not over or under beat the egg whites.
* Do not bake the cake quickly at a high temperature otherwise, the cake could crack on top.
* if your cake tin bottom is removable like my one, place it on a plate or wrap in foil to stop water from getting in. If the pan bottom is intact foil isn't needed.
* everyone's oven works differently. check the temperature of your oven.
* Place the tray on the bottom rack, that way the top will not burn and the water will protect the bottom from burning.
* every step in the video must follow including mixing technique.
* be gentle while mixing the meringue into the yolk batter. don't deflate the air bubbles.
* Cakes shrink if they're not baked thoroughly
* If your cake shrinks after taking out of the oven, that means you needed to bake 5-10 mins more.



  1. In my oven I can't put both the top and the bottom flame together. What shall I do?

    1. My cake sink after I take out of the oven may I know y

    2. same as mine on my first attempt to bake this cake it shrink..then i tried for the second time and wooww i had a nice fluffy soft cake..some cause that the cake shrink is that when i first bake this i open the oven 3 times just to add hot water for the waterbath on the cake,that i should not do it..then the egg white comes on room temp.that should not be(on the second attempt after i separate the white to egg yolk i put back my white in the fridge while doin the batter..egg white should be quite cold just to avail the nice consistency for meringue..the last thing that i know why the cake shrink is that after baking don't take out the cake immediately on the oven leave for about 5mins..after taking out the cake you need to bang the pan on the work top table 3 times as it says to avoid the cake to shrink...

  2. Can i use a 9 inch tray

    1. Hi sis... did u try this recipe to a 9inch spring form pan?

  3. This comment has been removed by the author.

  4. Trying a different method with this wonderfully soft sponge cake this time. No liners, and greased tins or waterbath. Batter straight into a silicone sponge tin, then into the oven onto my preheated cast iron baking stone.

  5. i made this came out very well. tknz .many times i tried to make sponge before.but in vain.i use to wonder how with out bak pwdr or bak soda a cake can be soft. now i am glad .i followed ur suggestoins.once again tknz a lo t.i assure u guys try it come out in success.

  6. Hi, if i want to make the same cake with half the measurements.. how much time should i bake the cake?

  7. this recipe looks so good and i want to try it...i do cakes for business and my small cake which is 9" i usually use 2 cups of flour. now how do i apply this recipe to my 9" to produce a cake with a good height.

  8. Hi, when i should turn on the ovrn

  9. Why dont you cream the egg yolk mixture?

  10. 8_25_18, I like to try this recipe, but baking powder or yeast was not mentioned. Why ? No need ? Or forgot to mention ? If I will try this I would add 1 tsp baking powder or yeast ? What's the best ? Thanks.

    1. Hi! This cake use egg whites as a rising agent, fyi egg is a natural rising agent Cakes that use this method tend to be a lot more softer and spongier. For exam, the jiggly japanese cheesecake, more egg whites the softer the cakes. I prefer to use egg instead of baking powder because the cake tastes a lot better and not hard or heavy.

    2. And you won't need to add baking powder, especialy yeast! Yeast is usually for bread honey ;). Good luck!

  11. Are we not going to put baking powder?

  12. What kind of milk should it be? Please reply. It’s my first time and I want to try your recipe. Thanks

  13. What to do if my oven only have bottom flame?

  14. Hi,
    Can I replace vanilla extract with pandan paste? Thank you.

  15. Can you grease the pan if you do not have parchment paper? Thanks.


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