Making the Perfect Sponge Cake - Бисквит
Prep time
Cook time
Total time
Recipe type: Sweets
Serves: 2 (8 or 9 inch) round cakes
  • ½ cup cake flour
  • ¼ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 Tablespoons milk
  • 2 Tablespoons butter
  • 1 teaspoon vanilla
  • 5 eggs, separated and at room temperature
  • 10 Tablespoons sugar
  1. Preheat the oven to 350 degrees. Line the bottom of 2 (8 or 9 inch) round cake pans with parchment paper and brush only the bottom, not the sides of the cake pan, with oil.
  2. Whisk the flours, baking powder and salt in a small bowl to combine and set aside.
  3. In a liquid measuring cup or mug place heat the milk and butter in the microwave until the butter is completely melted. Add vanilla, cover and set aside.
  4. Meanwhile, using a whisk attachment on a standing mixer or using a medium bowl and and hand mixer, whip the egg whites until stiff peaks form, adding 5 Tablespoons of sugar gradually. Set aside.
  5. Repeat with the egg yolks and the remaining 5 Tablespoons of sugar, until pale yellow and thick.
  6. Using a rubber spatula, fold the egg whites into the egg yolks, being careful not to deflate the batter as much as possible.
  7. Sift the flour mixture over the folded eggs and gently fold in the flour also. When there are still some remaining streaks of flour, pour in the warm milk and butter by the side of the bowl. Continue gently folding until evenly distributed.
  8. Divide the batter in half, pouring into the prepared cake pans.
  9. Bake for 15-20 minutes, until golden brown.
  10. Cool on a wire rack. The parchment paper should peel right off.
  11. Use in many wonderful recipes. My two favorites are Cannoli Cake and Italian Rum and Peaches Cake.
Recipe by Olga's Flavor Factory at