Here is a super soft, tall, fluffy sponge cake recipe just like in your photos — elastic, airy, and perfect for slicing!
🍰 Ultra Fluffy Sponge Cake (Soft & Tall)
No butter – no baking powder – pure volume from eggs
✅ Ingredients (for a tall 22–24 cm cake)
7 large eggs (room temperature)
200 g sugar
200 g cake flour (or all-purpose flour sifted 3×)
80 ml milk
70 ml vegetable oil
1 tsp vanilla
1 tsp white vinegar or lemon juice (for the egg whites)
A pinch of salt
🍳 How to Make It (Step-by-Step)
1️⃣ Separate eggs
Yolks in one bowl, whites in another.
Add the pinch of salt to the yolks.
2️⃣ Make the yolk mixture
Whisk together:
Yolks
100 g sugar
Beat until light and pale.
Add:
Milk
Oil
Vanilla
Mix well.
Sift in the flour and mix gently until smooth (don’t overmix).
3️⃣ Whip the egg whites
Start beating on medium speed.
Add vinegar/lemon.
Add the remaining 100 g sugar slowly, while beating.
Whip to medium peaks — not stiff.
4️⃣ Combine mixtures
Add 1/3 of the meringue to the yolk batter, fold gently.
Add the rest in 2 more batches.
Fold softly to keep the air inside.
5️⃣ Prepare the pan
Use a tall pan: 22–24 cm
Line only the bottom with parchment paper.
Do NOT grease the sides (cake must climb).
Pour batter slowly into the pan.
Tap gently to remove large bubbles.
6️⃣ Bake
Bake in a water bath (bain-marie) for ultra softness.
Oven: 150°C (300°F)
Time: 80–90 minutes
Water about 1–2 cm deep in the tray.
Cake should rise high, golden, and stable.
7️⃣ After baking
When done:
Remove from oven
Tap the pan lightly on the table to prevent shrinking
Remove from the water bath
Let cool upside down or on its side for best texture
✨ Tips for Perfect Softness
✔ Use room-temperature eggs
✔ Sift flour 2–3 times
✔ Do not overmix the batter
✔ Medium-peak meringue gives the best height
✔ Water bath keeps cake moist and spongy
✔ Slow, low baking = ultra tall sponge