Moist Sponge Cake


by: Baker Guy

This sponge cake has all the flavor and texture of genoise, but none of the dryness that genoise so often has. It is made just like a classic genoise, except that hot milk or cream and melted butter are folded into the beaten eggs at the same time as the flour, imparting extra moistness that makes it perfect for rolling. When baked in a 15 by 17-inch sheet pan, this moist cake is only about 3/8 inch thick, just what you want when making a rolled cake. If you bake this cake as a round cake-in a 9-inch cake pan-you can frost and decorate it in the same way as a genoise.


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serves: 1

butter (for the round cake pan, if using)

flour (for the round cake pan, if using)

1 teaspoon vanilla extract

1/4 cup milk or heavy cream

3 tablespoons butter

3 eggs (whole, warmed)

3 egg yolks (warmed)

3/4 cup plus 2 tablespoons sugar

3/4 cup cake flour

Nutrition Facts
Moist Sponge Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 1667

  • Total Fat: 63.8 g
  •     Saturated Fat: 32.3 g
  •     Trans Fat: 1.5 g
  • Cholesterol: 1142.7 mg
  • Sodium: 548.4 mg
  • Total Carbs: 237.6 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 155.6 g
  • Protein: 35.4 g

how is this calculated?

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1.  If making a sheet cake, preheat the oven to 400°F and line a 13 by 17-inch sheet pan with parchment paper. If making a round cake, preheat the oven to 350°F and butter and flour a 9-inch round cake pan.

2.  Combine the vanilla, milk, and butter in a small saucepan, bring to a simmer, and cook just long enough to melt the butter. Remove from the heat and set aside.

3.  Using a stand mixer, beat the eggs, egg yolks, and sugar on high speed for about 5 minutes, or until the ribbon stage: when the beater is lifted, the mixture falls in a wide band onto the surface, forming a figure eight that stays for 5 seconds before dissolving.

4.  Carefully transfer the beaten egg mixture to a large bowl to make it easier to fold. Pour the milk-butter mixture down the side of the bowl all at once and fold it in with a rubber spatula quickly but gently. Sift the flour over the bowl and fold it into the egg mixture, one-third at a time, making sure the last batch is incorporated before adding more. Be sure to scrape the spatula along the bottom of the bowl-flour tends to settle there.

5.  Pour the mixture into the prepared pan. If you are making a sheet cake, smooth and spread the mixture with an offset spatula.

6.  Use your thumb to make a moat around the cake to keep the batter from sticking to the sides of the pan. Bake a sheet cake for about 12 minutes and a round cake for about 25 minutes, or until firm to the touch.

7.  Let the cake cool for 10 minutes until it pulls away from the sides of the pan and then turn it out onto a cooling rack. If you are making a sheet cake, gently pull the parchment paper away from the surface of the cake.

Cooks' note:
Warming Eggs:
Because eggs froth up better when warm, many recipes call for eggs that have been allowed to come to room temperature or have been warmed even more. To warm eggs quickly, just put them, whole in the shell, in a bowl of hot water from the tap and let them sit for 5 minutes.

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