reliable bakery-style recipes

Simple, reliable bakery-style recipes for the three basic sponge types you listed
Plain Sponge (Classic Vanilla Sponge)

Ingredients
• 1 cup (125g) all-purpose flour
• 1 tsp baking powder
• 4 eggs
• ¾ cup (150g) sugar
• 1 tsp vanilla

Method

1. Beat eggs + sugar for 5–7 minutes until thick and fluffy.
2. Sift flour + baking powder.
3. Gently fold dry ingredients into egg mixture.
4. Add vanilla.
5. Pour into pan.
6. Bake at 180°C (350°F) for 25–30 minutes.

Light, soft, perfect base for cream cakes.

Egg Sponge (Extra Fluffy Sponge)

Ingredients
• 4 eggs (separated)
• ¾ cup (150g) sugar
• 1 cup (125g) flour
• 1 tsp baking powder
• 1 tsp vanilla

Method

1. Beat egg whites until soft peaks.
2. Gradually add sugar and beat to stiff peaks.
3. Add egg yolks and mix gently.
4. Fold in sifted flour + baking powder.
5. Add vanilla.
6. Bake at 180°C for 25–30 minutes.

Very airy, bakery-style sponge.

Eggless Sponge (Soft & Easy)

Ingredients
• 1½ cups (190g) flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¾ cup (150g) sugar
• 1 cup (240ml) milk
• ½ cup (120ml) oil
• 1 tbsp vinegar or lemon juice
• 1 tsp vanilla

Method

1. Mix milk + vinegar (makes buttermilk).
2. Add sugar, oil, vanilla.
3. Add flour, baking powder, baking soda.
4. Mix until smooth (don’t overmix).
5. Bake at 180°C for 30–35 minutes.

Soft, moist, no eggs needed.

Quick Difference

Sponge Type Texture Key Feature
Plain Light & soft Whole eggs
Egg Sponge Very airy Whipped egg whites
Eggless Moist & soft No eggs, uses soda