Dessert: Easy Sponge Cake (Biskvit) Recipe – Natasha’s Kitchen

I love this sponge cake recipe. It’s so easy and you can make hundreds of different cakes with this base. This is a classic European sponge cake (aka Genoise) and is used throughout Europe. Once you have this recipe down (which is truly simple and you’ll memorize it after a couple rounds), you’ll be baking cakes that taste like the finest bakery style cakes in the world.

11 RECIPES using this sponge cake:





SNAPCHAT: @natashaskitchen



KitchenAid Stand Mixer –
glass mixing bowl –
John Boos cutting board –
Le Creuset Silicone Spatula –
OXO Food Scale –
Fine Mesh Strainer –
9 inch non-stick Pans –
OXO Flexible Turner –
Cooling Rack –


6 large eggs, room temperature
1 cup (200 grams) granulated sugar
1 cup (120 grams) all-purpose flour
1/2 tsp baking powder

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Janani satish says:

Best recipe… I halved the quantity because I did not need more than one cake for chocolate fondue… I also added vanilla for flavor while beating the eggs… It came out wonderful! Will try the recipe again…

Ramla Mohideen says:

I want to talk with you. can you please call me now.i am from calicut Kerala india

aksi bocah says:

why not use oil or butter..?

K Malik says:

One should add oil or butter or not in this recipie please ?

Ellena Eats ASMR says:

I just made this biskvit and I notice that it tastes similar of consistency to a lady finger. I was hoping it was going to be more along the lines of a base for Lamingtons, or Čupavice. Will be looking for a way to use this type of biskvit though, thanks!

Yen Dean says:

In what step of the process, can I add strawberry flavor to it? And is that even possible?

priya nixon says:

U r angering style is super.And I tried ur cake it was so delicious .my family loved it so much…

zahra khawaja says:

Youre a life saver Natasha!

Siauw Christine says:

Why u don’t add butter and milk?

Kereta Lama says:

Hey Natasha. Thank you for your recipe. I made it in the first attempt. Thank you very much.

K Malik says:

Thank you

Ramla Mohideen says:

Hai am afa

Swathy Abhiram says:

Granulated or powdered sugar ?

Maria says:

Can you tell the measurements in grams…cups are not helpful for beginners…i always creat a mess

Arnel Ambee says:

I tried your recipe just awhile ago it is perfectly done but the only problem is it is dry any tip to make it moist?

raddystar says:

Hello Natasha …i made this recepie for the 1st time n trust me i loved it…..i used this base for the tres leches recepie ….its was just ……..thank u …..just a question ..(.i ate the cake (without the tres leches) it was nice n fluffy but it came abit dry any reason for that…please help me as to where i went wrong thatnk u dearest….

Mao says:

I made a tiny version, cold eggs, perfect added jam

Anna Rierie says:

I used this recipe for my TLE baking. It was my first time to bake alone and I received compliments. Thanks❤️✨

leynee caraan says:

Hi natasha can i add some flavor to the sponge cake?

1yanga says:

Mine came out flat, hard, & holey. Over beaten? Definitely takes practice.

RandomJoker13 says:

This is amazing! And I can make it with the things I already have in the house! Thank you so much for the super easy recipe! CHEERS!=^o^=

anna mouradian says:

I’ve tried the cake: came out good!!! Thanks for the recipes

Rasnajamshid Rasna says:

Can i make half of the recipe in 8inch one pan

ana g says:

Thank you it comes really good but smell so eggy. What should I do?

Kahina Harrache says:

I have a question : I don’t have 2 same-size cake pans !! Can i bake one half and then bake another half ? I mean is it okay for the other half of the batter to sit for some time ?

I am a Baker too says:

Can I reduce a couple of eggs and add a little butter to the recipe

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