Mom’s Recipe Box: Sponge Cake Recipe.

Thank you for all the likes! it’s now possible for me to post the recipe and for you to enjoy it :)

This is not any sponge cake! it is THE BEST THING YOU’LL EVER EAT.

The Ingredients:

  1. A pack of thick cream (Forget about dieting this time. It’s soo worth it)
  2. A pack of whipping cream.
  3. 1.5 Cups of sugar
  4. 1 or 2 tsp vanilla or a juice of a medium sized orange with orange zest if you like fruity flavors. you can customize your own cake :)
  5. 1.5 tsp baking powder
  6. 2.5 Cups of flour
  7. 5 Eggs


  1. Preheat the oven – (175 degrees)
  2. In a bowl, sift all the dry ingredients together.
  3. Add the whipping cream and the thick cream to the dry ingredients and mix them until they’re well incorporated together
  4. Whisk the eggs together then add them to the mixture
  5. add the vanilla essence or any other flavor you want then pour them in the baking plate thingy (forgot its name, blame it on the flu :))… Make sure it’s only 50-60% full, because it has to have enough space to rise properly when it’s being baked.
  6. Place them in the oven and bake them for 40-50 minutes.
  7. Take the cake out of the oven and let it cool before you try to take it out of the baking pan. The cake will break apart if handled when it’s hot.

It’s very important to know your oven. Mine it sealed, so things get cooked very fast. If you’re not familiar with how your oven works, wait for 40 minutes then insert a toothpick to the center of the cake and take it out. if it has no batter, then your cake is ready.

Try out different flavors like almond essence, orange juice and zest, lemon zest.. some like combining icing sugar with any citrus juice and pouring it over the cake when it’s still warm. I like mine with vanilla and a bit of orange zest.

Bon Appetit!


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21 thoughts on “Mom’s Recipe Box: Sponge Cake Recipe.

  1. hi basma,
    the whipping cream, is it those liquid form ones? and do we beat it to form a thick cream or just pour it into the mixture as it is, in liquid right out the pack?
    im so trying this recipe tonight :) (post clarifications hehehe)

  2. Hey cookie monster,

    Yes its the liquid form. I used KDD’s blue pack whipping cream and gold pack thick cream. If you’re making it wth only vanilla, taste the batter before baking ot to see if it has the right amount. Some like to add up to 1 TBS

  3. Basma … this recipe is outstanding, I tried it and its just wonderful. It has a lovely texture and amazing taste :)

  4. Do you know what’s the best part? :D
    when it cools down and you get a sticky delicious layer on top of the cake.. yummmm

  5. nice,

    ان شاء الله راح أضيف العربي بالمستقبل

    will search whether it’s possible or not, thanks!

  6. basma oh basma oh basma i’m saaad!!
    i know i’m terrible when it comes to baking but when i saw this cake i was like yummmmmy gotta try it but it didn’t work wallah i’m sad i dono what’s the problem..
    it is not well cooked from the enside ya3ni ilni9 ilfog shway mestewi o ilni9 ili ta7at 9ayer 3ayeen ma3a inna ilcake met7amsha mn fog o min il a6raf o it was weird enna kanat mentaf5a lama 6ala3t-ha mn ilfirin o when i came back to it after 1o minutes 3ashan a6ale3ha barra ilbaking plate wella ehya menfasha!! very dissapointing,, what did i do worng? i baked it for 45 minutes in 170f. o met7amsha mn fog o lama 7a6et stick 6ala3 li netheef bs mn da5el 3ayeen o mentafsha ,, my mom saw it she said yimkin i didn’t mix enough..
    madri what u say?
    i’m sad ehehehe

  7. Hey toasta,

    now I’m sad too hehe. let’s see:

    it’s 175 for 40-50 minutes.

    There could be many reasons why it wasn’t a success

    1- The baking powder is old (been open for more than a month)
    2- Your oven isn’t sealed, meaning that you either crack up the heat or bake it for longer time.
    3- Or your oven is drying out the cake and you need to cover your cake with foil which actually makes sense..

    you’re not alone in this. I got the same comment twice today (weird ha?), so I’ll bake the cake tomorrow and update you. there must be something wrong, since 4-5 people got it right and 2 had the same problem.

  8. 2,3 do not apply but i suspect number one i gotta check my baking powder when i get back home and i’ll let u know :) 9ej i bought it mn zeman bs i didn’t check the expiration date

  9. hey toasta,

    even if it’s not expired. it kind of loses its power when it’s been open for more than a month.

    try to cover the cake with foil. it does wonders.

  10. Hi Basma

    first i want to thank u for all the amazing recipes that u upload them
    :)they r really good, and i like this cake its look soo umyy, i usually bake many cakes ( i like baking) but when i try to bake this cake it doesn’t work, it coked from outside but from inside it not, so i don’t know what is the wrong thing i did. i follow the same steps in the recipes.
    can u advice??

  11. Hey guys,

    For thos who haven’t succeeded in baking this cake, here’s what you need to do: you prolly using a gas oven or the temperature is off. Cover the cake with foil while baking for alteast the first 30 minutes. I made the cake again just now and it was perfect. Covering the cake will distribute the heat properly. Plus I rotated the cake while baking but that’s just something I do because my oven light tends to give color to one side more than the other. Get to KNOW YOUR OVEN :)

  12. Your recipe is amaZing! It worked perfectly..
    I do agree the oven might be the problem, I have the sealed panasonic oven .. Cooked it perfectly..

    I took a quarter of the mixture added Chocolate powder (dark or nesquik) to it o put it on top in the cake pan, 9ar half n half .. PERFECT ;)

    Thanks basma ;*
    we want more ideas please ;)

  13. Dear Basma,

    Thank you for the great recipe. How many grams is the thick and whipping cream shoudl be??


  14. Hi sameera, i’m not sure. It was the small pack, similar size to a single serving juice or milk. 250 ml?

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