Fluffy Sponge Cake Baked in a Water-Bath Recipe (No Butter!)

This Water-Bath Baked Sponge Cake recipe results in the fluffiest cake ever! It includes milk, eggs, and flour like other sponge cakes, but instead of butter, it contains vegetable oil for an extra moist cake. The cake is also baked a little differently in that it is baked in a water bath, which bakes the cake gently. This cake can be served for dessert on its own or with a dusting of icing sugar or whipped cream and fresh berries.

To make the cake, you first heat the milk and vegetable oil before mixing it with the flour, salt, egg yolks, and vanilla. Then, in another bowl, the egg whites get whipped with sugar until stiff peaks form before being folded into the flour mixture. Finally, it gets baked in a water bath in the oven until it is set and golden but still spongy and soft.

What is Sponge Cake?

Sponge cake is a type of cake that originated in the UK and is classically made with flour, sugar, and eggs. However, some sponge cake recipes like angel food cake don’t contain any egg yolks at all.

One of the most famous sponge cakes is Victoria sponge cake, which is a round cake that is cut in half and filled with jam and freshly whipped cream. Sponge cake also features in classic desserts like Yule log or trifle. If you would like an extremely fluffy sponge cake to enjoy with fruit and whipped cream, this sponge cake recipe will fit the bill perfectly!

Pro Tips

• When whipping the egg whites, make sure the bowl and beaters are very clean as any residue will impact how they whip up.
• Line the cake pan with parchment paper to ensure it doesn’t stick and is easy to remove.
• Don’t overmix the cake batter when you fold in the egg whites as you don’t want to deflate them. Simply fold the egg whites in until you no longer see streaks in the batter.
• If you would like to change the flavour of this cake, feel free to replace the vanilla extract with almond extract or add in some lemon or orange zest.
• You will know the cake is baked through when you can insert a toothpick into the centre and it comes out clean.

What to Serve with Sponge Cake?

While slices of this sponge cake can be served on their own, you can also serve it with various garnishes like whipped cream, fresh berries, raspberry coulis, or chocolate sauce.

What Makes This Sponge Cake So Fluffy?

This sponge cake is particularly fluffy compared to other sponge cakes because it includes whipped egg whites. While egg whites offer moisture to the batter, whipped egg whites have air incorporated into them that helps the cake rise during baking.

Can You Make This Recipe for Sponge Cake Ahead of Time?

Yes, you can! While this cake is freshest the day it is made, it will keep well in an airtight container for up to 1 week.

Can I Bake This in a Different Pan?

Yes, if you would prefer to have a different-shaped cake, you could bake it in another pan rather than a square pan as long as it has a similar volume and you adjust the baking time accordingly. For example, you could divide it between two loaf pans or bake it in a round cake pan.

How to Store Water-Bath Sponge Cake

This sponge cake should be stored in an airtight container to keep it as fresh as possible. It should stay fresh for 4 to 7 days at room temperature. Alternatively, you could also place it in the freezer where it will keep for 3 to 6 months.

How to Make Water-Bath Sponge Cake

Step 1

Step 1

Step 1: Preheat the oven to 150 C/300 F. Heat the milk and oil in a pot until it starts to bubble. Place it in a bowl and stir it together. Stir in the flour, salt, egg yolks, and vanilla until combined.

Step 1: Preheat the oven to 150 C/300 F. Heat the milk and oil in a pot until it starts to bubble. Place it in a bowl and stir it together. Stir in the flour, salt, egg yolks, and vanilla until combined.

Step 2

Step 2

Step 2: In a bowl, beat the egg whites with the sugar until they form soft peaks. Stir 2 to 3 tablespoons of the egg whites into the egg yolk mixture.

Step 2: In a bowl, beat the egg whites with the sugar until they form soft peaks. Stir 2 to 3 tablespoons of the egg whites into the egg yolk mixture.

Step 3

Step 3

Step 3: Add the egg yolk mixture to the egg whites, and fold them until combined. Pour the batter into a parchment-lined square pan and smooth the top.

Step 3: Add the egg yolk mixture to the egg whites, and fold them until combined. Pour the batter into a parchment-lined square pan and smooth the top.

Step 4

Step 4

Step 4: Place the cake pan in a larger baking dish and pour hot water so that it comes halfway up the sides of the cake pan. Bake the cake for 30 minutes. Then, reduce the heat to 130 C/260 F for another 30 minutes.

Step 4: Place the cake pan in a larger baking dish and pour hot water so that it comes halfway up the sides of the cake pan. Bake the cake for 30 minutes. Then, reduce the heat to 130 C/260 F for another 30 minutes.

Step 5

Step 5

Step 5: Allow the cake to cool before slicing and serving.

Step 5: Allow the cake to cool before slicing and serving.