This light, airy, and effortless sponge cake is made entirely in a blender—no mixer needed! Perfect for layering, rolling (like a Swiss roll), or enjoying with fresh fruit and whipped cream.
Ingredients
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4 large eggs, room temperature
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½ cup (100g) granulated sugar
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½ cup (60g) all-purpose flour
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2 tbsp cornstarch (for extra tenderness)
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1 tsp vanilla extract
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¼ tsp salt
*(Makes one 8-inch round cake or a thin sheet for rolling)*
Instructions
1. Prep & Preheat
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Preheat oven to 350°F (175°C).
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Line an 8-inch round pan or 9×13-inch sheet pan with parchment (grease lightly).
2. Blend the Batter
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In a blender, combine eggs, sugar, vanilla, and salt. Blend on high for 1 minute until frothy.
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Add flour and cornstarch, then blend again for 20-30 seconds until smooth (scrape sides if needed).
3. Bake
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Pour batter into prepared pan and bake:
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8-inch round: 20-25 minutes
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Sheet pan: 12-15 minutes
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Cake is done when golden and springs back when touched.
4. Cool & Serve
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Immediately loosen edges with a knife and invert onto a wire rack. Peel off parchment.
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Cool completely before filling or dusting with powdered sugar.
Why This Recipe Works
✨ No mixer, no fuss—just dump and blend!
✨ Light as air with a delicate crumb.
✨ Versatile base for:
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Strawberry shortcake
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Tiramisu layers
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Chocolate roll cake (add 2 tbsp cocoa powder to batter)
Pro Tips
✔ Room-temperature eggs whip better for maximum volume.
✔ Don’t overblend after adding flour to avoid toughness.
✔ Slice with a serrated knife for clean layers.
Variations
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Lemon Sponge: Add 1 tbsp lemon zest + 1 tbsp juice.
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Matcha Sponge: Replace 1 tbsp flour with matcha powder.
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Dairy-Free: Works as-is (naturally butter-free!).
Enjoy this magically easy sponge cake—your blender does all the work!