Here’s a classic, reliable recipe for a Homemade Blender Sponge Cake. This method is wonderfully easy—the blender does all the heavy lifting of aerating the eggs, resulting in a light, fluffy, and versatile cake perfect for layers, rolls, or simply dusted with powdered sugar.
Why This Recipe Works
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No special equipment needed: Just a blender and a bowl.
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Guaranteed lift: Blending the eggs first creates a stable foam that’s the backbone of the cake.
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Light & tender crumb: The quick, gentle mixing preserves all that precious air.
Classic Blender Sponge Cake
Yield: One 8-inch round cake (about 8 servings) or a 10×15-inch jelly roll
Ingredients
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4 large eggs, at room temperature (crucial for maximum volume)
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¾ cup (150g) granulated sugar
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1 teaspoon vanilla extract
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¼ teaspoon salt
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2 tablespoons neutral oil (e.g., vegetable, canola) or melted butter
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2 tablespoons milk (any kind) or water
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¾ cup (94g) all-purpose flour
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1 teaspoon baking powder
Instructions
1. Prep: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan (or a 10×15-inch jelly roll pan for a roll cake), line the bottom with parchment paper, then grease the paper. Do not skip the parchment—this ensures easy release.
2. Blend the Base: In your blender jar, combine the eggs, sugar, vanilla, and salt. Blend on medium-high speed for 2-3 minutes, until the mixture is very pale, thick, foamy, and roughly tripled in volume. It should look like a light batter, not just liquid.
3. Add Wet Ingredients: With the blender running on low, slowly pour in the oil and milk through the lid opening. Blend just until combined, about 10 seconds.
4. Incorporate Dry Ingredients: Stop the blender. Add the flour and baking powder directly onto the egg foam. DO NOT BLEND. Instead, use a spatula to gently fold the flour into the batter. This is the most critical step—you want to deflate it as little as possible. Fold just until no dry streaks of flour remain. The batter will be beautifully airy and flowing.
5. Bake: Immediately pour the batter into your prepared pan. Gently tilt the pan to spread it evenly.
* For an 8-inch round: Bake for 20-25 minutes.
* For a jelly roll pan: Bake for 12-15 minutes.
The cake is done when the top is golden brown, springs back lightly when touched, and a toothpick inserted in the center comes out clean.
6. Cool (Important!):
* For a Layer Cake: Let the cake cool in the pan on a wire rack for 10 minutes. Then, run a knife around the edge, invert it onto the rack, peel off the parchment, and let it cool completely.
* For a Roll Cake: Immediately upon taking it out of the oven, invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment. While still warm, use the towel to roll it up from the short end. Let it cool completely rolled up. This prevents cracking when you later fill and re-roll it.
Key Tips for Success
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Room Temperature Eggs: This is non-negotiable. Cold eggs won’t whip up to their full volume.
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Don’t Over-Blend After Adding Flour: Gluten development from blending will make the cake tough. Folding by hand is essential.
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Preheat Fully: Have your oven at the correct temperature before the batter goes in. It starts setting immediately.
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Don’t Open the Oven: Avoid opening the door during the first 15 minutes of baking to prevent collapse.
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Cool Upside Down (Optional but helpful): For round cakes, you can invert the pan onto the neck of a bottle to cool, which helps prevent shrinkage.
Flavor Variations
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Lemon or Orange: Add 2 teaspoons of finely grated zest to the blender with the eggs.
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Chocolate: Reduce the flour to ½ cup (63g) and add ¼ cup (25g) unsweetened cocoa powder. Sift both together before folding in.
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Coffee: Dissolve 1 tablespoon instant espresso powder in the milk before adding.
How to Serve
This sponge cake is a perfect blank canvas! Once cool, you can:
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Slice and serve with fresh berries and whipped cream.
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Split into layers and fill with jam, pastry cream, or buttercream.
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Use as the base for a trifle.
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Make a roll cake with a filling of whipped cream, chocolate mousse, or lemon curd.
Enjoy your baking! This simple method yields a beautifully impressive cake.