Last weekend, I was rushing to find something special for my sister’s surprise visit. The rain was pelting our windows in Halifax, making it perfect for baking. I remembered Grandma Jean’s sponge cake—that impossibly light melt in the mouth sponge cake that made everyone go quiet at family gatherings. My fingers still remember the motions from when she taught me, standing on a stool in her kitchen with the ocean breeze coming through the window.

 

Y’all’re going to love how simple this recipe actually is! When done right, this cake practically evaporates on your tongue, leaving nothing but sweet vanilla memories behind.

Ingredients for Your Melt in the Mouth Sponge Cake

• 6 large eggs, room temperature
• 1 cup granulated sugar (200g)
• 1 teaspoon pure vanilla extract
• 1 tablespoon fresh lemon zest (optional)
• 1 cup cake flour, sifted twice (120g)
• 2 tablespoons unsalted butter, melted and cooled (30g)
• ¼ teaspoon salt
• Powdered sugar for dusting

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Don’t grease the sides!
2. Separate the eggs, placing whites in a large clean bowl and yolks in a medium bowl. Make sure no yolk contaminates the whites.
3. Whip the egg whites until foamy, then gradually add half the sugar. The morning light through my kitchen window helps me see when they’ve reached soft peaks with a silky sheen.
4. Beat the egg yolks with remaining sugar until pale and thick—about 3-4 minutes. The mixture should fall in ribbons from the beater.
5. Gently fold the vanilla and lemon zest into the yolk mixture. This is where that heavenly aroma begins to fill your kitchen.
6. Sift the flour and salt directly over the yolk mixture in three batches, folding after each addition with a light hand.
7. Stir two spoonfuls of the batter into the melted butter, then fold this mixture back into the main batter. And this little trick prevents the butter from sinking!
8. Carefully fold in the whipped egg whites in three additions, using a large spatula with a sweeping motion from bottom to top.
9. Pour the batter into the prepared pan and smooth the top. Give it a gentle tap on the counter to release air bubbles.
10. Bake for 25-30 minutes until the top springs back when touched and a toothpick comes out clean. My husband always checks by sneaking through during hockey intermissions.
11. Cool in the pan for 10 minutes, then run a knife around the edges and remove the cake to cool completely on a wire rack.
12. Dust with powdered sugar just before serving your perfect melt in the mouth sponge cake.

 

 

Pro Tips for the Perfect Melt in the Mouth Texture

Elevate Your Basic Sponge Cake

Incorporate a tablespoon of fresh lemon zest into the batter for a subtle citrus lift that complements the vanilla beautifully. This brightens the whole cake without overwhelming.

Cocoa Swirl Variation

For a marbled effect, divide the batter in half and fold 2 tablespoons of sifted cocoa powder into one portion. Layer spoonfuls of each batter alternately in the pan, then swirl gently with a knife. Boom! Instant elegance with minimal effort.

Berry-Cream Filling

Split the cooled cake horizontally and fill with lightly sweetened whipped cream folded with macerated berries. This transforms your melt in the mouth sponge cake into a showstopper worthy of any Tim Hortons coffee break discussion.

Storage & Food Safety

Store your sponge cake at room temperature under a cake dome for up to 2 days, or refrigerate for up to 5 days. Let cold cake come to room temperature before serving to fully experience that melt-in-your-mouth texture.

Remember the USDA recommends against consuming raw eggs. While this recipe fully cooks the eggs, always use fresh, properly refrigerated eggs for best safety and results.

Nutrition & Serving Ideas

Nutrient	Amount per Slice
Calories	185
Protein	5g
Carbohydrates	32g
Fat	4g
Fiber	<1g

 

This light melt in the mouth sponge cake pairs beautifully with:

• Fresh berries and a dollop of softly whipped cream
• A scoop of vanilla bean ice cream
• Lemon curd and fresh blueberries
• An iced latte or strong cup of Nova Scotian tea

Frequently Asked Questions

Why does my sponge cake collapse in the center, and how can I prevent it?

Collapsing centers usually mean the cake was underbaked or cooled too quickly. Test doneness by gently pressing the center—it should spring back completely. I’ve learned never to open the oven during the first 20 minutes of baking. Another culprit might be overbeaten egg whites that rise dramatically then collapse. Beat only to soft peaks, and fold with care to preserve those precious air bubbles.

Can I use gluten-free flour and still get that melt-in-the-mouth texture?

Yes! Replace the cake flour with an equal amount of good quality gluten-free flour blend that contains xanthan gum. I’ve had great success using King Arthur’s Measure for Measure. The key difference is adding an extra egg white to provide more structure. The cake might be slightly denser but still maintains that tender, melting quality my cottage-weekend guests can’t tell the difference between.

What’s the best way to tell when the sponge is perfectly baked without drying it out?

Look for three signs of perfect doneness: gentle browning around the edges, slight pulling away from the pan sides, and most importantly, a soft spring-back when you touch the center. Insert a toothpick—it should come out clean or with a few moist crumbs, never wet batter. Trust your nose too—the cake develops a rich vanilla-egg aroma when it’s just about done.

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Home baker chasing airy crumbs since 2013, specializing in Nova Scotian interpretations of European classics.