Cream Sponge Cake
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 4 eggs, separated
  • 1 tablespoon lemon juice
  • 1½ tablespoons cold water
  • 1 teaspoon vanilla extract
  • 1 cup (200 grams) sugar
  • ¼ teaspoon salt
  • 1 cup (140 grams) cake flour
  • 1¼ teaspoon baking powder
How to make Cream Sponge Cake:
  1. Preheat oven to 325 °F. Grease two 8-inch round cake pans (or one jelly roll pan) and line with wax paper, cut to fit.
  2. Beat egg yolks with lemon juice, cold water and vanilla until thick and pale.
  3. Gradually add ¾ cup of the sugar and blend well, set aside.
  4. Beat egg whites separately until foamy. Add salt and continue beating until soft peaks form.
  5. Gradually add the remaining ¼ cup sugar and beat until stiff but not dry.
  6. Gently stir a fourth of he whites into yolk mixture.
  7. Spoon remaining whites into yolk mixture, then sift flour and baking powder on top.
  8. Carefully fold until blended.
  9. Spoon into prepared pans and bake for 15 minutes (for round cake pans) or 12 minutes (for jelly roll pan) or just until toothpick inserted in center of cake comes out clean.
For Roll Cake:
  1. Prepare a muslin towel 20 x 20, lay on flat surface and dust with flour.
  2. Invert newly baked roll cake on it and immediately remove paper lining and then roll up about 3 folds-top, middle, bottom) and cool on rack. When cool fill and frost as desired.
Recipe by Kawaling Pinoy Tasty Recipes at