Sponge Biscuit

  • 2 eggs
  • 300 grams (10.6 ounces) sugar
  • 100 grams (3.5 ounces) vegetable oil
  • 200 milliliters (0.85 cups) milk
  • 300 grams (10.6 ounces) flour
  • 10 grams (0.35 ounces) baking powder
  • 75 grams (2.6 ounces) cocoa powder
  • 1 teaspoon baking soda
  • 100 milliliters (0.42 cups) boiling water


  • 20-22cm (7.87-8.66 inch) Baking Mold

    Essential for achieving the proper height and texture for your sponge biscuit. Make sure to line the bottom with baking paper for easier removal.

  • Electric Mixer

    This will help you achieve the fluffy, airy texture in your egg-sugar mixture. If you don't have one, a hand whisk can work, but it will require more effort.

  • Baking Paper

    Using baking paper will make it easier to remove the sponge from the mold, and ensures a non-stick surface.

  • Cooling Rack

    Allows air to circulate around the sponge, helping it cool evenly. This prevents soggy bottoms!


Step 1

Preheat your oven to 180°C (356°F) and prepare a 20-22cm (7.87-8.66 inch) mold.

Step 2

Beat the eggs at room temperature with the sugar until the mixture becomes fluffy. Make sure the sugar is fully dissolved for a smoother batter.

Step 3

Add the vegetable oil and warm milk, and mix until combined. Warm milk helps to maintain the batter’s temperature, mixing it in gradually for better consistency.

Step 4

In a separate bowl, mix the dry ingredients (flour, cocoa, baking soda, and baking powder). Sift these dry ingredients into the wet mixture.

Step 5

Fold the dry ingredients into the whipped base until just combined. Then, carefully add the boiling water and mix on low speed until smooth. Do not overmix to avoid a dense sponge texture.

Step 6

Let the dough rest for a few minutes to allow the flour to hydrate.

Step 7

Line the bottom of the baking dish with parchment paper and pour in the batter. Smoothing the top with a spatula can help even out the batter.

Step 8

Bake for about 45 minutes, or until a skewer inserted into the center comes out dry. Check oven periodically as baking times can vary.

Step 9

Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a rack to cool completely.

Step 10

Wrap the cooled sponge in cling film and refrigerate for several hours. Chilling the cake makes it easier to cut and enhances the flavor.


Imagine a sunny afternoon and you have this delightful sponge biscuit waiting to be devoured. 😋 Cut a slice and pair it with a steaming cup of afternoon tea. 🍵 The sponge's subtle cocoa flavor and fluffy texture are a perfect match for a slightly tangy organic fruit preserve—like raspberry or apricot.

For a perfectly indulgent dessert, top your sponge biscuit with a dollop of freshly whipped cream and a scatter of seasonal berries. 🍓 Or transform it into a celebratory cake by layering it with rich chocolate ganache and your favorite frosting. 🎂

Hosting a family gathering? Turn this humble sponge into the star of the table by serving it with a selection of toppings, letting everyone customize their slice. Think whipped cream, fresh fruits, a drizzle of caramel sauce, or even a dusting of powdered sugar for that extra “wow” factor.


Gluten-Free Variation: 🌾✨

Replace the all-purpose flour with a gluten-free flour blend. Keep an eye on the texture of your dough, as gluten-free blends can sometimes require a bit more liquid. 📏

Vegan Variation: 🌱🧁 To make this sponge biscuit vegan, use a plant-based milk like almond or soy milk. Substitute the eggs with flax eggs (1 flax egg = 1 tbsp ground flaxseed + 3 tbsp water). Replace the vegetable oil with an equal amount of coconut oil or vegan butter for a slightly different flavor but equally delightful texture. You won't miss out on any yum! 😍


  • Why did my sponge biscuit turn out flat?

    This could be due to overmixing once you've added the dry ingredients, or not beating the eggs and sugar enough. Make sure to follow each step carefully for a fluffy result!

  • Can I substitute the cocoa powder for another flavoring?

    Absolutely! You can replace the cocoa powder with an equal amount of flour and add any flavoring like vanilla extract or lemon zest.

  • How do I know when the sponge biscuit is done?

    Bake until a skewer inserted into the center comes out dry. Oven temperatures can vary, so keep an eye on it from around the 35-minute mark.

  • Can I make this sponge biscuit ahead of time?

    Yes! This sponge biscuit can be wrapped in cling film and refrigerated for several hours to let the flavors develop.

  • How can I ensure my sponge biscuit is evenly baked?

    Rotate your baking mold halfway through the bake time for even heat distribution. Use an oven thermometer if you suspect your oven's temperature is inconsistent.

  • What are some professional tips for getting the best texture?

    Make sure your eggs are at room temperature and be patient while beating them with sugar to achieve maximum fluffiness. Sift dry ingredients to remove any lumps and incorporate more air.

Nutrition facts

Basic chocolate sponge biscuit
Recipe Yield:One 20-22cm (7.87-8.66 inch) sponge cake
Calories:Approx. 3650 calories
Calories (Min - Max):3500 - 3700
Total Fat:155g
Saturated Fat:20g
Total Carbohydrate:510g
Total Sugars:375g