Spinach sponge

  • 2 large eggs (2 large eggs)
  • 90 grams (3.2 ounces) granulated sugar
  • 15 grams (0.5 ounces) vegetable oil
  • 40 grams (1.4 ounces) fresh spinach
  • 95 grams (3.35 ounces) all-purpose flour
  • 5 grams (0.18 ounces) baking powder


  • Blender:

    For chopping the spinach and blending it with vegetable oil. Make sure it's powerful enough to create a smooth paste. Pro tip: Ninja blenders work wonders here!

  • Silicone Spatula:

    Ideal for gently folding ingredients together without deflating your fluffy egg mixture. Go for one with a sturdy handle for better control.

  • Mixing Bowls:

    A set of different sizes will make your prep work more efficient. Stainless steel bowls offer durability and are easy to clean.

  • Oven:

    Ensure it's preheated to 338°F (170°C) for consistent results. Use an oven thermometer for precise temperature control.

  • Molds:

    Two molds with a 12cm diameter and 5cm height are recommended for this recipe. Aluminum or silicone molds work best for even baking.

  • Cling Film:

    Wrapping the sponge cake after baking helps lock in moisture. Opt for a quality brand to avoid ripping and tearing.


Step 1

1. Preheat your oven to 338°F (170°C).

Step 2

2. Wash the spinach thoroughly, removing the stems. Combine the spinach leaves with the vegetable oil and blend until smooth. Using only the leaves will give a smoother texture and more vibrant green color.

Step 3

3. In a separate bowl, mix the flour with the baking powder.

Step 4

4. In a large mixing bowl, beat the eggs with the sugar until the mixture becomes light and fluffy and increases in volume. This usually takes about 5 to 7 minutes with an electric mixer on high speed.

Step 5

5. Gently fold the spinach mixture into the beaten eggs using a silicone spatula. Be careful not to deflate the eggs.

Step 6

6. Gradually add the flour mixture to the eggs and spinach, gently folding until just combined.

Step 7

7. Pour the batter into two molds with a diameter of 12 cm (4.7 inches) and a height of 5 cm (2 inches). You can also use other shapes but ensure they are similar in volume to ensure an even bake.

Step 8

8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 9

9. After baking, wrap the sponge in cling film and refrigerate for several hours. Cooling the sponge will make it easier to cut into layers and maintain its structure.


🎉 *Elevate your dessert game* by serving this Spinach Sponge Cake with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast of creamy textures with the light, airy cake is a match made in heaven.

🍓 *Add some freshness* by garnishing with fresh berries or a simple berry coulis. Strawberries, raspberries, and blueberries not only add a burst of color but also pair beautifully with the spinach flavor.

🍫 *For the chocolate lovers*, a drizzle of melted dark chocolate or a sprinkle of chocolate shavings can take this cake to the next level. The slight bitterness of dark chocolate complements the light sweetness of the sponge.

🍵 *Make it a tea party* by pairing this cake with a hot cup of green tea. The subtle earthiness of green tea harmonizes perfectly with the spinach, making for a sophisticated and refreshing combination.


🥦 *Gluten-Free Spinach Sponge*: Replace the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is gluten-free too. Easy-peasy, and just as yummy!

🌱 *Vegan Spinach Sponge*: Substitute each egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Use a plant-based milk like almond or soy milk instead of regular milk, and ensure your sugar is vegan-certified. A delightful vegan treat for everyone!


  • Why is my sponge cake not rising?

    This could be due to under-beaten eggs or the presence of too much heavy flour in the batter. Ensure your egg mixture is beaten until fluffy and gently fold in the flour.

  • Can I use frozen spinach instead of fresh?

    Fresh spinach is recommended for the best texture and color, but if using frozen, make sure to thaw and thoroughly drain it of excess water.

  • Can I make this cake ahead of time?

    Absolutely! The sponge cake can be made a day in advance. Wrap it tightly in cling film and store in the fridge to keep it moist and fresh.

  • How can I enhance the spinach flavor?

    You can add a few drops of natural spinach extract for an intensified flavor, or pair it with complementary flavors like lemon zest or matcha powder.

  • How do I ensure even baking?

    Ensure your oven is preheated and place the cake molds in the middle rack for even heat distribution. Rotating the molds halfway through baking also helps.

  • Can I double the recipe for a larger cake?

    Yes, you can double the ingredients to bake a larger cake. Adjust the baking time accordingly and check for doneness by inserting a skewer; it should come out clean.

Nutrition facts

Fluffy spinach sponge
Recipe Yield:Serves 4
Calories:Approximately 155-180 calories per serving
Calories (Min - Max):155 - 180
Total Fat:5g
Saturated Fat:1g
Total Carbohydrate:28g
Total Sugars:15g