• 130 grams (1 cup) flour
  • 4 large eggs
  • 140 grams (3/4 cup) sugar
  • 40 grams (1.4 ounces) mint leaves
  • 54 grams (1/4 cup) vegetable oil
  • 5 grams (1 teaspoon) baking powder
  • 20 grams (1.4 tablespoons) sugar for mint


  • Blender

    Essential for blending the mint leaves and sugar. Make sure to pulse for even consistency.

  • Mixing bowls

    You'll need at least two – one for the egg whites and another for the yolks. Use larger bowls to avoid spillage.

  • Hand mixer

    Great for achieving fluffy eggs. Set to medium-high speed for best results.

  • Spatula

    Ideal for gently folding the whites into the yolk mixture without deflating the batter.

  • Measuring cups and spoons

    Precision is key in baking. Level off each measurement for accuracy.

  • Cake rings

    Two 16cm (6.30 inch) rings required. Ensure they are non-stick or well-greased.


Step 1

The calculation in the recipe is for a 16cm (6.30 inch) sponge.

Step 2

Punch mint leaves and 20 grams (0.70 oz) of sugar with a blender until finely ground. This will help release the mint's aromas and flavors.

Step 3

Beat the egg whites with half the sugar until they form stiff peaks. Ensure there are no traces of yolk in your whites, as this will prevent them from whipping properly.

Step 4

Beat the egg yolks with the remaining sugar until the mixture is pale and fluffy. This process helps to incorporate air and give the sponge a light texture.

Step 5

Add the vegetable oil and ground mint to the yolk mixture, then beat until the ingredients are well combined. Gradually add the oil to avoid deflating the egg yolk mixture.

Step 6

Gently fold the egg whites into the yolk mixture using a spatula, careful not to deflate the mixture. Use upward movements. Folding gently ensures the batter retains its volume.

Step 7

Divide the batter equally into 2 rings prepared on a baking sheet. Use parchment paper to prevent sticking.

Step 8

Preheat the oven to 347°F (175°C). Always preheat your oven to the right temperature before baking.

Step 9

Bake the sponge for about 40 minutes, or until a skewer inserted into the center comes out clean. Baking times can vary, so start checking a few minutes before the suggested time.

Step 10

Cool the sponge in a closed oven for 15 minutes, then another 15 minutes in an open oven. This gradual cooling helps prevent the sponge from collapsing.

Step 11

Once cooled, remove the sponge from the rings, wrap it in foil, and refrigerate for 6 hours. Refrigerating helps set the sponge and makes it easier to slice.


🤩 Elevate Your Mint Sponge Cake Experience:

Consider adding a light drizzle of lemon glaze over the top to bring out the minty freshness even more. 🍋 The zestiness pairs wonderfully with the coolness of the mint, offering a balanced combination of flavors.

🥂 For an elegant touch, serve this sponge cake with a dollop of whipped cream and a sprig of mint on the side. Not only does it look stunning, but it also enhances the cake's airy texture.

🍨 Feeling indulgent? Add a scoop of vanilla ice cream! The creamy texture contrasts the fluffy sponge, making every bite a delight.


🚫🌾 Gluten-Free Version:

Replace 130g of flour with a gluten-free flour blend. Ensure it's a one-to-one substitute to maintain the right texture and consistency.

🌱 🥚 Vegan Twist:

If you’re avoiding eggs, substitute each egg with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Also, use a plant-based yogurt instead of whipping cream for decoration.


  • What can I use if I don't have a hand mixer?

    A whisk can work, but it will require much more effort to reach the desired fluffiness for the egg whites. Consider using a stand mixer if available.

  • Can I use fresh mint instead of dried?

    Yes, fresh mint is preferable for this recipe. It provides a vibrant flavor and aroma that dried mint can't match.

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

    Insert a skewer into the center of the cake. If it comes out clean, your cake is ready.

  • Why should I let the cake cool in a closed oven?

    This allows the cake to set gradually, preventing it from collapsing and ensuring even cooling.

  • Can I make the batter ahead of time?

    It's best to bake the batter immediately after preparation to keep the sponge light and fluffy.

  • How can I store leftover sponge cake?

    Wrap it tightly in plastic wrap or foil and store in an airtight container in the refrigerator. It should stay fresh for up to 3 days.

Nutrition facts

Mint sponge cake
Recipe Yield:1 Sponge Cake (16cm diameter)
Calories:Per Cake
Calories (Min - Max):2500 - 2600
Total Fat:120g
Saturated Fat:15g
Total Carbohydrate:300g
Total Sugars:200g