Poppy Sponge Biscuit

  • 4 eggs (4.00 items)
  • 120 grams (4.25 ounces) sugar
  • 80 grams (2.80 ounces) sifted flour
  • 40 grams (1.40 ounces) starch
  • 0.5 teaspoon (1.00 teaspoon) baking powder
  • 40 grams (1.40 ounces) poppy seeds


  • Mixing Bowls

    Choose a large, wide bowl for better air incorporation when whipping eggs.

  • Electric Mixer

    An electric mixer is essential for getting a stable foam with your eggs and sugar.

  • Spatula

    A flexible spatula is crucial for gently folding in dry ingredients without deflating the batter.

  • 18 cm (7 inch) Cake Mold

    Make sure to use the right size cake mold to achieve optimal height and texture.

  • Oven

    Preheat to 180°C (356°F) for perfect baking conditions.

  • Aluminum Foil

    Wrap the cooled sponge in foil to let it set beautifully in the fridge.


Step 1

Hello, everyone! Poppy sponge biscuit is in the same list with the chocolate and vanilla ones. It is good in its own way. Believe me: adding poppy seeds to any of your favorite recipes will be interesting. I would like to share one of my poppy seed biscuits. It is very light and fluffy, and it’s definitely very simple.

Step 2

The calculation is for an 18 cm (7 inch) mold.

Step 3

Preheat your oven to 180°C (356°F).

Step 4

In a large mixing bowl, whip the 4 eggs and 120 grams (4.25 ounces) sugar very well until a stable foam forms. Using a hand mixer or stand mixer set to high speed will yield better results.

Step 5

In a separate bowl, mix 80 grams (2.80 ounces) sifted flour, 40 grams (1.40 ounces) starch, 0.5 teaspoon (1.00 teaspoon) baking powder, and 40 grams (1.40 ounces) poppy seeds.

Step 6

Gently fold the dry ingredients into the whipped egg mixture with a spatula. Make sure to use light and folding movements to keep the mixture airy.

Step 7

Pour the batter into an 18 cm (7 inch) mold.

Step 8

Bake in the preheated oven at 180°C (356°F) for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven door during baking to ensure the sponge cake rises properly.

Step 9

Wrap the cooled sponge biscuit in foil, and place it in the fridge for at least 8 hours. Chilling the biscuit makes it easier to slice and enhances its flavor.

Step 10

Bon Appétit!


🎉 Now that your Poppy Sponge Biscuit is ready, it's time to turn the presentation into a starry event! Serve it simply with a dusting of powdered sugar or get creative with a dollop of whipped cream and a handful of fresh berries. 🍓

For a more elegant occasion, why not add a layer of lemon curd in the middle and top it with a soft glaze? This will boost the sweet-tart flavor profile and make it an instant hit. 🍋😊

Another exciting idea is to serve thin slices alongside a scoop of vanilla ice cream. The contrast between the warm, moist biscuit and the cold, creamy ice cream is just divine! 🍰🍨

Feeling fancy? Use the Poppy Sponge Biscuit as a base for a trifle, layering it with custard, fruit, and whipped cream. It’s a showstopper with minimal fuss! 🌟


🌾 **Gluten-Free Version**:

Simply swap the regular flour with a gluten-free flour blend, making sure it contains xanthan gum for better consistency. Your gluten-free friends will thank you! 😊

🌱 **Vegan Variation**:

Replace the eggs with flaxseed eggs (1 tbsp ground flaxseed + 2.5 tbsp water for each egg), and use a vegan-friendly sugar and a plant-based milk instead of whipping cream. Finish off with a vegan frosting or fresh fruits. Delicious and inclusive! 🥳


  • Why isn’t my sponge rising properly?

    Ensure that your eggs are whipped to a stable foam and gently fold in dry ingredients without over-mixing to maintain the airiness.

  • Can I use whole poppy seeds instead?

    Yes, but grinding them releases more flavor and makes the texture finer.

  • How can I achieve a more even bake?

    Rotate the cake halfway through the baking time, ensuring even heat distribution.

  • What’s the best way to store the sponge biscuit?

    Wrap it tightly in aluminum foil and store it in the fridge. It’s best consumed within 2-3 days.

  • Can I freeze the baked sponge?

    Absolutely! Wrap it in plastic wrap and aluminum foil, then store in a ziplock bag for up to a month.

  • What’s the trick to a perfect fold?

    Use a large spatula and fold from the bottom to the top, rotating the bowl with each fold to evenly mix without deflating the batter.

Nutrition facts

Recipe Yield:1 poppy sponge biscuit
Calories:200-220 calories per serving
Calories (Min - Max):200 - 220
Total Fat:7g
Saturated Fat:2g
Total Carbohydrate:30g
Total Sugars:15g