(No Ratings Yet)
Loading...A traditional Hungarian sponge cake is a feather-light, golden dessert built on a simple genius ratio of eggs, sugar, and flour. Whipped egg whites give it an airy, springy crumb that makes it ideal for layering into tortes or enjoying on its own with coffee. This recipe is the foundational cake of Hungarian pastry and the perfect blank canvas for fruit, chocolate, or cream fillings.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings8
Yield1 23 cm (9-inch) cake, 8 slices
Nutrition Facts
Per serving (estimated)
- 185 kcalCalories
- 3 gFat
- 1 gSaturated Fat
- 35 gCarbs
- 1 gFiber
- 24 gSugar
- 5 gProtein
- 55 mgSodium
- 65 mgPotassium
- 30 mgCalcium
- 1.5 mgIron
- 1 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the cake
- 4 large eggs, separated, at room temperature
- 200 g (1 cup) granulated sugar, divided
- 200 g (1 1/2 cups) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 pinch fine salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest (optional)
- Powdered sugar, for dusting
Directions
- Preheat the oven to 180°C (350°F). Grease a 23 cm (9-inch) round cake pan with butter, line the bottom with parchment paper, and lightly dust the sides with flour.
- In a large bowl, beat the egg yolks with half of the sugar using an electric mixer on high speed until the mixture is pale yellow, thick, and ribbons form when the beaters are lifted, about 5 minutes.
- In a separate clean, dry bowl, beat the egg whites with the salt on medium speed until soft peaks form. Gradually add the remaining sugar, then increase to high and whip until stiff, glossy peaks form, about 3 minutes more.
- Sift the flour and baking powder together over the yolk mixture in three additions, folding gently with a rubber spatula after each addition to keep the batter airy.
- Add the vanilla and lemon zest, then gently fold the beaten egg whites into the batter in three additions using an up-and-over motion; stop as soon as no white streaks remain so the batter stays light and fluffy.
- Pour the batter into the prepared pan, smooth the top, and bake on the middle rack for 25-30 minutes, until the top is deep golden and a skewer inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely to room temperature.
- Dust generously with powdered sugar, slice, and serve plain or with fresh berries and softly whipped cream.
Cook’s Notes
- Always use room-temperature eggs; cold whites will not whip to full volume and the cake will be dense.
- For maximum volume, ensure your egg-white bowl and beaters are completely free of any yolk or grease.
- Do not open the oven door during the first 20 minutes of baking or the sponge may sink.
- This cake is the classic base for Hungarian tortes: slice horizontally into two or three layers and fill with chocolate buttercream, apricot jam, or vanilla custard.
- Store covered at room temperature for up to 2 days, or wrap tightly and freeze for up to 2 months for later assembly into layered desserts.
