How to make 6-cup sponge cake: easy, soft, and quick for everyone

Even those most hopeless in the kitchen can make this sponge cake. There's no need to weigh or complicate things: just one glass and the desire to eat a tender and quick cake.

Loli, from @lacocinadelolidominguez, has shared her star recipe with us, the 6-glass sponge cake, a classic that circulates on YouTube and triumphs for its simplicity.

The easy and fail-proof 6-glass sponge cake recipe

What makes it so special?

The magic of this recipe is that you don't need a scale or measure grams: the volume of the eggs determines the measurement for the rest of the ingredients. This removes kitchen stress and makes it impossible to mess up the batter.

Besides, the result is a spongy and very tender sponge cake, perfect for breakfasts, snacks, or to brighten any gray day.

The indispensable ingredients

• 3 large eggs
• milk (same volume as the eggs)
• oil (same volume as the eggs)
• sugar (same volume as the eggs)
• cornstarch or cornflour (same volume as the eggs)
• wheat flour (same volume as the eggs)
• 1 tablespoon vanilla essence
• 1 tablespoon baking powder

To give it a more personal touch, Loli recommends adding lemon or orange zest, or cinnamon. That said, if you use citrus, wash them well and avoid the white part so the sponge cake doesn’t become bitter.

Step by step to make the easiest sponge cake

Measure and mix without complications

First, break the 3 eggs into a glass. This volume will be your unit of measurement for the other ingredients, so keep it in mind (or not, the magic is that you’ll see it yourself).

Then, in a large bowl, add the glass of eggs, glass of milk, glass of oil, glass of sugar, glass of cornstarch, and glass of flour. Don’t forget the baking powder and the aroma you’ve chosen. Mix everything until there are no lumps.

Baking and presentation

This batter goes directly into a slightly greased mold. You can use whatever you have at home; it doesn’t have to be round like Loli’s.

Bake at 180 ºC for about 40 minutes, but don’t rely solely on the clock: do the toothpick test and if it comes out clean, the sponge cake is ready.

Want an extra touch? Try adding lemon glaze or chocolate coating to finish off the trick.

Tips and variations to never get tired of making sponge cakes

How to change flavors without complicating the recipe

The base is so versatile you can play with aromas without changing measurements. Cinnamon, vanilla, citrus, even a bit of cocoa powder to make it chocolate.

That said, remember the texture will always be tender and spongy thanks to the simplicity of the technique.

Become an expert and improve the result

If you want to become a kitchen pro, don’t miss Loli Dominguez’s video on YouTube. You can also explore other cooking tricks to perfect your favorite recipes.

And if you wonder what to do when a recipe doesn’t turn out well, check this guide on what to do in the kitchen, which can be as useful as in other situations.

By the way, if you like measuring with glasses, you might be interested to know the key to making the best Valencian paella with 3 glasses of water.

All this shows that sometimes, the simplest formula is the one that works best. Now all that’s left is to get your hands in the dough and enjoy the result.

If you want to explore more kitchen secrets, this article about how to make better fried potatoes will surprise you.

And if you’re one of those who plan ahead, I recommend this text about what you can do to always make a good impression at the table.