Crafted from simple ingredients and baked to perfection in the air fryer, this Sponge Cake recipe is a perfect, effortless dessert. With its airy texture and rich flavor, it’s a faster twist on traditional oven-baked cakes. All you will need for it is 40 minutes of your time.
Ready for a game-changer? I’ve mastered an air fryer sponge cake that’ll blow your mind. It’s not the sponge cake you remember – this one’s light, fluffy, and a breeze to make.
Worried you can’t bake? Trust me, you’ve got this. It’s simple, with basic ingredients: sugar, flour, butter, eggs, and baking powder. And the air fryer does most of the work, making it foolproof for anyone.
Feel like getting creative? Throw in some lemon zest or cinnamon. As for the finishing touches, go wild! Berries, powdered sugar, chocolate drizzle, or whipped cream – make it yours.
So, what’s stopping you? Let’s dive into baking this sponge cake. It’s perfect for any moment needing a sweet lift.
Don your apron, and let’s create a dessert that’ll have everyone asking for seconds.
🥰 Reasons to Love This Recipe
- I’ve got to say, what I love about this recipe is how straightforward it is – just a few basic ingredients and you’re set. It’s perfect for when you want a dessert without the hassle.
- Plus, it’s on the healthier side. Using the air fryer means less oil, which is a big win for anyone trying to keep things light without sacrificing taste.
- And the best part? You can tweak it to match whatever you’re craving. Toss in some fresh fruit, chocolate chips, or a splash of vanilla – go wild. It’s all about making it your own.
🥘 Ingredients and Substitutes
- Butter‘s my go-to for making cakes moist, flavorful, and rich. If dairy’s not your thing, margarine or any plant-based butter works just fine too.
- Sugar. It’s all about adding that sweet kick and helping the cake get its texture right. If you’re feeling adventurous, swap it out with brown sugar for a twist, or go for Stevia if you’re cutting calories.
- Eggs hold everything together, giving the cake its structure and keeping it moist. Not into eggs? Applesauce or mashed bananas can step in. Just use 1/4 cup per egg you’re replacing.
- All-purpose Flour. I sometimes mix things up by swapping a bit of the all-purpose flour with almond flour. It adds an extra layer of flavor that’s pretty cool.
- Baking Powder is key for that light, fluffy vibe. If it’s missing from your pantry, whisk together 1/2 teaspoon of cream of tartar and 1/4 teaspoon of baking soda as a quick fix.
- Salt boosts the cake’s taste. Dial it down if you’re watching your sodium, or skip it entirely for a low-sodium version.
👩🍳 Step-by-step Directions
Quick Tip: Let your butter and eggs warm up to room temperature before you start. This makes it easier to mix everything smoothly without ending up with separated ingredients.
Once everything’s at room temp, grab a big bowl for mixing. Toss in the butter and sugar first, whipping them together until they’re light and fluffy.
Next, mix in one egg until it’s fully blended in, then do the same with the second egg.
After that, add your dry stuff – flour, baking powder, and a pinch of salt. Mix it all up just enough to combine. Don’t overdo it, or you’ll make the cake too tough.
Ready to bake? Scoop that batter into a pan that fits your air fryer.
Quick Note: I went with a 7″ pan, but a 6″ will give you a taller cake
Fire up the air fryer to 300°F (150°C) and let the cake bake for 20-25 minutes. To keep the top from getting too brown, you might want to cover it with some aluminum foil.
After 25 minutes, give it the toothpick test. If it’s not done, give it a bit more time, but keep an eye on it – air fryers can vary.
If you’re after a golden top and it’s looking a bit pale, ditch the foil and give it another 5 minutes.
Let the cake cool down before you dive in. You can keep it simple with just a dusting of powdered sugar, or get fancy and use it as a base for a cream-filled masterpiece.
End of the day, you’re looking at a fluffy, golden-brown cake that’s big on buttery flavor.
🍽️ Serving Suggestions
- I love to throw together some fresh berries like strawberries, blueberries, and raspberries to go with the cake. Their sweet and tangy kick is just perfect with the cake’s fluffy texture.
- And who can say no to a bit of melted chocolate drizzled over the cake? It’s that indulgent touch that goes so well with the lightness of the cake.
- Sometimes, I’ll serve it with a scoop of vanilla ice cream. It’s that classic combo where the cold, creamy ice cream meets the light, fluffy cake – absolutely delicious.
- Or, for a zesty twist, I’ll whip up a simple lemon glaze with powdered sugar and lemon juice. Drizzling that over the cake adds a refreshingly tangy flavor that really makes it pop.
🏆 Expert Tips. What to Pay Attention To?
- Just like you’d preheat an oven, warming up your air fryer before tossing in the cake batter is a must. It’s all about getting that even bake and dodging any raw spots.
- Let your butter and eggs warm up to room temperature before you start mixing. It makes a world of difference, helping everything blend smoothly for a cake that’s light and fluffy.
- When you’re mixing those ingredients, give them a good combine but keep it chill – overdoing it can lead to a cake that’s more brick than cloud.
- For the pan, pick one that sits nicely in your air fryer without a squeeze. Both silicone and metal are good to go. I used a 7-inch pan in my 5.8QT air fryer, but grabbing a 6-inch pan will give your cake a bit more height.
- Air fryers have their own quirks, so keep an eye on your cake and check it now and then. Poke it with a toothpick in the middle; if it comes out clean, you’re golden.
🤔 Answering Your Questions:
Can I Use a Regular Oven to Bake This Cake Instead of an Air Fryer?
Absolutely. Just heat your oven to 350°F (180°C) and let the cake bake for 25-30 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean.
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can use gluten-free flour for this recipe. Make sure to use a gluten-free flour blend that’s suitable for baking, and follow the recipe instructions as written.
How Do I Store This Cake?
Once the cake’s cooled down, you can keep it fresh in an airtight container on the counter for a couple of days, or in the fridge for about a week.
Can I Freeze This Cake?
Freezing this cake is totally an option. Wrap it up well and it’ll keep in the freezer for up to three months. Thawing’s easy—just leave it out on the counter for a few hours or let it chill in the fridge overnight.
📋 Recipe Card:
Fluffy Air Fryer Sponge Cake
Equipment
Ingredients
- 4.5 oz Butter
- 4.5 oz Sugar
- 2 Egg
- 4.5 oz All-purpose Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
Instructions
- Mix the butter with the sugar.4.5 oz Butter, 4.5 oz Sugar
- Add an egg and incorporate it well. After you will incorporate it, incorporate the second egg. By mixing them separately, it will easier for you to get better results.2 Egg
- Finally, add the dry ingredients. Pour flour, salt, and baking powder over the previous mix that we made. Incorporate everything well.4.5 oz All-purpose Flour, ½ teaspoon Baking Powder, ¼ teaspoon Salt
- Pour the cake dough into a 6-7" baking pan.
- Preheat the air fryer to 300°F (350°C) and cook for about 30 minutes. Use a toothpick to check the if the cake is baked enough.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- Make sure your butter and eggs warm up to room temp before you dive in. It makes mixing a breeze and gives you a nice, smooth batter.
- When you’re mixing everything together, try not to go overboard. Mixing too much can make the cake tough because it builds up the gluten. Just mix until everything’s blended, and you’ll get that soft, fluffy texture we’re all after.
- If you’re worried about the top getting too brown, you can throw some aluminum foil over it while it bakes. Just tent it lightly; don’t smoosh it down. This way, you keep the texture just right.
- Since air fryers can be a bit unpredictable, do the toothpick test to see if your cake’s done. Stick a toothpick in the middle, and if it comes out clean, you’re good to go. If there’s batter on it, give it a bit more time, but keep an eye on it so it doesn’t overcook.
Debbie
Hi I would love to try this recipe but my air fryer is a 4.8L square basket, air fryer,please could you tell me what size round baking pan I would need, as the element of my air fryer sits quite low to the basket, so having the cake rise too much would probably be a problem in this case.
Thanks
Debbie
Victoria
Hi Debbie, I used a 7” pan, and likewise, the heating element is quite close also in my air fryer (Cosori 5.6QT). In my case, I suggest trying a 6” pan so the diameter won’t be very different, and also the cake won’t come out much taller. But to ensure everything turns out well, cover the baking pan with aluminum foil after baking for 20 minutes and then bake for another 10 minutes. After that, check if it’s baked with a toothpick. If necessary, continue baking and check with a toothpick every 5-7 minutes. It’s hard to give exact time indicators since every air fryer model works differently, but I hope my advice is helpful.
Victoria.