Thin Sponge Cake Layer for Junior's Cheesecake

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Watch this cake carefully while it’s baking. There’s not much batter, so it needs only about 10 minutes of baking—just enough time for the cake to turn light golden and set on the top. The cake should not brown on top.

Cooking Methodbaking



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationpeanut free, tree nut free, vegetarian

Equipmentelectric mixer, springform pan

Five Ingredients or LessYes


Taste and Texturelight, sweet

Type of Dishsponge cake


  • ½ cup sifted cake flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 3 extra-large eggs, separated
  • 1/3 cup plus 2 tablespoons sugar (divided)
  • 1 teaspoon pure vanilla extract
  • 3 drops lemon extract (optional)
  • 3 tablespoons unsalted butter, melted
  • ¼ teaspoon cream of tartar


Preheat the oven to 350 degrees.

Generously butter a 9-inch springform pan.

Into a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the egg yolks with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add 1/3 cup of the sugar, and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more.

Beat in the vanilla and lemon extracts.

Sift the flour mixture over the batter, and stir it in by hand until no more white flecks appear. Then blend in the butter.

In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Less than a tablespoon at a time, add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.

Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don’t worry if a few white specks remain).

Gently spoon the batter into the pan.

Bake the cake just until the center springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.


Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password