4 non-traditional recipes for sponge cake buns, which are just dusty after. Get inspired!

Are you also a lover of light and fluffy sweet dough?

Can you beat yourself up after the doughnuts?

Then prepare one of our sponge cake recipes!

Try slices with strawberries, a cake with oranges and almonds or a cake with matcha and cocoa.

Enjoy it!

Orange-almond sponge cake

Try our amazing sponge cake with a touch of orange and almond for afternoon tea or as a perfect treat for a family celebration.


  • 250 g butter at room temperature and a little extra for greasing the mold
  • 250 g of powdered sugar
  • 5 medium eggs
  • 175g plain flour
  • 75 g ground almonds

For the filling:

  • 150 g softened butter
  • 150 g of powdered sugar and a little extra
  • peel of 1 large orange 1
  • a little lemon juice
  • a little milk or cream
  • 3 tablespoons of raspberry jam at room temperature


  1. Preheat the oven to 180°C.
  2. Grease and line 2 x 20cm round sandwich tins with baking paper.
  3. In a large bowl, use an electric hand mixer to beat 250g of butter with the icing sugar until the mixture is really light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then add the flour and ground almonds.
  5. Divide the mixture between the 2 prepared tins and bake in the oven on the middle rack for 20-25 minutes, until a skewer inserted into the center comes out clean.
  6. Remove from the oven and leave the buns in the tins for 10 minutes, then transfer to a wire rack to cool completely.
  7. To make the filling, put 150g butter, caster sugar, orange zest and lemon juice in a bowl, then whisk everything together to make a light buttery frosting.
  8. Add a little milk or cream if needed.
  9. Place one part of the sponge cake on a serving plate.
  10. Spread with the prepared butter cream, which you spread with jam.
  11. Fold with the other sponge, flat side down, and press lightly.
  12. Dust with icing sugar, then slice and serve with a cup of tea.
Sponge cake with oranges and almonds filled with marmalade served on a plate with a knife.

Cakes with matcha and cocoa

This light and airy dessert is made from eggs, sugar, flour and vegetable oil. Matcha and cocoa powder are used here not only for flavoring, but also to create a beautifully colored effect.


  • 3 large egg yolks
  • 1 and ½ spoons of granulated sugar
  • 1 and ½ spoons of vegetable oil
  • ½ cup cake flour
  • 2 and ½ tablespoons of water
  • 1 teaspoon matcha powder (for bowl 1)
  • 2 teaspoons of matcha powder (for bowl 2)
  • ½ teaspoon cocoa powder (for bowl 2)

For snow:

  • 3 large egg whites
  • 2 spoons of granulated sugar

For the whipped cream:

  • 100 ml whipping cream
  • 2 spoons of granulated sugar


  1. Preheat the oven to 175°C.
  2. You can grease or line the bottom of a 15cm cake pan with baking paper, but don’t grease the sides.
  3. In a large bowl, prepare the wet ingredients.
  4. Beat the yolks together with the sugar.
  5. Then add the vegetable oil and water and whisk until well combined.
  6. Sift the cake flour into the wet ingredients and beat until there are no lumps.
  7. Divide the batter into 3 separate bowls.
  8. Add 1 teaspoon of matcha powder to the first bowl and stir until combined.
  9. Add 2 teaspoons of matcha powder and ½ teaspoon of cocoa powder to the other bowl and mix well.
  10. Leave the last bowl as it is.
  11. In a large bowl, beat the egg whites with a stand mixer.
  12. Once you start to see fine bubbles, slowly add the sugar and continue beating until stiff peaks form.
  13. When you pull out the whisk, the meringues should stay upright.
  14. Divide the beaten egg white into 3 equal parts.
  15. Gently but quickly add it to the 3 prepared bowls with the batter.
  16. Mix carefully.
  17. Pour the batter into the mold in small batches and alternate the colors as much as possible to create a beautiful pattern (as in the photo).
  18. Bake for 18-20 minutes or until a skewer comes out clean.
  19. The cake must be cooled upside down.
  20. If you are using a 15cm pan, immediately invert it over the heavy bottle.
  21. If baking in a smaller pan, place the pan upside down on a cooling rack.
  22. Allow the cake to cool completely before removing from the pan.
  23. Use a knife to run it around the edges before removing.
  24. Dust the cake with powdered sugar or serve with whipped cream (optional).
  25. To make the whipped cream, use an electric mixer to beat the whipping cream with the sugar until peaks form – about 3 to 4 minutes.
  26. Enjoy your meal!
Mini sponge cakes with matcha and cocoa.

Sponge cake with strawberries

You will love the luxurious sponge cake with fresh strawberries! It’s great for tea parties, brunch, or as a fun summer treat.


For the dough:

  • 4 room temperature egg yolks
  • 2 spoons of sugar
  • 3 spoons of milk
  • 3 tablespoons of rapeseed oil
  • ½ teaspoon of vanilla
  • 4 drops of strawberry extract
  • 3 drops of pink food coloring
  • ¼ cup plain flour
  • ¼ cup cornstarch
  • 4 egg whites
  • ¼ teaspoon of tartaric acid
  • 5 spoons of sugar

To decorate:

  • 12 small strawberries
  • 4 cups of whipped cream


  1. Line a 23×33 cm baking tin with baking paper.
  2. Set aside.
  3. Beat the egg whites in a mixer so that bubbles start to form.
  4. Add the cream of tartar and continue beating until frothy and soft peaks form.
  5. Increase the whisk speed to medium-high.
  6. Add sugar one tablespoon at a time, whisking constantly.
  7. This may take 5-10 minutes.
  8. Once all the sugar has been added, beat until the mixture is thick and glossy.
  9. Put in the fridge.
  10. In a large bowl, whisk the egg yolks and sugar until the sugar dissolves.
  11. Add strawberry extract and pink food coloring (optional) and mix well.
  12. Add milk, oil and vanilla extract, mix well.
  13. Add flour and cornstarch.
  14. Whisk until everything is incorporated.
  15. Carefully fold the egg white mixture into the yolk mixture.
  16. The resulting dough should be smooth and without large air bubbles.
  17. Pour the batter into the prepared pan.
  18. Flatten the dough with a spatula so that it is nicely even and any bubbles disappear.
  19. Bake the bun at 160 degrees Celsius for 25 minutes until the top is firm.
  20. Remove the bun from the pan and remove the baking paper.
  21. Place a kitchen towel on top of the bun.
  22. Then place a wire cooling rack on a kitchen towel and quickly flip the bun over and remove the towel.
  23. Allow to cool completely.
  24. Once the bun has cooled completely, trim the edges and cut it in half.
  25. You will get two identical rectangular pieces.
  26. Pour about ¼ of the whipped cream on top of the bun.
  27. Place the strawberry slices on top of the whipped cream.
  28. Spread another 1/4 of the whipped cream on top of the strawberries.
  29. Place the second piece of bun on top.
  30. Use the remaining 1/4 of the whipped cream to spread a thin layer over the entire bun.
  31. Then leave the bun in the cold for about 30 minutes.
  32. Thanks to this thin layer, the next layer of cream will be beautifully smooth.
  33. Spread the remaining cream over the bun using a knife or spatula to smooth the edges and top.
  34. Cut the bun into 12 small portions and decorate each piece with half a strawberry.
Sponge cake with strawberries decorated with half a strawberry.

Traditional sponge cake with cocoa

This soft, sponge cake is easy to make and is delicious on its own, but you can serve it dusted with icing sugar, with fruit or whipped cream.


  • 5 room temperature eggs (separate the yolks from the whites)
  • 2 cups powdered sugar
  • 2 cups plain flour
  • 2 teaspoons of baking powder
  • 3 tablespoons of cocoa powder, sifted
  • 1/4 teaspoon salt
  • 1/2 cup oil
  • 1/2 cup warm water or milk
  • 1 tablespoon of vanilla extract
  • 1/2 tsp almond extract (optional)
  • 1/2 tsp lemon extract (optional)
  • a little tartaric acid or use 1/2 tsp lemon juice or vinegar (helps stabilize the egg white)
  • 2 spoons of softened butter and 2-3 spoons of flour into the mold


  1. Grease a cake pan with 2 tablespoons of butter and sprinkle with 2 to 3 tablespoons of flour.
  2. Put the prepared form aside.
  3. Preheat the oven to 176-180°C.
  4. Sift together the flour (2 cups), baking powder (2 teaspoons), and salt (1/4 teaspoon).
  5. Separate the yolks from the whites (5 eggs at room temperature).
  6. Pour the egg whites into a clean bowl.
  7. Using a hand mixer, whip the egg whites on medium speed until foamy.
  8. Then gradually add half of the powdered sugar (1 cup).
  9. Beat until stiff and glossy peaks form.
  10. Prepare another large bowl.
  11. Pour all the egg yolks into it, add the remaining powdered sugar (1 cup) and beat.
  12. Once the mixture is ready, it will be pale in color and double in size, which will take about 5-8 minutes.
  13. Then slowly pour in the oil, whisking constantly, and then whisk in lukewarm milk or water as well.
  14. Scrape the sides and bottom of the bowl a few times to make sure everything is well combined.
  15. Beat for 5 minutes.
  16. Finally, add vanilla extract, optionally also almond and lemon extract.
  17. Make sure the consistency of the mixture is right.
  18. You can tell by scooping the dough with a spoon or spatula, dropping it back into the bowl, and it will slowly form a sort of ribbon.
  19. It should hold its shape for a while, then slowly disappear and blend into the mixture.
  20. Using a fine mesh sieve, sift about 1/3 of the flour mixture into the egg yolk mixture, then add about 1/3 of the egg white mixture and mix very carefully.
  21. Then continue in the same way with the remaining flour mixture and egg white mixture.
  22. Scoop out about 2-3 cups of the batter and pour it into an empty bowl.
  23. Sift 3 tablespoons of cocoa powder into the dough and mix.
  24. Pour about ½ of the remaining dough into the prepared mold, pour the cocoa dough over it and finally pour the remaining dough without cocoa.
  25. Smooth the top with the back of a spoon and bake.
  26. Bake the cake for 30-35 minutes.
  27. Do not open the oven during baking, otherwise the cake may fall.
  28. After 30 minutes, check the cake to see if it is ready by inserting a skewer into the center.
  29. When the skewer comes out clean, the cake is ready.
  30. If not, bake for another 5 minutes and check again.
  31. Leave the finished cake to cool in the tin for 15 minutes.
  32. Then invert it onto a cooling rack and let it cool completely.
  33. Serve sprinkled with powdered sugar with coffee or tea.
  34. You can also serve with fruit and lightly sweetened whipped cream.
  35. Enjoy your meal!
A cake with cocoa served on a plate and sprinkled with powdered sugar.

Lazy Sunday afternoon thinking about a dessert with a coffee? Then get inspired by our 8 luxurious recipes for grandma’s cake .

8 tips for the best sponge cake!

  1. Prepare all the ingredients and have them already considered.
  2. Store all ingredients at room temperature .
  3. Mix everything well, but do not overdo it.
  4. If the mixture looks too thick, add a drop of milk .
  5. If you want the sponge cake to be flavored, use real ingredients such as vanilla pods or lemon zest.
  6. Use greaseproof baking paper .
  7. Do not open the oven too early.
  8. Enjoy baking!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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