A light, airy sponge with no baking powder at all — the base for layer cakes, Swiss rolls and fruit flan bases. The secret is beating the eggs really foamy.
🇩🇪🇺🇸One recipe, two kitchens — grams ⇄ cups, switch right in the card.
German sponge cake (Biskuit) is the light, airy base for layer cakes, Swiss rolls (Biskuitrolle) and fruit flan bases. Remarkably, it contains no baking powder at all — every bit of its lift comes from air beaten into the eggs. Learn this one recipe and you have the foundation for dozens of cakes.
Preheat the oven to 350 °F (180 °C) and line the base of a 10-inch (26 cm) springform pan with parchment.
Beat the eggs with the sugar and salt for several minutes until the mixture is pale, thick and creamy.
Sift the flour over the top and fold it in gently with a spatula — don't stir, so the air stays in.
Pour into the pan, smooth the top and bake 20–25 minutes. Test with a toothpick.
Let the sponge cool, then slice and fill as you like.
Tip For a Swiss roll, spread the batter thinly on a sheet pan and bake only 8–10 minutes. Baking the base a day ahead makes it easier to slice.
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What is Biskuit?
Biskuit is the German version of a classic fatless sponge: just eggs, sugar, flour and a pinch of salt. Because there is no chemical leavening and no butter, the texture is exceptionally light and springy — ideal for soaking up syrup, cream and fruit in filled cakes.
The secret: beating the eggs
The whole recipe depends on one step. Beat the eggs and sugar for several minutes until the mixture is pale, thick and roughly tripled in volume — this is where the sponge gets all its rise, so do not cut it short. Use room-temperature eggs, which whip to far more volume than cold ones.
How to make sponge cake
Once the egg foam is ready, sift the flour over the top and fold it in gently with a spatula rather than stirring, so you keep the air you just worked in. Pour into a lined springform, smooth the top and bake at 350 °F (180 °C) until golden and springy. The full method is in the recipe card below.
Layer cake, Swiss roll and more
Bake it in a springform for a classic layer-cake base you can slice and fill with cream and fruit, or spread it thin on a sheet pan and bake briefly for a Swiss roll. It is the base for Black Forest gâteau, fruit flans and countless German Torten.
Make-ahead and storage
A Biskuit slices most cleanly the day after baking, so it is a great make-ahead. Wrapped well it keeps a couple of days and freezes beautifully — thaw before filling.
I have been baking and cooking for my family and community for years — honest recipes, all tested in my own kitchen and explained step by step so they turn out reliably for you too.
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