Sponge Cake

Prep Time: 15 minutes

Cook Time: 13 minutes 

Difficulty Level: easy 

Cost: low

Serves: 4 people 


  • 75 g cake flour (sifted) (±1/2 cup)
  • 60 g sugar (±4 tbsp)
  • 1 ml baking powder (±1/4 tsp)
  • 1 pinch salt
  • 30 ml milk (±2 tbsp)
  • 25 ml oil (±1 1/2 tbsp)
  • 2 ml vanilla extract (±1/2 tsp)
  • 1 egg
  • 1 pinch cream of tartar or 1 ml /±1/4 tsp lemon juice


  1.  In the That’s A Bowl 2.75L whisk flour, 15 g / ±1 tbsp sugar, baking powder and salt together using the KPT Whisk.
  2. Add milk, oil, vanilla extract, and egg yolk to the EZ Shaker 350 ml, cover and shake until blended.
  3. Pour the contents of the EZ Shaker into the That’s A Bowl and mix using the Silicone Spatula until you have a consistent batter.
  4. In the Speedy Chef, add the egg white, 45 g / ±3 tbsp sugar and cream of tartar (or lemon juice). Whip the egg white until stiff peaks.
  5. Gently fold half of the egg white into the That’s A Bowl then repeat with remaining half.
  6. Place the Pro Ring in the base of the MicroPro Series Grill and lightly oil the bottom and cover.
  7. Pour mixture into the Pro Ring, place cover on in the grill/low position and microwave for 10-13 min. at 600 watts. Bake until a toothpick inserted into center of cake comes out clean.
  8. Using the Oven Gloves, remove cover. Place a plate or cutting board on top of the MicroPro Series Grill and carefully flip. Allow to stand upside down for 10 min. before removing the Pro Ring.

TIP: Inverting the cake will reduce the chance of the sponge cake