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Air fryer sponge cake with a light and fluffy texture, golden brown top, and delicate crumb, dusted with powdered sugar and served on a white plate.
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Air Fryer Sponge Cake - Light, Fluffy, and Surprisingly Easy

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 8 servings

Ingredients

  • 4 large eggs (room temperature)
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (120 g) cake flour (or all-purpose flour sifted very well)
  • 2 tablespoons milk (room temperature)
  • 2 tablespoons neutral oil (such as canola or sunflower) or melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional, for brightness)
  • 1/2 teaspoon baking powder (optional for extra lift; traditional sponge relies on eggs)
  • 1/4 teaspoon fine salt
  • Powdered sugar (for dusting, optional)
  • Nonstick spray or butter (for greasing the pan)
  • Round 6- to 7-inch cake pan or a similarly sized springform that fits your air fryer basket
  • Parchment paper (for the pan base)

Instructions

  • Prep the pan and air fryer: Line the bottom of your cake pan with parchment and lightly grease the sides. Preheat the air fryer to 320°F (160°C) for 3–5 minutes if your model requires preheating.
  • Warm the eggs slightly: For maximum volume, use room-temperature eggs. If they’re cold, place whole eggs (in shells) in warm tap water for 5 minutes, then dry.
  • Whip eggs and sugar: In a large bowl, beat eggs with sugar using a hand mixer on medium-high for 6–8 minutes until the mixture triples in volume, looks pale, and forms thick ribbons that slowly fall back on themselves. This step creates the sponge’s structure.
  • Add flavorings: Mix in vanilla and lemon zest. In a small cup, combine milk and oil (or melted butter) and set aside.
  • Sift dry ingredients: Sift together flour, salt, and baking powder (if using). Sift twice for extra lightness. Lightly sprinkle one-third of the dry mix over the egg mixture.
  • Fold gently: Using a wide spatula, fold with a light hand from the bottom up, rotating the bowl. Add the remaining dry ingredients in two more additions, folding just until no streaks remain. Avoid deflating the batter.
  • Temper the fat: In a small bowl, stir 2–3 tablespoons of batter into the milk-oil mixture to loosen it. Gently fold this tempered mixture back into the main batter. This keeps the cake soft without collapsing the foam.
  • Pan and level: Pour batter into the prepared pan. Tap the pan lightly on the counter once to pop large bubbles, then smooth the top with a spatula.
  • Bake in the air fryer: Place the pan in the basket. Cook at 300–320°F (150–160°C) for 22–28 minutes, depending on your air fryer and pan size. If the top browns too quickly, tent lightly with foil at the 15-minute mark.
  • Check doneness: The cake is done when the top springs back to a gentle touch, a skewer comes out clean, and the edges slightly pull away from the pan. If needed, add 2–4 more minutes.
  • Cool upside down (optional for height): For a traditional airy crumb, invert the pan onto a wire rack for 5–8 minutes to prevent sinking. Then run a thin knife around the edge, turn out, and peel off parchment. Cool completely on the rack.
  • Finish: Dust with powdered sugar or serve with whipped cream and berries. Slice with a serrated knife using a gentle sawing motion.