Homemade Air Fryer Sponge Cake
Light, fluffy, and wonderfully soft, this homemade sponge cake is made easily in the air fryer with simple pantry ingredients. The cake rises beautifully with a delicate crumb and a lightly golden top, making it perfect for tea time, birthdays, or everyday desserts.
Using an air fryer gives you a moist sponge cake without needing a full-sized oven, and the texture stays airy and tender with every bite.
Ingredients
For the Cake
- 3 large eggs (room temperature)
- ½ cup (100 g) sugar
- 1 teaspoon vanilla extract
- ¾ cup (95 g) all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 2 tablespoons melted butter or vegetable oil
- Pinch of salt
Optional Toppings
- Powdered sugar
- Fresh berries
- Whipped cream
- Chocolate drizzle
- Jam filling
Equipment
- Air fryer
- 6-inch cake pan or heat-safe baking pan
- Mixing bowls
- Hand mixer or whisk
- Parchment paper
Instructions
1. Prepare the Cake Pan
Lightly grease a 6-inch cake pan with butter or oil.
Line the bottom with parchment paper to prevent sticking.
2. Whip the Eggs and Sugar
In a large bowl, add:
- eggs
- sugar
- vanilla extract
Beat using a hand mixer for 5–7 minutes until:
- pale in color
- thick and fluffy
- doubled in volume
This step creates the airy texture that makes sponge cake light and soft.
3. Add the Dry Ingredients
In a separate bowl, whisk together:
- flour
- baking powder
- salt
Gradually sift the dry ingredients into the egg mixture.
Gently fold using a spatula until combined. Avoid overmixing so the batter stays light.
4. Add Milk and Butter
Mix the milk and melted butter together.
Slowly fold into the batter until smooth and fully incorporated.
The batter should look airy and silky.
5. Preheat the Air Fryer
Preheat the air fryer to 160°C / 320°F for 3–5 minutes.
6. Air Fry the Cake
Pour the batter into the prepared cake pan.
Smooth the top gently.
Place the pan into the air fryer basket.
Cook at 160°C / 320°F for 20–25 minutes.
The cake is ready when:
- the top is golden
- the center springs back lightly
- a toothpick inserted comes out clean
If the top browns too quickly, loosely cover with foil during the last few minutes.
Cooling the Cake
Allow the cake to cool in the pan for 10 minutes.
Carefully remove and transfer to a wire rack to cool completely.
Dust with powdered sugar before serving.
