by: Max M Rasmussen

Layer cake layers - Sponge layers - light and dark

Sponge layers are made as a pound cake variation. Only without the fat.


yields 3 layers.

  • 200 g sugar
  • 200 g flour
  • 4 eggs, divided into yolks and whites
  • 1 tbsp cocoa (for chocolate bottoms)
  • 1 tsp milk (for chocolate bottoms)


Beat the whites stiff while slowly adding the sugar.

Stir cocoa and milk into the egg yolks. (Only for cocoa bottoms)

Fold the egg yolks into the egg whites.

Fold the flour into the egg mixture.

Put into a greased 20 cm (8 inch) spring form.

Bake for 30-40 minutes at 200°C (400°F).

Let it cool and cut it gently into 3 evenly thick slices with a bread knife.


Alternatively, you can bake them by dividing the dough into three portions and pour them onto a piece of baking separately, and then bake them for around 10-15 minutes instead. This will make them look more like the layers you buy in stores. But it will be difficult to make them the same size.