Ever wondered if you can make a Victorian Sponge Cake using an air fryer? The answer is yes you can, and with great results too! In this recipe, I will be sharing with you how to achieve the perfect Victorian Sponge Cake with the same outcome as using an oven!

From my experience, the biggest concern about using air fryer is based on time and ingredients. Because of how the air fryer produces heat that is blown towards the food, we usually bake at a lower temperature and with less time. However, there is not much changes needed to the ingredients. Hence, this recipe actually works well for both the oven and air fryer with one exception: a longer baking time using an oven.

Apart from which, everything remains the same. The Sponge Cake produced is extremely light, soft and fluffy! Furthermore, flavouring agents such as vanilla retain their flavour even in the air fryer.

Possible Challenges:

  1. Firstly, the high heat of the air fryer may cause the cake to expand too fast and crack. To fix this, simply even out the cracked or expanded cake portion.
  2. Secondly, it can be difficult to check in on your bake as most air fryers aren’t that big. For this, I recommend checking only from 5 minutes before the completed bake time. Opening too early might cause the cake to collapse.
  3. Finally, the air fryer might be to small. To solve this, feel free to bake in smaller portions but to observe closely for the change in baking time.

For myself, I am using Kyvol Epichef Air Fryer which comfortably fits a 6 inch round pan.

I hope that solves some doubts you might have regarding baking using an air fryer! I also have other air fryer baking recipes such as for a marble cake and brownies. Based on my experience, I am pretty sure you will like this Victorian Sponge Cake recipe too!

The cake is fluffy, soft and fragrant. To finish, I sandwiched two layers with jam and top it off with whipped cream.

Without further ado, the recipe!

Air Fryer Sponge Cake Recipe
by Javier Tan July-24-2022

An amazing Victorian Sponge Cake can also be made using an air fryer! Check out this air fryer sponge cake recipe and you will be impressed.


  • 1 Cup or 190g All Purpose Flour, Sifted
  • 3/4 Teaspoon or 3g of Baking Powder, Sifted
  • 1/3 Cup or 80g of Unsalted Butter, Melted
  • 3 Tbspns or 40ml of Flavourless Vegetable Oil such as Canola (can replace with melted butter)
  • 1/2 Cup + 1 Tablespoons or 110g Granulated White Sugar
  • 1/4 Teaspoon or 1.4g Salt
  • 2 Large Eggs, each weighing about 55g, at Room Temperature
  • 1 Teaspoon or 5ml Vanilla Extract
  • 1/3 Cup or 80ml Full Cream Milk, at Room Temperature


  1. Pre-heat your air fryer 10 minutes in advanced at 160 degrees C top and bottom heat.
  2. Melt the butter and after it has cooled, whisk in the vegetable oil.
  3. Then, whisk in the sugar until well-incorporated.
  4. Next, mix in the eggs one at a time, whisking after each addition.
  5. Add in the vanilla and milk, and mix well.
  6. Sift in the flour and baking powder. Whisk until well-incorporated (approx. 2 minutes), do not overmix as it can create a dense cake. 
  7. Bake the cake for about 32 minutes – 36 minutes (in a 6 inch cake pan lined with parchment) or until a toothpick inserted into the middle comes out clean. If nearing an hour and the toothpick comes out with just very fine lumps, it is considered fully baked as well.
  8. Cool at room temperature for an hour before assembling with jam and whipped cream.

Important Notes

  1. To make the cake exactly in picture, you need to make two batches of this recipe to create the two layers.
  2. Alternatively, make one batch and cut into two layers though it will be shorter.
  3. Or, you can also just serve with one layer!


  • Prep time:
  • Cook time: 3
  • Total time: 0
  • Yield: One 6 Inches Round Air Fryer Sponge Cake

Other Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within 6 days (frosted) or 4 – 5 days (room temperature, no frosting). If refrigerated, make sure to take out in advanced before serving as the cake will harden slightly in the fridge due to the butter content.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here.

– Bakeomaniac, Javier Tan