To provide a method for producing sponge cake with excellent outside appearance and texture, whose surface is uniformly baked without core without requiring a complicated process of breaking foam in the dough.

The method for producing sponge cake is characterized by baking the dough containing 240-250 pts.wt. of egg, 140-150 pts.wt. of sugar, 30-35 pts.wt. of starch syrup, 25-30 pts.wt. of honey and 10-15 pts.wt. of foaming emulsified oil and fat relative to 100 pts.wt. of wheat flour in the dough without breaking foam. The sponge cake is produced according to the method.