Do I Need to Grease Pan for Sponge Cake?

Baking pans of sponge cakes and chiffon cakes-as well as other cakes and batters that are dependent on egg whites to rise-do not need to be greased. ... Because the sides are not slick with butter or oil, this allows the batter to cling to the sides as it bakes and "climb up".

Do you grease a pan for sponge cake?

Sponge cakes, including genoise, angel, and chiffon cakes, are usually baked in bare pans—that is, pans without grease or flour. These delicate, airy batters are said to climb up the walls of the pan; they need a dry, non-slippery surface to cling to for optimal rise.

How do I keep my sponge cake from sticking to the tin?

Use a clean piece of kitchen towel with a little butter on it to lightly grease around the inside of the tin. This will create an extra layer of oil which when heated by the oven will prevent the cake mixture from sticking to the surface of the tin.