Sponge Cake Recipes

A Beginners' Easy Bake Cake

This is one of our finest and most reliable sponge cake recipes, there are many others, we list our five favorites further down this page. If you are new to baking cakes try something simple, if all goes well take on more ambitious projects. Sponge cakes are a joy to make and the results can be delicious. As with many of the recipes we store the final product as well as certain ingredients may be known by different names in other parts of the world. For example to most people living in the USA a pound cake is the name by which they know what we call a sponge in the UK.

Please read the details carefully, if there is anything that isn't clear let us know. If you have enjoyed this cake you might like to try another of our desserts such as chocolate cake. This is just one of the hundreds of new and traditional dishes we feature in the Kentish Recipe Directory.

If you want to see the easy to follow BBC sponge cake video follow the link. Our sponge cake recipe is below.

Sponge Cake Recipe

Preparation time: about 15 Minutes

Cooking time: 25 Minutes

Serves 4

Ingredients:

100g butter
100g caster sugar
100g self raising flour
Vanilla essence
Pinch of salt
2 medium eggs

Looking for a great sponge cake recipe? Try Patricia's tried and trusted recipe it's a great introduction on how to make cake.

By Patricia

Sponge cake should be very light and airy and with a melt in the mouth texture. Everyone has their own favorite version of sponge cake but the basic rule is to beat the mixture well to get air into it, this is as much an art as a science so practice will improve your cake making ability. There are many things you can do with a sponge but a jam and cream filling seem to be the favorite perhaps with fresh strawberries in the summer.

Cooking instructions:

  1. Preheat oven to Gas mark 190°C.
  2. Start by putting sugar and then the butter into a your mixing bowl, you are looking to achieve a smooth and creamy consistency. Some traditionalists maintain this part of the process should be done by hand to achieve the best results (see below).
  3. Break the eggs into a small bowl or mixing basin one at a time then beat, gradually introduce the sugar and butter mixture together with the flour maintaining the smooth and creamy consistency.
  4. Continue in this manner until all the eggs and flour have been used, make sure the mixture does not become like a liquid or a dough, aim for a creamy smooth pasts like consistency.
  5. Add the vanilla essence and a pinch of salt, mix for a few minutes.
  6. Divide into two lined, or non-stick sponge tins, put into a moderately hot oven, middle shelf.
  7. Put into the oven and bake for 20-25 minutes (it is important that the oven is well heated).
  8. Put to cool on a rack to cool.
  9. When cool put one upside down on a plate spread with jam, you can also put fresh cream in at this stage, put the other piece on the top and dust with icing sugar.

"Dear Yourcounty

I wanted to try this recipe but wasn't sure if I have to make it by hand or with a food processor, this seems like the traditional sponge that only works with a long full beating. Some clarification and beating instructions pleaseeee.

Kentish Wench (Mary C)"


"Mary C

It doesn't really matter, a wooden spoon is good enough to make a cake you don't need a food processor (although it takes some of the effort out). The important thing is the consistency of the batter, you really need to watch a good video guide to get an idea about consistency. Hope that helped."


"Yourcounty users,

In college we were told that domestic scientists had shown that an electric whisk gives more consistent results when compared to hand mixing. That's not to say a hand mix can't be great but reliability is more difficult when making a sponge by hand. Some of the other issues they stressed in the sponge making module were:

  • Use good quality ingredients
  • the butter should be soft, not straight from the fridge
  • whisk the eggs well
  • be persistent with the blending of the butter and sugar
  • add the flour gradually not in one big lump (really important)

Sponge Cake Recipe - Disclaimer And Feedback

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