- Dish type
- Classic cakes
This is an incredibly simple recipe, which produces a heavenly sponge cake. It's also very versatile, you can dress it up or leave it as is.
324 people made this
- 2 eggs
- 150g caster sugar
- 1 teaspoon vanilla extract
- 200g plain flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 250ml double cream
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat oven to 180 C / Gas 4. Grease one 23x23cm square tin.
- Beat eggs in a small bowl until very thick. Add sugar and vanilla, beating well.
- Combine the flour, baking powder and salt. In three parts add the flour mixture alternately with the double cream to the egg mixture, beginning and ending with the flour mixture. Pour the batter into the prepared tin.
- Bake at 180 C / Gas 4 for 30 to 40 minutes or until a skewer inserted near the centre comes out clean.
Reviews & ratingsAverage global rating:(161)
Reviews in English (133)
I put the required one teaspoon of salt into recipe and ugh! One couldn't eat that sponge, I am now retrying the recipe with just a pinch of salt, but what a waste of cream and extra cream and jam for the filling plus the other ingredients.-18 Sep 2011
I have a query about the light sponge cake. I have baked it and its fantastic but I'm worried about using cream in a cake mix - how long will the cake last as I've received an enquiry to make a wedding cake.-27 May 2013
loved this recipe. So easy to follow although I was very sceptical about using cream in a sponge mix as I'd never seen that before. I must say, the sponge was delicious. Highly recommended.-10 Jun 2012
Easy Vanilla Sponge Cake Recipe
Easy Vanilla Sponge Cake Recipe! If you have been on the hunt for a basic vanilla cake recipe then you are welcome, as I have just the right, easy and quick vanilla sponge cake for you. It is fluffy, light, moist and delicious!
I think everyone needs a classic sponge cake recipe in their lives that is foolproof and delicious. A cake that makes everyone believe that you are a star baker and you belong in the tent for GBBO (Great British Bake Off).
A perfect cake recipe for everyone’s birthday or an afternoon tea. This is the basic sponge cake recipe you can pull off and make everyone doff their hats to you.
This has been my go-to basic vanilla sponge cake recipe, it has become a staple now that I can make it with my eyes closed. Honestly, this cake is easy to make. It is light and fluffy and reliable.
I have had some few cakes fails in my life this is not one of them. I tried making Mary Berry’s Gingerbread cake recently and I think it was a disaster, though my family endured and ate it, I knew it wasn’t right.
Related post: this is the best chocolate recipe you will ever make. It is moist, delicious super easy to make.
What is different about a vanilla sponge cake verses other vanilla cake recipes?
There are many mixing methods for making cakes. Each technique is based on specific ingredients using different mixing methods, and results in a different final product: from a light as air cake, to one that’s sturdy enough to hold up in wedding tiers. Two standards methods are the creaming method and the reverse creaming method. Both of these methods tend to produce a more dense cake with a tight crumb and a sturdy texture. This style of cake lends itself well to many applications including tiered cakes and sculpted cakes. Sponge cakes are a made a little different and they tend to have a more open, airy crumb.
Mildly sweet, sponge cakes are high-rising and light as air, with the perfect degree of moistness.
Sponge cakes can be made different ways. One way is beating egg yolks and sugar (or whole eggs and sugar) until a very thick foam-like batter is created. The batter is pale yellow in color, and falls off the beater in ribbons. Flour is then gently stirred in. This is the method I use. It’s quicker and easier than separating the eggs, whipping the whites and folding them back in at the end, and the resulting cake is just as good in my opinion. This method dates back to before the widespread use of baking soda or powder, when trapped air was a cake’s only leavening.
Victoria Sponge Cake Recipe
Hi, my name is Catherine, I created Really Sugar Free to share the recipes I've found since I had to give up refined sugar. When I first had to give up refined sugar, it was this kind of vanilla sponge cake that I really missed. Light and fluffy, filled with whipped cream. I searched for victoria sponge cake recipes without sugar but they all replaced the sugar with granulated sweeteners, which still often contain forms of added sugar such as maltodextrin or sucralose
Because this recipe uses honey, which tastes sweeter than sugar, you only need to use a small amount of honey, only 90 grams. The cream is unsweetened as the cake is sweet enough on it's own
This sugar free sponge cake recipe only uses 4 ingredients - self raising flour, butter, honey and eggs. Beat the eggs really well until smooth
Then melt the honey and butter and beat them into the eggs, beating well again until completely smooth
Then add the self raising flour and continue beating to form a smooth cake batter. The cake mixture will be quite runny as you can see in the photos, don't worry
Scrape the batter into the 2 cake tins, it won't look like there's alot of mixture but it will rise
Bake for 20 minutes, the cake will turn slightly golden and the center will feel firm to the touch. Allow the cake to cool
Whip the cream until stiff, use an electric whisk if you have one
Turn the first cake upside down on the serving plate so that the centre will look straight when you slice it
Sponge Cake Recipe
Japanese sponge cake is very light and fluffy. It is a very important component for Japanese Western-style sweets.
We have mainly two kinds of sweets in Japan: Japanese-style (Wagashi) and Western-style (Yogashi). And even though we call it roughly “Western”, modern Western-style cakes and pastries are heavily and almost exclusively influenced by French desserts. There are cake and bake shops in every corner of cities in Japan, often selling many different kinds of cakes by the slice or in individual servings. Cakes are a significant part of life in Japan. We eat cakes for any celebratory events, from birthdays to Christmas to just visiting your family and friends.
Just like French sponge cakes called génoise, this recipe doesn’t have any leavenings such as baking powder. The batter rises in the oven because of well beaten eggs. Sponge cakes are a little drier than some other cakes which can be eaten by themselves, like chiffon cakes. However, sponge cakes are supposed to be assembled with syrup and cream and can absorb moisture from these other components.
There are 3 points to success: exact measurements of ingredients, whipping the eggs until very thick, and not mixing too much and deflating the bubbles from the eggs. Getting sponge cake to turn out the way you want can be a little tricky, but if you prepare and keep these 3 things in mind, your cake will come out beautifully. So read the recipe and watch our video a few times, get all the ingredients measured and ready ahead of time (yes, seriously), and you’ll have a beautiful cake at home!
(Note: This recipe makes one 7″ cake. A double recipe makes a 10″ cake.)
- 20 g butter
- 1 Tbsp milk
- 90 g cake flour
- 3 eggs
- 90 g sugar
- 1 tsp vanilla extract
- Preheat the oven to 350 F (180 C) at least 20 minutes before. Line a 7" cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.
- In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering water on low heat), whisk the egg mixture until it becomes lukewarm (until the sugar dissolves). Then set the bowl on the stand mixer, and whip the egg mixture until very thick (watch video to see the texture). Add vanilla and mix.
- Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Next, add the mixture of melted butter and milk and fold in with the spatula.
- Put the batter in the prepared pan. Bake for 20-25 minutes.
- Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan.
Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)
Sponge Cake Recipes
These 14 recipes highlight the distinctive light and fluffy sponge cake.
See the Recipe Ben Fink Popular at afternoon teas in England, this light and delicious sponge cake was named in honor of Queen Victoria. See the recipe for Victoria Sponge Cake » Back to Royal Recipes: Food Fit for Kings » Arthur Meehan Dulce de Leche Cake Luxuriant moistness is this dessert’s calling card. The secret to achieving the cake’s decadent texture is to poke it all over with a knife while it’s still warm, before dousing it with a rich milk mixture so that it penetrates every part of the cake’s interior. See this Recipe André Baranowski See the Recipe André Baranowski This classic dessert is moistened with the sweetened, wine-spiked cream known as syllabub. See the recipe for Raspberry Trifle » Saveur Impress your guests with a show-stopping layer cake stuffed with a luscious custard filling and topped with meringue frosting. Landon Nordeman Heaven and Hell Cake Dallas chef Stephan Pyles’s rich, multilayered dessert of angel food and devil’s food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it’s sliced. See this Recipe André Baranowski This pineapple sponge cake, developed by chef Judy Haubert as a Mother’s Day gift for her mom, swaps coconut flour for the standard all-purpose. It makes for a moister crumb—as well as emphasizing pineapple’s tropical flavor—and has the added bonus of making the cake naturally gluten-free. Anna Stockwell This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See the recipe for Buche de Noel » Todd Coleman This classic German cake, a masterpiece of cherry brandy-soaked pastry engineering, improves the longer it sits. Todd Coleman These cupcakes are the perfect spring or summer treat–light and airy angel food cake is topped with a tangy lemon-mascarpone frosting and garnished with fresh berries. Todd Coleman Named for its light, fluffy texture and ethereal, pale crumb, angel food cake is the perfect base for a whipped cream and syrupy fruit topping. Landon Nordeman
Perfect Sponge Cake Recipe: Light Fluffy Moist and Tall
The perfect sponge cake should be light, fluffy, moist, tall, soft on the edges and of course beautiful. Easy with the right recipe, painfully frustrating with all of the rest. After testing many, many sponge cake recipes my kids got tired of taking sponge cake in their lunch boxes to school. So I gave them a break for a while. When I came back to it I retested the best ones but was still not satisfied, I tried a heap more that instead of using different amounts of the key ingredients used different methods of combining them. Eventually I tweeked a few of the best ones to come up with this light, fluffy and beautifully moist sponge cake recipe. My favorite.
Sponge Cake Recipe Ingredients
2 cups or 320g (11.29 ounces) plain all-purpose flour
1 1/2 cups or 327g (11.53 ounces) sugar
1 Tbsp or 3 tsp baking powder
1 tsp salt
1 1/2 tsp or 7.5g (0.26 ounces) gelatin (powdered)
1/2 cup or 125ml vegetable oil such as canola oil
7 egg yolks or 105g (3.7 ounces)
1 cup or 250millilitres (8.45 fluid ounces) cold water
7 egg whites or 252g (8.89 ounces)
1/2 tsp cream of tartar
1 punnet or 250g (8.82 ounces) or approx 1 2/3 cups strawberries,
600millilitres (20.29 fluid ounces) cream (35% fat),
2 Tbsp icing (powdered) sugar,
1 tsp vanilla essence
(recipe source: adapted from this recipe)
Preheat the oven to 320F (160 degrees Celsius) if using a fan forced oven.
Place your flour, sugar, baking powder, salt and gelatin into a bowl and whisk it to incorporate air and get rid of any lumps.
Make a well in the centre of the flour mixture then pour in the oil, egg yolks and water in that order. Set that bowl to one side.
Put your egg whites and cream of tartar into another bowl and whisk on high speed until you get soft peaks.
Mix together the flour mixture for 30 seconds only or until just combined, don’t over-mix this.
Using a spatula fold in your egg whites in three batches.
Line but do not grease two 20cm (7.87 inches) cake tins and spread the mixture evenly between the two.
Bake in a slow oven, 320F (160 degrees Celsius) for 55-60 minutes.
When it is done leave in the tin and cool upside down.
See the video for how to decorate your sponge cake.
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4 large eggs, separated (room temperature)
¾ cup Chelsea Raw Caster Sugar (or use Chelsea Raw Sugar blitzed in a food processor to a finer crystal)
¾ cup cornflour
2 Tbsp custard powder
3 tsp baking powder
Chelsea Icing Sugar to dust
Preheat oven to 180ºC. Grease well and line two 23cm sandwich cake tins with baking paper.
Beat egg whites until stiff peaks form. Slowly add Chelsea Raw Caster Sugar (or if using Chelsea Raw Sugar, blitz the raw sugar in a food processor until a finer crystal size is achieved) and beat until mixture is stiff and glossy and the sugar has dissolved. Add the yolks one at a time, mix in well.
Sift together cornflour, custard powder and baking powder. Gently fold dry ingredients into the mixture using a metal spoon.
Pour equal amounts of the mixture into each prepared tin. Bake for 15 – 20 minutes (make sure you don't open the oven door whilst cooking). The cakes should shrink slightly from the sides of the tins and spring back when gently touched.
Cool for 10 minutes in the tin then turn out onto a wire rack covered in a clean tea towel or paper towel to prevent a rack imprint on the sponges.
When cool, fill with whipped cream and fruit and sprinkle with a fine dusting of Chelsea Icing Sugar.
You will need:
6 oz. butter
6 oz. sugar
6 oz. flour
CHIEF baking power
lemon zest & juice
CHIEF vanilla essence
TRINIDAD SPONGE CAKE
1.Grease and flour 1 large cake pan or two small ones
2. Cream butter and sugar until light & fluffy
3. Add eggs one at a time beating well after each one
4. Add flavourings – essence etc. as required
5. Sift flour and baking powder together 4 times
6. Add in flour, in three batches, mixing lightly after each addition of flour
7. Put into tin/tins and bake in a moderate oven (350F) for 30 – 35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
8. Cool in pan for 5 minutes before turning out on rack
Trinidad Sponge Cake
- 2 cups granulated sugar
- 1 cup butter unsalted
- 4 eggs
- 2 tsp. vanilla essence
- 3 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp.cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. salt
- 1 tbsp. lemon juice
- 1 cup milk evaporated
Some people have a lot of trouble following the steps for this cake, so I have attached this note for those readers who might need additional information. This recipe is a basic sponge cake recipe. I believe if you prepare this recipe according to the directions you should get a smooth, almost milky, spongy cake. Believe me, it does come out spongy, I’ve used this recipe many times and it has never failed.
Everyone has different expectations and preferences for a sponge cake – some people like it VERY light, some like it looking very yellow, others like it white, some like it without much spice. That is the beauty of cake making, you can make any recipe very close to what you want it to be. You just have to know the mechanics of pastry baking.
There will have to be some adjustments in the recipe ingredients, but you can get it the way you want it. If you don’t like too much spices, don’t add it. If you want a more yellow cake, I usually make sure to use butter, not margarine, and if you have access to creole eggs (common fowl eggs), that will be better. Just remember, some creole eggs are smaller, so you might have to use additional eggs for your cake. Also, choose your baking pans carefully.
Also, make sure the sugar and butter is beaten until it its very light and fluffy. You can get a lighter batter by folding 1 to 2 tablespoon of warm water into the batter immediately before spooning it into the baking pan.
In future, we will post more cake recipes for you to show the many different textures of this delectable dessert and some guidelines in baking cakes. We thank you all for your encouraging comments. And for those who seem to be having trouble, we encourage you to always follow the directions and take care in how you prepare this dessert. A good cake cannot be rushed.
If you like this recipe and others from this site, you might be pleased to know that we now have Simply Trini Cooking Cookbook. It is available in Amazon. and has over 600 Caribbean recipes you will enjoy making in your home.