How To Bake Sponge cake

Sponge cake is a light cake made of egg whites, flour, and sugar, with baking powder added if desired. Sponge cakes, which are leavened with beaten eggs, are thought to have originated during the Renaissance in Spain.

Sponge cake

Sponge cake Recipe

Jennifer Tirrell
For this simple sponge cake, choose your favorite filling - we used lemon curd and whipped cream, but you could also use jam. It's ideal for afternoon tea.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 43 minutes
Course Dessert
Cuisine United Kingdom
Calories 376 kcal


  • 225 softened butter
  • 225 g  golden caster sugar
  • 4 pic  large eggs
  • ½  pic lemon, zested
  • 1 tsp  vanilla extract
  • 225 g  self-raising flour


  • Preheat the oven to 180°C/160°C fan/gas 4 and butter and line two 20cm spring-form cake tins with baking parchment.
  • Beat the butter and sugar together with an electric mixer until pale and creamy. Crack the eggs into the bowl one at a time, whisking well after each addition and scraping down the sides of the bowl. Combine the lemon zest, vanilla, flour, milk, and a bit of salt in a mixing bowl. Whisk together until just blended, then divide into the two muffin pans.
  • Bake for 25-30 minutes in the center of the oven, or until a skewer inserted in the center of each cake comes out clean. Remove the cakes from the tins after 10 minutes and cool fully on a wire rack. Fill in the blanks as desired. A generous dollop of lemon curd and some fresh cream, then dusted with icing sugar, is my particular favorite. It will last 3 days in the fridge.


Nutrition Information:
  • fat 21g
  • saturates 12g
  • carbs 40g
  • sugars 23g
  • fibre 1g
  • protein 6g
  • salt 0.7g
Keyword Sponge Cake

Final Thought:

Although sponge cake is normally baked without butter, buttercream, pastry cream, or other types of fillings and frostings are frequently used to enhance its flavor. Fresh fruits, fillings, and custard sauces soak up the tastes of sponge. During the 1920s and 1930s, sponge cake with boiled icing was particularly popular in American cuisine. Because of the delicate texture of sponge and angel food cakes, as well as the effort of making them, they were more expensive than everyday pies. Sponge cake with lemon filling and boiling icing was served at Atlanta’s renowned Frances Virginia Tea Room. Crumperie in New York City offers toasted sponge cake in addition to crumpets.

I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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