Sponge cake

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Serves: 1

By Jacksmum1

(2 Votes) 2


  • 175g self-raising flour

  • 175g caster sugar

  • 175g butter or margarine

  • 3 eggs


<ol> <li><p>Weigh the eggs.</p> </li> <li><p>Use the weight of the eggs as your guide. For example: if you use three eggs and they weigh 175g, use 175g as the weight for everything else, so 175g sugar, 175g butter/margerine and 175g flour.</p> </li> <li><p>Mix the eggs with the flour.</p> </li> <li><p>Bung in the butter and sugar.</p> </li> <li><p>Mix together until smooth.</p> </li> <li><p>Use greaseproof paper and line a cake pan.</p> </li> <li><p>Bung mixture into pan and put into oven at 170°C until you can put a knife into the centre of the cake and it comes out clean.</p> </li> <li><p>Leave to cool on a wire rack before decorating.</p> </li> </ol>

Handy Hint

<p>Buttercream icing goes well with this cake!</p>

Additional Information

  • Nut Free

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • Can Freeze

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  • CadleCrap 31/08/11 20:35

    I did think &quot;Do I weigh eggs with or without shells&quot; but after my brain engaged, I made the cake easily (with jam, cream and strawberries in the middle). It was lovely and still moist the next day. Mine was slightly undercooked so I would ammend cooking time to 20 to 25 mins.

  • PurlyQueen 31/08/09 20:48

    Genius! I made a Victoria sponge cake using 4 eggs and it worked like a dream - soft, moist and utterly delicious!