This traditional sponge cake is perfect for beginners and seasoned bakers alike. Made with simple pantry staples like flour, sugar, eggs, and butter, it requires no fancy techniques but delivers impressive results. The sponge is soft and fluffy, with a golden crust that’s ideal for layering or enjoying on its own. Whether you’re hosting afternoon tea or celebrating a birthday, this easy sponge cake recipe is a reliable go-to.
Traditional Sponge Cake Recipe
Course: Desserts RecipesCuisine: BritishDifficulty: Easy8
servings20
minutes25
minutes250
kcalTraditional Sponge Cake Recipe
Ingredients
4 large eggs
200g (1 cup) granulated sugar
200g (1⅔ cups) plain/all-purpose flour, sifted
1 tsp baking powder
200g (¾ cup + 2 tbsp) unsalted butter, softened
1 tsp vanilla extract
2 tbsp milk
A pinch of salt
Icing sugar (for dusting)
Jam and whipped cream
Directions
- Preheat the oven to 180°C (350°F) or 160°C (320°F) fan. Grease and line two 20cm (8-inch) round cake tins with parchment paper.
- Cream the butter and sugar together in a large bowl using a hand mixer or stand mixer until light, pale, and fluffy.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of the flour to help bring it back together.
- Stir in the vanilla extract.
- Sift the flour, baking powder, and salt into the bowl and gently fold it in using a spatula or large metal spoon. Be careful not to overmix.
- Add the milk and fold it in gently until the batter is smooth and drops off the spoon easily.
- Divide the batter evenly between the prepared tins and smooth the tops.
- Bake in the preheated oven for 20–25 minutes or until the cakes are golden and a skewer inserted into the center comes out clean.
- Cool the cakes in the tins for 5–10 minutes, then turn them out onto a wire rack to cool completely.
- Spread jam and/or whipped cream between the layers, then dust the top with icing sugar.
Recipe Video
Serving Suggestions
- Afternoon Tea: Serve slices with a cup of hot tea for a classic British treat.
- Layered Dessert: Fill with strawberry jam and freshly whipped cream for a Victoria Sponge-style cake.
- Frosted Cake: Top with buttercream or cream cheese frosting for a more indulgent version.
- Fruit Topping: Add fresh berries or a dusting of powdered sugar for a simple, elegant finish.
- Mini Cakes: Bake in cupcake tins for individually portioned sponge cakes.
Savings Suggestions
- Bulk Buying: Purchase flour, sugar, and baking essentials in bulk to save over time.
- Homemade Fillings: Instead of store-bought jam or frosting, make your own using seasonal fruit or leftover cream.
- Use Store Brands: Opt for generic baking ingredients which are often just as good as name brands but cost less.
- Egg Substitutes: If eggs are expensive, try using baking powder and vinegar or yogurt as a partial substitute in the sponge (though it may slightly change texture).
- Freeze Extras: Sponge cake freezes well—wrap leftover slices in cling film and store for up to 2 months.
Q: What makes a sponge cake light and fluffy?
A: The key is to cream the butter and sugar well, incorporate air while mixing, and avoid overmixing the flour. Properly beating the eggs also helps create that airy texture.
Q: Can I make sponge cake without a mixer?
A: Yes, you can use a whisk or wooden spoon, but it may require more time and effort to achieve the same fluffy texture.
Q: How do I store sponge cake?
A: Store it in an airtight container at room temperature for up to 2–3 days. If filled with cream, keep it refrigerated.
Q: Can I freeze sponge cake?
A: Absolutely! Wrap the cake layers in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Q: Why did my sponge cake sink in the middle?
A: This could be due to underbaking, overmixing, or opening the oven door too early. Make sure to bake fully and avoid disturbing the oven during the first 20 minutes.
