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Simple and delicious sponge cake recipe

Simple and delicious sponge cake recipe

  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Easy sponge cake

Sooo easy to make yet so good! I make this simple sponge cake with my mate all the time. Use it to make a Victoria sandwich, if you like, though it's delicious as is!

206 people made this

IngredientsMakes: 1 sponge cake

  • 110g margarine or butter
  • 110g caster sugar
  • 2 eggs
  • 110g self-raising flour

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Cream together the margarine or butter and sugar. Add the eggs and flour. Pour into sandwich tin with greaseproof paper in the bottom.
  2. Bake for 30 minutes at 180 C / Gas 4.
  3. Leave cake to cool before slicing.

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Reviews & ratingsAverage global rating:(51)

Reviews in English (49)

Something else.Added vanilla extract-01 Feb 2011

Very easy & only required ingredients I already had lying about. Added buttercream & jam. Was a winner.-01 Feb 2011

my 13 year old son made this for us and it turned out beautifully!-30 May 2011


  • 7 large eggs (separated)
  • 1 cup sugar
  • 1 cup flour (all-purpose)
  • 2 tablespoons butter (melted)

Place rack in middle of oven and heat it to 325 F. Coat a 9-inch springform pan with cooking spray, place a parchment circle in the bottom, and spray again. Or do the same with a 13x9-inch pan.

Place 7 egg yolks in one bowl and 7 egg whites in another bowl. Add 1/2 cup sugar to each bowl and beat whites until stiff but not dry, and beat yolks until thick and light. Fold whites into yolks. Using a sieve, sprinkle 1 cup flour over eggs in three additions and fold in, trying not to deflate the batter. Mix in melted butter. Bake 25-35 minutes or until toothpick tests done. Remove from oven and let cool completely in pan.

When ready to assemble a torte, invert sponge onto a parchment-lined work surface and peel off the parchment paper the sponge was baked on. Slice into three layers and fill.


Bakery orders - the possibilities

  • It has been a long time since I last went to purchase baked goods such as sponge cake at a Caribbean bakery though. I no longer live near to a Caribbean bakery.
  • Of course there are online possibilities for ordering a Caribbean style sponge cake.
  • Many people will order certain types of food online especially when it is not readily available near to where they live.
  • This might include food such as sponge cake from bakeries that have become very sophisticated in taking and fulfilling online cake orders over the years.
  • Dry ice and Styrofoam containers are popularly used by vendors who take food orders over the internet or by phone and pack them to ship distances.
  • The convenience of this is great for many people.

This is the easiest chocolate cake in the world—perhaps in the universe! You don't even need eggs, butter, or milk, and you probably have all the ingredients on hand. This is one of the best easy cake recipes to rely on in a pinch because nothing needs to be creamed, beaten, or whipped. You literally just stir things together. It tastes like the best dark chocolate sponge cake you have ever eaten. Plus, you really can please all kinds of people with this one. It happens to be vegan, since there are no dairy products in it.

The appeal of the “dump cake" is right there in the name: You just plop everything into a pan, throw it in the oven, and somehow wind up with a super-easy, fruit-forward crowd-pleaser of a dessert. The recipe Epi developed revolves around fresh and frozen fruit and our equally easy Homemade Yellow Cake Mix, but you're welcome to use store-bought if you prefer.


INSTRUCTIONS

Preheat oven on 180 c. Line a 7 inch spring form pan. Beat sugar and egg yolk until it falls in slow ribbon when lift the beater. Whip egg whites until stiff peaks. Mix the mixture of yolk and whites. Then add the flour & baking powder and fold gently into batter, don''t over do. At the end mix the mixture of melted butter and water until incoprate. Bake in 7 inch pan at 180 for half an hour or until toothpick come out clean inserted in center.Turn off the oven & let it cool in oven.

Dissolve sugar in boiling water & cool, mix vanilla.

whip cream & sift icing sugar on it & whip until it holds peak.

Cut this sponge in two layers. Brush or drizzle the sugar syrup on both sides of both pieces of sponge. Then dress up one piece with whipped cream place the second piece of sponge and spread whipped cream over all neatly.


Butter Sponge Cake Recipe

If you are looking for something to serve with your English afternoon tea, why not try making one of these delicious buttery sponge cakes. This butter sponge cake recipe will give you a wonderful light and fluffy cake that is so tasty it is fantastic to eat just on its own.

This light and fluffy sponge cake recipe reminds me of cricket teas and English town hall get-togethers.

Easy Sponge Cake Recipe

There is nothing my daughter likes more than to do some baking (or cooking) with her Mum or Dad. There are a number of obvious reasons for this: firstly she absolutely adores cake (reason enough you might say!) secondly, she loves licking the batter spoon and thirdly, it&rsquos just a fun thing to do.

I think that teaching kids to cook is an important part of being a parent. My Mum certainly taught me much of what I know in the kitchen.

This light and fluffy sponge cake recipe is a good place to start cooking with your kids as it is so simple, and everyone will love the cake.

It does not cost much to make, it keeps my daughter busy and at the end, you have some delicious confectionery to consume when you are finished. Our cakes never last very long after we have baked them, I must say!

Butter Sponge Cake Recipe

Let them eat cake!

&lsquoLet them eat cake&lsquo / &lsquoLet them eat brioche&rsquo (or &lsquoQu&rsquoils mangent de la brioche&rsquo) as Marie Antoinette supposedly once famously said. We would agree with that!

In fact, this cake recipe is so easy to make, my little girlie has made a video for you to watch while we were making it, to try and make it even easier. Here she is &ndash I hope you enjoy her video 😃

This is a great buttery cake to make as it really is very yummy and everyone will enjoy it.

How to make a sponge cake light and fluffy

The trick to making the cake light and fluffy is how well you cream together the butter and sugar. As you whisk these two ingredients it incorporates air into the batter which makes it light and fluffy.

It is, of course, easier to achieve this by using a mixer if you have one that can whisk until the mixture is a pale yellow colour and full of air. It is better if the butter is at room temperature. This process is known as creaming.

Victoria Sponge Cake

If you wish to go the extra mile you could even make a Victoria Sponge cake with this recipe as a base. You make two rounds (so twice the ingredients in the recipe).

You then need to cut one of the rounds flat with a bread knife when it has cooled down. And before you serve it up you add some freshly whipped cream and some strawberry or raspberry jam to make a sort of cake sandwich.

Nothing could be more English than one of these at your afternoon tea with some scones and clotted cream.

A Victoria Sponge Cake with raspberries for afternoon tea.

I hope you enjoy trying out this moist sponge cake recipe. If you do try it then please let me know how you get on in the comments section below. How easy did you find it to make and was it tasty?


Gather the ingredients. Let all the ingredients come to room temperature. Preheat the oven to 350 F.

Combine sugar, flour, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dry ingredients are combined.

With the mixer on the lowest speed, add the butter one chunk at a time, and blend until the mixture forms a grainy consistency, between 30 seconds and 1 minute. Scrape down the bowl and paddle with a rubber spatula.

Add vanilla extract and, with the mixer on low, slowly pour in the milk. Stop and scrape, and mix for another minute.

Add the first egg, and mix on medium-low until incorporated add the second egg and do the same. Mix until fluffy, about 30 seconds, then scrape down the bowl.

Pour the batter into the prepared pans and give each one a couple of solid taps on the countertop to release any air bubbles. Transfer pans to the oven.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a crumb or two attached. (You can start testing at 30 minutes because it's better to check too soon than to overbake.) The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them.

Cool the cakes on a wire rack for 10 minutes, then loosen the edges by running a knife along the sides of the pan turn the cakes out onto the racks and cool for at least 1 hour before frosting.​

  • For the best vanilla flavor, use pure vanilla extract. It costs more than the imitation extract but is especially important for vanilla-flavored baked goods.
  • To make it easy to remove the cooled cakes from the pans, line the bottoms with buttered parchment paper cut to fit the pan before adding the batter.

Why Didn't the Cake Rise?

If you notice that your cakes are not rising, it's likely that you're not using fresh baking powder. Baking powder loses its potency quickly, and your cake won't rise properly if it's too old. If it's been more than six months since you bought the baking powder in your pantry, replace it. And if you don't know how long it's been, replace it anyway. One easy way to never forget: Write the date you open it on the lid.

Why Isn't the Cake Fluffy and Moist?

There are a few reasons why this cake may come out drier than expected. First, it's important that you bring the butter, eggs, and milk to room temperature before beginning the recipe. If they are too cold, the batter won't form an emulsion, and your cake won't be light and fluffy. Then, make sure you don't overmix the batter follow the recipe's instructions for mixing times. Finally, an overbaked cake will be dry, so check it early. If your oven tends to run hot, consider using an oven thermometer to better monitor all of your baked goods.

Which Frosting Is Best for This Vanilla Cake?

Buttercream frosting is a natural choice for vanilla cake. It's the most common type of frosting, and there are many delicious recipes to explore. At its most basic, buttercream frosting is made with butter, a fat such as shortening, confectioners' sugar, egg white, and vanilla extract. It works wonderfully for layered cakes and can be colored or flavored to fit any occasion.

What's the Best Way to Frost Layered Cakes?

Decorating your homemade cake is half the fun. Whether layered or not, always let the cake cool completely before frosting and be sure the icing is at room temperature. You will need about 5 cups of icing for a two-layer 9-inch round cake 4 cups for a single-layer 9 x 13-inch cake. For layers, it's best to level the cakes before frosting so you're working with flat tops. Then, apply a "crumb" layer to seal the cake crumbs, let that chill and set, and finish it off with the remaining frosting. You can also add a few fresh strawberries, some fun candies, or practice your piping skills to give the cake a special look.


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.


SIMPLE SPONGE CAKE RECIPE

In ”Spectacular Sponge Cakes: The Ultimate Collection of the World’s Finest Sponge Cake Recipes” you will not find thousands of different recipes you’ll end up never using anyway, this is a LASER-focused edition with only the very best Hand-Picked True and Tested Sponge Cake Recipes that you will use and love for years to come.

You will be able to make your own delicious Sponge Cakes without any harmful preservatives or chemicals. Plus it will taste much better than anything you could ever buy in a store or at a restaurant!

This perfectly and beautifully formatted book includes a Table of Contents and is made from scratch – no other recipe book has been harmed in the making of this one…

In it you’ll find traditional and unique variations of mouthwatering scrumptious Sponge Cake recipes like for example:

* Cherry Glazed Sponge Cake

* Dee’s Hot Milk Sponge Cake

* Fresh Apricot-Honey Sponge Cake Russian Style

* Nannie’s Hot Milk Sponge Cake

* Passover Lemon Sponge Cake

* Passover Sponge Cake Plava

* Passover Chocolate Sponge Cake

* Simple And Delicious Sponge Cake

Simply put: If you like Sponge Cakes – you will LOVE this book!

[ATTENTION: The Price of this Ebook will increase to $6.97 soon!]

In ”Spectacular Sponge Cakes: The Ultimate Collection of the World’s Finest Sponge Cake Recipes” you will not find thousands of different recipes you’ll end up never using anyway, this is a LASER-focused edition with only the very best Hand-Picked True and Tested Sponge Cake Recipes that you will use and love for years to come.

You will be able to make your own delicious Sponge Cakes without any harmful preservatives or chemicals. Plus it will taste much better than anything you could ever buy in a store or at a restaurant!

This perfectly and beautifully formatted book includes a Table of Contents and is made from scratch – no other recipe book has been harmed in the making of this one…

In it you’ll find traditional and unique variations of mouthwatering scrumptious Sponge Cake recipes like for example:

* Cherry Glazed Sponge Cake

* Dee’s Hot Milk Sponge Cake

* Fresh Apricot-Honey Sponge Cake Russian Style

* Nannie’s Hot Milk Sponge Cake

* Passover Lemon Sponge Cake

* Passover Sponge Cake Plava

* Passover Chocolate Sponge Cake

* Simple And Delicious Sponge Cake

Simply put: If you like Sponge Cakes – you will LOVE this book!

Marmor Ruhr – Kuchen . Marble effect sponge cake. Gateau marbre.

——
Chocolate marble cake is delicious anytime.
——

Gateau Marbre (Chocolate Marble Cake)

This moist and delicate marble cake is a favourite from the classic French cookbook Je sais cuisiner (French Edition), by Ginette Mathiot (Albin Michel), also available in English as I Know How to Cook.

I like the way this simple recipe combines two wonderful flavours – chocolate and vanilla.

Using grated chocolate instead of cocoa powder gives this cake an especially rich texture, as the chocolate melts during baking, creating tiny speckles of melted chocolate.

The “marble” effect is achieved (more or less) by making a few quick swirls through alternating layers of light and dark batters.

For the light batter, you can also use grated lemon or orange rind instead of vanilla.

It’s the perfect snack with afternoon coffee, as an accompaniment for chocolate mousse, or even for breakfast.

I used them for my daughters birthday in place of one large cake. Each guest had their own cake with a candle to blow out.


Recipe Summary

  • 1 stick unsalted butter, softened, plus more for cake pans and parchment
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 stick unsalted butter, softened
  • 4 ounces cream cheese, room temperature
  • 5 cups confectioner's sugar
  • 1/4 teaspoon fine salt
  • 1/4 cup whole milk
  • 1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.

Divide batter between pans smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.

Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.

Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.