The best ever sponge cake

There is one cake that you can be served anywhere in the world. No matter if you are in Europe, Asia or America. And that is sponge cake.

There are zillions of sponge cake recipes and all says that they are the best. I have tried several recipes and never liked any of them. Sponge cakes tend to be a bit dry and if you are not careful they will become too dry and who really likes dry cakes?

Well I don´t so I continued my search for the ultimate sponge cake recipe.

There are several ways to make a sponge cake but what all the recipes have in common is that the cake should be airy and light. Many recipes say that a sponge cake doesn´t contain fat or that it only uses separated gems and yolks. Well this recipe doesn´t follow those guidelines at all.

A sponge cake is excellent as a base when you make fairy cakes or chocolate cakes for example.

The good thing about this cake is that it doesn´t matter if you use cream, milk or water as fluid, it will still be very tasty.

Sponge cake:

2 eggs

1cup sugar

100g/ 3,5 Ounces butter

2tsp baking powder

1 + 3/5 cup flour

1 + 1/5 cup single cream/milk /water

How to make the cake:

1: First preheat the oven to 175°C/350°F – Medium heat.

2: Melt the butter and set aside.

3: Beat the eggs and sugar until creamy and white.

4: Add the butter and cream/milk/water to the egg mixture.

5: Mix baking powder and flour together in a separate bowl.

6: Gradually add the flour and baking powder, stir well. Don’t worry about stirring too much, the more you stir the better in this case.

7: Bake in a greased round bundt pan 20cm/9*13inch a small cake pan for 20-25 minutes.

The cake should be golden when ready, use a toothpick to insert in the middle of the cake, if it comes out clean the cake is ready.

Ways of using a sponge cake

It doesn´t need to stop here, after you have made your cake. By making a sponge cake you can create different cakes and desserts, all you need is to use your imagination.

What you can do with your sponge cake:

Cut it into two pieces so you have one bottom and one lid. Fill the bottom with cream, jelly, jam, chocolate, mousse, berries, sweets, anything you want.

Cover with the lid and add more cream and decorate. A perfect birthday cake.

Cut into smaller pieces and fill a glass cup with the cake and cream on top. Add some berries, like blueberries to decorate the cake.

You can make mini cakes, make one big cake in a rectangular form and cut out mini cakes and fill just as you would fill a big cake. Perfect for a birthday party for kids, everyone gets their own cake.

Cover or fill the cake with jelly, put in the fridge and cover with cream and decorate as you please.

Try different mousse to fill the cake with, you can have a layer of lemon mousse in the middle and a layer of vanilla mousse on top. Decorate with lemon grass or coconut flakes.

Don´t be afraid to try combinations you have never tried before. If you are making a cake for a birthday party make a test cake before so you don´t get any surprises on the day.

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Comments 21 comments

cakeky 8 years ago

Hi,

I would like to try your recipe, I would appreciate if you could convert the ingredients to grams as I'm not familiar with cups. Thanks.


jo 8 years ago

Hi,

You have not mentioned about putting the cream/milk/water in at all?


Linda Da Silva profile image

Linda Da Silva 8 years ago Author

Jo: Noted and added, thanks.


lili 6 years ago

im trying to make a good sponge cake and your recipe helped me out a lot


paddy 6 years ago

hi just wanted to know how big the sponge cake is


Tala 5 years ago

I would like to try out the cake. But what do u mean 3+ 3/5 cup flour

? Thanx


Gil 5 years ago

Do you use Cake flour or All Purpose flour? How did you come up with the idea to measure by fifths rather than quarters (standard)?


Kitty 5 years ago

I just baked one tonight. It did not rise much. Is this recipe supposed to be like this?


whaa 5 years ago

cups are a from of mesering stuf and you have to buy them thay tend to start as 1 cup and go down to about 1/4 cups i think 1 cup is the sam as 250 ml


nomkhosiyende 5 years ago

Best cake ever thank you so much for the recipe


nadiar 5 years ago

Hi

I tried the recipe. The cake came out too soft and breaks when i tried to take it out from the cake tin. I cooled it for long enough time and then tried to take it out.

but the cake tests very good and very good moistured. Is there any thing else i can do to make the cake not to break, can i reduce butter or milk, or should i have to bake more than 25 mins?? please advice me.


Areej 5 years ago

it's really perfect Thanks a lot


medeira 4 years ago

This is not a good cake for icing. I made it today for a birthday cake and it is totally unsuitable. It is far to buttery and just breaks apart when you try to do anything with it. I just threw it in the bin. I have been a chef for over 20 years and I have always been taught never try and reinvent the wheel. This cake is actually one that I used to be served in school with custard and is suitable for only this. Thanks for costing me money :(


Jeanette 4 years ago

WORST spongecake ever... Couldn't find my regular recipe so I tried this one... The first batch came out lumpy and wird - in the secound batch I added twice the ammount of flour just so it wast all fluid, but it still totally failed... This recipe sucks...


sanjana! 4 years ago

i like to bake a cake but sponge cake how we can make it is not easy to make cake to years we want like 1000000000 years that's why we cant make sponge cake but plz try for me as 1 best have a nice day!


Babs 4 years ago

This sponge cake was perfect made into little bundt cakes served with fresh fruit and whipped cream...... Thank you


juhtsy 4 years ago

i wanna try this recipe


rosie 4 years ago

i tried this with blueberries and it turned out perfect and delucious, you can try with a cream cheese frosting


valy 4 years ago

hi.

i have tried many many times to make sponge cake but it becomes a bread . with the same recipe what is the main reason of that ...... plz reply to me ASAP .


cake experimenter 4 years ago

i was sceptical to try this recipe after reading all the previous posts. It seems too much butter and fluid is added. Owing to curiosity, i was brave enough to attempt the challenge. The cake turned out to be very wet, didn't rise much, the texture was like the asian style steamed cake, taste wise ok... but definitely not a sponge cake texture. Wouldn't call it the worst ever sponge cake but indeed the WEIRDEST ever sponge cake....


aeryn 3 years ago

this is a gr8 recipe thank you soo much

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