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How to make a soft and succulent sponge.

Updated on August 29, 2013

for the sponge

• 225g unsalted butter, at room temperature, plus extra for greasing

• 225g self-raising flour, sifted.

• 225g caster sugar

• 4 large eggs, preferably free-range or organic

Instructions of how to do it.

  • Pre-heat the oven to 180 degrees celcius ( 350 fahrenheit or gas mark 4)
  • Line the cake tin with a little butter - get your finger and smeer it all over so every part is covered.
  • First you should add the sugar and butter into your mixing bowl. Cut the butter up into smaller pieces and then, using a wooden spoon, squash them into the flour.
  • Once most of the sugar been squashed into the butter, you should stir it until you are left with a white fluffy mixture. (Most recipes say to just add everything together, but this way it will make a softer and fluffier cake.)
  • Then add an egg and a third of the flour and stir in. This will stop the mixture from curdling. If it still does though, just add some more flour into the mixture.
  • Do the same for the other two eggs and a third of the flour each time.
  • Pour the mixture into your baking tin and smooth over.
  • You should bake in the oven for around 20-30 minutes or until golden brown.
  • Check to see if the mixture is done by putting a knife in the mixture and if it is done then the knife would come out clean.

Tips on making a soft sponge:

Tip 1 - Be prepared.

The trick to a light and fluffy sponge is to have a lot of air in the mixture so if you are busy weighing ingredients out once you have started the mixing process then it will only have the effect of the mixture losing air. The last thing you want. Work quick to get the mixture mixed!

Tip 2 - The Cake Tins

Again this is about being prepared. Line the cake tins with butter before hand so it speeds up the making process so the mixture retains as much air as possible.

Tip 3 - The Oven

Always preheat the oven - again so things are ready straight away when you need it. But also put the cake in the middle of the oven even if it is fan assisted so it cooks more evenly. This might mean you need to pre- arrange the shelving before you turn it on.

Tip 4 - Temperature

Be prepared again. If you get the ingredients out before hand so they are at room temperature before you make it then the butter will mix easier and so will the eggs.

Tip 5 -Mixing the butter and sugar first.

Mixing only the butter and sugar first will allow a nice soft mixture with plenty of air at the beginning to work on after. Do this first before adding any more ingredients.

Tip 6 - The Flour

Always sift the flour into the cake mixture. This way it will be finer and mix easier, which in turn adds air and lightens the cake mixture.

Tip 7 - The Eggs

Use fresh eggs. The white of fresh eggs holds air in the mixture a lot easier than older ones.

Serving suggestions:

Once you have made the cake then there is so many different things you can do with it. Some of the best ideas I have come across are:

  • Cut the cake in two and spread buttercream on the bottom half before placing the two halves back together. Then sprinkle icing sugar on the top.
  • Cut the cake in two and spread whipped double cream on the bottom half before placing the two halves back together. Then sprinkle icing sugar on the top. (Note: a little icing sugar in the cream makes it taste a lot sweeter)
  • Same as above but before adding the cream cut strawberries in half and add place them on the bottom half. The cream then goes on the top before both halves are added together again. Icing sugar is then sprinkled on the top.
  • Of course this can just be done with strawberry jam or any other fruit you fancy to be honest.

Making a lemon sponge:

  • To the cake mixture you should add the juice of one lemon and a little gratted rind.
  • The cake can still be cut in half and use lemon curd to stick them back together.
  • Icing would be nice on the top (adding a little lemon juice to add to the lemon flavour of the cake.
  • All this can be done before decorating it with a few slices of lemon.
  • Its always good to grate a bit of lemon rind on the top too.

You could just ice the whole cake ...

  • Icing the whole cake would allow you to decorate it in anyway you want. Take a look at my minion cake or R2-D2 cakes I have tried recently:
  • They are included in my hubs and are great ideas for birthday cakes etc.

Add chocolate chips into the mixture:

  • Adding things like chocolate can really set this cake off.

White chocolate and rasberries are great:

  • A little like the strawberry cakes but this time use rasberries (Either the actual fruit or jam)
  • In the cake you should use white chocolate chips. These two really work excellently together.

You could use this recipe to make cup cakes instead:

  • So instead of making a large cake just add them to small cupcake cases and then decorate they way you like - icing or butterfly cakes.

Delicious sponge cake

5 stars from 1 rating of What do you think of the ideas on this sponge cake?


How about adding a little food colouring to the mixture to create some spooky cakes.

For us teachers out there who might be teaching the WW2 topic then here is a sponge cake without eggs:


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    • Gypzeerose profile image

      Rose Jones 

      20 months ago

      I quite enjoy watching the Great British Baking Show and this reminds me of something out of that. Good job.

    • Gordon Hamilton profile image

      Gordon Hamilton 

      5 years ago from Wishaw, Lanarkshire, United Kingdom

      Well, I've got to tell you, I'm impressed... I can butcher meat, I can gut fish and I can cook both - that's easy! I couldn't do something like this if my life depended upon it! :)

      Classy cooking and I hope to see more...


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