5 from 10 votes
Sponge Cake
This Sponge Cake uses all-purpose flour, caster sugar, margarine, eggs, milk, and vanilla to create a light, airy cake with a delicate crumb. The inclusion of cornflour (cornstarch) helps soften the texture. Lemon juice adds subtle acidity that tenderizes the batter. Baking powder provides leavening to produce a rise. The cake is baked until a skewer inserted in the center comes out clean, indicating doneness. It is ideal for layering or serving simply.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
8
-10
Calories:
366 kcal
Course:
Cake
Cuisine:
British
Ingredients
For the Cake
- 250 g flour plain / all purpose, 2 cups
- 250 g caster sugar superfine sugar, 1 1/4 cup
- 1 level tbsp cornflour (cornstarch) sub with flour
- 2 tsp baking powder
- 115 g margarine such as Stork or use softened butter
- 2 egg large
- 120 ml milk semi skimmed or skimmed ideally, ½ cup
- 1 tbsp lemon juice or sub with more milk
- 2 tsp vanilla extract or vanilla bean paste
Instructions
- Preheat the oven to at 160°C (320°F) while you prepare the batter. Mist an 8 inch deep cake pan with cake release and line the bottom with baking paper. Alternatively you can use two shallow 8 inch cake tins (if you would rather not slice the cake in half).
- Sift the flour, sugar, cornflour and baking powder into a mixing bowl or the bowl of your stand mixer fitted with the paddle attachment. Stir to combine.
- Add the butter, eggs, milk, lemon juice and vanilla. Beat together using an electric hand mixer or your stand mixer, using a spatula to scrape the bottom and sides of the bowl as needed. Mix until the batter is smooth, about a minute.
- Spoon the batter into the prepared cake pan(s) and level. Bake 45 minutes if baking a single sponge cake or 22-25 minutes if you have divided the batter into two cake tins.
- Check for doneness - insert a skewer or toothpick in the centre of the cake. If it comes out clean, the cake is done. If the skewer comes out wet or with moist crumbs continue to cook for a further 5 minutes.
- Cool for 5 minutes in the pan then invert onto a cooling rack. Allow the cakes to cool down completely before using.
- Use a cake leveler to slice the cake in half horizontally if you have baked a single deep sponge. Check out the notes for more recipe tips!
Cup of Yum
Notes
- If using self-raising flour, omit the baking powder to avoid over-leavening.
- Fill cake pans only halfway to allow room for rising and prevent overflow.
- Enhance cake moisture by brushing layers with simple syrup made from equal parts water and sugar heated until dissolved.
- You can flavor simple syrup with vanilla extract, coffee, tea, or liqueurs depending on the frosting choice.
Nutrition Information
Calories
366kcal
(18%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
43mg
(14%)
Sodium
159mg
(7%)
Potassium
181mg
(4%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
599IU
(12%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 -10
Amount Per Serving
Calories 366
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 159mg | 7% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.