How to Make a Classic Sponge Cake – Easy & Delicious
This Sponge Cake is light, fluffy, and a timeless classic! If you loved my Sponge Kisses, you’ll enjoy this beautifully soft sponge, inspired by the Country Women’s Association (CWA) tradition. This prize-winning recipe has been passed down through generations, ensuring a perfect sponge every time. Whether for afternoon tea, celebrations, or simply a sweet treat, this cake is easy to make and absolutely delicious!
Sponge Cake Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
This Sponge Cake Recipe is a true classic—light, fluffy, and incredibly easy to make! Inspired by the Country Women’s Association (CWA) tradition, this cake has won prizes at local shows and has been passed down through generations. With just a few simple ingredients and the right technique, you’ll achieve a perfect sponge every time. Whether you’re baking for a special occasion or simply treating yourself, this sponge cake is sure to impress!
Ingredients
- ¾ cup caster sugar (170g) or superfine sugar
- ¾ cup self-raising flour (115g) or ¾ cup plain flour + 1 ½ teaspoons of baking powder
- 1 dessertspoon cornflour (15g) also known as cornstarch
- 4 eggs at room temperature
- 1 dessertspoon butter (20g)
- 4 dessertspoons boiling water (80ml)
Instructions
- Preheat the oven to 180°C conventional (350°F) or 160°C fan-forced.
- Butter two 22cm diameter sponge tins and lightly flour them.
- Measure ¾ cup of caster sugar and set aside.
- In a bowl, sift together ¾ cup of self-raising flour and 1 dessertspoon of cornflour.
- In the bowl of a stand mixer, whisk 4 eggs at high speed for 5 minutes until fluffy.
- Gradually add the caster sugar to the eggs, mixing well between additions, this will take about 4 minutes.
- Sift the flour mixture into the eggs gradually, using a folding motion.
- In a small bowl, mix 1 dessertspoon of butter with 4 dessertspoons of boiling water until the butter is melted.
- Gently fold the butter and water mixture into the batter, a little at a time.
- Pour the mixture evenly into the prepared tins.
- Bake in the preheated oven for 20 minutes.
- Remove the tins from the oven and allow them to cool for 15 minutes before turning them out onto a wire rack.
- Once cooled, wrap the sponges in aluminium foil, with a piece of baking paper between them, to keep fresh.
- To serve, spread strawberry jam over one sponge, top with whipped cream and sliced strawberries, then place the other sponge on top. Dust with icing sugar before serving.
Video
Notes
- Room temperature eggs are key! They create a better rise and texture.
- Be gentle when folding in the flour! Avoid knocking out too much air for the best sponge.
- Perfect for special occasions! This cake is a showstopper for afternoon tea, birthdays, or celebrations.
- For a different flavor, try raspberry jam, lemon curd, or passionfruit filling!
- Storage Tip: Sponge layers can be wrapped and stored at room temperature for a day before assembling. Once filled, store in the fridge and consume within 24 hours.
Hi Lee, I came across your UTUBE and love watching your cooking style, I did your sponge cake and it came out perfect. Thank you.
Yay, I’m glad the sponge came out perfect and I’m so grateful that you enjoy the cooking videos, that makes me happy.
Hi Lee, loved this recipe! Couple quick questions. Is the oven meant to be fan forced at 180, and which type of cream did you use, pure/thickened or whipping? Thanks !! :)
Hi Briana, so glad you enjoy this recipe, I make this one often. Thanks so much for picking up on the fan forced or conventional. It’s supposed to be 180°C conventional or 160°C fan forced. (I’ve updated the recipe on the website just now). I just use ordinary thickened cream from Coles or Woolworths, around 35% fat. It whips beautifully for this sponge. 😊
Hi Lee. Can you include the measurements in grams as well as cups? Would love to make this but unsure of the ingredients amounts.
Hi Pamela. ☺ Thanks for your suggestion. I’ve now added gram measurements to the recipe using my standard Australian conversion chart, so I hope that makes it easier to follow. I hope you enjoy the sponge cake if you give it a try. ❤