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.