Sponge Cake

Sponge Cake

Posted by Kim McCosker on

Sponge Cake

Serves 12 people


  • 4 large eggs at room temperature
  • 3/4 cup caster sugar
  • 1/3 cup corn flour sifted 4 times
  • 2 cups self-raising flour sifted 4 times


  • Position a rack in the bottom third of the oven and preheat to 180°C.
  • Line two 20cm cake pans with baking paper.
  • In a bowl, with an electric mixer, beat the eggs and sugar until thick, glossy, and tripled in volume, 10 minutes.
  • Gradually add the flours to the egg mixture simultaneously folding with a large metal spoon until just combined
  • Divide mixture between prepared pans.
  • Bake for 20 minutes, or until cakes have shrunk away from the sides slightly and spring back when gently touched.
  • Place on wire racks, carefully peel away baking paper, then leave to cool.

Recipe Notes

Optional: Serve with your favourite icing or with freshly whipped cream, jam, and strawberries.

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