Perfect Sponge Cake

Perfect Sponge Cake

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This sponge cake has no butter, which holds a light and soft consistency. A versatile dairy and nut free cake!


Makes: 2 20cm sponge cakes

  • 6 medium eggs
  • 170g caster sugar
  • 170g self raising flour

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat the oven to 180 degrees C. Grease and line two 20cm cake tins with baking paper.
  2. Using an electric whisk, whisk the eggs and sugar together in a large bowl until pale and creamy. Sift in the flour and continue mixing until well combined.
  3. Transfer the mixture to the prepared cake tins.
  4. Bake in preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a cooling rack before removing from the tin and serving.

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