Double Layer Sponge Cake

Double Layer Sponge Cake


2 people made this

This is a nice plain sponge cake recipe my grandmother passed down to us. It's really good with whipped cream and jam or fruit in the centre and on the top. For best results, have the eggs at room temperature before beating.


Serves: 6 

  • 2 teaspoons plain flour
  • 1/2 cup (60g) cornflour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon baking powder
  • 4 egg whites
  • pinch cream of tartar
  • 1/2 cup (125g) caster sugar
  • 4 egg yolks

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat oven to 180 degrees C. Grease, flour and line with baking paper two 20cm cake tins.
  2. Sift the plain flour, cornflour, cream of tartar, bicarb soda and baking powder. Set aside.
  3. Beat egg whites with a pinch of cream of tartar on high speed until peaks form.
  4. Reduce speed to medium/high then add the caster sugar gradually until very fluffy and leaves a trail.
  5. Reduce speed to medium then add the yolks, mixing until they have been absorbed into the base.
  6. Carefully fold in the sieved dry ingredients by hand, gently stirring with a large spoon or spatula, in one or two additions, mixing only until combined. Don't overmix.
  7. Pour into tins and bake for 25 minutes or until cake springs back when touched in the centre.
  8. Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool.

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Reviews (1)


Excellent recipe. Thank you for sharing this recipe. Have tried many recipes and this is by far the best one. - 11 Nov 2015

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