Member recipeMoistest Sponge Ever Recipe Rating Static 12345(0 ratings)Member recipe by gracekateServings Serves 8 A tasty moist sponge! This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.Save to My Good FoodPlease sign in or register to save recipes. Print Ingredients Method Ingredients226g Unsalted Butter226g Caster Sugar4 eggs226g Self Raising FlourMilk (if needed) MethodCream the butter and Sugar together.Add the Flour followed by the eggs.Add extra milk until its quite runny.Turn on the oven to 180CCook for 1 hour You may also like Celebration cupcakes 4(1 rating) Easy castle cake 5(1 rating) Dark chocolate, coconut & passion fruit mousse cake 5(1 rating) Cookies & cream party cake 4.80263(19 ratings) Chocoholic's Christmas pudding 4.153845(13 ratings) Peach Melba roulade 4.5(2 ratings) Classic Arctic roll 5(1 rating) Courgette loaf cake 4.14706(17 ratings) Comments, questions and tipsSign in or create your My Good Food account to join the discussion. Comments (1) Questions (0) Tips (0) Sissinghurst 22nd Feb, 2012 I would like to try this recipe as it's a different method of making a Victoria Sponge, but would like a little more information. What size tin did you use? How runny is runny, as the ingredients say milk is only to be added if needed? I'm not a novice baker, but if you want everyone to enjoy your recipe, you have to remember that some people are, and need more detail. I hope you'll rewrite it as we all love a moist sponge. Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...Sign in or create your My Good Food account to join the discussion.Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.Sign in or create your My Good Food account to join the discussion.