Sponge cake
- Sophie Godwin – Cookery writer
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Serves 8 - 10
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.5 out of 5.205 ratingsRate
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Choose your favourite filling for this easy, perfectly fluffy sponge cake – we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
225g softened butter
-
225g golden caster sugar
-
4 large eggs
-
½ lemon
zested
-
1 tsp vanilla extract
-
225g self-raising flour
-
splash of milk
-
Optional fillings of lemon curd
jam, lightly whipped cream
-
icing sugar
for dusting
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Nutrition: Per serving
- kcal376
- fat21g
- saturates12g
- carbs40g
- sugars23g
- fibre1g
- protein6g
- salt0.7g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.
-
step 2
Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
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step 3
Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.
Test Kitchen tips for making the perfect sponge cake:
- Beat the butter and sugar until the mixture turns noticeably paler and fluffy – this stage whips tiny air bubbles into the butter and those bubbles expand in the oven to give a lighter crumb
- Have the eggs at room temperature and crack them in one at a time. Cold eggs can firm the butter and make the batter look split or grainy – if that happens, whisk in a tablespoon of the flour, then carry on slowly adding the eggs
- To tell the cakes are ready, push a skewer into the deepest part of each: it should come out clean or with a few crumbs, not wet batter, and the top should spring back when pressed lightly – if it doesn't, give it a few more mins and test again
Sophie Godwin
Sophie is a trained chef and cookbook author with nine years in the food industry. Her extensive experience ranges from food writing and styling to presenting live demos and private cheffing. As a former cookery writer for Good Food, she showcased her passion for vegetables, colourful seasonal recipes and dislike of food waste. See more of Sophie's recipes
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A star rating of 4.5 out of 5.205 ratings
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