A cake stand serving a sponge cake filled with lemon curd and whipped cream

Sponge cake

  • Rating: 5 out of 5.78 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

Choose your favourite filling for this easy sponge cake – we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal376
fat21g
saturates12g
carbs40g
sugars23g
fibre1g
protein6g
salt0.7g
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Ingredients

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.

  • 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.

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    Rating: 5 out of 5.78 ratings
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