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

Sponge cake

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(4 ratings)

Prep: 15 mins Cook: 30 mins

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal376
  • fat21g
  • saturates12g
  • carbs40g
  • sugars23g
  • fibre1g
  • protein6g
  • salt0.7g
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Ingredients

  • 225g softened butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g golden caster sugar
  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp vanilla extract
  • 225g self-raising flour
  • splash of milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • Optional fillings of lemon curd, jam, lightly whipped cream
  • icing sugar for dusting

Method

  1. Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.

  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.

  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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