Member recipe

Featherlight Sponge Cake

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Cooking time

Prep: 30 minutes Cook: 40 minutes

Skill level



Serves 10

The quality and age of eggs can affect your sponge cake so use 2 day-old eggs for best results.

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  • 4 eggs
  • 3/4 cup(s) superfine sugar
  • 2/3 cup(s) cake flour
  • 1/4 cup(s) custard powder or powdered instant vanilla pudding mix
  • 1 teaspoon(s) cream of tartar
  • 1/2 teaspoon(s) baking soda
  • 1/3 cup(s) apricot jam
  • 1 1/4 cup(s) heavy cream, whipped


  1. Preheat oven to 350 degrees F/325 degrees F fan-forced. Grease and flour two deep 8-inch round cake pans.

  2. Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is dissolved. Transfer mixture to large bowl; fold in triple-sifted dry ingredients. Divide mixture between pans.

  3. Bake sponges about 20 minutes. Turn, top-side up, onto parchment-covered wire rack to cool.

  4. Sandwich sponges with jam and cream.

Comments, questions and tips

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Minxy Ru
30th May, 2017
Just made this cake exactly to instructions. But it has not risen. Not sure where I went wrong. Very dissapointed about it. The two sponges are half the height of the cake in the picture. Any one else had this issue?
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