Sponge Recipes

Simple Sponge Cake recipe

This sponge cake is perhaps the true representation of a sponge cake – it uses only flour, sugar, eggs and lemon zest, and that’s it! If you want to flavour it, try adding in a teaspoon or so of vanilla extract or try scraping the seeds from one vanilla pod.


4 eggs
The weight of 4 eggs in caster sugar
The weight of 3 eggs in plain flour
1 tbsp. lemon zest

Method of Preparation:

  1. Preheat the oven to 190C and grease and line a 20cm cake tin.

  2. Separate the eggs into separate clean bowls.

  3. Place the egg yolks into a saucepan with the sugar and heat them gently, stirring constantly until warm. Beat in the zest and leave to one side.

  4. Whisk the egg whites until stiff peaks form and then fold them gently into the yolk mixture. Beat the two together for around ten minutes.

  5. Sieve the flour into the mixture and stir gently until combined.

  6. Turn the mixture into the prepared tin and bake in the oven for 1 -1 ½ hours or until a skewer inserted into the centre of the cake comes out clean.

Let the cake cool completely before turning it out of the tin and decorating it with icing sugar or a thinly sliced lemon. This recipe makes around six portions.

Author: Laura Young.

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Published: June 22, 2011
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