Best sponge cake

    1 hour 20 min

    A true sponge has no fat and no leavening agents. This will be sure to become your staple sponge cake recipe, to enjoy on its own or in trifles or other recipes. This sponge is enough for one cake of 25cm diameter or a Swiss roll.

    7 people made this

    Makes: 1 sponge cake

    • 6 eggs
    • 200g caster sugar
    • grated zest of 1 unwaxed lemon
    • 75g plain flour
    • 75g cornflour

    Prep:15min  ›  Cook:25min  ›  Extra time:40min  ›  Ready in:1hr20min 

    1. Preheat oven to 200 C / Gas 6. Line a springform tin or baking tray with baking parchment and grease with butter.
    2. Separate eggs. Beat egg yolks with 2/3 of the sugar until creamy with electric mixer. Stir in lemon zest.
    3. In another bowl, beat egg whites with the remaining sugar until stiff. Add to the egg yolks.
    4. Mix flour and cornflour and sift into the egg mixture. Fold everything together thoroughly but carefully with a spatula.
    5. Pour sponge mixture into the springform tin or onto the baking tray and smooth out. Bake in preheated oven for 25 minutes. If you've used a baking tray, it only takes about 12 minutes.
    6. Remove the sponge from the tin immediately and cool on a wire rack.

    Cook's note

    Sponge made in a tin should be left to stand for a day before cutting and making a cake.

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    Reviews in English (3)


    Hiya,I Loved This Sponge Cake But Instead Of The Lemon Zest I Put Mashed Bananas In So It Would Taste Of Banana.Gone With My Husband:D Great Work Love.  -  03 Mar 2012


    Yummy! Hey Mike, you may want to check the oven temperature. Your oven may be running cold. Most ovens don't accurately set temps. I use an oven thermometer, but you can just let the cake cook longer.  -  21 Aug 2014


    followed the instructions to theletter and it was still uncooked after 45mins.  -  18 Oct 2012

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