About this recipe:This is an incredibly simple recipe, which produces a heavenly sponge cake. It's also very versatile, you can dress it up or leave it as is.
150g caster sugar
1 teaspoon vanilla extract
200g plain flour
2 teaspoons baking powder
1 teaspoon salt
250ml double cream
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 180 C / Gas 4. Grease one 23x23cm square tin.
Beat eggs in a small bowl until very thick. Add sugar and vanilla, beating well.
Combine the flour, baking powder and salt. In three parts add the flour mixture alternately with the double cream to the egg mixture, beginning and ending with the flour mixture. Pour the batter into the prepared tin.
Bake at 180 C / Gas 4 for 30 to 40 minutes or until a skewer inserted near the centre comes out clean.
I put the required one teaspoon of salt into recipe and ugh! One couldn't eat that sponge, I am now retrying the recipe with just a pinch of salt, but what a waste of cream and extra cream and jam for the filling plus the other ingredients. - 18 Sep 2011
I have a query about the light sponge cake. I have baked it and its fantastic but I'm worried about using cream in a cake mix - how long will the cake last as I've received an enquiry to make a wedding cake. - 27 May 2013
loved this recipe. So easy to follow although I was very sceptical about using cream in a sponge mix as I'd never seen that before. I must say, the sponge was delicious. Highly recommended. - 10 Jun 2012