Light and buttery sponge cake

    50 min

    A delicious cake that is easy to make. It's highly versatile and makes a fantastic base for birthday cakes, wedding cake or cupcakes. Decorate with your favourite icing.

    819 people made this

    Makes: 1 20x30cm cake

    • 350g plain flour
    • 6 tablespoons cornflour
    • 4 teaspoons baking powder
    • 3/4 teaspoon salt
    • 4 egg whites
    • 300g caster sugar, divided
    • 175g butter
    • 250ml milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Sieve together flour, cornflour, baking powder and salt three times.
    2. In a mixing bowl, beat egg whites until foamy. Add 100g sugar gradually and continue beating only until egg whites form soft peaks.
    3. Cream butter. Gradually add remaining sugar and cream together until light and fluffy. Add sieved ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavourings. Fold in egg whites until well incorporated. Spread batter into a parchment-lined 20x30cm tin.
    4. Bake at 180 C / Gas 4 for 30 to 35 minutes. Cool cake in tin 10 minutes, then remove from tin and transfer to a wire rack to finish cooling. This cake may also be baked in two 23cm round tins for 30 to 35 minutes or in three 20cm round tins for 25 to 30 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (772)


    I made it for my birthday and it was extremely dry - I just couldn't eat it. The almond and vanilla gave the cake a nice flavour, though.  -  21 Feb 2018


    IT WORKS - simple as! I used the recipe for my daughters 7th birthday cake. Once cold it cut easily and the crumb firm enough to hold both the butter ceam and icing without collapsing or dissolving. I will teak but only because that is what I do not because the basic recipe lacks anything.  -  30 Jan 2018