All-butter sponge cake

    All-butter sponge cake


    167 people made this

    About this recipe: This moist sponge cake is easy to make and absolutely fantastic. Enjoy for afternoon tea, elevenses or dessert. Simple, yet utterly delicious.

    Serves: 1 23cm round cake

    • 110g butter, softened
    • 200g caster sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla extract
    • 225g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 125ml milk
    • 4 tablespoons icing sugar for dusting

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm round cake tin.
    2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, 1 to 2 tablespoons milk may be added. Spread the batter evenly into the prepared tin.
    3. Bake for 30 to 35 minutes in the preheated oven, until a skewer inserted into the centre comes out clean. Cool in tin on a wire rack, then turn out onto a serving plate. Dust with icinfg sugar right before serving.
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    Reviews in English (166)


    Worked brilliantly with 23cm tin. Super recipe for when there is no self raising flour!  -  17 Jun 2014


    Lovely texture and very tasty. Could be split and filled with jam/buttercream but also delicious plain. Nice warm with ice cream. Would also be lovely with fresh fruit and cream.  -  26 Aug 2014


    Very moist and delicious.  -  18 Jul 2014

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