Always perfect sponge cake

Always perfect sponge cake


25 people made this

About this recipe: This is a classic sponge that is completely fail-safe. My mother gave me this recipe, and she got it from her mother... Now I'm going to share it with all of you!


Serves: 10 

  • 3 eggs
  • caster sugar
  • margarine or unsalted butter
  • self raising flour

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

  1. Weigh your three eggs with their shells. Take that weight and measure the same amount each for the sugar, margarine and flour. (For example, if the eggs weigh 200g, then the flour should weigh 200g, the sugar 200g and the same for the margarine.)
  2. Preheat the oven to 170 C / Gas 3. Grease two 23cm sandwich tins and line with baking parchment.
  3. Put all of the margarine and sugar into a large mixing bowl. Cream together with an electric mixer until pale, creamy and fluffy.
  4. Crack ONE egg into a small bowl (incase something is wrong with the egg) then add it to the margarine/sugar mixture. It is important that you do not over whisk at this point, just use the mixer on its lowest setting until the egg has become a part of the mixture. Repeat this process with the second egg and, after that, the third egg.
  5. Sieve a couple of tablespoons of flour at a time into the mixing bowl with the other ingredients. Keeping the electric mixer turned off, give the mixture a quick stir (this will help prevent any of the flour flying out when you turn the mixer on!). Turn the mixer on now and mix everything together very well. Try to get air into the mixture as well as this will make the sponge lighter.
  6. Divide the mixture evenly between the two tins. Bake in the preheated oven for 20 minutes. To make sure it has finished baking, use your fingers to very lightly press on the top of the sponge. It should feel spongey and spring back up.
  7. Let the sponge cool on a cooling rack. (Don't forget to remove the parchment!) When cool, add jam, whipped cream, icing, butter icing or anything you want to fill and decorate your cake.

Cook's note

This same basic recipe can be used to make butterfly cakes, fairy cakes, birthday cakes and any other kind of sponge recipe. Try different things to adapt it and make your own cakes. If you find a good way to use this recipe, please make suggestions by commenting!

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Reviews (4)


i was told the same method by an old teacher and must say it is one way of baking a cake to perfection. the truth is that with this method you can add allsorts of different ingredients to it, such as orange/ lemon rind/ grated chocolate/ cinnamon/ coconut, etc. - 23 Oct 2013


Very easy and turned out great, will use again - 03 Jul 2013


AMAZING, i've tried sooooo many but i just can't ever get it right. This came out perfectly, light and fluffy and all of my friends loved it. THANK YOU. ( ♥ I Love You snfblw ♥ ) - 29 Aug 2013

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