Creme fraiche sponge cake

    1 hour

    A rich sponge cake that is incredibly moist thanks to the addition of creme fraiche. Lovely to make a rich Victoria sandwich cake or to ice with buttercream for a birthday sponge cake.

    94 people made this

    Makes: 1 sponge cake

    • 450g butter, softened
    • 300g caster sugar
    • 6 eggs
    • 1 teaspoon vanilla extract
    • 375g plain flour
    • 1/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 250ml creme fraiche

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
    2. In a large bowl, cream together the butter and caster sugar until smooth. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour, bicarbonate of soda and salt; mix into the butter mixture just until smooth. Stir in creme fraiche. Spoon cake mixture into the prepared tins and spread evenly.
    3. Bake for 45 minutes to 1 hour in the preheated oven, until a skewer inserted in the centre of each cake comes out clean. Cool for at least 10 minutes before inverting tins to cool completely.

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    Reviews in English (2)


    This cake was easy to make and yummy! My choice of filling was apricot jam. I reduced the quantities by one sixth of everything as I ran out of butter but I used smaller tins to compensate. My family love it but be warned it is quite heavy. All that cream and eggs are going straight onto my hips, I am sure.  -  22 Jun 2013


    Brill cake, reduced it by a 3rd as its a big mix. Worked really well, have lemon or orange to make diff favours. all good . Kinda fool proof mix .  -  17 Feb 2014