Indi's sponge cake

    5 hours 30 min

    A light, fluffy sponge cake that the whole family will enjoy. You can make it a plain sponge or a chocolate sponge. If you prefer plain, just omit the cocoa powder and add an extra teaspoon of flour instead.


    Western Australia, Australia
    6 people made this

    Serves: 8 

    • 3 eggs, separated
    • 100g caster sugar
    • 1/4 teaspoon baking powder
    • 1 tablespoon golden syrup
    • 60g self-raisng flour
    • 1/2 teaspoon cream of tartar
    • 1 teaspoon cocoa powder

    Prep:5min  ›  Cook:25min  ›  Extra time:5hr cooling  ›  Ready in:5hr30min 

    1. Preheat oven to 180 C / 160 C fan / Gas 4. Grease a 20cm springform tin.
    2. Place egg whites in a bowl and beat with an electric beater until soft peaks form.
    3. Combine sugar and baking powder, and gradually add to egg whites while still mixing. Add egg yolks and beat together. Add golden syrup and beat again, briefly until combined.
    4. Sift remaining dry ingredients 3 times and then add to wet mixture. Fold in gently. Pour mixture into the prepared spingform tin.
    5. Bake for 20-25 minutes.
    6. Allow the sponge cake to cool for 5 minutes before turning onto a rack to cool.

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    Reviews in English (1)


    Taste great! Although it is more cake than sponge cake. I don't know where I went wrong to have it flatter. Also, I cut the sugar by half, but it should be ok right?  -  05 Jun 2014