Perfect sponge cake

    45 min

    This sponge cake has no butter, which holds a light and soft consistency. A versatile dairy and nut free cake!


    West Midlands, England, UK
    42 people made this

    Makes: 2 20cm sponge cakes

    • 6 medium eggs
    • 170g (6 oz) caster sugar
    • 170g (6 oz) self raising flour

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. Grease and line two 20cm cake tins with baking parchment.
    2. Using an electric whisk, whisk the eggs and sugar together in a large bowl until pale and creamy. Sift in the flour and continue mixing until well combined.
    3. Transfer the mixture to the prepared cake tin.
    4. Bake in preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a cooling rack before removing from the tin and serving.

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    Reviews in English (1)


    It is too simple!!! Today on my mother’s birthday, we made this cake. It was very delicious!!!! Everyone praised of this cake.  -  07 Sep 2017  (Review from Allrecipes AU | NZ)