10 inch round tin sponge cake

    2 hours 5 min

    I was struggling to find a simple 10" round sponge cake recipe, so here's what I've done. I'm making a birthday cake to hold a high heel shoe on top. The base will be two 10" round tins, with buttercream in between, icing to cover and decorations. I weighed 5 medium eggs in their shells and used the same weight in caster sugar, Stork® and self raising flour. This is in one 10" tin, so double up and split into two 10" tins if you're sandwiching. Picture is how mine turned out before trimming and decorating


    1123 people made this

    Makes: 1 (10 in) round cake

    • 5 medium eggs weighed in shells (mine totalled 306g)
    • 306g butter
    • 306g caster sugar
    • 306g self raising flour
    • 2 teaspoons vanilla extract

    Prep:20min  ›  Cook:1hr45min  ›  Ready in:2hr5min 

    1. Preheat the oven to 160 C / Gas 2 1/2 and set the rack in the middle. Grease a 10 inch (25cm) round cake tin and line with parchment, lining the sides a little higher than the tin.
    2. Weigh the eggs in their shells and note the weight (mine totalled 306g, but yours may differ). Weigh the butter, sugar and flour to the same weight as the eggs.
    3. Mix butter and caster sugar until pale and fluffy. Add vanilla extract and mix.
    4. Slightly beat eggs in a separate bowl.
    5. Add eggs and flour to the butter mix little at a time and alternately. Do not over mix or you will lose the air in the mix. Add to your prepared tin.
    6. Bake for around 1 hour 45 minutes, or till springy and golden brown. Leave to cool a little in tin then put on a cooling rack.

    To serve

    You can then do what you wish once fully cooled. Eat it plain, add buttercream and jam, decorate with icing or have with custard, your choice. Enjoy!

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    Reviews in English (3)


    Tasted divine but only took 55 mins to cook to perfection. Not the 1hr 45 as per the recipe. It’d have been ruined even at the right temp, had I have left it that long. Will def use the recipe again, will just adjust the cooking time again  -  17 Apr 2018


    I've made this a few times and the cakes turn out great each time. The perfect sponge base for jam and coconut, birthday icing, rainbow sprinkles, chocolate, etc. It's very easy to remember to ratios using this method. I found I can go up to 400g in my 10" tin.  -  04 Apr 2018


    Take a look at the card cake made with same ingredients x  -  07 Aug 2017