Egg sponge

Egg sponge


20 people made this

About this recipe: A fatless sponge that could not be easier. Use this sponge as an easy, fail-safe starting point for your favourite cakes and desserts. This is nice layered with cream and fruit, as well as in a trifle!


Serves: 6 

  • 110g (4 oz) self-raising flour
  • 110g (4 oz) butter
  • 110g (4 oz) caster sugar
  • 2 eggs, beaten

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Pre-heat the oven to 190 C / Gas mark 5. Grease and line two 7” sandwich tins. Sieve the flour into a bowl or onto a sheet of greaseproof paper.
  2. With an electric mixer or a wooden spoon mix the sugar and the eggs together for 10 minutes or until the mixer leaves a trail.
  3. Using a metal spoon, add the flour little by little, folding gently, in a figure of eight movement.
  4. Divide the mixture between the two tins and level the surfaces slightly.
  5. Bake for 20 minutes or until well-risen and firm to the touch. Turn out of the tins and cool, topside up to avoid marks, on a wire rack.

Cook's note

For a traditional treat, sandwich together with jam and whipped cream.

Recently viewed

Reviews (4)


Am i being really stupid here, how can this be a "fatless" sponge when it has 4oz of butter in it? - 02 Dec 2012


When do you put in the butter? - 04 Apr 2013


Worth the laugh when it's in the oven and your left with butter,what's that all about! 😉 - 10 Sep 2015

Write a review

Click on stars to rate