Egg sponge

    35 min

    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!

    141 people made this

    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.

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    Reviews in English (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