True sponge cake

True sponge cake


36 people made this

About this recipe: A classic sponge cake that sticks to the original combination of sugar, flour and eggs. Basically, you weigh 4 eggs before you break them, then weigh out the same amount in sugar. Use almond or vanilla extract to flavour the sponge cake instead of the lemon zest if desired.

cookingismylife County Clare, Ireland

Serves: 6 

  • 4 eggs, separated
  • the weight of 4 eggs in caster sugar
  • the weight of 3 eggs in flour
  • 1 lemon, zested

Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

  1. Dust a 20cm tin with flour and sugar. Preheat oven to 190 C / Gas 5.
  2. Beat the yolks and place in a saucepan with the sugar. Stir over medium heat, constantly, until lukewarm. Spoon mixture into a bowl, add zest and beat well.
  3. Whisk the egg whites with an electric mixer to stiff peaks. Fold the whites into the yolk mixture. Beat together for 10 to 15 minutes (a stand mixer is helpful here).
  4. Sieve in the flour, mixing in lightly with a wooden spoon. Spoon into prepared tin and bake for 1 to 1 1/2 hours, until the cake tests done in the centre.

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Reviews (6)


This is so easy to make and tastes delicious, I sliced it in half once cool and filled the centre with fresh cream and strawberries! - 05 Mar 2011


Not easy at all.? I found it difficult to mix and the baking time was way off? Mine was done in 40 mins, and it didnt rise hardly at all, it was crunchy on the outside and only had about an inch of sponge inside. Not good. - 17 Oct 2011


- 05 Sep 2010

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