Sponge cake

Sponge cake

Our sponge cake recipe is foolproof and really easy. With only five ingredients this basic cake recipe just needs your favourite icing and you're sorted.

If you are looking for a recipe for a different tin size, or with some additional icing, try our sponge cake calculator for the perfect fit to your equipment or style.


  • 125g/4oz butter or margarine, softened
  • 125g/4oz caster sugar
  • 2 medium free-range eggs
  • 125g/4oz self raising flour
  • jam, lemon curd or whipped cream and berries, to serve


  1. Heat the oven to 180C/160C Fan/Gas 4 and line two 18cm/7in cake tins with baking parchment.

  2. Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one. Beat in the eggs.

  3. Sift over the flour and fold in using a large metal spoon.

  4. The mixture should be of a dropping consistency; if it is not, add a little milk.

  5. Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.

  6. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.

Recipe Tips

This sponge cake recipe can be jazzed up with whipped cream and seasonal fruit, or with your favourite jam or fruit curd.