The Mother of All Sponge Cakes!

The Mother of All Sponge Cakes!

I couldn't even tell you how many times I have made this tried-and-tested recipe! Sponge cakes may be simple, but there is a reason they've stood the test of time and remained a well-loved dessert! So quick and easy to throw together, and your kitchen will smell divine while this bakes away in the oven.

Ingredients: 1 cake (18 cm diameter)

For the cake
Caster sugar
100 g
Self-raising flour
110 g
Baking powder
1 teaspoon
Butter or margarine
110 g
Large eggs
Vanilla essence
2-3 drops
To finish
Fresh cream
as needed
as needed


1. Preheat the oven to 170°C, and grease and line a 18 cm diameter cake tin, no less than 8 cm deep.
2. Sift the cake flour and baking flour into a large mixing bowl.
3. Add all the other cake ingredients and whisk with an electric whisk until thoroughly combined. The mixture should easily from a wodden spoon when tapped against the side of the bowl. If it is too stiff, add 1-2 tablespoons of warm water and whisk again.
4. Pour into the prepared cake tin, and make in the oven for about 30-40 minutes. Remove from the tin and leave to cool on a wire rack.
5. Finish as desired. My go-to is to cut the cake in half, sandwich with jam and whipped cream, then coat the outside of the cake with a layer of whipped cream (decadent!) and decorate. In the picture to the right, I went for a retro look!
6. I also experimented with marzipan and came up with this Halloween-themed version.
7. I used "Love Hearts" sweets to make a Valentines version.
8. And finally I tried baking the batter in mini cake tins and decorating each one differently (my sister had-at the middle cake before I could get a decent photograph!). As you can see, this recipe is pretty versatile so have fun with it!

Story Behind this Recipe

My mum has used this recipe for birthday cakes in our family for longer than I can remember...