Simple Sponge Cake Recipe -
Simple Sponge Cake Recipe
  • READY IN 25 mins

Simple Sponge Cake

Recipe by  

"This is a simple sponge cake that can be made in no time at all with only three ingredients. What have you got to lose?"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
  2. In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
  3. Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Oct 16, 2004

It was so good to find a recipe that used only three ingredients that were all practically necessities in your pantry. This recipe was unbelievably easy and tasted great! However,if you are going to make this recipe, customise it to serve eight because to serve four it turns out reall small.

Most Helpful Critical Review
May 07, 2005



49 Ratings

May 11, 2007

I LOVE sponge cake but I've never made one before until now. this one was so easy and so good! I did add some vanilla, though, like others suggested. I will definitely make again.

Mar 29, 2008

This recipe turns out great if you do it right. First beat the eggs until they are fluffy, then add slowly the sugar and continue beating until the batter is spungy and fluffy. Sift flour over top of batter and fold it under with one of the beaters. Since I had no self-rising flour, I used regular flour and 1/2 tsp baking powder - sift the b.p. over the flour and mix it under, then sift the flour over the batter. Put batter in an UNGREASED baking pan or just lightly spray the pan, peferably a spring form. I lined the bottom with wax paper then very lightly sprayed the rim with baking spray (just a tad so the batter wouldn't stick). Bake on middle rack for about 15-17 min. It comes out great. Let cake cool in the pan for about 10 min then invert it on a cake rack take off the wax paper and put it right side up on a plate.

Dec 04, 2006

it's easy to make but it collasps a bit after cooling. I've tried for more than twice and I'm sure I've got everything correct. It also doesnt look good after baking.

Jun 19, 2007

I didnt read the reviews before hand I wish I did.

Aug 14, 2006

I normally dont like giving a poor review...but this cake was eggy for me even after adding a dash of vanilla and cinnamon...however i will give it 3 stars for ease of prepration...i think it can b improved with a lil tweeking...just not sure how!

Jun 16, 2005

very simple to make, light & fluffy and an excellent base for english trifle. i think vanilla extract must be added.


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  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 140 mg
  • 46%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 317 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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