Reviewed: Nov. 23, 2009

I give this 3 stars for a few reasons. 1 - I wouldn't really consider this a "sponge" cake...2 - as others have said, the cooking time is not quite enough, it does take longer...and 3 - even though there are some issues, it is a very easy cake to make, it has a wonderful flavor and texture, and it can be dressed up in so many ways with powdered sugar, whipped cream, fresh fruit, compote...or any combination.

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StacandTony

Cooking Level: Intermediate

Home Town: Murray, Kentucky, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Oct. 11, 2009

I did not care for this recipe. It should contain equal parts of butter sugar and flour. 225g of butter is way too much - tried it and wasted all the ingredients on a greasy mess

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GB

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Reviewed: Sep. 20, 2009

Too much baking powder, and still the cake didn't rise that high. It would be an okay cake if it were used to soak rum in it.

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LIL_PYRO

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Reviewed: Jul. 14, 2009

Very nice light cake. I filled it with mixed berry jam and a little whipped cream, delicious!

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JULIAC

Cooking Level: Intermediate

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Reviewed: May 14, 2009

This was okay. Very very rich and I like cake, so that is pretty rich.

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Alyssa

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Mar. 28, 2009

Some people are saying that this cake is disgusting but they are wrong.DELICIOUS!!!!!DELICIOUS!!!!!!!!!

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heidi

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Reviewed: Mar. 11, 2009

this cake was great but not what I think of as a sponge cake!

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k9

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Reviewed: Feb. 16, 2009

Good for what is supposed to be, but like others have said, not too much flavor. Definately not the right texture for an ice cream cake.

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Diamondae

Cooking Level: Intermediate

Home Town: Wheeling, Illinois, USA

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Reviewed: Oct. 20, 2008

Tasted alright, but I would definitely need to make two batches in order to layer anything.

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Casey

Cooking Level: Intermediate

Home Town: Cupertino, California, USA

Living In: Davis, California, USA

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Reviewed: Sep. 29, 2008

Didn't rise and needs more sugar. I had to make a very sweet sauce to save this "sponge cake" and with the poor outcome I'm going to pass on this recipe all together.

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jeffrey

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Reviewed: Aug. 9, 2008

excellent,my first attempt at making a sponge and it was so light and delicious the whole family couldnt believe id made it.brilliant

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donna

Cooking Level: Intermediate

Living In: Swansea, Glamorgan, Wales, U.K.

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Reviewed: Aug. 1, 2008

This cake was absolutely delicious. I layered it with whipped cream and strawberries for a classic treat. The flavour was just right and texture deliciously moist. Makes a perfect Victoria Sandwich!

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Diana Moutsopoulos

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

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Reviewed: May 22, 2008

made this with gluten free flour and it was totally yummy, i also put jam and butter icing in the middle and lemony butter icing on the top, it went down very very well with the family thats for sure! :D

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chrissyj

Cooking Level: Expert

Home Town: Taunton, Somerset, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: May 19, 2008

This is a good recipe for a butter type cake (nice and rich), but I would not call it a spongecake. A true spongecake is made without butter and very, very light. A typical English treat usually filled with jam and topped with cream.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 8, 2008

Very oil cake and it doesnt rise wont make again

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Lucy

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Reviewed: Apr. 27, 2008

very greasy cake. will not make again

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Joanne

Cooking Level: Professional

Home Town: Greenport, New York, USA

Living In: Averill Park, New York, USA

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Reviewed: Feb. 26, 2008

I made this cake for the international festival and I cant cook or bake to save my life but this cake actually came out great! out of all the dishes there this one was the talk of the room and everyone enjoyed it. Granted it did take extra time to bake compared to how much time the recipe requires and it did get a little difficult when the top started to slide a little. Overall, adding strawberries in the middle and whipped cream with a circular design of strawberries sliced on top made it look very professional. It is an easy cake to bake even for someone like myself and its very tasty and I highly recommend it!!

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gborogirl

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Reviewed: Feb. 18, 2008

Baking time is definitely not enough..when i skewered it after 20 mins, skewer came out covered and then the cake collapsed and went flat (due to hole made by skewer). Baking time needed: at least 30 mins at 200 Degs Celcius. Was really disappointed. One good thing: the cake turned out quite yummy despite being flat and slightly burnt on the top.

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kokachic

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Feb. 14, 2008

Very heavy cake that needs a sauce. I made a blueberry & blackberry sauce. It was good, but not something you'd make often. Don't know if I'll make again or not.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Jan. 26, 2008

This came out so oily and tasteless. I really didn't like it took an extra 15min. to bake. When i served it no one finished it. I definiately won't make this again.

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xxDXxx

Cooking Level: Intermediate

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Victoria Sponge Cake

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