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Recipes Cakes & Loaves Sponge Cake

Sponge Cake

A firm sponge, perfect for trifle or lamingtons and unchanged in the Edmonds Sure-to-Rise cookery book since the 1930s.

1 hour
Prep Time
(14)
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Sponge Cake

Ingredients

Method

  1. Preheat the oven to 180ºC. Lightly butter a 20cm square cake tin and line the base with baking paper.
  2. Beat the eggs with the salt until very foamy, this will take about one minute with an electric beater. Add the sugar gradually, beating very well, and keep beating for about 5 minutes until the mixture is very pale and fluffy.
  3. Sift together the flour and baking powder, then sift them again onto the egg mixture. Fold the flour gently into the egg and lastly fold through the melted butter.
  4. When everything is well combined, pour the mixture into the prepared tin and bake for 25 to 30 minutes until the sponge cake is golden, well risen and springs back when lightly touched.
  5. Place on a wire rack to cool.

Products used in this recipe

Edmonds Baking Powder NZ Edmonds Cooking

Baking Powder
Edmonds Standard Flour 1.5kg FOP

Standard Grade Flour

Add your review

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it ended up pretty dense and only a little fluffy/airy

Ella Quinlivan

Great and easy recipe for all ages. I am eleven and I have completed this recipe with both my friend and by myself. Five stars!

Karlee

Turned out perfect

Anselma Fielding

Very helpful ingredient thank you

Cheryl

Lovely simple sponge cake - I used olive oil margarine and added a little more of it, plus added vanilla essence, cooked for 30 minutes 160c fan bake. Result was so light and fluffy - using it to make trifle but will make it again just for a cream and jam option.

Lottie

Add a little vanilla and some more butter for a more moist and flavoured cake otherwise delicious

cake maker 2000

I made a very delicious cake with cream, homemade jam and strawberries it was so good and it got 1st in cake competition

Micah

We made this 3 time and the third time was better than the second

Freddie

I'm 8 years old I was able to bake it. It was fluffy warm and delicious great recipe didn't take longer than an hour

Tyra

Only 3 star because I Use Gluten free flour. I other than that it does taste good just a Lil dry. And I use a round tin because I don't have a square tin.

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