Three-Minute Sponge

A very quickly made, one-bowl sponge cake. Serve as a sponge sandwich, or use as a trifle sponge or for lamingtons.

40 mins
Prep Time
Three-Minute Sponge


1½cups Edmonds Standard Grade Flour

1 cup Chelsea white sugar

3 eggs

50g butter, melted

2 Tbsp Meadow Fresh milk

2 tsp Edmonds Baking Powder


  1. Preheat the oven to 190ºC. Lightly butter two 20cm sandwich tins and line the bases with circles of baking paper.
  2. Put the flour and sugar into a large mixing bowl and combine well.
  3. Break in the eggs, followed by the melted butter and milk.
  4. Beat hard for 3 minutes until the mixture is pale and smooth. Lastly fold in the baking powder.
  5. Pour into the prepared tins and bake at for 15 to 20 minutes or until the cakes spring back when lightly touched.
  6. Leave in the tins for 10 minutes before turning out onto a wire rack to cool.
  7. When cool fill with jam and whipped cream and dust the top with icing sugar.

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Did not tell you the temperature the oven was on

EDMONDS: Thanks for your question. You can find the temperature at the top of the recipe. Please preheat the oven to 190ºC.


Bake at what temperature? Not in recipe

EDMONDS: Bake at 190 Degrees Celsius