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    You are in: Home / Recipes / Fluffy Sponge Cake Recipe
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    Fluffy Sponge Cake

    Fluffy Sponge Cake. Photo by dizzie1

    2 Photos of Fluffy Sponge Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    25 mins

    35 mins

    Susie T's Note:

    A very nice, light and fluffy cake that everyone will enjoy.

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    Ingredients:

    Servings:

    Units: US | Metric

    FILLING

    • 600 ml thickened cream
    • 3 tablespoons sugar

    ICING

    Directions:

    1. 1
      Heat oven to 160 degrees celsius.
    2. 2
      Grease and line a 23 cm cake tin with baking paper and grease again and add some cornflour and caster sugar to coat bottom and sides of tin.
    3. 3
      Whisk egg whites in a clean bowl until fluffy.
    4. 4
      Add caster sugar gradually until dissolved.
    5. 5
      Add egg yolks one by one.
    6. 6
      Fold in sifted flour and baking powder.
    7. 7
      Bake for 35-45 minutes depending on your oven.
    8. 8
      Test after 35 minutes just in case.
    9. 9
      To make filling, simply whip cream with sugar, cut sponge cake in half and fill with cream.
    10. 10
      Place top layer of cake and spread with passionfruit icing.
    11. 11
      To make icing, sift icing sugar and add passionfruit pulp to desired consistency.
    12. 12
      If too runny put in more icing sugar and vice versa.

    Ratings & Reviews:

    • on October 09, 2005

      This was easy to make (I used an electric mixer) and cooker perfectly. The only issue I had was that the mixture rose at least an inch above the sides of the tin, luckily still inside the baking paper though! The bottom of the sponge collapsed a bit under its own weight, but the top is delightfully fluffy. I'll definitely make this again, but next time I'll divide the mixture between two tins.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2011

      This was excellent. I have made it several times and has always been a success. I would, however, encourage others to use two sandwich tins (23cm) instead of piling all the mixture into one. This mixture rises considerably and by using two tins, it gives you an amazing sandwich cake, without having to cut it in half. I used a stand mixer and it made this recipe effortless.
      Perfect texture for a fresh cream and strawberry filling. Highly recommended. An impressed audience every time!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fluffy Sponge Cake

    Serving Size: 1 (187 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 545.9
     
    Calories from Fat 245
    44%
    Total Fat 27.2 g
    41%
    Saturated Fat 15.9 g
    79%
    Cholesterol 224.4 mg
    74%
    Sodium 173.8 mg
    7%
    Total Carbohydrate 70.2 g
    23%
    Dietary Fiber 0.6 g
    2%
    Sugars 44.9 g
    179%
    Protein 6.5 g
    13%

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