Light & Fluffy Sponge Cake

Total Time
Prep 5 mins
Cook 20 mins

This recipe is so easy & versatile, can be used for a sponge cake, cupcakes or just add some unsweetened cocoa and voila a chocolate cake!

Ingredients Nutrition


  1. Preheat oven to 180°C (375°F).
  2. Grease non stick cake pan
  3. Beat together eggs, oil and sugar, beat until light & fluffy.
  4. Add flour, salt & baking powder.
  5. Mix well with electric beater.
  6. Pour into baking pan & bake for approx 15-20 minutes.
  7. PLEASE NOTE: For a chocolate cake add 2 teaspoons of unsweetened cocoa to 120ml warm water & add to mixture, note that chocolate cakes should take another 10 minutes to cook.


Most Helpful

In my haste to get a cake baked in time for my children's snack, I failed to read and reread the directions carefully. After mixing in the eggs, oil and sugar AND MILK, I then proceeded to sifting flour, salt and baking powder only to realize that there was no mention of what to do with the milk!! Try as I could, the batter would not get light and fluffy. Since it was too late to rectify, I went ahead and baked the liquid batter anyway. The cake did rise a little, but it tasted wet and eggy. The taste was actually very nice, so I guess if this had been made correctly, ( maybe the milk need to be added in alternately with the flour to the egg mixture?), it would have resulted in an actual fluffy sponge cake. I would also like to ask whether the 120 ml of warm water mixed with the chocolate takes the place of the milk? I will try making this again because my daughter did like the taste of this cake. Thank you for posting.

Ilovemy4kids February 25, 2007

This recipe was OK, I have not heard of adding the whole egg to a sponge cake, just the maybe that had something to do with the eggy texture. I added chocolate whipped cream and strawberries to mine, so it distracted me from the 'eggy-ness' of the cake. Needs some tweeking!

Nikkijane April 08, 2007

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