All-In-One Sponge Cake

"No creaming or folding, this is a simple, quick and easy stand-by sponge. Choose your own filling, fruit, cream, lemon curd or jam. For a variation add some vanilla essence, lemon or orange zest to the ingredients. Requires 2 round 8 inch sandwich baking tins, greased and lined with baking paper. I sometimes need to cut a thin slice from the top of of one of the sponges to level them before I sandwich them together."
photo by Jennie photo by Jennie
photo by Jennie
photo by Jennie photo by Jennie
photo by Emily-Jane photo by Emily-Jane
photo by nchambe photo by nchambe
photo by Vegan Lei photo by Vegan Lei
Ready In:




  • Preheat oven to 350 degrees F (325F if you know your oven is really hot).
  • Measure out all the ingredients, put in to a large bowl and beat until well blended (I use an electric mixer but you can do this by hand).
  • Divide this between the two tins; level out and bake in the oven for approx 30-35 minutes, until well risen and the top of the sponges spring back when lightly pressed with your finger.
  • Leave them to cool for 5 minutes in the tin before you turn them out; remove the paper and let them completely cool on a cake rack.
  • When cold, sandwich them together with your favorite filling.
  • Sprinkle caster or powdered sugar on the top.

Questions & Replies

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  1. Heather L.
    What can you substitute "self-raising" flour with? Thanks!


  1. chia2160
    very easy excellent cake- and it looks so appetizing too.i made it with a lemon curd filling, i'll be making this again.
  2. Charishma_Ramchandani
    I'm going to be trying this again:)
  3. PetsRus
    For people who prefer to weigh the ingredients: 6 oz butter 6 oz sugar 6 oz self raising flour This must be baked in two seperate tins as stated!
  4. Mysterygirl
    Great recipe! So easy. I never made a sponge cake before. I added some lemon zest to the batter and filled it with Mean Chef's lemon curd. Some whipped cream on top and everyone loved it.
  5. Tanith75
    This was a really east cake to bake and brilliant to do with my three year old. The reason I have marked it down was because it tasted so bland. It really needs a good slug of vanilla to give it a boost. thanks for posting though as I will adapt it.


  1. Andi S.
    Added Vanilla and reduced cooking time


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