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Sponge

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 6-8

This will make a small, rich and moist sponge that can serve as the base for 'school cake' or one of the layers of a victoria sponge cake (double up and split in two if you're making that and also see how to make buttercream and raspberry jam).

Alternatively, this will make 10-12 small sponges using a muffin tray.

Ingredients

  • ½ A teaspoon of baking powder
  • 110g Butter (softened/room temperature) - I use salted for extra flavour
  • 110g Caster sugar
  • Two eggs (room temperature)
  • 110g Self raising flour

Method

  • Break the two eggs into a large mixing bowl
  • Add the 110g butter, 110g caster sugar, 110g self raising flour and ½ a teaspoon of baking powder
  • Mix together (ideally with an electric whisk but a wooden spoon is fine if need be) until everything is blended together and no more
  • Preheat the oven to 160°C
  • Add the mixture to a greased cake tin or other suitable container and smooth the surface if necessary
  • Bake on the middle shelf of your oven for 25 minutes - do not open the over door until the sponge is cooked
    • the sponge should be golden brown and springy to the touch when done
    • it'll also have come away from the edges of the cake time or container

Metadata

Created: 2026-01-12

Last Updated: 2026-08-01