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Sponge Cake

Sponge Cake


Prep time:

Cook time:

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To make cupcakes, divide the mixture between cupcake cases and bake for approximately 12-15 minutes. Cool on a wire rack then decorate.

For chocolate cake, mix 1 heaped tbsp of sifted cocoa powder with 2 tbsp of boiling water until smooth. Add to the creamed mixture before you start adding the eggs, then continue as normal.

For lemon drizzle cake, fold in the grated zest of 1 unwaxed lemon when you are adding the egg, then continue as normal. Bake in a 18cm square base-lined tin. Squeeze the juice from the lemon and heat with 2 tbsp caster sugar until the sugar is melted and the mixture is syrupy. When the cake comes out of the oven prick all over with a cocktail stick and spoon over the lemon syrup. Leave to cool in the tin, before cutting into squares to serve.

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  • 100g Butter, at room temperature
  • 100g Caster Sugar
  • 2 Eggs, at room temperature, beaten
  • 100g Self Raising Flour, sifted
  • 1 tsp Vanilla Essence
  • 3 tbsp Jam
  • 1 dusting Icing Sugar

Recipe tips / Prepare ahead

Grease and base line two 17.5 cm sandwich tins. Preheat the oven to 180C/Gas4.


Step 1

In a mixing bowl beat the butter and sugar until light, creamy and fluffy.

Step 2

Now add the eggs a little at a time, beating well between each addition, to ensure the mixture doesn’t curdle. If the mixture does curdle add a little of the flour and beat well before continuing with the egg and finally the vanilla essence.

Step 3

Gently fold in the flour and then divide the mixture between the tins and level the tops before baking in the preheated oven for 25-30 minutes until golden, risen and springy to the touch. Test with a skewer; if it's ready it will come out clean.

Step 4

Leave to stand in their tins for a couple of minutes before turning out and cooling fully on a wire rack. To serve, fill with jam and sandwich together, then dust the top with icing sugar. Store in an airtight tin.

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