18 Easy Sponge Cake Recipes

1) Mix and bake the cake as directed, using a 20 by 30-cm cake tin. Cool and remove from tin. 2) Using dental floss, slice cake in 2 accross, so you have 2 layers. 3) In a saucepan, combine the flour and milk. Cook and stir until thick. Set

Preheat the oven to 180°C. Sift the flour and granulated sugar twice and set aside. Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar, whipping until the whites hold a medium peak when the

The key to a fluffy Victoria Sponge is to use equal quantities of flour, sugar and margarine, plus eggs and baking powder in the batter.

For the cake, preheat the oven to 350°F. Grease 3 8-inch round cake pans. Line the bottoms of the pans with parchment paper and dust the sides of the pans with flour, tapping out any excess.Beat the butter and sugar well (the sugar will not dissolve,

1) Preheat the oven to 180C/Gas 4. Lightly oil and flour a 30 by 20-cm metal tin and set aside. 2) Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside. 3) Place the butter into the bowl of a stand mixer.

For the Sponge Cake Preheat the oven to 325 F. Line the bottom of a 9-inch springform pan with parchment paper, but do not grease the pan. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume a

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well bl

Preheat the oven to 180°C/Fan 160°, Gas 4. Combine the butter, Lyle’s Golden Syrup®, Tate & Lyle® Golden Caster Sugar, flour, eggs, lemon zest, juice and milk together in a bowl. Beat together with an electric hand mixer for about 1 minute

Simple individual cakes with an easy chocolate coating.

Muscat wine and Grand Marnier makes this pud a must for grown-ups.

Pre-heat oven to 180°C/350°F/gas mark 4. Sift flour, salt and baking powder together in a bowl. Rub in butter until it feels like fine breadcrumbs. Add coconut, lemon zest and sugar. In a separate bowl beat egg, add 100ml/3½ fl oz milk and vanil

Preheat the oven to 180°C. Whip the egg whites with the cream of tartar until foamy, then gradually pour in 100g of the sugar, whipping until the whites hold a medium peak when the beaters are lifted. Set aside. In a separate bowl, sift the

Preheat the oven to 160°C and grease a 9-x-5-inch loaf pan. Beat the butter, sugar and lemon zest using electric beaters or a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. In a separate bowl,

Preheat the oven to 175°C. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper. Place the egg yolks and icing sugar in a large bowl or in the bowl of a stand mixer fitted with the whip attachment and whip until the yolks have

Preheat the oven to 375F. Line a10-x-15-inch jelly roll pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess. Whisk the whole eggs, eggs yolk, 1/4 cup of the sugar and the lemon zest in a metal bowl plac

You could also drizzle this moist, fluffy cake with an icing made with icing sugar and lemon juice.

Not a fan of whipped cream? Try filling these with a light buttercream-style icing made with Stork.