Sponge Cake Recipe

All baker’s have a great ‘base’ recipe that can be adjusted to create something brand new with the inclusion of a few new ingredients. One of our best ‘base’ recipes is for a Victorian Sponge Cake because it’s easy to remember and makes a great canvas for whatever flavours you pair it with.

You can do it

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4 fresh free-range eggs
1 cup castor sugar, plus a little extra for dusting the finished cake
1 cup self-raising flour
2 tsp baking powder
1 cup Stork Baking Margarine at room temperature, plus a little extra to grease the tins

Step by step method

  1. Preheat the oven to 180°C. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little Stork Bake around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
  2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and Stork Bake.
  3. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix.
  4. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
  5. Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch.
  6. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
  7. Process 1

  8. Process 2

Sponge Cake Decor
Strawberry Sponge Cake

Tips & variations