Sponge cake

This sponge cake recipe can be adapted to many different desserts.
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CHOICE recipe sponge cake


6 x 55 g eggs at room temperature, separated
pinch of salt
250 g castor sugar
250 g self raising flour, sifted
20 g butter
80 mls hot water

CHOICE recipe sponge cake


Pre-heat oven to 160°C with the fan on or 180°C if no fan
Grease and line with baking paper 2 x 18cm round sandwich pans
Add salt to egg whites in a clean and dry glass bowl, using a bench top mixer or hand mixer, beat until soft peaks form on a medium to high speed, approximately 4 minutes. Gradually add sugar, beat well until dissolved on a medium speed for approximately 2 minutes.
Beat in the egg yolks one at a time.
Lightly fold in the sifted flour with a whisk or large spoon, fold in the butter combined with the hot water.
Place mixture into prepared pans
Place pans in the middle of the oven and cook at 160°C for approximately 30 minutes or until light to touch (but firm) and slightly shrinking from the sides.
Allow to cool in pan, turn out on a wire rack remove baking paper.
Slice sponge in half lengthwise, spread bottom half with raspberry jam, sliced strawberries and whipped cream, place on top half and sprinkle with icing sugar .

Makes 2 sponges


Freeze unfilled sponge for up to 1 month
This recipe will also accommodate a Swiss Roll pan 25 cm x 30 cm x 1 cm and a
Lamington pan 30 cm x 20 cm x 3 cm.
Serving suggestion: Passionfruit butter (see recipe…..) and whipped cream filling



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