Simple Sponge Cake
A light and airy sponge cake that is simple to prepare and versatile for various occasions.
Ingredients
Main ingredients
- 225 g unsalted margarine or butter, softened
- 225 g caster (superfine) sugar
- 4 large eggs
- 225 g self-raising flour
- 1–2 tbsp milk (only if the batter is too dry)
For preparation
- Butter for greasing the tins
- Nonstick baking paper/parchment to line the tin bottoms
Instructions
Preparation
- Preheat oven to 170°C (150°C fan) / 340°F / Gas 3½. Grease and line two 20cm (8in) round springform tins.
- Beat butter/margarine and sugar until pale and fluffy.
- Mix in eggs one at a time (just until combined).
- Sift in self-raising flour and gently fold until smooth; add 1–2 tbsp milk only if the batter feels too thick or dry.
- Split batter between tins, smooth the tops, and bake for 30–40 minutes until golden and a toothpick comes out clean.
- Cool 30 minutes in tins, then move to a rack to cool completely.
- Remove from tins, peel off paper, fill and decorate, then store airtight for 3–4 days.
Notes
For best results, ensure all ingredients are at room temperature before mixing. Avoid over-mixing after adding flour to keep the cake light and airy. You can personalize the flavor by adding vanilla, citrus zest, or cocoa powder.