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Easy Sponge Cake Recipe: Light, Fluffy, and Perfect for Any Occasion

Easy Sponge Cake Recipe

A light, fluffy two-layer sponge cake made with equal weights of butter, sugar, flour, and eggs. Fill it with jam and whipped cream, buttercream, or your favorite frosting for a classic homemade dessert.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Sponge Cake
  • 200 g Unsalted butter, softened
  • 200 g Caster or superfine sugar
  • 4 Large eggs, room temperature
  • 200 g Self-rising flour
  • 2 tsp Baking powder
  • 1 tsp Vanilla extract
  • 1–2 tbsp Milk, only if needed
Simple Filling
  • 150 ml Heavy or double cream
  • 2–3 tbsp Raspberry or strawberry jam
  • As needed Icing sugar, for dusting

Method
 

Step-by-Step
  1. Heat the oven to 180°C conventional, 160°C fan, or 350°F. Grease two 20 cm / 8-inch round cake tins and line the bases with baking paper.
  2. Beat the softened butter and caster sugar for 3–5 minutes, until pale, creamy, and fluffy. This creates the airy base that helps the cake rise evenly.
  3. Add the room-temperature eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the measured flour.
  4. Sift in the self-rising flour and baking powder, then fold gently until no dry streaks remain. Stir in the vanilla extract and enough milk to create a soft dropping consistency.
  5. Divide the batter evenly between the prepared tins and level the surfaces. For particularly even layers, weigh the mixing bowl and divide the batter by weight.
  6. Bake for 20–25 minutes, avoiding the temptation to open the oven during the first 18–20 minutes. The cakes are ready when golden, springy in the center, and beginning to pull away from the tin sides.
  7. Leave the cakes in their tins for about 5 minutes, then transfer them to a wire rack. Cool completely for at least 20–30 minutes before adding the filling.
  8. Whip the heavy or double cream until softly thick, then spread jam over one cooled sponge. Add the whipped cream, place the second sponge on top, and finish with a dusting of icing sugar.

Notes

Use room-temperature butter and eggs for a lighter, more even crumb. Fold gently after adding the flour and do not overmix. For one deep 20 cm / 8-inch cake, bake for 30–35 minutes and check that the center is springy before cooling.