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Cakes

Sponge Cake

Name: Sponge Cake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 4 large eggs, separated (room temperature); ¾ cup Chelsea Raw Caster Sugar (or use Chelsea Raw Sugar blitzed in a food processor to a finer crystal); ¾ cup cornflour; 2 Tbsp custard powder; 3 tsp baking powder; Chelsea Icing Sugar to dust

3.5

Preparation

20 mins

Bake

20 mins

Difficulty

Easy

Servings

We use raw caster sugar which adds a lovely honey tone and caramel flavour to the sponge.

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Ingredients
Method

Ingredients

4 large eggs, separated (room temperature)
¾ cup Chelsea Raw Caster Sugar (or use Chelsea Raw Sugar blitzed in a food processor to a finer crystal)
¾ cup cornflour
2 Tbsp custard powder
3 tsp baking powder
Chelsea Icing Sugar to dust

Chelsea Products in Recipe

Raw Caster Sugar

Delicately flavoured with a...

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Icing Sugar

Icing sugar can also be...

details

Raw Sugar

This natural granulated...

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Reviews

24

What did you think of this recipe?

Michelle

This template way too low. Sponge was very undercooked at 20 min mark. Wasted ingredients. May I suggest you state if conventional or fan forced temp for all ypur receipes. I'm peeved is an understatement.

Poppyandoscar

This recipe is amazing it makes the fluffiest sponge cake in the world. Its super super easy to make and twists heavenly. I highly recommend this cake!

Salma Usman Malik

It was just a one time effort for me. Tasted just alright..won't be trying again.

Leana

Yumm Yumm !!

Susan

Absolutely fabulous sponge cake - has the light airy quality of a lamington. It was actually so light that the weight of the top sponge caused the lower sponge to deflate somewhat, so I suggest assembling it right before serving time. Can't recommend it enough; will be making it many times in the future.

Eileen

Wasn't impressed with this recipe followed it completely was a waste of ingredients. It just exploded everywhere for no apparent reason will try the other sponge recipes. A lot of Chelsea's recipes are great.

Susan Smith

My food tech students made it and had great success, thank you, Chelsea!:)

Lucy

So easy, my brother (10yo) made it and it was fabulous. Definitely recommend.

CakenGifts.in

I'm going to try this recipe today. I expect it comes out as well as everyone else's appears to have. I'm very excited. I'll keep you posted!

pineapple

Was really nice and tasty, I would recommend this sponge cake recipe to others.

Method

Preheat oven to 180ºC. Grease well and line two 23cm sandwich cake tins with baking paper.

Beat egg whites until stiff peaks form. Slowly add Chelsea Raw Caster Sugar (or if using Chelsea Raw Sugar, blitz the raw sugar in a food processor until a finer crystal size is achieved) and beat until mixture is stiff and glossy and the sugar has dissolved. Add the yolks one at a time, mix in well.

Sift together cornflour, custard powder and baking powder. Gently fold dry ingredients into the mixture using a metal spoon.

Pour equal amounts of the mixture into each prepared tin. Bake for 15 - 20 minutes (make sure you don't open the oven door whilst cooking). The cakes should shrink slightly from the sides of the tins and spring back when gently touched.

Cool for 10 minutes in the tin then turn out onto a wire rack covered in a clean tea towel or paper towel to prevent a rack imprint on the sponges.

When cool, fill with whipped cream and fruit and sprinkle with a fine dusting of Chelsea Icing Sugar.