Easy sponge cake recipe

You can't go wrong with this quick and thrifty recipe for a classic sponge cake. Serve with raspberry jam and whipped cream for a delicious afternoon treat.

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 8

Ingredients

  • Melted butter, for brushing
  • 110g self-raising flour
  • 50g cornflour
  • 4 eggs, at room temperature
  • 170g caster sugar
  • 1 teaspoon vanilla extract
  • Raspberry jam, to serve
  • Whipped cream, to serve
  • Sifted icing sugar, for dusting

RECIPE METHOD

  1. Preheat the oven to 180°C/gas 4. Brush two shallow 20cm round cake tins with melted butter and line the bases with baking parchment or greaseproof paper.
  2. Sift the flour and cornflour three times. Using an electric mixer, beat the eggs, sugar and vanilla in a bowl for 8 to 10 minutes, or until thick and pale.
  3. Transfer the mixture to a large bowl. Using a large metal spoon, gently fold in the flour mixture.
  4. Pour the mixture into the cake tins and bake for 20 minutes, or until the cakes are golden and beginning to shrink away from the side of the tins. Remove from the oven and leave in the tins for 5 minutes, then turn out onto a wire rack to cool.
  5. When the cakes are cold, place one sponge on a serving plate. Spread generously with the jam and cream. Place the remaining sponge cake on top and dust with icing sugar.

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