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Quick sponge cake recipe

Quick sponge cake recipe

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A quick sponge cake I made needing to satisfy my sweet tooth!

Hertfordshire, England, UK

28 people made this

IngredientsServes: 8

  • For the cake
  • 115g butter
  • 115g vanilla sugar
  • 115g self raising flour
  • 2 large eggs
  • For the filling
  • double cream
  • a nice jam, about 3-4 tablespoons

MethodPrep:10min ›Cook:25min ›Extra time:15min › Ready in:50min

  1. Preheat oven to 180 C / Gas 4. Line two 7" sandwich tins with baking paper.
  2. Beat together the butter and sugar until combined. Beat in the eggs until well combined and the fold in the flour. The mixture should be droopy (milk can be added if needed).
  3. Spoon in to the sandwich tins and bake for 20 to 25 minutes until a skewer inserted comes out clean.
  4. Leave to cool in tins and then on wire rack.
  5. Whip double cream till stiff, and spread your jam over one of the cooled sandwiches (I used blackberry, elderberry and apple). Then spread the whipped cream over the top.
  6. Place the other sandwich on top of the cream and press down gently. Dust icing sugar over the top, ready to serve!

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Reviews & ratingsAverage global rating:(4)

Reviews in English (5)

Used different ingredients.I added a bit of Almond extract.-17 Apr 2009

Didn't quite work out for me.Crumbled down halfway through baking time, and came out tasting like butter and with a texture I didn't like.The only thing I made different was using regular flour and then adding baking powder, but I've done it other times so I don't think that's why it turned out bad.Not going to try again, as three quarters of the cake went down the trash bin-18 Apr 2012

very quick and easy to do, tasted great! x-11 Jun 2009

Easy Sponge Cake Recipe

This easy sponge cake recipe from culinary team member Ben Perez will give you light and fluffy results every time. Use it for layer cakes, trifles or just with berries and whipped cream for a lovely spring or summer dessert.

"Feel free to use this sponge cake recipe as a base and experiment using different extracts and flavorings, such as almond or lemon. You can also play with food coloring&mdashI recommend gel food coloring rather than liquid food coloring, so that it does not alter the consistency of the batter&mdashand different pan shapes and sizes too. Bake at the same temperature, but be mindful of the timing. Once you see the golden-brown color on the top of the cake, you know you are getting close." &ndashBen

Pro Tip: Only the bottoms of the cake pans are coated with cooking spray to help the parchment stick to the bottom&mdashnot spraying the sides helps the cakes rise in the oven.

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Quick sponge cake recipe - Recipes

Here is page 5 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Small Quick-Mix Sponge Cake
(Makes 9-inch tube cake.)

Follow directions for 10-inch cake, using the following proportions of ingredients:

Dry Ingredients

1 cup sifted Pillsbury Sno Sheen Cake Flour
3/4 cup sugar
1/2 teaspoon double-acting baking powder

Egg White Mixture
1/2 cup egg whites (4 medium)
1/2 teaspoons salt
1/2 teaspoon cream of tartar
1/4 cup sugar

Egg Yolk Mixture

1/3 cup egg yolks (4 medium)
3 tablespoons cold water
1 teaspoon vanilla
1 teaspoon lemon or almond extract


Prepare batter for 9-inch tube cake and pour into two 9-inch round layer pans (lined with waxed paper). Bake in slow oven (325° F.) 45 to 50 minutes. Cool by inverting pans and resting edges on two other inverted pans.


Prepare batter for 9 or 10-inch tube cake and pour into 15吆-inch shallow pan (lined with waxed paper). Bake in moderately hot oven (375° F.) 12 to 15 minutes. Turn out immediately on towel sprinkled with confectioners’ sugar. Remove paper trim edges of cake. Roll warm cake in towel cool on rack. Unroll and spread with jelly or chocolate whipped cream, page 55. Reroll.

How to make Turkish Style Simple Sponge Cake at home

Today, I am going to share a fantastic recipe to make Turkish Style Simple Sponge Cake at home by following a simple recipe. It is a quick and easy recipe to make basic sponge cake at home. You can easily make it at home. It is a best Turkish recipe for making sponge cake at home quickly.

Procedure to make Turkish Style Simple Sponge Cake

To make basic, plain & to make Turkish Style Simple Sponge Cake, you have to follow the given procedure.

Required ingredients

  • All purpose flour, one cup
  • Sugar, one cup
  • Eggs, four
  • Vegetable Oil, three tbsp
  • Baking soda, one tbsp
  • Sodium bicarbonate, one tsp
  • Vanilla powder, one tbsp


  1. First of all, take a blender and pour granulated sugar into
  2. Now, grind the sugar to make it in fine powdered form.
  3. Then, add plain flour in icing sugar.
  4. After that, pour eggs into the blender along with other ingredients. But do not beat the eggs before adding.
  5. Now, add sunflower oil, baking soda, Sodium bicarbonate and vanilla essence in the blender.
  6. Then, grind all the ingredients well for a while until smooth batter forms.
  7. Take a baking dish, coat and apply a layer of oil all over and inside the pan.
  8. Now, pour the evenly ground cake batter into a baking dish.
  9. Later, pour sand and spread it evenly in a broad and thick bottom vessel.
  10. Now, transfer the container onto the flame and heat it up on a medium flame for at least five minutes.
  11. Once the sand is medium hot, place batter container on it carefully and covers it with the lid.
  12. Now, cook it for twenty to thirty minutes on a low flame.

Delicious Turkish Style Simple Sponge Cake is ready to eat, serve it with tea or coffee and enjoy.

The Best Quick Mix Sponge Cake

I have for you busy readers and cooks, a quick and easy cake recipe for this hectic Christmas season. It will help you save time to spend with the family and relieve yourself of all the stress of getting the long "to do" list done. I am talking about a quick mix sponge cake recipe. This is a basic sponge cake recipe and I definitely believe that you can jazz it up a bit to suit your taste and preference. You can put a lemon frosting or a cream cheese frosting.

This quick mix sponge cake reminds me of the sugarless fruit cake I made a while back. I was blown away with its look and taste. I love that cake, and this cake is next in line to be another of my favorite. It is simple takes as little as 5 minutes to mix requires few ingredients and the cake is as spongy as the regular sponge cake you may be accustomed to making.

Three ingredients are important in the quick mix sponge cake. They are the self-rising flour, the caster sugar and the eggs. I got this recipe from my mentor, who was very generous in sharing this and many other recipes with me and gave permission to share here as well. Anyway, I have a lot to do as well. This write-up will brief, but look forward to more Trinilicious recipes in the coming days.

Quick sponge cake recipe - Recipes

Here is page 4 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Quick-Mix Sponge Cake

It can be made in either a 9 or a 10-inch tube pan, in layers or as a jelly roll. A few serving suggestions are on the next page, but you’ll soon be thinking of many more.

BAKE at 350° F. for 40 to 50 minutes. MAKES 10-inch tube cake. Eggs should be at room temperature.

Sift together . . 1 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
1 cup sugar
1/2 teaspoon double-acting baking powder into small mixer bowl.

Meaure . . . 3/4 cup egg whites (6 medium)
1/2 teaspoon salt and
1 teaspoon cream of tartar into large bowl.
Beat with electric mixer at high speed until very soft mounds begin to form.*

Beat . . . 1/2 cup additional sugar into egg whites, a tablespoon at a time continue beating until very stiff, straight peaks are formed when beater is raised. Do not underbeat.

Combine . . . 1/2 cup egg yolks (6 medium)
1/4 cup cold water
1 teaspoon vanilla
1 teaspoon lemon or almond extract

Blend . . . egg yolk mixture into dry ingredients. Beat at medium speed for 1 minute.*

Fold . . . egg yolk mixture (1/4 at a time) into stiffly beaten egg whites with wire whip or spatula. Fold gently until egg whites are completely blended. Do not stir.

Pour . . . into ungreased 10-inch tube pan. Cut gently through batter to remove air pockets.

Bake . . . in moderate oven (350° F.) 40 to 50 minutes. Invert immediately cool in pan at least 1 hour.

*TO MAKE CAKE BY HAND beat egg whites with rotary beater or wire whip. Beat egg yolk mixture 150 strokes.

Lightning Cake — A Quick & Easy Yellow Cake Recipe

I found this recipe in a 1942 Fannie Farmer cookbook for junior cooks… which probably explains why it is such an easy and foolproof recipe to make. This delicious, wonderfully light cake makes up quickly, and although it requires only two eggs, it tastes very much like a sponge cake.

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk (see note below)
1 tablespoon butter
2 eggs
1 teaspoon vanilla
1 cup sugar

Preheat the oven to 375°F. Prepare an 8-inch square cake pan. (I line the cake pan with aluminum foil and then butter and flour the aluminum foil… this method makes it very easy to remove the cake.)

Sift the flour, baking powder and salt onto a piece of wax paper.

Heat the milk and add the butter to it.

Beat the eggs until thick. (I use a small electric hand mixer.) Add the sugar a little at a time, continuing to beat the mixture until it is smooth and fluffy. Add the vanilla.

Stir in the flour mixture. Add the hot milk and stir just enough to blend all the ingredients thoroughly.

Bake about 25 minutes until the cake shrinks slightly from the edge and the center feels springy and shows no mark when you touch it lightly with your fingertip.

The recipe says to frost the cake, sprinkle it with powdered sugar, or spread it with jam or jelly. We’re not fond of frosting here, so we eat it plain or with ice cream.

Note: It is very important that the milk is HOT… not boiling, but heated almost to that point. If cold, room temperature, or even warm milk is used in this recipe, the texture of this cake will be heavy and dense. And no, the hot milk will not cook the eggs because you will be adding it to the batter in a thin stream as you continue to stir.

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Ohh thank you for posting this recipe. It looks wonderful and the fact it has so little butter appeals. I have plenty of eggs…lol.

Don’t you just love discovering old recipes that still can turn your head in the 21st Century?! Thanks for sharing. Will definitely give this a solar try.

Gosh that cake looks good. Can I have some?

Thanks for writing about the importance of the hot milk. My mother used to make a lightning cake. I don’t have the recipe in front of me but I think it is very similar to this one. The cake she made was always so light and looks like yours. I have made her recipe several times and the cake turned out really bad. I realize now it was my fault because I didn’t heat the milk. I think I even used milk straight from the refrigerator because I didn’t realize that the temperature would make that big of a difference. I’m 68 years old and a good cook but this lightning cake has always been a thorn in my side. Now I know why I couldn’t make it like my mother’s. I guess you’re never too old to learn something, right?

I made this cake last night and it was WONDERFUL. Thank you so much for sharing this recipe and also for sharing your life with us. This blog is great.

Sounds so good! going to make half of my cupcakes vanilla and the other half chocolate. Can’t wait to try it!

This is the recipe I’ve been looking for.. I once had access to a Fannie Farmer cookbook when I was younger and learning to cook. I found the F F cookbook recipes simple and easy to follow. That was many years ago. I also, like you, intend to serve cake unfrosted, just fresh peaches and frozen vanilla yogurt. YUM

This was the first cake I taught myself to bake when I was a young girl. It’s a very good cake but I had lost the recipe for it. What a wonderful thing to find it on Easter Sunday. :)

Thanks for posting the recipe. My mother used to make this cake, and I have been looking for the recipe for years. I just made it with cup-for-cup gluten free flour (celiac disease). I hope it turns out!

I have been looking for this recipe for years!! I used to make it when I was little and loved the flavor. I can’t wait to try it again. It was from the Fannie farmer jr. cookbook. I can’t find that either. Thank you.

The photos are my own. Some illustrate the post. others show our surroundings and the things we love about our version of simple living and voluntary simplicity. I welcome links to my blog or to any of my articles, but please do not copy my photos or content. &mdashShirley

And a personal recommendation.

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Portuguese Sponge Cake (Pão de Ló)

45 minutes 25 minutes active, plus cooling

Outside Lisbon, home cook Lourdes Varelia baked for us a classic Portuguese sponge cake called pão de ló. Its outward appearance was, to us, unusual—deeply browned, wrinkly and sunken, and the dessert was brought to the table in the parchment in which it was baked. And another surprise was in store: slicing revealed a layer of gooey, barely baked batter between the upper crust and the airy, golden-hued crumb. Sweet, eggy and tender, the unadorned cake was simple yet supremely satisfying. When attempting to re-create pão de ló at Milk Street, we turned to a recipe from “My Lisbon” by Nuno Mendes, who, in an uncommon twist, adds olive oil, giving the cake subtle fruity notes along with a little more richness. We adjusted ingredient amounts and added some baking powder as insurance for a lofty rise we also modified the mixing method and the baking time and temperature. The cake is delicious with Mendes’ suggested garnishes—a drizzle of additional olive oil and a sprinkle of flaky sea salt—but it also is excellent with fresh berries and lightly sweetened whipped cream. Leftovers will keep in an airtight container at room temperature for up to three days.

Mary Berry's brilliant hack for baking a quick Victoria Sponge cake revealed

Mary Berry is currently on telly in BBC2's Celebrity Best Home Cook on Saturday afternoons, where stars battle it out to win the culinary contest.

If anyone can make you want to cook, it's 85-year-old national treasure Mary, who really knows her stuff when it comes to making classic recipes.

Interestingly, Mary Berry once revealed that she no longer follows a traditional recipe when making a classic Victoria sponge cake. Instead, she takes a shortcut to cut the preparation time down to just five minutes. Be warned: You're going to want to try it!

WATCH: A royal wedding cake being prepared

The former Great British Bake Off star said that many people perceive baking to be more complex than it is, and you can actually whip up a tasty cake in less than an hour.

The classic Victoria Sponge cake

Writing for The Telegraph, Mary said: "I no longer prepare a Victoria sandwich with the traditional creaming and folding methods, as this all-in-one method gives excellent results every time. All that creaming of butter and sugar. I never seem to have the butter soft enough. And then the tins have to be lined and everything has to be just so."

Rather than following the traditional method of creaming sugar and butter together, Mary uses baking spread, which she simply places in a large mixing bowl with sugar, eggs, flour and baking powder until it's smooth.

This all-in-one method can take as little as five minutes, and Mary encouraged budding bakers to apply a similar method to other classic cakes and biscuits too.

Celebrity cook Mary Berry

"Cakes, tea breads and biscuits can all be made quickly and easily with the minimum of fuss and trouble. There is no need to bother with fancy tins or piping bags to produce an informal, yet professional, finish to all kinds of teatime specialities," she said, adding that the most important thing was to "have fun" during your time in the kitchen.

Mary has also admitted to cutting down on sweet treats herself, as she was gaining a few pounds.

She told The Sun: "I don't know about you but it all goes on my bottom and I don't want it there. It's not having a ­second helping of something like sticky toffee pudding. It's hard. Everything in moderation, a little bit of everything and lots of veg."


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