Sponge Cake with Icing Sugar

Sponge Cake with Icing Sugar


Servings 8
Time Needed Prep
Ingredients 12
Difficulty Easy

Rating (click to rate)

3.9 based on 10 ratings.


  • 30 g Butter melted
  • 1/2 cup Plain Flour sifted three times
  • 1/2 cup Cornflour sifted three times
  • 2 g Cream Of Tartar sifted three times
  • 1 tsp Bicarb Soda sifted three times
  • 4 Egg room temperature
  • 3/4 cup Caster Sugar
  • 2 tbsp Milk hot
  • 2 tbsp Icing Sugar
  • 1/2 tsp Vanilla Extract
  • 2 tbsp Strawberry Jam
  • 250 ml Cream Whipping

Nutrition Information

Qty per
90g serve
Qty per
Energy 790.25625kcalcal 880.71179115677kcalcal
Protein 0.555gg 0.61852727402284gg
Fat (total) 82.685gg 92.149419193835gg
 - saturated 19.5075gg 21.740397834235gg
Carbohydrate 9.3675gg 10.439737368304gg
 - sugars 9.065gg 10.102612142373gg
Dietary Fibre 0.71875gg 0.80102068144849gg
Sodium 700.425mgmg 780.59813677017mgmg

Nutritional information does not include the following ingredients: Egg, Vanilla extract, Cream

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Sponge Cake with Icing Sugar, recognise that line from ‘The Castle’? Such a great movie!!!  Sponge cake is best eaten on the day it is made – but freezes really well too!  Sponge cakes are not hard to get right. The tricks are to make sure you sift the dry ingredients, have your eggs at room temperature and preheat the oven properly. You will be amazed how these simple tips change the texture of the final cake.


  1. Preheat the oven to 180 degrees.

  2. Grease two 20 cm round tins well and line the bottom with baking paper (cut out a circle and place on the bottom).

  3. Add the thrice sifted flour, cornflour, cream of tartar and bicarb in a bowl.

  4. In another bowl whisk the eggs, sugar and melted butter together with a whisk for about five minutes or until pale and thick.

  5. Using a large metal spoon, carefully fold in the flour mixture and the hot milk until they are JUST incorporated (don't over-mix!).

  6. Divide the mixture up evenly between the two cake tins and bake for 18 - 20 minutes or until the cakes are golden and have shrunk ever so slightly from the sides.

  7. Leave in the tin for 5 minutes before turning out on a wire rack to cool.

  8. Beat the cream until thick, adding a tablespoon of icing sugar and the vanilla extract to make it nice and sweet.

  9. Smother the top of one sponge in the strawberry jam, add the cut up strawberries and top with the chantilly cream.

  10. Add the second sponge and dust the top with icing sugar.

Recipe Hints and Tips:

  • The sponge cake can be frozen un-iced.  Double wrap in plastic wrap and place in the freezer for up to six weeks.
  • Strawberries to decorate (optional)
  • Store in an air tight container for up to 5 days.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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