Basic Sponge Cake


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For large cake
3 large eggs
85 gms self raising flour (or plain flour (maida) can be used adding 3/4 tsp baking powder)
115 gms sugar
4 tbsp melted butter or margarine

FOr small cake
2 large sized eggs
55 gms self raising flour ( or plain flour (maida) can be used adding 1/2 tsp baking powder)
85 gms sugar
3 tbsp melted butter or margarine

  1. Sieve the flour.
  2. Grease and dust a baking tin. Use approx. 250 mm. x 125 mm. ( 10 "x 5") or 175mm. (7") diameter tin for the large cake; and 225 mm.x 100 mm. (9" x 4") or 150 mm. (6") diameter tin for the small cake.
  3. Beat the eggs and sugar very well until thick and double in quantity.
  4. Fold in the well-sieved flour carefully and gently with a metal spoon.
  5. Fold in 2 tablespoon of hot water (11/2 tablespoons for the small cake) and the butter.
  6. Pour the mixture into the prepared baking tin.
  7. Bake in a hot oven at 400°F for 15 minutes.
  8. The cake is ready when it leaves the sides of the tin and is springy to touch.
  9. Take out from the oven and leave for 1 minute.Invert the tin over a rack and tap sharply to remove.

  2. Proceed as for basic vanilla sponge but reduce the self-raising flour quantity by 15 grams and use instead 15 grams and use instead 15 grams cocoa.
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 on 20 Aug 13 01:45 PM

 on 07 Jan 12 12:08 PM

 on 24 Nov 10 10:07 AM

I have tried this recipe for small cake and got very good fluffy cake. Good recipe.