Sponge Cake


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1. variation : chocolate sponge
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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Sponge Cake recipe - How to make Sponge Cake

Preparation Time:    Cooking Time:    Total Time:     Makes 8 servings

for large cake
3 large sized eggs
85 gms self raising flour (or can be used adding 3/4 tsp
115 gms sugar
4 tbsp melted butter or
for small cake
2 large sized eggs
55 gms self raising flour ( or can be used adding 1/2 tsp
85 gms sugar
3 tbsp melted butter or
  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 cake.

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This recipe was contributed by sapnasree on 03 Jul 2016

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