Sponge Cake II
If you've got caster sugar, unsalted butter, softened and eggs, you're most of the way to this dish: about 65 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and mixer. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm strawberry jam, buttercream frosting from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 180 C (350 F) and grease and line the bases of two 20 cm round sandwich tins with parchment paper.
- Beat the softened butter and caster sugar together in a large bowl with an electric mixer until the mixture is pale, light, and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition, and mix in the vanilla extract; if the batter looks like it might curdle, add a tablespoon of the flour.
- Sift the self-raising flour and baking powder over the bowl and gently fold them in with a spatula until just combined and no streaks of flour remain.
- Divide the batter evenly between the two tins, smooth the tops, and bake for 20 to 25 minutes until golden and risen and a skewer inserted into the centre comes out clean.
- Let the cakes cool in their tins for 5 minutes, then turn them out onto a wire rack, peel off the parchment, and leave them to cool completely.
- Spread the jam over one cake and the buttercream over the other, sandwich them together, and dust the top with a little extra caster sugar before serving.
You'll use: Oven · Mixer
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Self-raising Flour
- 1 cup plain flour + 1½ tsp baking powder + ¼ tsp salt
Tips & common questions
How long does Sponge Cake II take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Sponge Cake II suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Sponge Cake II is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Syrup sponge pudding with custard at the White Hart Inn, Moreton, Essex, England.jpg by Acabashi, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.