Easy, 20 minutes, Serves 8


A basic sponge cake that is moist, light and fluffy.


  • 4 eggs
  • 1 cup self-raising flour
  • 2/3 cup caster sugar
  • 1 tbsp vanilla essence


  1. Preheat oven to 180°C
  2. Grease 2 x 20cm-round cake tins and line the bases with non-stick baking paper
  3. Using electric beaters, beat eggs in a large bowl for 5 mins, until thick, pale and increased in volume. Add sugar, 2 tbsp at a time, beating well after each addition
  4. Beat in vanilla
  5. Sift flour over egg mixture. Using a large metal spoon or rubber spatula, fold in until combined, taking care not to lose volume.
  6. Divide evenly between prepared tins.
  7. Bake for 18-20 mins, until the cakes spring back to a light touch in the centre
  8. Allow time to cool
  9. Prepare with whipped cream and jam, or a filling of your choice

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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