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We’ve gathered all of our best recipes for sponge cake into one convenient place! This beautiful bake is airy and light, often layered and sandwiched with fresh cream, making for a beautiful afternoon tea or birthday cake option.
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Below you’ll find many variations on sponge cakes, including a Victoria sponge, chocolate sponge, strawberries and cream sponge and many more. We’ve also included a gluten-free sponge cake recipe in the list, as well as some sponge rolls, and even a sponge pudding for those cooler months.
Scroll to the end to watch a video that will help you master our definitive sponge recipe, which is from our Test Kitchen Baking cookbook. Of the hundreds of sponge cake recipes created in the Test Kitchen over the years, the heirloom recipe from the family of Cathie Lonnie, one of our past chefs, remains after two decades our best ever version. “This is her mum Wendy’s recipe. I make it all the time, it’s easy, the mixer does most of the work, it’s also quite forgiving for the beginner baker,” says Pamela Clark, former editorial director of the Women’s Weekly cookbooks.
If you’re looking for quick dessert ideas for entertaining, you can’t look past this beautiful sponge roll, complete with a rich vanilla cream filling. It’s super quick to make, but looks and tastes might impressive.
This show-stopping cake is the perfect dessert to make when entertaining dinner guests. Super-fluffy sponge cake goes beautifully with a creamy rose filling and zesty pomegranate icing.
If you’re looking for something a little different to serve up for afternoon tea, you can’t go past this ginger sponge. It’s like a lighter, fluffier gingerbread, oozing with cream… Yum!
Sieve the dry ingredients through at least three or more times. It’s best if to use eggs that are a couple of days old to make this sponge cake. Use eggs that are at room temperature. Note
This prize-winning sponge cake is featherlight and has the perfect texture for a classic sponge. Best served with lashings of whipped cream and the jam of your choice.
The difference between 100% corn (maize) cornflour and wheaten cornflour (cornstarch) is that wheaten has gluten, whereas 100% corn is gluten-free. The gluten adds height to the sponge and gives it a lighter texture. Note
All this layered honey cake needed to take it from tasty to ridiculously delicious was just a touch of mixed spice and lashings of honeyed cream. You’ll love it.
When folding flour into egg mixture, you can use a large metal spoon, a rubber spatula, a whisk or use one hand like a rake. “This is my mum’s recipe, and whenever I go home, I’ll always find one waiting in the cake tin.” Note
If you like, you can insert skewers into the cake to hold the layers in place while slicing. Cut through the top two cake layers and serve as a portion; cut through the bottom two cake layers as a second portion. Note
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