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Sponge Cake, Simple and All in One

Patrick is a registered Senior Biomedical Scientist, with expertise in Histology. But has a general interest in baking, movies and music

All in One, Simple Sponge Cake

This cake could not be simpler and is particularly great for people afraid of, or new to making sponge cakes. All the ingredients go into the bowl and are mixed together, there are no separate steps, it is literally that simple.

Two cakes can be made and turned into a sponge sandwich cake, particularly nice filled with strawberry jam. The amount in this recipe can also be divided between 12 cake cases and baked to make smaller sponge cakes. These can be fun for children to decorate individually.

The addition of two tablespoons of cocoa powder will turn this into a simple chocolate sponge ideal for celebrations. The wet ingredients may need a small amount of water to balance the dryness of the cocoa powder, however this varies as the eggs vary in size also.

I suggest the cake is stored in an airtight container for up to 5 days before the cake will go stale. It is not suitable for freezing or storing in the fridge. After a couple of days check the freshness of the cake before serving. If a little dry add cream or jam to reduce the dry tatse.

Enjoy and happy baking!

Cook Time

Prep timeCook timeReady inYields

15 min

25 min

40 min

1 x 8 inch Sponge Cake

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  • 4 ounces Self Raising Flour
  • 4 ounces Caster Sugar
  • 4 ounces Butter or Margerine, Softened
  • 2 Medium Eggs
  • 8inch Cake Tin

Cake Tins Available

Hints and Tips!

1. Occasionally some fan assisted ovens can cause the top of a cake to catch before the cake is cooked. Place a piece of baking paper over the top of the tin to stop the top burning.

2. The amount of mixture is dependent on the ratio of ingredients. When looking at the ingredients list you can see they are all at 4 ounces. If you increase any of theses you must match the remaining ingredients to the same amount. In terms of eggs, 1 egg matches 2 ounces of the remaining ingredients. Therefore if you increase by 2 ounces add an additional egg

3. Weigh out all your ingredients first, place all in separate containers and in arms reach of your bowl. This will make baking easy and low stress

How to Make

  1. Pre-heat the oven to 180 oC and grease the 8 inch cake tin. Best to use butter to grease the tin. You can also line the bottom of the tin with a cut sheet of baking or grease proof paper
  2. Sift the flour into a large mixing bowl. At this stage, the cocoa powder can be added if desired
  3. Once all the flour has been sifted into the bowl add the eggs (beaten), butter and caster sugar
  4. Use an electric whisk or mixer to combine all the ingredients in the bowl. This should take about 1 minute but the mixture should drop easily of a spoon when tapped on the side of the bowl. If you do not have an electric whisk, then a good wooden spoon can be used but mixing will take longer
  5. Place the combined mixture in the greased cake tin. Leave this to settle in the tin and fill all areas. You can, if you feel confident, spread the mixture in the tin. However always spread with the back of a spoon from the middle of the mixture
  6. Place the tin in the preheated oven for approximately 20 to 25 minutes. Do not be tempted to open the oven door before the 20 minutes.
  7. When ready the cake should be firm and springy to the touch. It should also leave an inserted skewer clean on removal.
  8. If you want to decorate your cake, leave to cool partially in the cake tin then turn out onto a wire rack to cool completely

Toppings for the Cake or Other Ideas

Cake Filling

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