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Perfect Sponge Cake Recipe!

Published Friday, 08 March, 2013 by Rachel

This is a flawless yet simple sponge cake recipe that will quickly become a favourite!



  • 5oz self raising flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4oz caster sugar
  • 7 tablespoons corn oil (sunflower oil)
  • 2 tablespoons milk
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • raspberry jam to fill
  • icing sugar to dust


1. Preheat the oven to 180 degrees celsius. Grease two 7 inch cake tins and line bases with non-stick paper.

2. Sift flour, baking powder and salt into a bowl and add caster sugar.

3. In a separate bowl, whisk oil, milk, eggs and vanilla.

4. Add this to the flour mixture and beat for 1 minute to combine.

5. Divide equally between the two tins and bake for 20-25 minutes until well-risen and golden brown.

6. Remove from tins after a couple of minutes and remove the baking paper.

7. Once completely cooled, spread jam on top of one cake and then place the other on top. Dust with icing sugar to finish.


  • jdancer 1 month ago

    Baked it with xylitol instead of sugar as Diabetic and added coffee and walnuts , 10 cup cakes for work omg gorgeous

  • Rachel 10 months ago

    I triple and quadruple the ingredients and make big birthday cakes with this recipie! Love it! So moist and rises so well

  • Rob 11 months ago

    Okay somethings not right here following ur measurements and mixing together leaves me with a mixing bowl of what is close to a dough like tendency it’s so dry.. ?? It looks like it needs more liquid of some sort

  • Gee. 1 year ago

    I've made this a few times now, and as a four tiered birthday cake. I just wish that photos could be uploaded. This bakes delicious every time. Thanks for sharing your recipe

  • Sara Betteridge 1 year ago

    Very light and moist cake, so easy to make. Just the recipe I have been looking for for ages. Thank you.

  • Ayesha 2 years ago

    Can I use "All purpose flour" instead of "self-raising" flour?

  • GEORGE MILLAR 2 years ago

    Good recipe. I doubled the ingredients and used only 9 tablespoons of oil and 5 milk. Turned out great. Baked it in a 10 inch square tin. The cake was high and i cut it sideways adding jam and cream then put the top on. Delicious.

  • Dixy J 2 years ago

    I just tried this recipe! It bakes awesomely! I reduced the amount of sugar though.. Thumbs up to this one!

  • Jac 2 years ago

    Can I use rapeseed oil instead of corn or sunflower oil

  • Michelle Nugent 3 years ago

    I just baked this and i have to say it was absolutely amazing, moist and so light! I'm making a manchester united jersey cake so was lucky there were trimmings to taste!!! Thank you

  • Dew 4 years ago

    Tnx a bunch for ur good recipe

  • Michelle 4 years ago

    Tiny little cakie :)

  • Wendy 4 years ago

    Hi followed this recipe makes a very small cake...

  • Johnny 4 years ago

    First time i've made a sponge with oil . And i will be making it this way from now on first class recipe

  • Diane 4 years ago

    Marvellous!! Lovely light moist sponge, keeps very well too. Have made small buns with the recipe which were, point to note - don't be tempted to over fill the bun cases as mixture well. At this very moment i have a chocolate variation cooking & plan to fill with nutella & melt chocolate to spread over the top.

  • Iomace 4 years ago

    Absolutely fabulous recipe! Moist and delicious.

  • Ur Mum 4 years ago

    Cool bake dude

  • Luigie 5 years ago

    Er me gerd, this website needs to get some pictures of their fooooood!!

  • Steven 5 years ago

    Yummy yummy, in my tummy!

  • Marge 5 years ago

    It was really easy and simple,
    perfect for my little ones

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