Classic Sponge Cake

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A classic favourite for a special occasion or anytime
Preparation time15 minutes
Cooking time15 minutes


  • 4 eggs
  • ¾ cup caster sugar
  • 1 cup cornflour
  • 1 teaspoon cream of tartar
  • ½ teaspoon bicarbonate of soda


  1. Preheat oven 180°C fan forced. Grease two 22cm round cake pans.
  2. Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy.
  3. Using a metal spoon gently fold in twice sifted flour, cream of tartar and bicarbonate of soda until combined.
  4. Divide mixture among cake pans, bake, uncovered, in oven about 15 minutes or until cooked through.
  5. Stand cakes in pan 5 minutes before turning onto wire rack. Cool.
  6. Serve sponges sandwiched together with strawberry jam and whipped cream.