Fresh Cream Butterless Sponge

I am always amazed at how a small amount of ingredients (and a lot of air) can make such a huge volume of cake!

A really light and tasty cake – enjoy!



3 eggs

3oz golden caster sugar

3oz plain flour

1tsp baking powder


1. Preheat the oven to 160 fan. Separate the eggs and whisk the egg whites until they are stiff (I use the whisk attachment of the Kitchenaid)

2. Add the yolks one by one and keep whisking.

3. Add the sugar and keep whisking until the mixture is really light and full of air and makes a ribbon trail when the whisk is lifted out.

4. Sieve in the flour and baking powder and fold in gently with a metal spoon.

5. Spoon into 2 greased and lined 6inch sponge tins.

6. Bake for about 15 minutes until they are golden brown.

7. Turn out onto a wire rack to cool. Sandwich with jam or lemon curd and a whipped up 1/4 pint pot of double cream. Sprinkle with icing sugar.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: