Perfect Sponge Cake Recipe: Light Fluffy Moist and Tall

victoria sponge cake recipe how to cook that
The Perfect sponge cake should be light, fluffy, moist, tall, soft on the edges and of course beautiful. Easy with the right recipe, painfully frustrating with all of the rest.After testing many, many sponge cake recipes my kids got tired of taking sponge cake in their lunch boxes to school. So I gave them a break for a while. When I came back to it I retested the best ones but was still not satisfied, I tried a heap more that instead of using different amounts of the key ingredients used different methods of combining them. Eventually I tweeked a few of the best ones to come up with this light, fluffy and beautifully moist sponge cake recipe. My favorite.

Sponge Cake Recipe Ingredients

2 cups 300g (10.58 ounces) plain all-pupose flour
1 1/2 cups 330g (11.64 ounces) sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 tsp 7.5g (0.26 ounces) gelatine

1/2 cup 125ml vegetable oil such as canola oil
7 egg yolks
1 cup 250ml cold water

7 egg whites
1/2 tsp cream of tartar

To decorate 1 punnet strawberries, 600ml cream, 2 tablespoons icing sugar, 1 teaspoon vanilla essence
(recipe source: adapted from this recipe)

Preheat the oven to 160C (320 degrees Fahrenheit) or 130C (266 degrees Fahrenheit) if using a fan forced oven.

Place your flour, sugar, baking powder, salt and gelatin into a bowl and whisk it to incorporate air and get rid of any lumps.

Make a well in the centre of the flour mixture then pour in the oil, egg yolks and water in that order. Set that bowl to one side.

Put your egg whties and cream of tartar into another bowl and whisk on high speed until you get soft peaks.

Mix together the flour mixture for 30 seconds only or until just combined, don’t ovemix this.

Using a spatula fold in your egg whites in three batches.

Line but do not grease two 20cm (7.87 inches) cake tins and spread the mixture evenly between the two.

Bake in a slow oven, 160C (320 degrees Fahrenheit) for 55-60 minutes.

When it is done leave in the tin and cool upside down.

tall moist fluffy sponge cake recipe reardon
See the video for how to decorate your sponge cake.

or try the ombre or rainbow cake decorating tutorials


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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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321 Responses to Perfect Sponge Cake Recipe: Light Fluffy Moist and Tall

  1. Kayla says:

    Hi Ann, I love all your recipes and whenever I get sick it always cheers me up to stay inside and watch all your YouTube videos and your blog. I’ve made this cake for my birthday party but I was wondering, how do I make it into cupcakes? Since they’ll be in papers they can’t be cooled upside-down and is there a different temperature I should cook them at? Thank you and I hope your day, week, month, and year are going well!!!

  2. Lisa says:

    Hi Ann, this is a great-tasting recipe, but I had a bit of problem with inverting the cake!
    - i did not grease the tin, as instructed, and lined only the base with parchment paper. After about 10 mins of cooling; the cake fell out of the tin and was concave at the bottom!! Any ideas what I can do to prevent this happening next time?


  3. Heather says:

    If i wanted the sponge to be pink, would i add the color to the egg whites? If so would i do that after they are at soft peaks or during the mixing process?

  4. Ammal says:

    Hi Ann,

    I want to thank you for all good recipes and for all efforts, I wish you a good luck


  5. phoebe says:


  6. Ling says:

    Love all your recipes, you are amazing! Ann!!!
    I v tried almost everything you display here and were all successes, thanks you, Ann! I am actually a very beganner, I found your recipes are very easy to follow! For the sponge cake, I have tried many many recipes, and yours are the best! It’s beautiful and super fluffy, easy to decorate! My kids love it so much! So appreciated your work! And always looking forward your new ideas!
    OoooooooBtw, for this recipe,can I put less sugar?!

  7. Lucy says:

    I made this sponge followed the recipe but it stated sour . There was a bitter flavor. Very disappointing because the sponge looked beautiful .

  8. Stephanie says:

    Could I use this cake recipe as a tres leches cake?

  9. What is that cream of tartar

    • Zsa says:

      The package looks like baking powder it’s just brownish in colour. It’s probably a stabiliser I use it in marshmellow frosting too.cake will turn out still good but I think it’s there for a reason anyway you will find it in the cake isle with the baking powder etc good luck

  10. Matisse says:

    What would happen if I don’t use cream of tartar?

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