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

2013

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Ann

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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261 Responses to Perfect Sponge Cake Recipe: Light Fluffy Moist and Tall

  1. Clelia says:

    Hi Ann,
    What if my pan doesn’t have the little extensions on the side like your’s does? If I prop it up on two glasses to let it cool, I’ll probably get indent marks on the cake. Can I just turn it over on a cooling rack and raise the cooling rack using glasses? What happens if I don’t invert it? Any suggestions?
    Love your website, emails and videos.
    Thanks.
    Clelia

  2. Moza says:

    Hi Ann is the gelatin necessary or optional

  3. Rozan says:

    Hello
    I’m Rozan from Jordan, in was searching for a perfect sponge cake, I tried many but yours was really the best!! I’m amazed of the results!! PERFECT I love it :)

  4. Elizabeth kim says:

    I dont know if this is going to sound dumb but you wrote 2 cups 300g but i thought that 2 cups was 500g so which one do i use

  5. helene says:

    hi ann

    i live in fiji and gelatin and be quite expensive – is there a substitue?

    can i go without it?

  6. Muhsina says:

    I tried this recipe twice…I n i am in absolute love with it .loved the sponginess although mine sank a lil at the bottom while cookin down as my pans dint have support like urs.(I thought that was the fault) do u think so too? Nevertheless it iced to be a beautiful cake, I so don’t wanna part with it and I wanna tweak a lil and use it for chocolate cakes and strawberry cakes. Do u think that’s possible? If so how much cocoa powder shud I add to make a chocolate cake?please reply.. Love uuuuuuuu!!

  7. Lorenzo says:

    Hi ann my was very good I didn’t put gelatin because I can’t find in my contry

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