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

  1. Mandy says:

    Hello, I must say that this is the best sponge cake ever. However I had one problem. While I had my cake upside down cooling, it feel out of the pan :( I did not grease as you said and only put a piece of parchment paper. The middle of the cake fell out the pan and the sides remained :s Any tips as to avoid this. But I really do love this recipe!

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  3. Sarah says:

    Hi Ann.

    I was just wondering if you can add flavors to this cake and cover it with buttercream and fondant for a birthday type cake?


  4. kerri says:

    Hi I was just wondering if this recipe could be made in a glass bowl as I need a dome shape

  5. Tammy says:

    Hi Ann,

    Is it possible to leave out the gelatine or replace it with something suitable for a vegetarian diet?


    Tammy :-)

  6. laleh says:

    Hi Ann,
    I made your cake for many times and it was a perfect sponge cake but recently without any changes, it is not rise as previous and the result is not perfect as past. As I did not change anything so I totally confused why I cannot have same good results as past?

    Cheers Laleh

    • Corinne says:

      You may need to replace your ingredients. I was having the same problem not 2 weeks ago, I asked a baker and she said that if my ingredients were’t very fresh, this could make my cakes/cupcakes not rise.. I switched everything out and she was right:) Hope that helps:)

  7. Nell says:

    Hi ~ may I ask, whether i can use half water, half milk ?

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  9. Monika Kobal says:

    Hi Ann!
    My name is Monika and I want to make a cake for my friend’s birthday. So I decided to use your sponge cake recipe and for the filling I’m using your Strawberry Mousse Recipe. But I don’t know what to cover it with…or how to decorate it… do you have any suggestion? I really like your website and all of your recipes so I would be really happy if you replied :)

  10. Anu says:

    Hello ann, thank you for sharing your knowlegde with us and also this amazing recipe. Just wanted to know, what measurment of lemon juice can i use, as substitute to the cream of tartar.
    2′ could i also use this recipe for the chocolate version, how many grams of flours will i add or remove to include the cocoa powder?

    Thank. You.

  11. Tracy Leigh says:

    Your sponge cake recipe, can you use it for decorated birthday cakes, under fondant, or is it too soft and fluffy.

  12. alexis says:

    How could I turn this victoria sponge into a coffee cake without ruining it?

  13. Zach Cattell says:

    Hi Ann! I love this recipe so much! I was wondering if it could be made into cupcakes…

  14. Mohammed Al-Jammal says:

    Thanks Ann

    I love you & Your Family

    Mohammed Al-Jammal

  15. Molly guerrero says:

    Thank you I just made it last night and it was amazing loved it this will be my sponge cake from now on thank you

  16. Dareen says:

    I just have one question please, after I flipped the cakes out of the tins, the cake was sunk in the middle, not flat as the cake tin base. Not the top side, the bottom side. Do you have any idea why did that happen? Thank you

  17. Dareen says:

    This is by far the BEST vanilla sponge cake recipe I have ever baked, and I bake a lot! Thank you so much! I had some leftover that were enough for 8 cupcakes. I thought I would surprise my girls with the cupcakes when they come bck from school, but I ate them all! lol!! Thanks Ann, love your site, tutorials, and recipes :)

  18. Emma says:

    I love watching you bake. It’s beautiful. However, I had a question about this sponge cake.
    Is it important to put the gelatine and why do you put?

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  20. Alannah Baker says:

    Hi, I was looking for a cake that could potentially win a cake baking competition, this cake looks like a winner and by far the best one I have researched. I have 1 question; why do I not grease the tins but just line it? Does it affect the texture of the cake? :)

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