Ann Reardon

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 or 320g (11.29 ounces) plain all-purpose flour
1 1/2 cups or 327g (11.53 ounces) sugar
1 Tbsp or 3 tsp baking powder
1 tsp salt
1 1/2 tsp or 7.5g (0.26 ounces) gelatin (powdered)

1/2 cup or 125ml vegetable oil such as canola oil
7 egg yolks or 105g (3.7 ounces)
1 cup or 250millilitres (8.45 fluid ounces) cold water

7 egg whites or 252g (8.89 ounces)
1/2 tsp cream of tartar

To decorate:
1 punnet or 250g (8.82 ounces) or approx 1 2/3 cups strawberries,
600millilitres (20.29 fluid ounces) cream (35% fat),
2 Tbsp icing (powdered) sugar,
1 tsp vanilla essence
(recipe source: adapted from this recipe)

 

Preheat the oven to 320F (160 degrees Celsius) 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 whites 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 over-mix 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, 320F (160 degrees Celsius) 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

by Ann Reardon How To Cook That

© All Rights Reserved Reardon Media PL 2013

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

1,173 Comments View Comments

  1. I made this cake recently for my son in laws birthday. He requested it due to the fact he was raised early in his life in England and his family ate this on a regular basis. It turned out beautiful and tasted amazing! I will definitely be making this again. It was easy and simply delicious. Thank you for perfecting the recipe for us!

  2. Rating: 5

    Hi, can I skip gelatin in this recipe? Thanks 😊

  3. Rating: 5

    Hi Ann,
    Thankyou so much for all your beautiful recipes and advice on all things baking etc! You explain things simply and in a way this home baker can understand.
    One of my favourites is your Sponge Cake recipe and wondered if you can advise how to make it coffee flavoured? I can have an educated guess, of course, but am cautious about changing any aspect of your otherwise ‘no fail’ sponge cake recipe so thought I’d check with you first.

    Regards,
    Sarah💐🎂💖

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