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

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

1,191 Comments View Comments

  1. Rating: 5

    Hi Ann
    Made this cake many years ago, was very easy to make, was tall and fluffy as promised.
    If I wanted to make thia a 10 inch cake, would I increase ingredients by 25% and how much longer would I bake it foe

  2. Rating: 5

    Any tips for making this at high altitude (8000 ft?)

  3. Rating: 5

    My son’s 1st attempt at making a cake from scratch instead of from a box. He read the book, picked this recipe, watched the recipe videos and worked it out. It turned out wonderfully.

  4. Rating: 5

    I made this cake and it was amazing! Moist, light, not too sweet, my family loved it. It wasn’t hard to make either, fun recipe beautiful birthday cake thanks so much!

    • Rating: 5

      Forgot to add photo

      • Beautiful, you made it perfectly 😀

  5. Rating: 5

    Hi I’m vegetarian and was wondering if I could make it without gelatine. Is it necessary?

    • Rating: 5

      Hi there! Veggie here too! I made this cake with agar agar and it turned out just fine. See photos below. 😉

    • Rating: 5

      Might have powdered agar agar…

  6. Rating: 5

    Made sponge cake using half of the ingredients. Topping is apricot marmelade first (btw thanks a million for this tip), then sliced canned apricots as not yet the season for fresh, covered with whipped sweet cream with vanilla sugar. On top just cream decorations.

    • Rating: 5

      Forgot to mention I replaced powdered gelatine with agar agar. Used this recipe for flat levels to create Nintendo Switch cake for a friend.

  7. 2tireless

  8. Rating: 3.5

    Why is the flour to sugar ratio for the grams recipe so different from the cups recipe

    • Rating: 5

      Because sugar is heavier than flour.

  9. Rating: 5

    If I were to want to make this into a chocolate cake, what would you suggest I add and subtract from the recipe?

    • Rating: 5

      She has a chocolate cake recipie

  10. Rating: 4

    enjoy the cake it was surprisingly fluffy and light except for when the toppings and cream on the side of the cake slid off, I did fix this just next time I’ll add a touch more sugar and refrigerate the cream before adding it to the cake, my first ever double cake!
    I posted this on my Instagram, thank you so much I hope this helps me with applying for a bakery, may God bless you, Ann.

  11. Rating: 5

    About how many cupcakes would this recipe make?

  12. 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!

  13. Rating: 5

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

  14. 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.


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