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Sponge cake New-recipe-icon

Choose your favourite filling for this easy sponge cake – we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 376
  • Carbohydrates 40
  • Saturated Fat 12
  • Sugar 23
  • Protein 6
  • Fat 21
  • Fibre 1
  • Salt 0.7

Nutrition per serving

  • Calories 376
  • Carbohydrates 40
  • Saturated Fat 12
  • Sugar 23
  • Protein 6
  • Fat 21
  • Fibre 1
  • Salt 0.7

Ingredients

  • 225g softened butter
  • 225g golden caster sugar
  • 4 large eggs
  • ½ lemon, zested
  • 1 tsp vanilla extract
  • 225g self-raising flour
  • splash of milk
  • Optional fillings of lemon curd, jam, lightly whipped cream
  • icing sugar for dusting

Method

  1. Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.

  2. Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.

  3. Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.

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