Traditional sponge cake

8 servings
35 min
70 min


Number of serving: 8

150 g caster sugar

(*Optional 1 tsp vanilla essense or other flavoured paste as desired)

(B) sift

120 g flour


80 g Melted butter


  • Whip (A) till light and fluffy. Fold in flour till wel mixed. Stir in melted butter untilwell incorporated.
  • Grease cake mould & pour batter into the cake mould. Bake at 180 degrees for 30-45 minutes.
  • Remove cake from the mould immediately and cool on cooling rack. Whip sugar and eggs.
  • Melt butter. The sugar and eggs should be whipped till light and fluffy. Notice that colour has turned to pale ivory.
  • Fold in sifted flour into the mixture by writing the figure '8' using the spatula. Stir in the melted butter and mix well. There is a tendency for the melted butter to sink to the bottom so make sure that you mix the mixture at the bottom well.
  • Pour the cake batter into a grease cake tin and baked in a pre-heat oven of 180 degrees for 30 minutes.
  • The skewer should come out clean. Remove the cake from the acke tim and cool on a cooling rack.


Traditional Sponge Cake, photo 1Traditional Sponge Cake, photo 2Traditional Sponge Cake, photo 3Traditional Sponge Cake, photo 4Traditional Sponge Cake, photo 5Traditional Sponge Cake, photo 6Traditional Sponge Cake, photo 7Traditional Sponge Cake, photo 8Traditional Sponge Cake, photo 9


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