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Never Fail Sponge Cake

Name: Never Fail Sponge Cake
Prep time: 15 min
Cook time: 20 min
Yield: 12
Ingredients: 4 eggs; 1 Tbsp boiling water; ¾ cup Chelsea White Sugar (170g); 1 Tbsp Edmonds Standard Grade Flour in a 250ml cup; fill up rest of cup with Edmonds Cornflour; 2 tsp Edmonds Baking Powder; Whipped cream and jam or lemon curd, to sandwich cakes together; Strawberries, to decorate (optional); Chelsea Icing Sugar, to dust

4.1

Preparation

15 mins

Bake

20 mins

Difficulty

Easy

Servings

Just like the name states - never fail sponge cake. Too easy!

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Ingredients
Method

Ingredients

4 eggs
1 Tbsp boiling water
¾ cup Chelsea White Sugar (170g)
1 Tbsp Edmonds Standard Grade Flour in a 250ml cup; fill up rest of cup with Edmonds Cornflour
2 tsp Edmonds Baking Powder
Whipped cream and jam or lemon curd, to sandwich cakes together
Strawberries, to decorate (optional)
Chelsea Icing Sugar, to dust

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

details

White Sugar

The uniform size of the...

details

approved=true&orderBy=-hs_createdate&limit=10&offset=70

{has_more=true, offset=80, total=186, results=[{comment_text=I failed it, it caved in and it tastes like an actual sponge. Think I'll try another recipe next time, approved=true, user_name=Mia, hs_createdate=1702249871702, rating_new__1_5_=1, id=11175411026}, {comment_text=Absolute disaster. Turned out more of an egg cake than anything else., approved=true, user_name=Waiora, hs_createdate=1702249871436, rating_new__1_5_=1, id=11175634754}, {comment_text=I'm using it for a trifle! Not sure how it tastes just yet, but it looks good in the oven!, approved=true, user_name=Tess, hs_createdate=1702249871392, rating_new__1_5_=4, id=11175572809}, {comment_text=The best sponge cake I have ever made, approved=true, user_name=Jen, hs_createdate=1702249871263, rating_new__1_5_=5, id=11175651347}, {comment_text=Good, approved=true, user_name=Cool kid 903, hs_createdate=1702249871037, rating_new__1_5_=5, id=11175465828}, {comment_text=First time sponge baker here, great recipe! No problems., approved=true, user_name=Sho, hs_createdate=1702249870126, rating_new__1_5_=5, id=11175550768}, {comment_text=I made this using gluten free flour, came out perfectly. Very happy., approved=true, user_name=Sarah, hs_createdate=1702249870109, rating_new__1_5_=5, id=11175356700}, {comment_text=What a disappointment, approved=true, user_name=Rash, hs_createdate=1702249870062, rating_new__1_5_=1, id=11175550767}, {comment_text=Easy recipe and baked well but I feel it has a rather eggy flavor so needs vanilla extract in it. I have mixture left over so will add some in and see if it's better. I will be putting raspberry icing all over anyway so should help cover the eggyness., approved=true, user_name=Deena, hs_createdate=1702249870059, rating_new__1_5_=2, id=11175426898}, {comment_text=Hi, how long will the sponge keep when cooked?CHELSEA: Hi there, it will stay fresh for about 3 days in an airtight container (without the cream and jam)., approved=true, user_name=Lisa m, hs_createdate=1702249869290, rating_new__1_5_=3, id=11175545870}]}

Reviews

186

What did you think of this recipe?

Mia

I failed it, it caved in and it tastes like an actual sponge. Think I'll try another recipe next time

Waiora

Absolute disaster. Turned out more of an egg cake than anything else.

Tess

I'm using it for a trifle! Not sure how it tastes just yet, but it looks good in the oven!

Jen

The best sponge cake I have ever made

Cool kid 903

Good

Sho

First time sponge baker here, great recipe! No problems.

Sarah

I made this using gluten free flour, came out perfectly. Very happy.

Rash

What a disappointment

Deena

Easy recipe and baked well but I feel it has a rather eggy flavor so needs vanilla extract in it. I have mixture left over so will add some in and see if it's better. I will be putting raspberry icing all over anyway so should help cover the eggyness.

Lisa m

Hi, how long will the sponge keep when cooked?CHELSEA: Hi there, it will stay fresh for about 3 days in an airtight container (without the cream and jam).

Method

Preheat oven to 180°C bake. Grease 2 x 20cm round sponge tins and line with baking paper.

Beat 4 egg whites with the boiling water until stiff. Add Chelsea White Sugar slowly. Beat until dissolved. Mix in yolks one at a time.

Place Edmonds Standard Grade Flour in a 250ml cup, then fill the rest of the cup with Edmonds Cornflour. Sift into the sugar and egg mixture with Edmonds Baking Powder. Fold in.

Divide mixture between the two sponge tins and bake for 20-25 minutes, until pale golden and cooked through.

Once cooked, and while still in the tin, drop sponges from a height of 30cm onto the bench. The sponges should then hold their height, and not go flat once cool.

When cool sandwich together with cream and jam or lemon curd. Decorate with strawberries, if desired, then dust with Chelsea Icing Sugar.

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

details

White Sugar

The uniform size of the...

details

Reviews

186

What did you think of this recipe?

Mia

I failed it, it caved in and it tastes like an actual sponge. Think I'll try another recipe next time

Waiora

Absolute disaster. Turned out more of an egg cake than anything else.

Tess

I'm using it for a trifle! Not sure how it tastes just yet, but it looks good in the oven!

Jen

The best sponge cake I have ever made

Cool kid 903

Good

Sho

First time sponge baker here, great recipe! No problems.

Sarah

I made this using gluten free flour, came out perfectly. Very happy.

Rash

What a disappointment

Deena

Lisa m

Hi, how long will the sponge keep when cooked?CHELSEA: Hi there, it will stay fresh for about 3 days in an airtight container (without the cream and jam).