Vanilla Sponge Cake

  • Author: Viva La Buttercream

  • Prep Time: 10 Minutes

  • Cook Time: 60 Mins+ (varies depending on oven)

  • Total Time:70 minutes+

  • Yield: 2 x 6" x 4" Cakes

  • Category: Cake


  • 2 cups Self Raising Flour

  • 1 1/2 cups Castor (Superfine) Sugar

  • 2 Eggs Large

  • 1 1/2 cups Milk Low fat or Light

  • 2 Tablespoons Butterspread or Margarine Melted, but cool

  • 2 Teaspoons Vanilla Essence/flavouring


  • Preheat your oven to 170℃ (340℉) for Conventional Ovens. Fan forced and convection oven heats may vary.

  • Cream together Sugar, butterspread, and eggs. Mix until mixture has thickened, and leaves soft ribbons when drizzled.

  • Alternately add flour, and milk, about 1/3 of a cup at a time, and mix until just combined before adding the next 1/3.

  • Once all flour and milk has been added, mix on medium to high speed for 2 minutes, then turn down speed and mix through vanilla essence.

  • Pour into a greased and lined tin, and bake immediately. Cake is done, when the centre springs back.


Chocolate Sponge (a light mild flavoured Chocolate Sponge) – add 2 Tabelspoons of high quality Cocoa Powder into flour, and add as usual.

Caramel – Exchange Caster Sugar, for Raw Caster Sugar (this adds subtle honey flavour), and add a few drops of flavouring. I like using Roberts Confectionary oils.

Shelf Life
Sponge cakes do tend to stale fairly quickly, because of their soft crumb. You can safely get 3 days from a sponge before it starts to get a bit chewy.

Sponges taste better covered, and kept at room temperature, but refrigerate if you are using cream, or other perishable fillings.

This recipe is NOT recommended for carving/sculpted cakes, or for fondant covering, as it has a soft, loose crumb. For carving, pound cakes or mudcakes are much better.