3 steps to the perfect sponge cake


3 steps to the perfect sponge cake

If you’ve ever had trouble creating this classic recipe, just follow these easy tips to make sponge cake perfectly every time.

It’s said the secret is in the air, well at least the air you beat into your mixture to make a light-and-fluffy sponge cake. Here’s our top three tips for making a basic fluffy sponge without reaching for a box.

 Tip 1: Use a good recipe

For guaranteed results, it’s important to follow baking recipes to the letter so your cake will only ever be as good as the recipe you use. Baking is a science, so measure all of your ingredients carefully for best results. Sift your flour three times to aerate it and remove any lumps. This helps create a light sponge. Start with a recipe from a source you trust, you could try our Victoria Sandwich Cake.

Tip 2: Get as much air into the cake as you can 

When you start beating the mixture, use electric beaters on high speed to create air pockets. If you are using a recipe that has butter and sugar, cream the two together until the mixture lightens in texture and colour. This increases the air and volume of the cake, giving you a lighter result. Don’t beat for too long, as this can cause the mixture to become thin and lose its volume and airiness. When adding dry ingredients, use a large metal butter knife to gently fold the mixture until just combined. Don’t use a wooden spoon – they’re thick and heavy.

Tip 3: No peeking!

Cakes are generally best placed on the middle shelf to ensure even cooking. When baking, don’t open the oven door, otherwise the sponge could flop in the centre. When your sponge is cooked, it will come away from the sides of the pan, and spring back when touched lightly in the centre.



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