This is a simple sponge cake that can be made in no time at all with only three ingredients. What have you got to lose?
It was so good to find a recipe that used only three ingredients that were all practically necessities in your pantry. This recipe was unbelievably easy and tasted great! However,if you are going to make this recipe, customise it to serve eight because to serve four it turns out reall small.
Read MoreIt was so good to find a recipe that used only three ingredients that were all practically necessities in your pantry. This recipe was unbelievably easy and tasted great! However,if you are going to make this recipe, customise it to serve eight because to serve four it turns out reall small.
I LOVE sponge cake but I've never made one before until now. this one was so easy and so good! I did add some vanilla, though, like others suggested. I will definitely make again.
This recipe turns out great if you do it right. First beat the eggs until they are fluffy, then add slowly the sugar and continue beating until the batter is spungy and fluffy. Sift flour over top of batter and fold it under with one of the beaters. Since I had no self-rising flour, I used regular flour and 1/2 tsp baking powder - sift the b.p. over the flour and mix it under, then sift the flour over the batter. Put batter in an UNGREASED baking pan or just lightly spray the pan, peferably a spring form. I lined the bottom with wax paper then very lightly sprayed the rim with baking spray (just a tad so the batter wouldn't stick). Bake on middle rack for about 15-17 min. It comes out great. Let cake cool in the pan for about 10 min then invert it on a cake rack take off the wax paper and put it right side up on a plate.
it's easy to make but it collasps a bit after cooling. I've tried for more than twice and I'm sure I've got everything correct. It also doesnt look good after baking.
very simple to make, light & fluffy and an excellent base for english trifle. i think vanilla extract must be added.
I normally dont like giving a poor review...but this cake was eggy for me even after adding a dash of vanilla and cinnamon...however i will give it 3 stars for ease of prepration...i think it can b improved with a lil tweeking...just not sure how!
This recipe is so good because most people have the ingredients at home already so theres no need to go out and by new things. It's so simple and quick to make. And I've made it and it tastes great!
This sponge cake is pretty tasty. I added a little strawberry topping to it, which I made by mashing strawberries and some sugar for sweetness together to create a kind of chunky paste which spooned on top of the sponge cake. While it is egg-y, it's still delicious. Make sure you whip the eggs enough.
This is a recipe i have played with for a while now. I find it very easy to do. But with a few variations i found it to be just right. First i seperate the eggs and beat the whites and sugar. then gradualy add the yokes. this creates more air in the cake. then i found adding a touch of SR flour in place of the Corn flour you really get more lift to compensate the cake flopping after baking.
This cake was not nice. I would add some butter if you want a proper sponge cake! :)
This was so easy! I used this as a substitute for ladyfingers in a Tiramisu recipe and it was perfect. This is not a very sweet cake and is best suited for a recipe that has more complex flavors (i.e. Boston Creme Pie, Strawberry Shortcake etc).
Looking to recreate the birthdays of my childhood in England, my mum (RIP) used to make this same sponge cake with 3oz sugar/3oz SR flour and 3 eggs. It was light and fluffy. She would sandwich with jam, sliced bananas and whipped cream, then make a glace icing of confections suger and lemon on top. She made it seem so easy, so not sure what I did wrong; perhaps I over beat the eggs, or should have used cake flour, or over folded it or cooked for too long, but mine turned dry and tough! Unfortunately I did not realize how bad mine was until we had to cut into my cake with a hacksaw my son's 2nd birthday party, it was alittle bit embarrasing! I will try again until I perfect this.
this was horrible, i didnt believe it when my sister said it only had three indredients, the sponge was kinda firm and eggy wont be making this again yuk!
THis is a really simple cake that is perfect for fancy icings or just plain powedered sugar dusting on top. It is very eggy tasting, my family and I love that taste, but we also put vanilla ext in -just 1/2 tsp cuts the egginess and it is equally good like that. You have to love REAL tasting food to like this recipe. If you like "cake mix tasting "cakes, skip this one.
This should get 10 stars for simplicity! My husband had bought some beautiful strawberries and after dinner we thought of strawberry shortcake. Of course I had nothing for the cake (his favorite is sponge cake) so I popped onto AR and found this quick, simple recipe. In no time flat we had a great smelling and looking cake, great strawberries and homemade whipped cream for the topping. Like a few others said it did have a bit of an eggy taste, but not over-powering. Next time I might try 2 eggs instead of 3 and add a bit of water. This was very tasty.
This was a good easy recipe to make, I added 2 Tablespoons of cocoa to make it a chocolate sponge. I made two chocolate sponges and sandwiched them with cream as a birthday cake.
simple but not very nice...too eggy for me. followed others advice to add some vanilla extract.doesnt really help...
This is the perfect sponge cake. Add a dash of vanilla and a dash of milk and it's perfect. No eggy taste at all! I made a topping of (1 Cup) Berries, (2/3 C) sugar, a splash of water and (1/2 tsp) corn starch cooked over high heat and reduced to a thick sauce. Topp with whip cream...it's absolute heaven on earth!
I MADE THE RECIPE BECAUSE OF THE PERSON WHO SAID IT WAS HORRIBLE....PERHAPS THEY CAN'T COOK AT ALL....EXTREMELY SIMPLE...MY GRANDMOTHER WAS FROM ENGLAND AND MADE A SPONGE CAKE EXACTLY LIKE THIS...I USED "DOLLAR GENERAL" SELF RISING FLOUR..BUT I LINED A JELLY ROLL PAN WITH GREASED WAXED PAPER....BAKED IT ONLY 10 MINUTES....WHEN DONE LET REST 10 MINUTES THEN TURN IT OUT ON A SUGAR SPRINKLED TEA TOWEL...ROLL IT UP TOWEL AND ALL...ALLOW TO COOL...UNROLL IT AND SPREAD IT WITH 1 C. JELLY OR JAM....ROLL IT AGAIN AND SPRINKLE THE TOP WITH SUGAR....I DID ADD A FEW DROPS LEMON EXTRACT TO THE EGGS....IT TURNED OUT PERFECTLY...BOO HOO TO THE PERSON WHO SAID "HORRIBLE".
I just finished baking this cake tonight and my son enjoyed it thoroughly, all the members liked it. but with combined alterations given by other reviewers. it turned out to be a super hit for a evening snack or decorate to your hearts content.
good for sponge cake beginner like me...agree 100% that we should add vanilla..thanks
its great i really like it but like i said you HAVE to add vannilla extract and once i added a little bit of milk and the eggy taste isnt as much there. and well i made it for a halloween party and i just put green or red or blue or yellow food colouring to make it look more you know special EVERYONE love´d it , its just a must to pt a bit of frosting too!
this should have been called "???? cake" not "sponge cake" it gave the odor of scrambled eggs it tastes like corn bread the recipe was all messed up it should have been 3 egg WHITES i did not figure this out until i was finished though was very messy to prepare also
i am slugmaiden's son and i love to cook and this cake was awesome my mom loved it she ate 3/4 of the whole cake
Did this for my son's cadet group. Got great reviews for all the teenagers. My kind of sponge.
Before making any recipe, I read the reviews first, I found that with a little extra flour, one less egg, some vanilla extract, and some coco powder, I got a perfectly acceptable after-college cake that I can snack on with my buddies ^^ it's a little on the heavy side, but that's good when you haven't eaten all day! Thanks for the recipe!!!
was quick and easy to make, but the taste wasnt great. it tasted like a cross between yorkshire pudding and pop corn
Love this especially when cutting the middle open and putting cream and jam in the miidle.
Great recipe though its kinda eggy. First use four egg whites instead of egg 3 eggs, the yolk is the most eggy part, the fat content is also cut. Add like a teaspoon of vanilla extract as well. After that whip the egg white slightly this will give a lighter cake. When its baked immediately smear some good quality jam or add some fruit saauce this will moisen the cake so its not too dry and hides the eggyness too! haha. cream cheese and jam goes really well too.
I used this recipe for the simple ingredients. It is a nice cake, but it was so hard and thick that I actually poured sweet milk over it to soften it up...otherwise the basic taste was nice
This recipe needs more than 3 ingredients in order to 'mask' the egginess. Vanilla helps, as does a caramelised apple base (like an upside down cake). On its own it's too plain and eggy.
This was a great cake recipe and imagine just 3 ingredients!!! But I added venilla essence,as I thought it may have no flavor ,but it was a great recipe and so simple. Thanks
I made this last night as a midnight snack for my sister and I and we loved it. I don't know if you other two people didn't make it right but mine was delicious. Next time though i'd add a little milk or something to make the cake a little more moist.
It's good, but does make me think it could use more than 3 ingredients. It's great as a base to a bigger dessert/pudding, especially something quite sweet since it's not too sweet.
my husband is british and i've been trying to make that perfect sponge cake that he is so fond of. i have finally found the best recipe! i made this yesterday for a game night with my parents and my mom liked it so much she has asked me to make it for an upcoming family bbq and for the recipe! i made the following adjustments: changed the temperature to 350 degrees; changed the bake time to 15 minutes; added about a tsp of almond extract
This recipe is indeed quite quick to whip together, but I found it to be a little too "eggy" in taste. Maybe I'll try adding a little vanilla extract to the batter next time.
I actually doubled the recipe and added 3/4tsp cream of tarar to the eggs while beating, then whisked in 2 tsp almond essense and 2tbsp of cold water just before folding in the flour. I also baked it in an angel food pan. It can out great and I served it with sliced strawberries and whipped cream. I am partial to Rich's whip topping. It was a new addition to my xmas dessert line up.
Despite some other reviews... it turned out great/tasty using free range eggs, light spelt flour turned into self rising flour and golden cane sugar. Used it as a base for strawberry shortcake
