Simple Sponge Cake

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a traditional fatless sponge, the pride of the Victorian cook. It should puff up enormously. Delicious to eat quite fresh but very dull after a few hours except as a basis for trifle or if baked in a ring mould to be filled with whipped cream and fruit.


  • 3 eggs
  • 3 oz. (90 g.) sugar
  • 3


Break the eggs into a large bowl. Add the sieved sugar and whisk until the mixture is thick and creamy. Now add the sieved flour and fold in lightly with the whisk. Pour into a well-buttered and papered 8-inch (20-cm.