Sponge Cake

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe, adapted from a manuscript of. 1750–90 of Sir Peter Wyche’s family, which I found in a Scottish collection, gives the lightest of true sponge cakes (which contain no fat).


  • 7 eggs, leaving out 2 whites
  • ¼ lb. (120


Put the eggs in the blender and beat a little, or beat in a bowl. Bring the sugar to the boil in the water and when boiling, pour immediately on to the beaten eggs, beating hard all the time, and continuing for several minutes. Add the flour and beat again till you have a light, smooth batter.

Put the batter in a large, high, well-greased sponge tin (about