Sponge Cake

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 g.) caster sugar
  • ½ lb. (240 g.) flour
  • ¼ pint ( dl.) water


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 10 inches, 25 cm.), or two small ones, and bake 1 hour in a moderate oven (350° F., gas mark 4). Do not open the oven until the sponge is cooked, as it may fall. A very good recipe for a ring sponge, which is to be filled with fruit and cream, as it is extremely light.