celebrating 130 years 1884-2014

Sponge Cake

By Chelsea Sugar
Sponge Cake
8 servings
  • 17 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 20 mins
  • Serves

    4 large eggs, separated (room temperature)
    ¾ cup Chelsea Raw Caster Sugar (or use Chelsea Raw Sugar blitzed in a food processor to a finer crystal)
    ¾ cup cornflour
    2 Tbsp custard powder
    3 tsp baking powder
    Chelsea Icing Sugar to dust


    Preheat oven to 180ºC. Grease well and line two 23cm sandwich cake tins with baking paper.

    Beat egg whites until stiff peaks form. Slowly add Chelsea Raw Caster Sugar  (or if using Chelsea Raw Sugar, blitz the raw sugar in a food processor until a finer crystal size is achieved) and beat until mixture is stiff and glossy and the sugar has dissolved. Add the yolks one at a time, mix in well.

    Sift together cornflour, custard powder and baking powder. Gently fold dry ingredients into the mixture using a metal spoon.

    Pour equal amounts of the mixture into each prepared tin. Bake for 15 – 20 minutes (make sure you don't open the oven door whilst cooking). The cakes should shrink slightly from the sides of the tins and spring back when gently touched.

    Cool for 10 minutes in the tin then turn out onto a wire rack covered in a clean tea towel or paper towel to prevent a rack imprint on the sponges.

    When cool, fill with whipped cream and fruit and sprinkle with a fine dusting of Chelsea Icing Sugar.

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Average Rating
(17 reviews)

This recipe is amazing it makes the fluffiest sponge cake in the world. Its super super easy to make and twists heavenly. I highly recommend this cake!

Should add a disclaimer that this isn't a traditional sponge recipe. Not great.

It made a big crater and looks burnt at the same time.


Yumm Yumm !!

Wasn't impressed with this recipe followed it completely was a waste of ingredients. It just exploded everywhere for no apparent reason will try the other sponge recipes. A lot of Chelsea's recipes are great.

Very good and I’m only 9

It was easy to make didn't seem to rise as I didn't use egg beater ...nice taste to it bit dry ...but will give it another go and see what happens.
CHELSEA: Hi there, we would definitely recommend using an electric mixer to make this cake.

I’m going to try this recipe today. I expect it comes out as well as everyone else’s appears to have. I’m very excited. I’ll keep you posted!

It was ok but a bit dry, not sure using the raw sugar really worked. Prefer a more traditional sponge recipe. Would not do again.

So easy, my brother (10yo) made it and it was fabulous. Definitely recommend.

It was ok.. but would love to try it again

It was just a one time effort for me. Tasted just alright..won't be trying again.

Was really nice and tasty, I would recommend this sponge cake recipe to others.

Absolutely fabulous sponge cake - has the light airy quality of a lamington. It was actually so light that the weight of the top sponge caused the lower sponge to deflate somewhat, so I suggest assembling it right before serving time. Can't recommend it enough; will be making it many times in the future.

Bots :)

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Amazing!!!! looks and tastes Delicious!!!!! I definitely recommend this one=)=)

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