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Never Fail Sponge Cake
Never Fail Sponge Cake
Cakes

Never Fail Sponge Cake

4.1
15 mins
20 mins
Easy
12

Just like the name states - never fail sponge cake. Too easy!

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  • Ingredients
  • Method

Ingredients

  • 4 eggs
  • 1 Tbsp boiling water
  • ¾ cup Chelsea White Sugar (170g)
  • 1 Tbsp Edmonds Standard Grade Flour in a 250ml cup; fill up rest of cup with Edmonds Cornflour
  • 2 tsp Edmonds Baking Powder
  • Whipped cream and jam or lemon curd, to sandwich cakes together
  • Strawberries, to decorate (optional)
  • Chelsea Icing Sugar, to dust

Chelsea Products in Recipe

Icing Sugar

Icing Sugar

Icing sugar can also be...
White Sugar

White Sugar

The uniform size of the...
approved=true&orderBy=-hs_createdate&limit=10&offset=110


{has_more=true, offset=120, total=248, results=[{comment_text=For me, this recipe worked a treat.Easy to follow instructions which I weighed and measured exactly as well as did an extra step as mentioned in a previous review, where I did the drop step before baking and after baking, turned out perfectly.Yum, will make again for sure. A bit of a tribute to my grandmother who was fantastic at making sponge cakes for our birthdays, growing up., approved=true, user_name=Kylee, hs_createdate=1702249875439, rating_new__1_5_=5, id=11175452032}, {comment_text=Made my first ever sponge from this recipe and used duck eggs as I had some given to me and it was delicious. The only problem I had was trying to get the duck egg whites stiff . But still came out perfectly yum. Thanks will make this again ., approved=true, user_name=Tracey Buddle, hs_createdate=1702249875249, rating_new__1_5_=5, id=11175659354}, {comment_text=Absolute fail. Go figure, approved=true, user_name=Danae, hs_createdate=1702249874812, rating_new__1_5_=1, id=11175460956}, {comment_text=Excellant result. In the past, with other recipes, I've had issues with collapse during cool down. This recipe the cakes maintained good height. Texture was great, nice and light, highly recommend this., approved=true, user_name=Robin D, hs_createdate=1702249874804, rating_new__1_5_=4, id=11175659351}, {comment_text=I made this to the method and recipe.Um not quite right I'm afraid Far too much cornflour in the mixture.It tastes very floury I wouldn't recommend, approved=true, user_name=Melanie, hs_createdate=1702249874683, rating_new__1_5_=2, id=11175582048}, {comment_text=Is it nearly one cup of cornflour (with one tbsp of flour)?CHELSEA: yes that's correct., approved=true, user_name=Meg, hs_createdate=1702249874679, rating_new__1_5_=3, id=11175513908}, {comment_text=Question: can I cook this as one cake and cut in half? As I don't have any sponge tins? Thank you.CHELSEA: Yes! Just allow a little more cooking time. Insert a skewer and if it comes out clean, it's ready., approved=true, user_name=Lisa, hs_createdate=1702249874639, rating_new__1_5_=4, id=11175611979}, {comment_text=My son (aged 12) has made this cake twice and both times it has turned out perfectly., approved=true, user_name=Joanne, hs_createdate=1702249874555, rating_new__1_5_=5, id=11175356746}, {comment_text=It sunk straight when i took it straight out of the oven. It tasted of too much cornflour. didn't really rise. Tasted bitter, a bit lumpy but still average. Agreed it taste to much floury, approved=true, user_name=Sweaty, hs_createdate=1702249874250, rating_new__1_5_=1, id=11175611976}, {comment_text=Best sponge I have ever made. Light, fluffy and wow it rose really well. Will certainly use this recipe in the future., approved=true, user_name=Pamela, hs_createdate=1702249874170, rating_new__1_5_=5, id=11175538749}]}
Reviews
248

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Method

Preheat oven to 180°C bake. Grease 2 x 20cm round sponge tins and line with baking paper.
Beat 4 egg whites with the boiling water until stiff. Add Chelsea White Sugar slowly. Beat until dissolved. Mix in yolks one at a time.
Place Edmonds Standard Grade Flour in a 250ml cup, then fill the rest of the cup with Edmonds Cornflour. Sift into the sugar and egg mixture with Edmonds Baking Powder. Fold in.
Divide mixture between the two sponge tins and bake for 20-25 minutes, until pale golden and cooked through.
Once cooked, and while still in the tin, drop sponges from a height of 30cm onto the bench.  The sponges should then hold their height, and not go flat once cool.
When cool sandwich together with cream and jam or lemon curd. Decorate with strawberries, if desired, then dust with Chelsea Icing Sugar.
Reviews
248

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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