Basic sponge cake recipe and quantities
These are the ingredients and weights for 8 inch,10 inch and 12 inch square basic sponge cake. I tend to use the same for round cakes although it makes them slightly deeper.
These recipes are perfect for birthday cakes and celebration cakes. If you are making a stacking cake, like a wedding cake, you will need something more dense for the bottom tier, like a madeira cake or chocolate cake.
I use a mixture of unsalted butter and Stork or Asda's Best for Baking or Lidl Baking Block for sponges. I think it gives a lighter sponge. I also always use free range eggs but again, that's up to you!
For a standard double layer cake with buttercream filling I make 2 sponges by halving the mixture between 2 tins and then sandwich them together.
8 inch sponge
350g self raising flour
200g unsalted butter
150g baking block/stork
350g caster sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
10 inch sponge
475g self raising flour
300g unsalted butter
175g baking block/stork
475g caster sugar
8 eggs
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
12 inch sponge
600g self raising flour
400g unsalted butter
200g baking block/stork
600g caster sugar
10 eggs
2 teaspoons vanilla extract
2 teaspoons baking powder