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 

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