Sponge Cake

Serves per slice

Sponge Cake

This cake is a great base for a shortcake or trifle.

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  • 1 cup cake flour
  • 1 tsp baking powder
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 tsp lemon juice
  • 1 1/2 tsp vanilla extract
  • 6 tbsp milk


  1. Preheat the oven to 350 degrees F. Grease and lightly flour a loaf pan.
  2. In a large bowl sift together the flour and baking powder; set aside.
  3. In another bowl beat the eggs until very thick and light. Gradually beat in sugar.
  4. Fold in the flour mixture until blended. Combine milk, lemon juice and vanilla in a small bowl and heat in small saucepan on low until hot.
  5. Add the hot milk mixture to the batter and beat on low until smooth.
  6. Bake for 30-35 minutes or until tester inserted in centre comes out clean.
Recipe Type: Dessert


Preheat your oven and lightly grease and flour your loaf pan.

Sift together the flour and baking soda into a medium bowl.

In a larger bowl beat the eggs until thick and light.

Add the sugar and beat together well.

Fold the flour into the egg until  well combined.

In  a small saucepan over low heat combine the lemon juice, vanilla and milk.  Cook until just hot.

Pour the hot liquid into your batter and beat on low until smooth.

Pour the batter into the loaf pan.  Don’t worry if it doesn’t look like enough. As it cooks the cake rises almost double in size.

Cook until a tester inserted in the centre comes out dry 30-35 minutes.

As you can see this is why it’s called a sponge cake with all it’s holes and pockets.  Perfect for absorbing juices and sauces.

Of course now that I have this wonderful cake I had to do something with it.  Here’s what I did.

I cut the loaf in half on the horizontal.

One one side I spread melted white chocolate.

One the other side strawberry jam.

I finished it off with a layer of fresh strawberries. Then put it back together.

See the wonderful centre with its gooey fruit and chocolate.

Finally I finished it by covering the whole thing with a marshmallow icing.  Yum!

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