The Easiest Whisked Sponge


After a long day at work, I sometimes like to ‘unwind’ when I get home by baking, and as time is limited in the evenings, it has to be something which is quick and easy!

This sponge is one of those cakes which takes no time at all but looks like you’ve spent ages at it… also great to take as a gift when visiting…

The filling usually consists of jam and cream but you could also use lemon curd in place of the jam or even thinly sliced strawberries or mandarin orange segments.

Believe it or not, this sponge is made up of just 3 ingredients plus your filling so most likely you already have everything you need without a trip to the shops!

Many similar recipes to this ask that you beat the eggs and sugar in a bowl over a saucepan of simmering water – there is no need to do this when making this cake.

The sponges themselves also freeze very well so if you’re like me, and need to use up surplus eggs on occasion, this is an excellent way to do so – just defrost and sandwich with your filling before serving 🙂


4 Eggs
4oz Caster Sugar
3oz Plain Flour
Jam & Whipped Double Cream (or filling of your choice)


  1. Grease 2 x 8 inch Sandwich Tins and line the bases with greaseproof paper

  2. Preheat your oven to 180ºC, (160ºC Fan) 350ºF.

  3. Using a food mixer or electric hand whisk, mix the eggs and sugar together until double in size and the mixture reaches the ribbon stage (this means that when you remove the whisk attachment from your mixer and make the figure 8 over the bowl, the number will sit on the top of the batter for a couple of seconds)

  4. Sieve the flour into the bowl and fold quickly with a metal spoon ensuring there are no lumps. Do not bang the spoon on the side of the bowl as this will remove some of the air you are trying to create to make your sponge light.

  5. Divide mixture evenly between the 2 cake tins and bake for between 18 to 20 mins – you will know the cakes are ready when the tops are golden and spongy to the touch (there should be absolutely no wobble!!)

  6. Remove from the oven and allow to cool in the tins for 5 mins before removing and allowing to cool fully on a wire rack.

  7. Sandwich together with the whipped cream and jam or your choice of filling.  Dust the top with icing sugar

  8. Serve & Enjoy 🙂

Alternative: For a chocolate sponge, replace 1oz Flour with 1oz of Cocoa

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