Fuss Free Sponge Cake

"A no fail sponge cake! Split each layer and spread with lemon pie filling or custard and frost with whipped cream. Also great for strawberry shortcake or your favorite trifle recipe."
 
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photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Line the bottoms of two 9" cake pans with waxed paper or parchment.
  • Beat eggs, add 1/2 cup sugar, then beat for 4 minutes.
  • Gradually add remaining 1/2 cup sugar.
  • Stir in water.
  • Gradually add flour and baking powder and mix on low speed of electric mixer.
  • Pour batter into prepared pans and bake at 350 degrees for 20 to 25 minutes.

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Reviews

  1. Thank you Marie for a definitely fuss free sponge cake. Within an hour I had this beautiful sponge sitting on bench top cooling. The sponge rose well and looks great and tasted even better.
     
  2. I really wanted this recipe to work, but it didn't. I also got rubbery results, and I'm guessing it had something to do with the quality of my eggs, or just not beating them the right amount of time. The flavor was spot on, but texture didn't work for what I needed the cake for.
     
  3. the cake i made was very rubbery and thick. i followed the directions, but maybe its because i overmixed? it still tasted good, but i was expecting a lighter cake.
     
  4. This is an awesome recipe! It really is the easiest thing to make, and tastes great plain or with additional fruits or nuts or chocolate or whatever topping makes you happy. The exterior of the sponge is crispy when it first comes out, a perfect contrast to its marshmallowy inside. I made mine in bread pans (and just sprayed pam on the sides), and just layered tiny cutup pieces of fruits on top. Through the baking process, some of the fruit will sink, and the result is this stunningly beautiful fruitcake that's delightfully yummy. Thanks so much for this awesome recipe!
     
  5. The cake was very rubbery and tough. I used cake flour and was sure that I didn't overmix. I think it's my fault though.. I baked it in a jelly-roll pan. maybe I'll add a proper rating next time I make it again. Thanks for the recipe.
     
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RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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