Easy sponge cake


The best recipe for sponge cake is the traditional equal amounts of everything, but using heavy cream, or whipping cream, instead of butter, the cake comes out very light and airy.


1 c flour (all purpose)
1 pn salt
1 c cream (heavy cream, double cream or whipping cream)
1 c sugar
2 egg (large)


  1. Preheat oven to 375°F.
  2. Sift flour, baking powder and salt into a bowl.
  3. Whisk cream and sugar. Beat eggs and add, one by one, together with a tablespoon of flour each time.
  4. Fold in remaining flour.
  5. Transfer it to buttered baking pan.
  6. Bake on the middle rack for 45-60 minutes.


If you are using a food processor, add the flour first, the processor will sift it in a blink, then cream, sugar, and eggs, whisked. Transfer to the baking pan and bake as explained before

This is an easy base for birthday cakes, just bake it into a shape.

Make a sandwich cake by cutting it in half and spreading a generous amount of your favorite jam.

Decorate top with your favorite icing or simply sprinkle some confectioner's sugar.

Do you want a flavored cake? Add 1/2 tsp vanilla essence for a vanilla flavor or add 1/2 tsp ground forestberry for a fruity flavor.

Pour the cake mix into paper cups and bake for about 20 minutes to get great cup cakes.

In any shape, with any icing and nearly any flavor, it makes a wonderful dessert, snack, or breakfast treat.

8 servings
Preparation time
Cooking time
Total time
1 hour