PS Desserts
Mark Roper

This versatile French sponge cake with its light-as-air texture is equally good split in half and filled with fruit and Crème chantilly for a traditional teatime treat or broken up into pieces in my Tiramisu. Don’t be intimidated by baking a sponge cake — they’re a lot more resilient than you think.


Quantity Ingredient
6 eggs
185g caster sugar
180g plain flour
40g butter, melted


  1. Making the batter

    Preheat the oven to 185ºC. Lightly spray a 30 cm x 20 cm brownie tin or 22 cm diameter springfrom cake tin with cooking oil spray.
  2. Select a saucepan that is wide enough to accommodate the base of the mixing bowl of an electric mixer. Fill it with water, bring to the boil, then reduce to a simmer.
  3. Break the eggs into the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until pale and fluffy.
  4. While whisking on high speed, gradually sprinkle in the sugar. Continue whisking until thick and foamy.
  5. Remove the bowl from the electric mixer and place it over the pan of simmering water. Using a balloon whisk, whisk by hand.
  6. Continue whisking until the mixture reaches 40ºC. It will feel quite warm to the touch. This takes about 5 minutes. This stage stabilises the egg yolk.
  7. Return the bowl to the electric mixer and continue to whisk on high speed until the mixture has cooled and holds soft peaks.
  8. Remove the bowl from the electric mixer. Sift the flour over the egg mixture.
  9. Using a rubber spatula, fold the flour through thoroughly, taking care not to deflate the mixture too much.
  10. Add the butter and fold in gently until combined.
  11. To bake

    Pour the batter into your prepared tin and bake for 15–20 minutes in a brownie tin or 20–25 minutes in a cake tin or until the top is golden brown and springy to the touch. To test if the sponge is cooked, insert a skewer into the centre; if it comes out clean, it’s ready.
  12. Immediately turn the cake out of its tin. To do this, place a cooling rack on top and carefully turn the cake out onto the rack to cool.
  13. After 10 minutes, place another cooling rack on top of the cake and carefully flip the cake over onto the rack, so it’s sitting on its base. The cake keeps well stored in an airtight container in the fridge for up to 3 days or well wrapped for several months in the freezer.


  • This cake is better made the day before because it will be less crumbly.
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