BBC’s Perfect Sponge Cake Recipe

Posted on

The Perfect Sponge Cake: A Delightfully Simple BBC Recipe

Baking a light, fluffy sponge cake is a fundamental skill for any home baker. This recipe from BBC Good Food delivers a classic result every time, perfect for afternoon tea parties, birthday celebrations, or simply enjoying a sweet treat.

Victoria sponge
Victoria sponge


175g (6oz) self-raising flour

  • 175g (6oz) caster sugar
  • 175g (6oz) butter, softened
  • 3 large eggs, beaten

  • Directions:

    1. Preheat your oven to 180°C (350°F/Gas Mark 4). Grease and line a 20cm (8-inch) round cake tin.

    2. In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Use an electric mixer for best results.

    3. Gradually whisk in the beaten eggs, one at a time, ensuring each addition is fully incorporated before adding the next.

    4. Sift the self-raising flour into the mixture using a fine sieve. Gently fold it in with a spatula until just combined. Avoid overmixing, as this can make the cake tough.

    5. Spoon the batter into the prepared cake tin and smooth the top with a spatula.

    6. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.

    7. Remove the cake from the oven and allow it to cool slightly in the tin before transferring it to a wire rack to cool completely.

    8. Once cool, dust with icing sugar or decorate as desired. Enjoy your delicious homemade sponge cake!

    Nutritional Facts (per slice):

    Calories: 300 kcal

  • Fat: 15g
  • Saturated Fat: 9g
  • Carbohydrates: 35g
  • Sugars: 30g
  • Protein: 5g
  • Sodium: 120mg

  • Please note: These nutritional values are estimates and may vary depending on the specific ingredients used.


    This BBC sponge cake recipe is a timeless classic for a reason. It’s simple to follow, uses readily available ingredients, and delivers a light and airy cake perfect for any occasion. With a dusting of icing sugar or your favorite frosting, this cake is sure to become a favorite in your baking repertoire.

    Frequently Asked Questions (FAQs):

    1. Can I use unsalted butter instead of salted butter?

    Absolutely! If using unsalted butter, you may want to add a pinch of salt to the batter for a touch of flavor.

    2. How can I tell if my cake is done?

    The best way to check if your cake is done is to insert a skewer into the center. If the skewer comes out clean, the cake is good to go!

    3. My cake sunk in the middle. What went wrong?

    There are a few reasons why a cake might sink in the middle. Overmixing the batter can cause this, so be sure to fold in the flour gently. Additionally, make sure your oven temperature is accurate.

    4. Can I substitute self-raising flour with all-purpose flour?

    Technically, yes, but you’ll need to add baking powder to the all-purpose flour to achieve the same rise. A good rule of thumb is to add 1 teaspoon of baking powder for every 125g (4oz) of all-purpose flour used.

    5. How can I store leftover sponge cake?