The classic simple sponge cake

Lilly Higgins shows how to expertly create a simple recipe!


  • 6 hen eggs or 4 duck eggs
  • 215 g (8oz) sugar
  • 170 g (6oz) plain flour
  • strawberry jam, strawberries sliced, icing sugar


  1. Preheat the oven to 180°C. Butter and flour two 7” sandwich tins.
  2. Beat the eggs and sugar until very thick and pale.
  3. Carefully fold in the sieved flour.
  4. Pour into the prepared tins and bake for 25-30 minutes until the sponge springs back when pressed and a skewer comes out clean.
  5. Spread half with strawberry jam and slices of strawberry. Top with whipped cream. Top with the second cake. Dust with icing sugar.


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