Baked Sponge


  • Flour- white 450g -wholemeal 150g
  • Baking powder 45g
  • Margarine 270g
  • Sugar 270g
  • Eggs 2
  • Water- approx. 300ml
  • Essence- as required


  1. Cream the margarine and sugar together until light and fluffy.
  2. Break the eggs and beat lightly. Beat the eggs into the mixture, a little at a time to prevent curdling.
  3. Add the essence/flavouring.
  4. Sieve together the white flour and baking powder. Add the wholemeal flour.
  5. Fold the flour into the creamed mixture on speed no. 1, alternating with the milk to keep the mixture to a soft dropping consistency.
  6. Put into greased tins.
  7. Bake in a moderate oven for 30-40 minutes.
  8. Plain sponge to be dredged with icing sugar after cooking.

Baked Sponge Variations


  • Chocolate 45g (Replace appropriate amount of flour with cocoa.)
  • Chocolate and orange layer-
  • Cocoa 25g
  • Oranges 1
  • Coffee 25g


See basic sponge recipe.

Chocolate sponge

  1. Dredge with icing sugar after cooking
  2. Chocolate and orange layer
  3. Divide mixture into two-add sieved cocoa to one part.
  4. Taking the zest and juice from fruit, incorporate into second part of sponge mixture.
  5. Arrange in layers in greased tins and bake.
  6. To be served with double quantity orange sauce.

Coffee sponge

  1. Add reconstituted coffee to basic sponge mixture.

Baked Sponge variations- continued…


  • Feathered jam 180g
  • Feathered lemon curd 180g
  • Fresh orange 1
  • Fresh lemon 1
  • Madelaine- coconut 45g
  • jam 330g