New recipes

Easy Madeira sponge cake recipe

Easy Madeira sponge cake recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Madeira cake

The is a great sponge cake for celebration cakes such as birthday cake. It's close textured but still moist and light. It also holds up well to being sliced into layers and also butterceams and fondant icing.

Berkshire, England, UK

18 people made this

IngredientsMakes: 1 (20cm) cake

  • 250g unsalted butter, softened
  • 250g caster sugar
  • 5 medium eggs
  • 2 teaspoons vanilla extract
  • 80g plain flour
  • 3 tablespooons whole milk
  • 260g self-raising flour
  • 1 teaspoon baking powder

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat the oven to 160 C / Gas 2-3. Grease a deep 20cm (8 in) square or round tin.
  2. Cream the butter and sugar together till light and fluffy. Add the eggs one at a time on a slow mixing speed. Add the remaining ingredients and whisk until smooth. Tip mixture into prepared tin.
  3. Bake for about 1 to 1 1/2 hours depending on your oven.
  4. Once golden brown and fully baked let the cake cool in its tin for 10 minutes before turning out on to a wire rack to cool completely.
  5. Once cool, decorate with your chosen buttercream or sugar paste icing.


This is essentially a Madeira cake mix which stands up well to slicing and sugar paste icing. However, if you chose to use sugar paste, spread a thin layer of buttercream over the cake before using the sugar paste.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Madeira cake for kids

This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team.

Quick and easy madeira cake recipe.

  • Prep Time 10 minutes
  • Cook Time 55 minutes
  • Serves 8+
  • Difficulty Level Easy

Easy Madeira sponge cake recipe - Recipes

I've heard alot about using madeira cake for 3D and sculpted cakes, but have never used it. I just got Debbie Brown's LOVABLE CHARACTER CAKES and see that she uses this cake all the time. She shows pictures of the cut out cake in her book, and I'll have to say. it looks like a cut up cellulose sponge - like one I'd use to wash the dishes .

Anyone know if it tastes any good ? I'd hate to spend endless hours making a beautiful cake and have it taste like cardboard (or worse!)

Maderia cake is a good tasting cake it sometimes isnt as moist as alot of soft sponge cakes. But the reason you use it is because you need a firm cake to sculpt also one that has a good shelf life because alot of 3d cakes need to sit out a few days while pieces on them dry out.

I tried her madeira cake and quite frankly I hate cakes that are dry I like a moist soft sponge weather it be sculpted or not. I would never dream of selling a rock hard dry cake. No thanks. Good luck

So, let me clarify. "her" recipe doesn't turn out very moist at all? I wonder if it HAS to be dense and "hard" in order to hold the shape of the design?

It'd be nice to hear from someone here that has alot of experience with 3D and sculpted cakes!

I make a lot of sculpted and 3D cakes and I use a Victoria sandwich cake recipe. I find it is firm enough to sculpt - it tastes delicious, and it is moist.
If you freeze or refrigerate your cake before carving you will have no problems with crumbling.

4oz Self Raising Flour
4oz Sugar
4oz Butter or Margarine
2 eggs.

Throw the lot into a food processor or mixer and bake at 180deg for about 25 - 30 mins until golden coloured and firm to touch. The top should spring back when pressed and a skewer should come out clean.

This recipe can be doubled up as much as you want.

8oz flour
8oz sug
8oz marge
4 eggs

Filled with jam and buttercream. delicious.

I believe this would be what we call pound cake.

I tried pound cake when we lived in Fl and, maybe it is my English taste buds, but I thought Victoria sandwich tastes much nicer than pound cake.

I also found Debbie Brown's recipe to be extremely dry. It did hold up to stacking marvelously, though! But even with a simple syrup soak it was kind of awful. It tasted rather like a bisquick shortcake, actually. Not bad, but it really wasn't what I expected from a birthday cake.

thanks so much, cakesunlimited for the recipe! I will sure give that a try. You're all so great and thanks to all of you for your suggetions !!

You're all wonderful to make these suggestions and that's one of the reasons I love CC .

I don't want to throw cold water on your party, but I would suggest that if you are curious as to how a cake tastes, give it a try for yourself or your family. You don't have to carve it or shape it, but just give the recipe a go and see if you like it . does it taste like what you thought? Do you like it? Will it hold up to fondant/carving/shaping/etc.?

Seriously, I don't want anyone to think I'm Mrs. Negativity here , but everyone has different taste buds (i.e., cakesunlimited likes her English recipe better than a US poundcake even though they are pretty similar in formula). That's perfectly okay. I would still recommend that you try it for yourself first. If you don't like it, you can go to something else and chalk it up to an experience learned. And if you do like it , you can tell your customers how it tastes to you. I think they'll respect that you know how it tastes.

i made it a couple of times and gave it (didn't charge) to people that i knew would give me honest opinions on it. didn't go over well with any of the groups. it reminded me more of a scone vs. cake. the taste is pretty good, but it's just not what most of us american's picture when we think birthday cake it terms of texture and moistness.

Absolutely in agreement with the taste buds thing.

When we lived in Fl I actually bought the exact same sugarpaste [made by the same company] as the one I use in the UK - but it tasted completely different. Nowhere near as good as the taste in the UK - so how do you work that one out. Same with chocolate - over in the US Cadbury's chocolate, Kit-Kats, toffee crisps - all those english chocolates don't taste anything like they do over here. Very strange!!

I also agree when I saw the pic of the cake in Debbie Browns book I was horrified - yes it also reminded me of a bath sponge to look at.
If there is one thing I cannot stand it is a dry sponge cake. I was going to suggest a sugar syrup but again I don't think it would help that sponge at all.

I did use my Victoria sandwich recipe quite a lot over in Florida and I must admit everyone who tasted it said it was one of the best cakes they had ever tasted. In fact one customer who had had a cake for her dad's birthday called me to order a cake just for her kids as she said they didn't normally like cake but they loved it and wanted more, more, more

Am I ever glad I came upon this thread! I have Debbie Brown's 50 Easy Party Cakes book (I think that is the name ), and I thought the cake looked a bit odd, but it seemed really easy to make so I was considering making it next time. I don't think so now!
One thing I have noticed from the cake books I do have, is how different our tastes must be in North America from how they are in Europe. In The Well Decorated Cake book by Toba Garrett, she often uses fruit cake, covered in marzipan and then iced in royal icing. I somehow think that would not go over as well as a chocolate layer cake with fudge buttercream in NA!

Absolutely - we found that on the whole 'the fruit cake' was a huge joke when we were in Fl. In fact some of the tv ads the Christmas when we were there had ice hockey teams using a fruit cake as the puck. And the feeling was 'if you don't like someone send them a fruit cake for Christmas. It really used to amuse us.
Also we found that in general most people had somehow got 'the wrong end of the stick' when it came to British fruit cake. Because the tradition is to keep the top tier of the cake for the first child's Christening [fruit cake having very good keeping quality and usually matures like good wine if kept correctly. But we remember one particular amusing story. Our friend who has a restaurant in Fl and who asked us to make a proper English fruit cake so that he could try it out on his customers. We were in the restaurant one evening when he was offering some of the cake to a table of diners. He said "you must try this cake it is 50 years old" [he had heard on the news that a piece of Edward and Mrs Simpson's wedding cake had been sold at auction for an awful lot of money - [but it would have been inedible but just a piece of history] and so he thought that all fruit cake was donkeys years old. You can imagine how many of his customers would even try it.
Also on one episode of Seinfeld - Elaine is seen eating a piece of cake which Mr Peterman had bought which was supposed to be Edward and Mrs Simpsons cake - It is a huge wedge of sponge cake - and he says that it has been kept for 50[?] years in an english vault. We think this is hysterical every time we see it.

But to get back to the thread - no sponge cake would definitely be the preferred choice to most Americans over fruit cake.

Great story! I guess he thought like wine, fruit cake got better with age!

Originally Posted by cakesunlimited

Absolutely - we found that on the whole 'the fruit cake' was a huge joke when we were in Fl. In fact some of the tv ads the Christmas when we were there had ice hockey teams using a fruit cake as the puck. And the feeling was 'if you don't like someone send them a fruit cake for Christmas. It really used to amuse us.
Also we found that in general most people had somehow got 'the wrong end of the stick' when it came to British fruit cake. Because the tradition is to keep the top tier of the cake for the first child's Christening [fruit cake having very good keeping quality and usually matures like good wine if kept correctly.

I must be the "unusual American" because I love fruitcake (as does my husband), and have found that a really good one a) keeps really well and b) is quite delicious if made properly. My research tells me that fruitcake covered in marzipan and then iced in royal icing was the norm prior to refrigeration as the tradition was that the top tier would be saved until the christening of the first child. Well, "back in the day", that would be a matter of 7-10 months generally, so a well-made and properly kept fruitcake fit the bill exactly.

Our American taste buds are a bit warped, though, in line with the rest of the world. When I was in Paris, the pastries all looked great! Problem was, none of the kids in our group cared for them, because they were "dull" . actually, I thought they were quite delicious, but they weren't sweet enough to satisfy the teenagers' sweet tooths! These kids had been raised to believe that delicious desserts had to be drowning in sugary taste, but as a pastry person, I knew otherwise. That's why I say that it really is best for a cake person/pastry person to have tasted his/her recipe before selling it to others so you can answer the questions that will invariably come your way.

You will need

Square cake tin - This one is a great and affordable option for a basic traybake &ndash see more details here at Amazon.

Wooden spoon set - We really like this affordable, wooden utensil set, crafted from 100% FSC beechwood.See more details here at Amazon.

Wire rack &ndash a must for letting your baked gingerbread cool down after its been in the oven &ndash see more details here at Wilko.

You could use a madeira cake or any other standard sponge as your base if you wanted.

Why is it called Tottenham cake?

Tottenham cake is a classc British sponge traybake cake, so-called because it was originally baked by Tottenham Quakers &ndash a religious group that met in Tottenham in London. The cake is covered either in pink icing (originally made from mulberries from the garden of the Tottenham Quaker House) or jam, and often sprinkled with dessicated coconut then cut into squares.

Traditionally, Tottenham Cake was covered with coconut, though this is not done in many modern recipes. Desiccated coconut is an optional addition to sprinkle on to the icing before it sets to give it that authentic feel.

While it's traditionally made with pink icing, there's no rule to say you can't try mixing it up with different colours if you want!

Be sure to let the cake cook completely before adding the icing, or it will melt and run off the sides. For a Bake-Off-worthy finish, start by checking that the top of the cake is flat if not, trim a bit off the top before soaking with the icing sugar and water mix. Then add a big dollop of icing in the centre of the cake, and smooth towards the edges with a spatula or knife.

Storage tips

The finished cake will keep in an airtight container at room temperature for two to three days. If you want, you can freeze the sponge before you ice it, then defrost in the freezer overnight and add icing the next day.

Eggless Vanilla Sponge Cake Recipe (with Step by Step Photos)

Response: Hello Nehal, follow this recipe for chocolate cake.

Response: Hello Kanika, there is no substitute for curd in this recipe.

Response: No, curd is a must ingredient for this recipe.

Response: Hello Swathi, this cake recipe is for approx. 750 gm so for 2 kg cake - multiply all the ingredients by 2.5 (for little less than 2 kg cake) or multiply all the ingredients by 3 (for little more than 2 kg cake).

Response: Thank you Heidi for sharing the savory version for this cake.

Response: Hello Kumud, I have never used an airfryer so I am not able to give you the answer.

Response: Hello Yomika, this cake can be baked using either one 8-inches tin or two 6-inches tin.

Response: Hello Priyanka, this recipe is for approx. 750 gms of cake.

Response: Hello Himani, let it cool completely before removing it from the tin for easy unmolding.

Response: Yes, you can.

Response: Hello Gunu, this recipe is for approx. 750 gms cake so you can measure all the ingredients according to that.

Response: Hello Priya, I think you can substitute curd with milk and vinegar but I am not sure about that as I have never tried that.

Response: No, you can't use milk instead of oil.

What should be batter flowing consistency, because with this measurements my batter was tight. And the top layer of cake didn't bake.

Response: Hi Hemalatha, the batter should have medium thick consistency (not very thick batter nor runny batter). If the batter turns hard, add few tablespoons of milk in the last and mix well. Did you bake the cake in the oven or pressure cooker? If you bake this cake in the pressure cooker, the top surface will be cooked properly but not turn brown (stays white).

Response: Hi Deepu, I have never tried this cake with ghee so I am not able to answer.

Response: Hi Divya, you can use greek yogurt but the quantity will change. Use 3/4 cup greek yogurt + 1/4 cup water instead of 1 cup curd. If the batter turns hard, add few tablespoons of milk in the last and mix well.

Response: Hi Dr. Akanksha, thank you for trying the recipe. Glad to hear this recipe worked for you. You can send the cake pic at ([email protected]) or message me the pic on our facebook page ( . I would love to share that pic on our facebook page.

Response: Thank you Mital for trying the recipe. Glad to hear that this recipe worked for you.

Response: Hello Amita, sorry to hear that this recipe didn't work for you.

Response: Follow the same instructions given in the recipe for temperature and baking time to bake the cake in otg.

Response: Hello Amreen, I have never bake this cake in microwave so I am not sure about that.

Response: Yes, that dissolves in the curd.

Response: Hello Padma, the weight of this cake is around 740-750 gm so take all the ingredients (2/3 of quantity) to make half kg cake.

Response: Hello Akriti, don't change the quantity of baking soda and baking powder and don't keep the batter idle after mixing to make the spongy cake.

Response: Hi Monika, the weight of this cake is around 740-750 gm. so take 2/3 quantity of all ingredients to make half kg cake..

Response: Hello Sammy, the batter turned thick because of the greek yogurt as the greek yogurt has less water content. If possible, use normal plain yogurt or use (1/3 cup water + 2/3 cup greek yogurt).

Response: Hello Vani, I am not sure why the cake has baking soda taste as I have never get that taste. Try another brand of baking soda when you make the cake next time.

Hi there,I want to know if I can use this cake as a base for pineapple cake. cut it in half spread icing and pineapple chunks?

After reading so many good reviews I m eager to bake this ?

Response: Yes Neetika, you can use this cake as a base for pineapple cake.

Response: Hello kalika, I have not tried this cake with less amount of sugar so I am not able to give you the answer.

Response: Hello Chitra, mix the curd mixture well and make sure that the curd mixture is frothy after adding the baking soda (after 5 min.).

Response: Hello Shreya, wrap the sides of the cake pan with a wet towel strip from outside and then bake it for a flat top cake.

Response: Hello Nibha, you can bake the cake in 9-inch pan as well but it might take a little less time for baking.

Response: Thank you Rupali for trying the recipe. The cake turns spongy as the result of reaction between baking soda and curd. Make sure that the baking soda and baking powder are not very old or expired.

Response: Hello Harvi, bake the cake at same given temperature in the recipe in the convection mode in the microwave. Keep the cake tin on the stand.

Response: Hello Harika, I have updated the recipe. added the measurements in grams as well.

Response: Hello Prachi, I have never tried custard powder in cake so I am not sure about that.

Response: Yes, you can use glass dish to bake the cake but I advise you to use aluminum dish to bake the cake for perfect baking.

Response: Yes, you can use a glass baking dish but I recommend to use aluminum based mold for even baking of the cake.

Response: Hello Anjana, I have never tried making this cake with atta and jaggery so I'm not able to give you the answer.

Response: Hi Chaira, i have never tried oat flour to make this cake so I am not able to give you the answer.

Response: Yes, you can use store bought plain natural yogurt.

Response: Hello Radhika, it happens when there is too much liquid in the cake or the bottom part of the oven is not heating properly. After baking the cake, remove it from the oven immediately, let it cool for 10-15 minutes in the same container and then invert onto a cooling rack.

Response: Glad to hear that the cake turned out good.

Like the it was so fluffy i cant believe that i made that.
With my cooker i cooked 5 min high and 20 min low flame on the smaller one on the gas.

Really pleased thanks a lot.
It was mothers day and i just loved i was able to make this for my mom.

Response: You can double all the ingredients to make the cake and bake it in two different same size pans or in a big pan.

Response: Hi Gehna, we use 1 cup = 250 ml to measure all the ingredients. 1 cup all purpose flour = 120 gm.

Response: Yes, you can bake this cake in cooker. The detailed instructions for baking the cake in cooker is given in the instructions section.

Response: Hi Bandana, curd is a must ingredient in this recipe, it can't be replaced.

Response: We will definitely try to upload the bread recipe soon.

Response: Hi Dharmik, I have never tried the cake flour to make the cake so I am not able to give you the answer.

Response: Hi Swapnila, the quanitiy of baking soda and baking powder can't be changed to get the perfect result.

Response: Hi pooja, the main reason behind the sticky cake is the under baking. Make sure that the cake is cooked until the toothpick inserted in the center comes out clean. If required, bake the cake for 5-10 min more.

Response: Hi Saritha, the main reasons behind the cracked cake are - 1) oven temperature is too hot, 2) placed the cake on upper rack in oven. Always put the cake on middle rack in the oven.

Response: Hi Shairan, you can bake the cake in convection mode in the microwave but you can not bake it in microwave mode.

Response: Yes, you can add a pinch of salt.

Response: Hello Abha, the reason behind the cake turned brown from inside might be over cooking.

Response: Hello Medha, I am not able to give you the answer as I have never tried this recipe with butter.

Response: Thank you Sam for trying this recipe. Glad to hear that it was awesome.

Response: Yes, the cake will be not too sweet.

Response: Hi Deepa! I am not sure why the cake has a salty taste. When you try this recipe next time, use sand instead of salt to prevent salt taste.

Response: Yes, you can use same batter for cupcakes.

Response: Hello Theepa, we have updated the recipe and added the measurements in grams as well in ingredients table.

Response: Hello Suhas, it happens when the temperature is too high or the oven is not preheated properly. At very high temperature, the cake cooks faster on the outer side and starts to turn brown but remains uncooked from inside.

Response: Hi Charlotte, I am not sure about using soy yogurt as I haven't tried it.

Response: Hello Deepa, the cake turned brown from the outside only or from inside as well? If it is light brown from only outside it means the cake is perfectly baked. If it is brown from outside and inside both that means something is wrong. I have used the "Watkins" brand Pure Vanilla Extract in this recipe.

Response: Hello Ravneet, I have never tried this recipe with butter, so I'm not sure about it.

Receipe looks great but I don't like using measuring cups as the quantity can vary. Do you have this in metric units please?

Response: Hello Anita, we have updated the recipe and added the measurements in grams as well in ingredients table.

Response: No, you can't use eno fruit salt instead of baking soda and baking powder in this recipe.

Response: Hi Aman, the main reason behind shrinking of the cake is excess amount of baking soda. The cake turns brown from the top if it is baked for longer.

Response: Hello Asha, if the cake is uncooked from the center, it means cake is still raw. Bake it for few more minutes or until the toothpick comes out clean. While further baking, cover the top surface with aluminum foil to prevent the cake from turning brown from the top.

Response: This recipe is for approx. 750 gms.

Response: Yes Aruna, you can cling wrap the cake and keep in the freezer but I am not sure about its shelf life.

Response: Yes, you can try this cake with strawberry essence or any other essence.

Response: Hello Sayogita, we have updated the recipe and added the measurements in grams in ingredients table.

Response: Hello Sneha, I have not weighted the cake after baking but I can give you the raw estimate of weight from the raw ingredients (1½ cups All Purpose Flour (Maida) = 200 gm + 1 cup Curd = 250 gm + 3/4 cup Sugar = 165 gm + 1/2 cup Oil = 125 gm)= approx. 740 gms.

Response: Increasing an decreasing the ingredients proportions for larger or smaller serving size will require different cooking time. We haven't tried making cake with doubling the ingredients so we will not be able to advice on exact cooking time with it.

Response: This could be due to brand and type of vanilla extract you are using. If it has a food color, it will make cake brown from inside.

Response: Hi Sweety, No you can not use milk instead of curd. Curd is must to make cake fluffy.

Response: Yes, you can use same method for chocolate cake as well.

Can I just add 2 tablespoon coco powder to this recipe to make chocolate sponge cake ??
I want to use only this recipe for my both vanilla and chocolate sponge cake.

Response: Hi Kinjal, Yes, you can add coco powder in the batter to make eggless chocolate cake.

Response: Hi Kinjal, we did not weigh the cake after baking it. So we will not be able to tell you exact weight of the cake. However, it should be around 300 to 400 grams.

Response: You need to use baking soda. There is a lot of chemistry involved in cooking a cake and any change in ingredients or its proportions may lead to such issues.

Response: Thank you Citra for the feedback.

Response: Yes, you can use all purpose flour instead of maida.

Response: We recommend to use same ingredients as mentioned in the recipe. Changing or replacing them them will alter the taste and texture of the recipe.

Response: We used regular oven to cook the cake. You can use convection mode in your microwave oven. Do not use microwave mode to cook the cake.

Response: Thank you Raju for the feedback and providing tips to make this recipe even better.

Thanks for posting this recipe for eggless cake.
Have tried it several time & every time it comes out soft & delicious. This has become a staple desert in my home.
I have to bake it twice in a week as they are finished in no time & demand for asking more keeps on pouring.

I use to hate baking before as no matter how thoroughly I tried my cake never use to come out soft & spongy but now I am a pro in baking cake.
Thanks again for your recipe.

Response: Hello Linda, instead of replacing flour with cocoa powder in this recipe, follow this recipe of chocolate cake on this site.

Response: Hi Deepali, 1½ cups maida (1.5 cups) is measured using a measuring cup set (1 cup = 250 ml ) size. The batter should not be very thin, it should have a medium thick consistency. So, don't add milk in it.

Response: Hello Ria, there is no change in the recipe to make cupcakes. But the cupcakes take lesser time (approx. 18-20 minutes) to cook.

Response: Hello Pooja, the reasons behind the cake goes flat after baking are given below.
1. It happens if the added baking soda quantity is more.
2. If the batter has too much liquid.
3. If the batter is over mixed.
4. If the temperature of the oven is not proper.
5. If the cake is undercooked. Try to bake it little longer.

Response: Hello Shubhangi, it happens when you over beat the mixture after adding the flour.

Response: Yes, you can use this cake as a base for icing or fondant.

Response: Yes, you can bake cupcakes using the same recipe. It will take lesser time for baking compared to the whole cake.

Response: No, you cannot use coconut oil in this recipe. You can use any oil which doesn't have specific smell.

Response: Hello Srilakshmi, the cake increases to almost double in height after baking.

Response: No, you cannot use wheat flour instead of maida. If you use the wheat flour, the cake will turn dense compared to cake made with maida.

Response: Hello Divya, I have not tried the recipe using less amount of oil so I am not sure about using the less oil as it may change the texture of the cake.

Response: Hi Deepika, the reasons behind the denser and fudgy cake in the center are given below but the main reason behind it is under cooked (not baked for enough time). Bake it until the toothpick inserted in the center comes out clean. Sometimes the temperature in the different brand of oven varies and hence it requires more time to bake completely.
1. It happens when the oven is not preheated properly and so the cake remains undercooked for the given time in the recipe.
2. It happens if the cake mixture has too much liquid consistency.
3. Check the shelf life of baking soda. Make sure it is not expired.
4. Bake until the toothpick inserted in the center comes out clean.
I hope this will help you when you try the next time.

Response: Hello Sheetal, sorry to hear about that. If the vanilla essence doesn't work then try using different brand of oil (no smell).

Response: Hello Adeline, the curd used in this recipe is the plain yogurt. For the flour, I have not tried this cake recipe using cake flour so I am not able to give you the answer. However, I think the cake flour should work as well because the only difference between plain flour and cake flour is the amount of protein in the flour. Cake flour has less protein compared to plain flour and so it works well for the cake.

Response: Yes Tarana, you can increase the quantity of vanilla essence to hide flavor of the oil.

Response: Yes, you can make this in cooker. I have added the method to cook the cake in cooker in this recipe (you can read it above the tips section).

Response: No Aparna, you cannot use butter instead of curd in this recipe.

Response: Hello Radhika, you cannot replace curd with any other ingredient in this recipe.

Response: Hello Jaya, we will definitely try to upload the recipe of various types of ice-creams.

Response: Please use fresh dahi.

Response: Yes Deepti, you can use the half maida and half whole wheat flour but the cake will be little dense compared to cake made with only maida.

The cake turned out lovely. How do I make it bigger/thicker? So that when you cut it you get a fuller slice?

Response: Hello Jay, follow the given instructions to make bigger cake.
1. Double the recipe (double the amount of all ingredients).
2. Use a dip baking pan.
3. Increase the time of baking around 15 minutes (check the cake is done or not by inserting a toothpick in the center).

Thank you for this recipe! The cake came out soft, spongy, and absolutely BEAUTIFUL.

I wish I could post a picture.

Response: Thank you Anshika for trying the recipe. Glad to hear that it turned out well. You can send us the picture on our facebook page or at our mail id ([email protected]).

Superb recipe. Easy to make. Thank you for such clear instructions. It came out just perfect.

For some twist, I added Tuti-Fruti.. Coz my son likes them. But still I got awesome soft cake.

My first attempt in the oven and it came so perfect.

Response: Welcome Rekha. Happy to hear that your son loved this cake.

Response: Yes, this cake can be baked in cooker/ any heavy based pan (kadhai).

1. Use aluminum cooker or a heavy based aluminum kadai,
2. If you are using a cooker, remove the cooker ring and whistle,
3. Place a stand in cooker and put the cake container over it,
4. Close the lid and cook it for 5-minutes over high flame and then 30-45 minutes (as required) over low flame.
5. Check the cake with a toothpick after 30 minutes.

The top surface of the cake will not turn brown but the sides and bottom will turn brown after baking the cake in pressure cooker. I hope this will help you.

Response: Hello Sweta, I have never tried this recipe with butter, so I'm not sure about this.

1 1/2 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract

Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.

In a mixing bowl, combine the sugar and butter. Beat on medium speed with an electric mixer until well mixed. Add the eggs and beat until combined.

Combine the flour, baking powder, and salt in a bowl.

With the mixer running, alternately add the flour mixture and milk, mixing until blended after each addition. Stir in the vanilla and lemon extracts.

Evenly divide the batter between the prepared pans. Place in the oven and bake at 350 degrees F for 20-25 minutes or until the tops spring back when lightly touched.

Remove the cake pans from the oven and let cool for 5-10 minutes then remove the cakes from the pans and let cool completely on a wire rack.

Store the cakes in an airtight container at room temperature for up to 5 days. These cakes also freeze well.

Tasty cake recipes to try

Before you go&hellipWould you like to try a new cake recipe? We have a whole blog category dedicated to tasty bakes, so why not visit &lsquoRecipes to Bake&lsquo to see what appeals? Cake recipes include my delicious chocolate fudge cake recipe &ndash yummy!

&lsquoBringing world-class sugarcraft into your kitchen&rsquo

You may also Like.

Having a cake of the correct shape is fundamental to any good cake design. If, like some, you shy away from carving cakes you are limiting yourself to just basic&hellip

I knew that updating the Lindy's Cakes logo and branding was never going to be easy but until this week I hadn't appreciated just how tricky it was going to&hellip

"Lindy, do you have a sugarpaste recipe?" This is a question I am always being asked by my students. Sugarpaste also referred to as rolled fondant or ready roll icing, is&hellip

About Lindy Smith

Award winning, best-selling author and sugarcraft artist, who loves to design beautiful colourful cakes, inspire, teach and supply you with gorgeous products.

The Most Basic Cake Recipe Ever

Kiersten Hickman/Eat This, Not That!

Let's be honest, baking a cake can get complicated. If you've ever seen the beautiful creations on The Great British Bake Off, or even cakes made for weddings, making your own cake from scratch for a simple birthday celebration can seem intimidating. What if you screw up and end up with a flat sponge cake? What if the cake tastes absolutely horrendous?

No wonder people like to grab a simple box mix to bake a cake! Because let's be honest, those box cake mixes always work incredibly well—they're practically foolproof.

Yet we couldn't help asking ourselves: could we put together a cake recipe that's just as easy as throwing together a cake from a box mix?

We took it as a challenge, and the results left us starstruck. This basic vanilla cake recipe is so easy to throw together, you may not want to buy the boxed stuff from the supermarket anymore. Save yourself a trip to the grocery store and throw together this basic cake recipe when it's time to celebrate someone's birthday.

Here is an easy step-by-step tutorial for you to follow!

Servings 1 20cm round cake


  • 300 g self-raising flour
  • 300 g caster sugar
  • 300g Stork/ unsalted butter
  • 85 g plain flour
  • 5 free-range eggs
  • 1 tsp vanilla extract


Cream together the caster sugar and Stork/unsalted butter. Pour in the eggs and mix well. Add in the flour and mix well. Finally add in the vanilla extract.

Mix on a high speed for 4-6 minutes.

Pour the mix into a lined 20cm (8in) round cake tin and bake at 140ºC /Gas Mark 1 for 1 hour 40 minutes, or until a skewer comes out clean.

Cornflour Sponge Cake

Just three ingredients results in a light and feathery cake that serves as a subtle canvas for sweet fruit or just powdered sugar.
By Ann Low

  • 3 Eggs (65g each)
  • ½ cup (110g) Caster sugar (used 85g)
  • ¾ cup (110g) Corn flour, sifted twice
  1. Preheat oven to 180C. Grease with butter or cooking spray, 20cm/8 inch round cake pan line base with baking paper.
  2. Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additons at medium speed.
  3. Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula.
  4. Pour mixture into pan and spread evenly bake for about 20 minutes or skewer inserted into the cake comes out clean.
  5. Turn sponge onto a wire rack to cool.
  6. Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.

Ann Low is the author of Anncoo Journal, and loves to bake and cook for both family and friends. She acquired a strong passion for culinary skills from a very young age by watching her grandmother prepare delicious meals for the family. Ann believes that baking is an art and she wants to share her baking and cooking experiences with everyone in the world.

what is the function of corn flour in this recipe?

Dear Ann,
Is the baking powder missing?
I followed your recipe but the cake didn’t raise at all once in the oven. It was like a stone and not soft as shown in your picture.
I tried a second time, adding the baking powder and now it is fine and really soft.
regards, Alessandra

There are only 3 ingredients in this recipe, cornflour, eggs and sugar. Many of my readers had tried this recipe and the end result was good.
Would you like to come over to my blog and take a look at my step by step tutorial to get a clearer picture of making this cake?

Hi Ann, I tried the cake and it didnt come out as spongy as i see in the pic…It was a bit hard and crusty on top..and it didnt bake within 20 minutes so i had to bake for another twenty minutes. where did i go wrong?

Hello Ann, I just want to ask is there any recpie for pizza with corn floor ?
Thank You

Hi, I was wondering if the vanilla extract is necessary? You say that there are only 3 ingredients, but the recipe itself calls for vanilla extract. Does this mean that there are 4 necessary ingredients, or that this can be made without the vanilla extract?

This is gluten free recipe and corn flour has a strong powdery taste. The cake will tastes better with some vanilla extract in it.

Is your cake recipe able to bake using the rice cooker instead or oven as I do not have an oven at home??

Hi Christine, Sorry, I’m not sure about using rice cooker to bake this cake as I’ve never tried it before.

hi! anne,i want to know if CORN FLOUR and CORN STARCH ARE THE SAME?…i tried ordering a corn flour since i cant find it in our place,my friend bought me a TORTI MASA and INSTANT CORN MASA MIX which is use for tamales(i read from the packaging),i tried using this and it doesnt taste good,the cake was heavy and soggy and smells like old stock,im confuse :( is this kind of flour available in the philippines?where can i buy this?…can you send me a picture of this flour,i mean packaging… :)

Wasn’t sure about baking powder

Hi Cris, There is no baking powder in this recipe.

I think I’ve gone wrong with my recipe. I suspect what we call cornflour in the UK is cornstarch in the US. Hence my cake ended up flat and dense!

Hi, I’m using cornflour that is commonly used as a thickener by first combining with a little cold water to make a paste. Your cake came out flat and dense might probably due to over mixing of the batter.

Hi Ann,
It’s the corn flour in your recipe really corn flour or its it what Americans call corn starch?

Hi Diane, I used finely ground corn flour. It is normally used for thickening soup known as corn starch too.

My cake is just perfect )
I’m normally not a big backer…
It is a very simple, nice gluten free and lovely cake.

Thanks for this recipe Ms.Ann Low :)
I am a housewife and still on the stage of learning about cooking/baking and i just made my own version using your recipe. I add baking powder (that has vanilla in it) and chocolate chips since we like chocolates and the result is wow! very soft and tasty. Thank You! :)

this recipe of yours using cornflour is very perfect for me because my husband have allergy with too much white flour. Thanks. :)

US ingredients will need baking powder. This was a disaster without the baking powder

I made this sponge as a trifle sponge catering for gluten free relations at Christmas. Followed every step and baked in a silicone pan in a force fan oven-WOW!! Couldn’t have asked for a better result. Thank you!

It was amazing
Just you have to beat the eggs for 10 minutes
I am surprised !!