Summer is fast coming to an end but there is still time to make the most of delicious summer soft fruits.

Look out for locally grown raspberries to make this quick and easy sponge cake which makes a lovely dessert.

This is a cake I’ve been making for years, generally in the summer with strawberries or raspberries and a dollop of homemade jam. I often make it for birthdays (as indeed my mother always made this cake for my own birthday in June )and made it for my twin boy’s christening on a larger scale.

A whisked sponge cake – it has no butter and so is lovely and light and suitable for whipped cream and fresh fruit.

Wee Buns Cookery School

What you'll need

2 x 8” sandwich tins ( or 2 x 7” ) greased and lined


  • 3oz plain flour
  • 3 eggs
  • Pinch salt
  • 4 ½ oz caster sugar


  • 250ml double or single cream
  • Fresh fruit – strawberries or raspberries
  • Sugar syrup and fresh orange juice
  • Jam (optional)


  1. Preheat oven to 180C
  2. Break the eggs into bowl of a food mixer, add the sugar and whisk for about 5 -10 minutes until thick and mousse-like.
  3. When dropped from the whisk it will make a ‘ribbon’ on top of the mix.
  4. Sift the flour and salt onto this mixture and lightly fold in.
  5. Pour into the tin and bake for about 30 – 35 minutes until golden and firm to the touch.
  6. If the cake is getting too dark, cover with a piece of tin foil for the last ten minutes. Do not open the oven for at least 20 minutes.
  7. Cool on a wire rack and remove from the tin while still warm.
  8. Mix about 2 tablespoons of sugar syrup with 1 – 2 tablespoons fresh orange juice and brush generously over each cake.
  9. Fill generously with whipped cream and fruit and a layer of jam if using.
  10. Sprinkle icing sugar on top and serve.
  11. This cake does not keep well and is best eaten on the same day.


To make a chocolate cake use 2oz plain flour and 1 oz cocoa powder. This sponge is best eaten on the day it is made.
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