Recipes & Tips

Strawberry Sponge Cake


Sponge Cake with Strawberries and Cream

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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