This vanilla sponge cake is the best sponge cake I’ve ever made! The cake is pillowy, soft, spongy and yet, a bit moist. The ...

The trick to getting a sponge cake to rise is to mix the wet ingredients together before gently folding in the dry ingredients to keep air in the mixture. The creaming method, in which butter and ...

Our easy sponge cake recipe is foolproof. With only five ingredients this basic cake recipe just needs your favourite icing and you're sorted. It's a small sponge cake, made in an 18cm or 7in cake ...

Pour the batter into the pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove the ...

This super soft and fluffy cake can be made with just a handful of ingredients. You can use this sponge cake to make layered and flavoured tea cakes. It is the ultimate sponge cake recipe to fix all ...

The secret is to learn some simple cake recipes like in this instance, an easy sponge cake recipe. An original sponge cake should have that signature soft, airy and spongy texture. You need to use ...

A fluffy vanilla sponge cake recipe is an excellent base for all desserts, so having one in your back pocket is essential. But while it looks and tastes impressive, it is surprisingly easy to make!

The glamorous fruit, strawberry takes over the plain and simple vanilla sponge cake. Have this tea treat with a cup of steaming clear tea and savor every bite. Put it on heat until the jam and water ...

I’ve baked a lot of cake recipes in the last few years, and one I keep going back to is Mary Berry’s “classic” Victoria sponge. It is simple, easy and tastes absolutely delicious ...

The recipe creator said: "The classic tea time sponge cake is given a healthy makeover ... If the tins are loose-bottomed, an easy way is to sit the tin on an upturned jam jar and let the outer ...

1. Preheat the oven to 180°C fan/ Gas 4. Grease and line a 23cm square cake tin with baking paper. 2. In a large bowl, whisk ...

This cake is crazy-easy and stays fresh in the fridge for three days,” says Irish chef Anna Haugh. “Though it has a high ...