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Sponge Cake

MAKES: 1x two layered cake



  • Sponge

  • 2 fresh eggs

  • 60g fine raw sugar

  • 60g Casalare 'Not-So' Plain Flour (sifted)

  • 20g butter, melted

  • 1Tbsp water with a few dashes of vanilla extract


  • 20g fine raw sugar

  • 40g water


  • 300ml fresh cream

  • 45g raw sugar

  • 1 punnet of strawberries (or seasonal fresh fruits), sliced in half or quartered depending on the size of the strawberries


1. Preheat the oven to 200C (fan force -190C). Line 2x 16cm round pans with baking paper.

2. In a small saucepan, add the syrup ingredients and heat until the sugar dissolves and becomes thick. Cool mixture down and set aside.

3. In a large bowl, beat the eggs and sugar until stiff peaks form.

4. Mix in water and vanilla mixture.

5. Slowly add in the sifted flour and gently fold it in using a rubber spatula (be careful to maintain the stiff peaks and not over mix!)

6. Gently add the butter into the batter mixture.

7. Divide the mixture and pour into the baking pans. Flatten and smooth the  surface of the batter.

8. Bake for about 9-10 minutes until the surface is golden brown and a skewer inserted in the centre comes out clean. 

9. Remove the pans from the oven and remove sponges to cool.

10. When the sponge is completely cooled, wrap with plastic to prevent the sponges from drying out, then pat the syrup into the sponge before decoration.


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