Old School Sponge Cake Recipe


Wow, it has been a while hasn’t it? My youngest is now 17 months old and has begun settling in at nursery, here in Stockholm we aren’t in lockdown, so I have been finding a lot more time to bake and as I have been baking I have also been reminded how much I love it and how much joy it brings me which has also led me to revive the old blog. I have kept most of my recipes on here but have been trying to have a bit of an organise because this blog has been in constant use as my own personal recipe book. So before I blather on for too long, here it is my first recipe in a long time and something I am loving a lot: Old School Sponge Cake Recipe


  • 200g of Butter
  • 200g of White Sugar
  • 3 Eggs
  • 1tbsp of Vanilla Essence
  • 200g of Plain Flour
  • 1tsp of Bicarbonate of Soda
  • 1tsp of Baking Powder
  • 250g of Icing Sugar
  • Lemon Juice
  • Cold Water
  • Sprinkles


  1. Preheat your oven to 170C (fan)
  2. Line a baking tray with baking paper and set aside
  3. Then begin by creaming the butter and sugar together
  4. Add the eggs and vanilla essence and combine
  5. Gradually add the dry ingredients whilst continuing to whisk
  6. Whisk until smooth then pour into the baking tray
  7. Level the mixture and put into the oven for 20-25 minutes until baked through, I use the bounce back test for this
  8. Once baked, remove from the oven and leave to cool
  9. Whilst the cake is cooling you can make the icing
  10. Place the icing sugar into a bowl and add a few tablespoons for lemon juice and water, keep doing this whilst you stir until you have a thick, creamy and most importantly smooth icing
  11. Once the cake is cooled pour the icing on the top and let drizzle down the side, you can encourage this with a spoon if needed
  12. Then sprinkle away

What is the bounce test?

The best way to test if a sponge is cooked is to lightly press the top of it, if it immediately springs back then it is ready to bring out of the oven.

So there you have it, my first recipe in a while and one of our favourites, I actually use milk free butter in all of my baking now so you can also substitute this too if you also have a milk allergic toddler at home!

Chantelle x