No Fail Sponge Cake

Flip it!

I thought it was great! Glad to be able to use 12 egg yolks! Per recommendations, image sue to whip eggs for 10 minutes, at least. I also added only 1 14 cups sugar. It was light and just as a sponge cake should be. I used very hot water and drizzled it as I folded batter with spatula. It was half eaten after I put it on the plate, and by 3 of us! Might use lemon zest and lemon extract next time.

I have made this cake twice, first as recipe states, then the second a chocolate mocha. I loved the orange citrus, it was wonderful! My husband doesn’t like citrus so I made the second one subbing cocoa for some of the flour, and adding instant coffee to the boiling water when added. This is the best for using up extra yolks, I have used 12 yolks before and it’s just spot on! Great for when you make homemade angel food cake- using the leftover yolks from that gives you two cakes!

I have made this cake quite a few times and it always has come out great! Few changes I did with the flavoring to vanilla and did not put the orange juice in it or orange zest. thank you for sharing your recipe!

This may be our new favorite cake…and we’re not really cake eaters! It was so moist, but completely baked through. The best sponge cake I’ve ever had. I followed the directions exactly, using my stand mixer. The flavor was delicate, not too sweet, with just a hint of citrus. All I did was dust it with powdered sugar to finish it off. I’ll definitely make this again!

As another reviewer said “make sure to whip the egg-yolk and sugar until the mixture is very light and rises” to have good results and not be rubbery.

The cake was pretty simple to make, two stars for that. However, the taste is another story, it was horrible. The texture of the cake was rubbery like a previous reviewer said. The cake was hard and very dry. I tried to add some liquid down into the cake, and it didnt help much. A big disappointment and waste of supplies. Wouldnt make this cake again.

Excellent! Was not as orangy as I anticipated but of course adjustments can be made for that! However, with the orange glaze (which my friend garnished with orange slices and orange zest) added a bit more orange taste to the whole ensemble and the cake was wonderful. susan and talia!

I had a lot of egg yolks leftover after making a white cake and Swiss meringue buttercream. I made cupcakes and frosted them with the extra buttercream. Huge Hit! The citrus flavor was prefect and I shared the recipe with at least 3 mothers who attended the party.


350g – 12 oz – self raising flour
260g – 10 oz – caster sugar
260g – 10 oz – butter – marg
6 eggs
4 tablespoons milk


pre heat the oven to 400 degrees F – 148 degrees C – gas 3 cool or slow
grease and line – or grease and flour – a 30cm – 7 in square or round tin and set aside
sieve flour into large mixing bowl add all other ingredients and mix with electric mixer on slow speed until all ingredients are blended then increase to fast speed and mix for another 3 or so minutes when you have a smooth batter – it will be quite thick-stiff-
pour into already prepared tin place in centre of oven and cook for about 1 hour 20 mins to 1 hour 35 mins test with skewer if it comes out clean cake is done
decorate with jam/cream or whatever you wish