Basic Sponge Cake

A delicious light sponge made in a matter of minutes - an ideal base for a birthday cake or to serve with morning coffee or afternoon tea… or both! For perfect results every time, ensure you use butter or a baking fat with a minimum of 70% fat content.

Makes 8
Suitable for home freezing


  • 200g (8oz) Juvela Gluten-Free White Mix
  • 1 tsp baking powder*
  • 200g (8oz) caster sugar
  • 200g (8oz) 70% fat margarine or butter
  • 4 medium eggs, lightly beaten
  • Method

    1. Before you start, pre-heat the oven to 190°C/375°F/Gas Mark 5 and lightly grease and base line 2x20cm (8inch) sandwich tins. For fairy buns, place 15-20 paper cake cases in tartlet tins. Place all the ingredients into a large bowl and beat together until light and fluffy. Divide the mixture between sandwich tins or cake cases and bake in a pre-heated oven - for sandwich cakes, 20-25 minutes; for fairy buns, 10-15 minutes. Once the cakes have cooled, they can be filled with jam and buttercream. To make this into a chocolate sponge, replace 50g (2oz) Mix with 50g (2oz) cocoa* or add 50g (2oz) melted chocolate*