Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (5)
Sponge Cake
NUTRITION · PER SERVING55M COOK
CAL 18%·PRO 13%
CARBS 55G60% OF CAL
3G FIBER20G OTHER32G TOTAL SUGAR
FAT 14G33% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fluffy, tender vanilla layer cake with a light crumb. Simple and classic, with a delicate lemon note. Perfect for afternoon tea or as an everyday dessert.
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View the full recipe on Supergolden Bakes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 250 g (2 cups) flour (plain / all purpose)
- 250 g ( 1 ¼ cup) caster sugar ((superfine sugar))
- 1 level tbsp cornflour ((cornstarch) sub with flour)
- 2 tsp baking powder
- 115 g (½ cup) margarine (such as Stork or use softened butter)
- 2 large eggs
- 120 ml (½ cup) milk (semi skimmed or skimmed ideally)
- 1 tbsp lemon juice (or sub with more milk)
- 2 tsp vanilla extract (or vanilla bean paste)
At a glance
PER SERVING · TIME 55M
CAL 18%·PRO 13%
CARBS 55G60% OF CAL
3G FIBER20G OTHER32G TOTAL SUGAR
FAT 14G33% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 116mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 36mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 116MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.