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Sponge Cake

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Sponge Cake
Recipe courtesy Blue Band
Recipe courtesy Blue Band
  • 1 cup Blue Band margarine, cold
  • 2 cups granulated sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 5 tbsp baking powder
  • 1 cup milk
  •  2 tsp vanilla essence


Preheat oven to 350oF. Grease the sides of 2 nine-inch cake pans, line with waxed paper, grease the paper and flour the pans. Shake out excess flour.
Cut the Blue Band margarine into chunks and place into your mixing bowl. Ensure the margarine is very cold during preparation.
Add sugar to butter and mix until light in texture and colour and sugar is dissolved. Add eggs one at a time, beating well after adding each egg. Ensure that the batter is light and fluffy before adding each egg.
Measure flour and sift with baking powder. In a separate bowl, combine milk with vanilla. In a third bowl, add flour mixture in three additions, folding in the flour alternately with the milk, beginning and ending with flour.
Spoon the batter evenly into cake pans and bake for 35 to 40 minutes until cakes pull away from sides of pan.
Remove cakes from oven, cool in pans for just 5 minutes then invert onto cooling racks, remove lining and place right side up immediately.
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If you want to keep your bread fresh, place store bought bread directly in the freezer. The plastic bag that it came in will keep it protected for a few weeks. For long-term storage, wrap the bread in plastic wrap and use a resealable freezer bag. Slicing your loaf before freezing it will allow you to pull out only what you need. To thaw, simply place in the refrigerator overnight or thaw at room temperature for 2-3 hours. To serve warm, wrap in foil and bake at 350oF for 15 to 20 minutes. Microwaving is not recommended as it leaves the bread chewy and/or soggy.

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