Autumn sponge recipe

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  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Victoria sponge cake

This makes 8 inch (20 cm) cake. If you wish to make it a plain Victoria sponge ignore the pumpkin extract and plum jam.

Leicestershire, England, UK

5 people made this

IngredientsServes: 10

  • For the cake
  • 175g (6 oz) self-raising flour
  • 1 teaspoon baking powder
  • 175g (6 oz) soft butter
  • 175g (6 oz) caster sugar
  • 1/2 teaspoon pumpkin extract
  • 3 large eggs, at room temperature
  • For the buttercream icing
  • 85g (3 oz) butter, at room temperature
  • 175g (6 oz) icing sugar
  • 1 to 2 tablespoons milk
  • plum jam, to taste

MethodPrep:20min ›Cook:35min ›Ready in:55min

    For the cake:

  1. Preheat the oven to 170 C / Gas 3. Grease and line 2 (20cm/8in) round cake tins.
  2. Sift the flour and baking powder into a large mixing bowl. In a separate bowl, cream together the butter, sugar and pumpkin extract until fluffy. Add the eggs, one at a time, until pale and creamy. Fold the flour and baking powder into the butter mixture until well combined. Divide the mixture equally between the two prepared cake tins.
  3. Bake in the preheated oven for 30 to 35 minutes or until skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely on cooling racks.
  4. For the buttercream icing:

  5. In a mixing bowl, beat the butter and half the icing sugar until smooth. Add the rest of the icing sugar and 1 to 2 tablespoons milk until the consistency is thick but spreadable.
  6. Place the first sponge on a serving plate and spread the plum jam over the top. Top with a layer of the buttercream icing then sandwich the second cake layer on top. Dust with icing sugar to decorate. EAT! :)


Butter icing is optional you can use shop-bought or normal icing instead.

Pumpkin extract

Use vanilla extract if you cannot find pumpkin extract.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Taste delicious!-05 Oct 2014

30 Fall Cake Ideas to Get Even More Extra About Autumn

If you&rsquore the type of person who starts setting out your best fall wreaths and dreaming up festive fall DIYs before the last summer tomatoes have even been sliced, these ridiculously good &mdash and occasionally over-the-top &mdash fall cakes are for you. We&rsquoll show you how to make creative autumn cake designs and whip-up our best autumn cake recipes featuring the flavors of the season: Apple, pumpkin, pecan, and all the spices make multiple, delicious appearances. Whether you&rsquore looking for a chocolate fall cake (topped with pumpkin spice frosting, perhaps?) or a classic cake decorated for fall, we rounded up the sweetest ways to celebrate &mdash in our humble opinion &mdash the absolute best season of all.

Still have summer produce ripening in the refrigerator? Try an autumn fruit cake recipe that brings last season&rsquos bounty into the fall. Been craving apples and cinnamon since July? We&rsquove got you covered with whipped cream-topped creations, caramel-filled layer cakes, and one decadent cheesecake that you&rsquoll be thinking about &lsquotil winter. We simplified our delicious carrot cake recipe by baking it on a sheet pan, so that the best-ever fall cake can be the easiest-ever dessert, too. These fun fall cake ideas look impressive enough for Thanksgiving dessert and are simple enough for a Saturday afternoon baking project, so queue up a cozy fall movie on Netflix and plan out an easy fall dinner&mdash because dessert&rsquos gonna be good.

Perfect Soft and Jiggly Sponge Cake

Yield: 8" x 8" x 3" cake

Prep Time: 25mins

Cook Time: 70mins - 90mins

Total Time: 95mins - 115mins


  • 8 large eggs (see recipe notes for different cake pan size)
  • 100g cake flour (low gluten flour)
  • 10g corn starch
  • 120g powdered sugar
  • 100g corn oil / vegetable oil
  • 100g milk
  • 1tsp vanilla extract
  • 1g salt
  • 1tsp lemon juice or 1/2tsp cream of tartar


Preheat the oven to 325F/167c. Line a 8" x 8" x 3" cake pan with parchment paper (see recipe notes for other cake pan sizes) and place the cake pan inside another pan or baking tray. Separate the eggs into yolks and whites. Please make sure there is no cross contamination. Transfer the corn oil to a sauce pan. Heat over medium heat for 30 seconds or until warm but not burning hot. Add the cake flour and cornstarch to the oil and mix with an egg beater until smooth. Add the milk to the mixture and gently mix to incorporate. The mixture will start to get thick. Stop mixing once 2/3 of the mixture has turned into a thick roux and 1/3 is still liquid. Transfer to a bowl. Combine this flour mixture with egg yolks and add salt and vanilla extract. Gently mix with a egg beater until the mixture is smooth and still slightly runny. Set aside. To make the meringue, beat the egg whites in a large mixing bowl or use a stand mixer with whip attachment. add lemon juice or cream of tartar. egg whites with an electric mixer on medium speed until foams formed. Beat in 120g of sugar in 3 batches. Increase speed to high. Continue to beat until stiff peaks formed. Transfer 1/3 of the meringue to the egg yolk mixture. Gently mix by folding using a spatula until smooth. Transfer the entire mixture from the above step to the remaining 2/3 of meringue. Gently mix by folding using a spatula until the batter is smooth and slightly runny. Transfer the cake batter to the already-lined cake pan. If needed, use a pastry scraper to smooth out the surface. Add warm water to the outer tray that's holding the cake pan. Bake at 325F/167c ofr 45 minutes at lower rack. Then bake for another 25 minutes to 45minutes at 340F/171c depending on the thickness of your cake. Once done, remove the cake from the pan and let it cool on a cooling rack for 5 minutes before cutting and serving.

My Homemade Food Recipes & Tips

Autumn always comes with tastes of a harvest: for me autumn tastes like apples, even though you can get them at any grocery shop any time of the year.

Since I’ve got my apples, a big pack of them actually, my house keeps smelling like autumn. During last weeks we had a duck with apples for a dinner, baked apples for a snack and even kompot with apples and cranberries.

I’ve also prepared this sponge cake with apples and light hit of cinnamon last sunday and now I can share this easy recipe with you, so you can enjoy the taste of autumn with me.


  • 5 eggs
  • 2 apples (better take not sweet ones)
  • 1 cup of sugar
  • 1 cup of all purpose wheat flour
  • Cinnamon (powder)
  • Vanilla sugar (optional)
  • Sugar powder for decoration
  • 1 tbsp of butter

How to prepare, step-by-step:

  1. Prepare ingredients: make sure eggs are coming directly from fridge so they are easier to separate, wash apples, one important thing you will also need a mixer and a cake pan (I prefer the springform one): Sponge Cake with Apples Recipe: Step 1
  2. Separate eggs (it is easier to use egg separator, those of you who don’t have one may find these instructions helpful): Sponge Cake with Apples Recipe: Step 2
  3. Pour egg whites to the mixer bowl and add a bit of sugar (about a tablespoon): Sponge Cake with Apples Recipe: Step 3
  4. Turn mixer on the high speed and start beating egg whites (use wire whip for this): Sponge Cake with Apples Recipe: Step 4
  5. Keep beating and adding sugar in, spoon by spoon, till you add a whole cup. Continue beating until you get white strong foam: Sponge Cake with Apples Recipe: Step 5
  6. Add yolks one by one: Sponge Cake with Apples Recipe: Step 6
  7. Continue beating till yolks are mixed in. I also add about 1/3 of teaspoon of vanilla sugar at this point, but it is optional: Sponge Cake with Apples Recipe: Step 7
  8. Reduce mixer speed to lowest and add flour: Sponge Cake with Apples Recipe: Step 8
  9. Mix batter until flour is in: Sponge Cake with Apples Recipe: Step 9
  10. Cut each apple in 6-8 pieces, remove seeds and season them with cinnamon (I also skin apples if I am not sure where they came from): Sponge Cake with Apples Recipe: Step 10
  11. Smear bottom and sides of cake pan with butter, warm up oven till 350F: Sponge Cake with Apples Recipe: Step 11
  12. Carefully pour batter to the cake pan, help yourself with a spoon or spatula: Sponge Cake with Apples Recipe: Step 12
  13. Arrange pieces of apple on the top, make sure apples don’t touch sides of the pan: Sponge Cake with Apples Recipe: Step 13
  14. Make sure oven is warmed up till 350F and put cake pan to the oven: Sponge Cake with Apples Recipe: Step 14
  15. Bake cake for about 35-40 mins until it is ready (start checking the cake with a wooden toothpick at about 30th minute: pierce it till the bottom, if toothpick comes out clean then cake is ready). Take cake out of the oven and turn oven off: Sponge Cake with Apples Recipe: Step 15

Set cake aside and let it cool till room temperature completely, then disassemble the pan and carefully move cake to a big plain plate (if cake doesn’t come out easily, use knife or spatula).

Light & Fluffy Spiced Sponge Cake Recipe

Hey sweet friends! Are you about ready for fall to kick in yet?

Because I decided to start rolling out some of my favorite fall recipes. I know, I know, it’s still August. But I just can’t wait for the wonderful spices and flavors that are traditional to fall inspired recipes. Don’t get me wrong, I’m not one of those crazed PUMPKIN SPICE ALL THE THINGS. people. No pumpkin spice soap or air fresheners for me! But I do love me some aromatic spices to get that fall feeling going on. I may be jumping the gun a little but in my opinion

It’s never too early to enjoy some fall flavors!

So I am going to start with my wonderful Spiced Sponge Cake recipe. This is a deeply spiced and flavorful sponge cake. This is not a dense and heavy cake like a carrot cake base, but a light and fluffy version that has a full, pungent spice flavor.

I start with my wonderfully moist Vanilla Sponge Cake recipe and add a TON of warm fall spices. The usual spice culprits are involved but I like to punch it up a notch with ginger & cardamom as well as a pinch of fine ground black pepper for just a little kick.

This Spiced Sponge Cake is AWESOME topped with my fluffy & lightly tangy Cream Cheese Swiss Buttercream. This is a light, fluffy & PIPEABLE cream cheese frosting!

Another of my favorite things to do with this cake is to fill it with a fresh bourbon caramel apple compote filling (the next fall recipe on my to do list!) and top with a Salted Bourbon Caramel Swiss Buttercream. Talk about fantastic fall flavors! I will be posting my recipe for the compote soon!! So be sure and check back here or better yet, sign up for my newsletter and get notifications when I have new recipes and tutorials posted. You can get my Salted Bourbon Caramel Sauce recipe <<< here. It’s fantastic to flavor your Swiss buttercream or to just drizzle over your cake just like it is, YUMMY!!

Edd Kimber's Victoria sponge recipe

Victoria sponge. who couldn't love it? Edd Kimber, aka The Boy Who Bakes, presents his favourite recipe for the British teatime classic.


  • 225 g self-raising flour
  • 2 tsp baking powder
  • 225 g unsalted butter, room temperature
  • 225 g caster sugar
  • 4 large eggs, lightly beaten
  • 120 g raspberry jam
  • 150 ml double cream, whipped to soft peaks
  • 7.9 oz self-raising flour
  • 2 tsp baking powder
  • 7.9 oz unsalted butter, room temperature
  • 7.9 oz caster sugar
  • 4 large eggs, lightly beaten
  • 4.2 oz raspberry jam
  • 5.3 fl oz double cream, whipped to soft peaks
  • 7.9 oz self-raising flour
  • 2 tsp baking powder
  • 7.9 oz unsalted butter, room temperature
  • 7.9 oz caster sugar
  • 4 large eggs, lightly beaten
  • 4.2 oz raspberry jam
  • 0.6 cup double cream, whipped to soft peaks


  • Cuisine: English
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 8


  1. Preheat the oven to 180°C/160°C fan. Lightly grease two 8-inch round cake pans and line with parchment paper, greasing the parchment too.
  2. Sieve the flour and baking soda together into a medium bowl, set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the egg a little at a time beating until fully combined. Add the flour mixture in three additions mixing on low only until just combined.
  4. You want the cake batter to be 'dropping consistency' which means that if you take a spoonful of batter out of the bowl it should be soft enough to fall from the spoon in a couple of seconds. If the batter is sticking to the spoon for too long mix in a tablespoon or two of milk to soften the batter.
  5. Divide the cake batter evenly between the two prepared cake pans and gently level out. Bake in the preheated oven for 25 minutes. The cake should also be golden brown and be coming away from the edge of the tin.
  6. Cool in the pan for ten minutes before turning out and cooling completely on a wire rack.
  7. To assemble, spread one layer of cake with the jam and top with the whipped cream. Sandwich together with the second layer of cake and sprinkle with a little icing or caster sugar.

You might also like:


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All you do is sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients.

Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency. Next divide the mixture between the two prepared tins, level off using the back of a tablespoon, and bake near the centre of the oven for about 25 minutes. The cakes are cooked when you press lightly with your little finger and the centre springs back. Remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round them out onto a wire cooling tray.

Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them bother over so that the tops are facing upwards (this is to prevent them sticking to the tray). When cooled, sandwich them together with any sort of preserve or lemon curd, with or without fresh whipped cream (in the summer, fresh berries and cream make a superb filling). For a final flourish, dust the whole cake generously with icing sugar. Store in a tin, or if you are using cream, in a polythene box in the fridge.

You can also watch how to make a classic sponge cake on our Online Cookery School Video on this page.

How to Make Soft Sponge Cake Recipe

SPONGE CAKE – Let’s go back to basic again. I remember making a video some time ago last year of the same recipe, and some people commented why isn’t there any baking powder or baking soda in this recipe. Are you sure it will rise? Etc etc. This is another recipe similar to genoise but different technique. This one uses meringue to rise. For me, this is still easier compared to genoise, and it will not go too wrong if you follow closely the steps in the video. Hope you’re inspired to give this a try. Enjoy!

3 egg yolks
36g (2 1/2 tbsp) caster sugar
48g (3 1/2 tbsp) vegetable oil (I used canola)
60ml (1/4 cup) milk (room temp)
90g (3/4 cup) cake flour

3 egg whites
45g (3 tbsp) caster sugar
½ tsp cream of tartar or lemon juice

I am using 6 inch round baking pan

1. Preheat oven at 140°C / 280°F. Insert parchment papers around and bottom of baking pan.
2. In a large bowl, add egg yolks and sugar. Whisk until it is creamy.
3. Add oil and whisk until combined.
4. Add milk and whisk until combined.
5. Sift the flour in 2 batches. Mix until combined and ribbon formed.
6. In another bowl, beat the egg whites. Start with low speed. Add cream of tartar and beat until it is bubbly.
7. Add sugar little by little. Increase speed and beat until stiff peaks form.
8. Gently fold in the egg white mixture into the batter. Repeat the folding technique. This will help to create air in the batter so that the cake will become light and fluffy. You may fold a little egg white mixture into the batter and then mix them altogether. This is so that the batter will be mixed evenly. You can do it vice versa.
9. Pour the batter into the pan. Drop the pan on table a few times to release air bubbles.
10. Bake at 140°C / 280°F for about 45-50 minutes. Use a toothpick or cake test to check if the cake is cooked.
11. Remove from oven and cool it on the cooling rack.
12. Cake is ready to serve.

Castella Cake (Video) カステラ

Treat yourself with this super moist Japanese sponge cake with a hint of sweetness from honey! Made with only 4 ingredients, Japanese Castella Cake is a very popular confectionery in Japan. Try this delicious cake for your weekend baking project. It makes the perfect holiday or hostess gift too.

Castella (カステラ) is a delicious Japanese sponge cake made with bread flour, sugar, honey, and eggs. My family loves Castella and it goes very well with both tea and coffee.

The difference between Japanese honey sponge cake and the regular western sponge cake is Japanese Castella is more delicate and bouncy in texture. It is raised solely by egg foam. There is no butter, oil or any leavening agent like salt or baking powder. It also uses bread flour (higher gluten content) instead of regular flour to achieve the result. The flavor is very light with mild sweetness. Therefore the cake is delightful to enjoy green tea or iced coffee during summertime.

You can tell by its popularity as Castella is being sold everywhere in Japan, from departmental stores, specialty sweet stores to convenience stores. They often come in a slim rectangle box in simple plastic packaging for an everyday snack or fanciful packaging for gifting.

Traditionally, Japanese Castella cake is baked slowly in a wooden frame to create a soft smooth texture for the sponge because a metal baking pan would transfer the heat too fast and it would become too dry. I assume most of you would not have a wooden frame readily available, so my Castella recipe uses a standard 1-lb loaf pan.

I searched for Castella recipes in Japanese and found hundreds of recipes available online. The majority of them use just the same 4 ingredients with slightly different measurements for each recipe. I started to experiment with measurement for each ingredient for my 1-lb loaf pan. Then I increased to two pans as my family really loves this light and moist Japanese Castella Cake for oyatsu (snack).

Before I move on to the recipe, I want to mention that it took me a very long time to finalize this recipe. Since then I have been using this exact recipe many times and it worked each time. However, please understand that everyone’s oven works differently and you may need to adjust the recipe according to your oven.

Japanese Castella Cake Baking Notes:

The key to a successful Castella is in the beating of the eggs and baking time. Even after trying many times, I still wish to improve the slight wrinkled top (Any tips, anyone?). Otherwise, the texture and flavor is just perfect!

Before I realized that I needed to create my own recipe that works for my oven, I had tried many other Castella recipes I found online. However, I failed miserably despite the beautiful pictures shared on those recipes. Here are some of the tips I learned from my experience in achieving the perfect texture:

Failure 1: A hard and dense layer formed at the bottom of the cake although the top layer turned out beautifully.

  • There needs to be enough air beaten into the batter for the cake to rise. Make sure to beat the eggs based on the time specified. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.
  • Sift the flour two times to loosen.

Failure 2: The cake sank in the middle during the baking, or after I pulled out from the oven.

  • Bake it longer until the cake is firm and fully cooked inside.
  • Do not over mix the batter when you add the flour mixture.
  • Must use bread flour.

A lot of recipes suggested to bake at a higher temperature and cover the cake with the aluminum foil to prevent the cake from browning further and finish baking. However, this made the cake start to sink immediately and it didn’t work for me… Therefore, I couldn’t bake at a higher temperature than 320 ºF (160 ºC).

Some recipes suggest baking it at a higher temperature to brown the top first, then change to lower temperature to continue baking. But being unable to cover the top with aluminum foil, my only option was to bake at 320 ºF (160 ºC) and slowly brown the top without overcooking inside of the cake.

You may need to tweak my recipe in order to get the perfect result. I have also seen some recipes that require extra steps and ingredients, but I made this recipe as simple as possible without losing authentic flavor. I hope my recipe works for you and you will get to enjoy Castella with your family and friends.

I’ve also included a 3-minute Japanese Castella Cake recipe video above, so I hope you will check it out.

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here .

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Cakes to Make with Sponge Cake

    : Modeled after my favorite candy, this cake is a perfect combination of chocolate and hazelnuts. : Every time I go to a fair, I have to get a caramel apple. This cake is the perfect fall treat. : This is my Valentine’s Day go-to. Just like a chocolate-dipped strawberry, but in cake form! : I am a fan of the boozy cake. Adding alcohol to baked goods is not just festive, it serves a purpose! It adds a great punch of flavor and also moistens the cake.

Watch the video: My No-Makeup Makeup look for this FALL (May 2022).