Among the many types of sponge cakes one can choose to bake, the simplest of the bunch is unsurprisingly the standard sponge cake. Compared to its classic version which calls for a whopping amount of eggs for leavening, the modern take on the sponge cake takes a less drastic approach with its revised formula. Instead, it uses roughly the same amount of eggs compared to the other ingredients similar to pound cake and relies on chemical leavening for its rise.

Today's recipe features the simplest formula for sponge cake complete with self-raising flour for leavening.

To spice things up, this plain sponge cake will be layered with a glossy Creme Chantilly and coated with a shiny ganache.


Cake ingredients

  • 4 oz unsalted butter
  • 4 oz caster sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 4 oz (1 1/2 cups) self-raising flour

Creme ingredients

  • 1 cup heavy cream
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Ganache ingredients

  • 8 oz (1 cup) heavy cream
  • 8 oz chocolate, chopped
  • 3 tbs unsalted butter
  • 1 pinch salt


  1. Preheat the oven to 175°C. Grease the insides of a springform pan with a knob of butter. Then dust with flour and shake out any excess flour. Chill a mixing bowl in the refrigerator for the Creme Chantilly.
  2. Cream the butter and sugar together with a stand mixer or hand mixer over a bowl set on medium speed until light and fluffy.
  3. Incorporate the eggs into the mixture one at a time while beating. Add the vanilla and incorporate.
  4. Fold in the flour in two stages and incorporate to finish the batter.
  5. Pour the batter in the springform pan and place in the oven. Bake for 25 minutes or until a toothpick comes out clean after it's inserted into the cake. Remove and cool on a cake rack.
  6. To make the Creme Chantilly, remove the chilled bowl from the refrigerator and fill it with the heavy cream. Whisk the cream with a balloon whisk until it thickens slightly. Add the powdered sugar and vanilla extract to the whipped cream and continue whisking until it reaches the desired consistency. Do not over whip or the cream will be too stiff. Seal the bowl and return to the refrigerator.
  7. To make the ganache, pour the heavy cream into a saucepan and bring to a boil. Chop the chocolate and place in a heatproof bowl with the butter and salt.
  8. Pour the heated cream over the dry ingredients and stir together with a wooden spoon. Continue stirring until all of the chocolate and butter have melted.
  9. Once the cake has cooled, remove it from the springform pan and place on a cake stand. Cut the cake horizontally and in half using a large chef knife.
  10. Remove the Creme Chantilly from the refrigerator and unseal. Plight the Creme on top of the lower halved cake and evenly smooth down with a spatula. Return the top half of the cake over the lower half to sandwich the cakes between the Creme Chantilly.
  11. Pour the ganache over the top of the cake and smooth down with a spatula or the back of a spoon.
  12. Serve the cake or seal and refrigerate.

Serves: 12 slices