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Grandma’s Moist Sponge Cake


 Prep Time | 20 minutes
 Cooking Time | 60 minutes
 Serves | 2 people

Our Notes

This super moist sponge cake makes a lovely treat for afternoon tea or as part of coffee morning with friends. With a traditional texture and many different options to decorate, it makes a perfect celebratory cake.

Products Used

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2 1/2cups of Pure Gluten-Free Self-Raising Flour
2 cups of sugar
1 cup of soft butter
1 cup of milk
4 eggs
1 tbsp of vanilla extract


  1. Preheat oven to 350°F (180°C). Grease and flour a deep cake tin.
  2. In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time taking care not to allow the mix to curdle (add a little flour if it starts). Add the milk, vanilla and flour, mixing only as much as necessary. Pour into the prepared cake tin.
  3. Bake it for approx. 60 minutes in a preheated oven until a skewer inserted into centre comes out clean. Cake will pull away from the sides of the pan slightly when done. Allow cake to cool in the tin for a few minutes before removing to a wire rack to cool completely.
  4. Slice in two using a sharp bread knife and sandwich the cake using a favourite jam or butter cream. Decorate as desired.
  5. Store Sponge Cake in an airtight tin.

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