Irish sponge cake is a light and delicate egg sponge filled with a layer of jam and lots of luscious cream, with a light dusting of confectioners' sugar on top. I loved this cake when I was growing up in Ireland.

Table of Contents
No Butter Egg Sponge
This cake recipe requires no butter. That's right! A butter free cake!
You may have heard of a Victoria Sponge Sandwich Cake which is similar to this cake, but it contains quite a bit of butter. The texture of a Victoria Sandwich is more dense than this recipe.
For a butter free cake or sponge this is the recipe you need.
This is my Mom's go-to recipe whenever she wants to make a quick, inexpensive cake that is relatively good for you. The recipe calls for four eggs, resulting in a protein-rich treat, disguised as cake.
I confess I was easy to please as a child. When my mom asked what kind of cake I wanted for my birthday I always requested this sponge cake.
No frosting frenzy required for me. Just a simple dusting of confectioners' sugar on this cream-filled delight, and I was as happy as a bee.

Ingredients for Irish Sponge Cake
Here's a list of what you'll need. Check out the printable recipe below the instruction section, where you'll be able to switch between US and Metric equivalents for the system that works for you.
- eggs
- sugar
- cake flour
- baking powder
- strawberry or raspberry jam
- heavy whipping cream
- confectioners' sugar
- vanilla extract (optional)
Ingredient Tips
I loved to bake cakes when I was a teenager in Ireland. My Mom's sponge cake recipe was easy to remember - 4 eggs, 4 ounces of sugar and 4 ounces of flour. 4-4-4 made it ever so simple.
Not so simple when I came to America, and tried to replicate my Irish cake baking successes. My first attempts were a complete failure. I used 4 eggs and ½ cup of both sugar and flour. It took me a while to realize that 4 ounces of sugar is a half cup, but that flour is significantly lighter than sugar. I needed ¾ cups of flour, plus an additional 2 tablespoons to achieve the exact same ratios as in my mother's recipe.
Plus, American all-purpose flour does not work for this cake. There is too much protein in all-purpose flour and you will not achieve a light textured sponge with it.
Cake flour is required. No ifs, ands, or buts about it (who remembers that old expression - my mom would use it whenever she wanted to empasize something).
Directions for Irish Sponge Cake
Here you'll find step-by-step photo instructions to help you make this sponge.
This is not an easy bake. It's not for the beginner baker. The techniques require skill and an understanding of the batter's consistency.
Pay close attention to the instructions. A delicate touch is required to ensure this batter is kept light and airy and ready to rise in the oven.

Whipping the eggs and sugar
Sponge cake success is dependent upon beating as much air as possible into an egg and sugar mixture to ensure the cake rises when it hits the heat of the oven. Make sure your eggs are at room temperature before beating them. Cold eggs do not hold as much air.
Add the eggs and sugar to the bowl of an electric mixer. Turn onto high and let the mixer perform its magic.

While the mixer is busy beating up those eggs and sugar, prepare two 9-inch round baking pans by spraying them with non-stick spray infused with flour.
I love this stuff! It is so much easier than the old fashioned way. We used to grease the pans with an old butter wrapper, then add flour and tap it around the pan to completely coat the buttery surface in a thin white layer of flour.
Now that awkward job has been transformed into a few quick spritzes with this miraculous floury spray. Hats off to whoever invented this stuff! You have my eternal gratitude.

Next prepare the flour by sifting it with the baking powder. My mom does not use any baking powder at all, but I find that just ⅛ of a teaspoon helps when using American flour.
Always sift the flour. The process adds air to the flour mixture, helping create a lighter sponge cake.

The egg and sugar mixture will increase in volume many times over as it gets whipped up with air. It takes anywhere from 6 to 8 minutes depending on the power of your mixer to achieve a thickened, glossy consistency.
When the egg mixture is ready the beater will be leaving markings on the mixture as it turns, and the mixture's color will be a very, very pale yellow.

Gently fold in the flour
Spoon half the flour into the egg mixture. Using a spatula, gently fold in the flour. Do not use the electric mixer to add the flour, since this would deflate all the lovely air pockets that will help the cake to rise.
Add the vanilla essence at this point if you like the flavor. I never add vanilla - it is not a sponge cake flavor I grew up with.
Add the second half of the flour and again fold it in gently. Make sure to lift the mixture from the very bottom of the bowl as you fold in the flour. This will release air pockets of trapped flour like the one pictured above.

When the flour is fully incorporated pour half the mixture into each of the prepared baking pans.

Spread it out evenly using the spatula.
Place the cake pans in the pre-heated oven and bake for 15 minutes at 375 degrees and then reduce to 350 degrees for a final 10 minutes.

When cooked the cakes will be a light golden color and will be slightly springy to the touch.
When touched with a finger tip, no indentation will remain.

Use a knife to loosen the edges of the sponge layer from the side of the cake pan if necessary.
Turn the cakes onto a wire rack to cool.

Assemble the sponge cake
Spread a quarteer cup of jam on the inner aspect of each sponge layer.
Beat the heavy whipping cream in a mixing bowl using an electric mixer, until the cream is thick and easy to spread.
Add 1 tablespoon of confectioners' sugar to the cream if a sweeter taste is desired.

Place the lower layer of the sponge on a serving plate.
Cover the jam with a thick layer of cream.

Place the top sponge layer on top of the cream, to create a jam and cream sandwich.
Decorate the cake with a light coating of confectioners' sugar sifted on top.

Slice and enjoy this light, delicate cake with jam and luscious cream.
My little girl announced tonight, that sponge cake is her favorite cake in the whole wide world. It's her Mommy's favorite cake too.
Recipe Card for Irish Sponge Cake
Here is the printable recipe card for your kitchen recipe tin.
Irish Sponge Cake
Ingredients
- 4 large eggs
- ½ cup sugar
- 14 tablespoons cake flour ¾ of a cup plus two tablespoons
- ⅛ teaspoon baking powder
- ½ cup strawberry jam or raspberry jam
- 1 cup heavy whipping cream
- 1 tablespoon confectioners sugar to dust the top of the cake.
- 1 teaspoon vanilla extract optional
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray two 9-inch round baking pans with non-stick spray infused with flour, or grease with butter and dust with a light coating of flour.
- Add the eggs and sugar to a large mixing bowl. Using an electric mixer, beat the eggs and sugar for 6 to 10 minutes until the mixture has increased in volume and thickened to a consistency of whipped heavy cream. The required time varies depending upon the power of your electric mixer.
- In a separate bowl sift the flour and baking powder together. Spoon half the flour into the egg mixture and gently fold it in using a spatula. Repeat with the second half of the flour, folding gently to fully incorporate the flour. Add the vanilla essence with the flour if desired.
- Pour half of the cake mixture into each of the prepared baking pans. Bake in the preheated oven at 375 degrees Fahrenheit for 15 minutes, then reduce the heat to 350 degrees and bake for an additional 10 minutes. The sponges will be golden brown, with a slight spring to the touch when cooked.
- Remove the sponges from the oven and cool in the baking tray for 5 minutes. Carefully remove the sponges from the baking pans and place them to cool completely on a wire tray.
- Whip the heavy cream using an electric beater until thick. Add one tablespoon of confectioners' sugar to sweeten if desired. Spread jam on the inner surface of each sponge. Place one layer on a plate, spreading the cream over the jam. Sandwich the cream with the upper sponge layer.
- Decorate by sifting a fine layer of confectioners' sugar on top. Slice to serve.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Happy baking!

Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
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Kay G.
Dear Mairead,
I so much enjoyed the Victoria Sponge Cake while I was in England! Did they really get that from Ireland and just called it that during Queen Victoria's reign because it was so popular? I'll just bet they did, since it sounds exactly the same! Thanks for the recipe!!! I LOVED this cake!
Irish American Mom
Kay - This cake is very similar to a Victoria Sponge Cake. It is a little different in that it has no butter. The Victoria Sponge Cake has a butter and sugar base, with a slightly denser texture, but a very similar taste. I love both types of sponge cakes. Best wishes and happy baking.
Heather
Hi! I was under a lot of pressure to make a nice cake for some guests coming to our house. It is sort of like an unspoken competition myself and the wife of the other family have to see who can make the nicer cake when we take it in turns inviting one family to the other's house. Last time, she presented me with a beautiful tirimisu which had just the right texture flavour and presentation. So beating her was going to be extrememly hard. I followed your recipe hoping for the best seeing as a good old traditional cake would be something different ( I am from and currently living in Ireland ). The cake turned out amazingly well. I served it with some melted chocolate and strawberries on the side and the guests seemed stunned at the taste.
Thanks a million, I could never have done it without this recipe,
Sharon
Irish American Mom
Hi Heather - thanks so much for letting me know of your sponge cake success. Sometimes the old recipes are best. Simple, but delicious, a sponge cake has just the right level of sweetness for my palate. I learned this recipe and technique from my mom when I was growing up in Dublin. So glad to be able to pass it along to readers in Ireland, America and all over the world.
Best wishes,
Mairéad
Brian@irelandfavorites
Hi Mairead,
Your cake looks scrumptious,
I think I'd be tempted to spread some of the whipped cream on top too.
Your husband is a lucky man.
Cheers.
Irish American Mom
Brian - I have been known to add an extra dollop of cream on top too. You can never have enough cream is my motto. I don't know if my husband thinks he is lucky when he helps clean up after the mess I make when I'm baking. All the best!
Cheryl Barker
Looks very yummy -- and another great way to use jam! 🙂 Going to share this one with my girls!
Irish American Mom
Hope you all enjoy this cake! It's one of my favorites.
Elizabeth
Hi Mairead -
This looks quite tasty! Good for you for sticking with the whole measurements conversion thing...you're persistent! Isn't it a great feeling when you can recreate something that ties to such good memories?
Irish American Mom
Elizabeth - It took a few cooking failures to finally get the right ingredient balance, but it was well worth all those trials and errors, to bring back memories of home. My little girl loves this cake - it's not too sweet, and the cream makes it delicious. She is now learning how to make her Irish Grandma's cake. All the best!
Anna Kehoe Murphy
Yummy looking cake. When I first read that the post was about sponge cake, I immediately thought of the movie, "Calendar Girls". One of the characters brings a sponge cake to the fair to be judged, and after she wins she admits that she bought it at the bakery.
Thanks for the recipe.
Irish American Mom
Anna - I had totally forgotten about that scene from "Calendar Girls". From now on I'll think of it whenever I bake a sponge cake. I loved that movie. Thanks for visiting.
alice cummins
Hi Mairead,
I'm about to make the sponge cake .I'v read over and over the 4 ozs of cake flour
I'v looked at the picture which seems to be a lot more than 3/4 of a cup
It is writen as 3/4 cup"s "...is that 3 - 4 cups or 3/4 of a cup ?
I am confused... sorry maybe I'm stupit but I don't want it to be "another " disaster if you know what I mean..
On a different subject ...I loved your travels through Co., Down.
Newcastle was my birth place I.Ilived there 21 happy years.
Thanks for your time.
Alice.
Irish American Mom
Hi Alice - The flour required is three-quarters of a cup plus 2 tablespoons. It does not sound like a lot, but the volume from this cake comes from air beaten into the eggs. Hope your sponge cake is a big success!
So glad you enjoyed my trip around your home county of Down. Next up is Dublin - I'm working on it this week. Best wishes and thanks for stopping by.
Ann Byrne
What part of co down r u from,I live in hilltown,
Irish American Mom
Ann - I'm actually from Dublin,not Down.
All the best,
Mairéad
Jennifer
I completely forgot about this cake until I found your site while looking for a Christmas pudding recipe like my (Irish) mom used to make. So many memories of being her helper and spreading the whipped cream for her...and then eating it! Thank you for the recipes just like mom made and reminding me of good times with her.
Irish American Mom
Jennifer - I too remember helping my mom spread jam and cream on this sponge cake. This cake was a big part of my Irish childhood. So glad you found my site, and I am delighted my recipes and stories stirred lovely childhood memories.
Best wishes,
Mairéad
davie
is your oven temp right 375 then 350 seems realy high
Irish American Mom
Davie - I always start my sponge cake at 375 degrees to help heat the air in the egg mixture quickly and promote the rising process. Once the cakes are well risen I turn the temperature down. I find the sponges don't rise well in an oven that is cooler.
All the best,
Mairead
davie
my oven only goes to 275 fan assist and it worked a treat
i made your sponge into a birthday it went down a treat
thank you
it was lovley and light
Irish American Mom
Davie - I'm delighted to hear your sponge cake was a great success. Cooking it with the fan assist oven probably created a lovely uniform heat to get it to rise nicely. I like to make sponge cake for my husband's and my birthdays. Next I have to convince my kids that they don't need cakes with all that frosting for their birthdays. Sponge is the perfect birthday cake in my book.
All the best,
Mairéad
Aimee
Thank you for this wonderful recipe Mairead! I decided that it would make a fabulous birthday cake this year, and I was right! http://ratliffkitchen.blogspot.com/2012/12/irish-sponge-cake.html The whole family enjoyed it!
Irish American Mom
Happy birthday Aimee. So glad this sponge cake worked out well and that all your crew enjoyed it. Love how you adapted the recipe to utilize ingredients you usually use to cook in your house. When I was growing up my Mom always made this recipe for birthdays. Best wishes for the coming year.
Mairead
Heather
Thank you so much for posting this recipe! My husband moved over here two years ago from Ireland and this is his absolute favorite! His Birthday is tomorrow so I am surprising him with this. The only thing left to do is to try it and see if it comes anywhere near to his mam's. 😉 I'm sure I will be referencing your site for future Irish recipes. 🙂
Irish American Mom
Heather - I hope your sponge cake turned out well and that your husband enjoyed his cake. Belated birthday greetings to him. I have been at our farm in County Cork with no internet access, so please excuse my delay in responding to your comment. I'm delighted you found my website and I hope you enjoy my recipes. I have many more to share over the coming months.
All the best,
Mairéad
Naoimh
Hi Mairéad, I was wondering if you have you tried using gluten-free flour in this recipe and if it was successful?
Thanks in advance
Naoimh
Irish American Mom
Naoimh - I'm afraid I've never tried this cake with gluten free flour. Let me know if you give it a whirl and how it turns out.
Best wishes,
Mairead
Susan smith
Thank you mairead your recipes are bringing back lots of child hood memories , I'm also an Irish American mom and I cook for a liven you'd think I would start making my child hood recipes ,,, who knows but I'm going to start now thanks
I'm also from Dublin the best place on earth
Irish American Mom
Susan - Dublin is a great place alright. Glad my recipes are bringing back fond memories of your childhood. We grew up on simple, but good, tasty food.
All the best,
Mairéad
Caroline
Hi Irish American Mom
Thank you for the simple receipt. I have only one question: should I use granulated sugar or caster sugar?
Thank you
Caroline
Irish American Mom
Caroline - If you have caster sugar I recommend using it since it will incorporate and dissolve into the eggs faster, for a lighter sponge. If you only have regular sugar don't worry. It will work fine - your sponge may not be as light as with caster sugar, but it will taste delicious.
All the best,
Mairead
Jacqueline
Buichas le Dia - agus leat a Mhamai Mheiriceanach, for this amazing recipe - I thought I'd never be able to replicate the beautiful sponges I grew up with in Ireland. I found pastry making quite a challenge when I came to N. America. Making this for my daughter Sinead's birthday tomorrow.
Go raibh mile maith agat!
Irish American Mom
Jacqueline - so glad you like this sponge recipe. It is a favorite in our family and brings back lovely childhood memories for me.
Best wishes for 2014,
Mairead
Crystal
I just finished baking this and while the cake wasn't as fluffy as I anticipated, it was still very spongy and yummy! I had to put the rest in the refrigerator since the cream was dairy. My family isn't going to be happy since they had JUST organized it today! 😛
I used blackcurrant preserves I got at a place that sells international food. I was very delighted. This is going to be one of my go-to recipes!
Best wishes!
Irish American Mom
I'm so glad you enjoyed this sponge. It is a firm favorite in my house. I like the fact there is so little butter in the recipe, so I don't feel so guilty when I make it.
All the best,
Mairéad
julia otamendi
Dear Irish mom
I've been looking for this recipe for days and could only found some with butter
I 've eaten this kind of cake when I was a child and wanted to make one now for my grandchildren
My question now is: which is the exact amount of flour and sugar needed, since the size of cups may vary
Can't you measure them in a measuring glass?
I dare bother you with my request because my first two attemps were unsuccessful and I don' know if this was the cause or the fact that I used the eggs from the fridge
TIA for your kindness,
Julia, from Buenos Aires, Argentina
Irish American Mom
Julia - the size of the cups will definitely affect the outcome of this recipe. I created this using American measuring cups, so if you can't get the exact size cups it's best to weigh the ingredients. You need 4 eggs, 4 ounces of sugar and 4 ounces of flour. This is roughly 4 eggs, 120 grams of sugar, and 120 grams of flour. Another reason your sponge may not be light enough may be that you are not beating the eggs and sugar enough before adding the flour. They will be stiff and a very pale color when ready. Hope this helps.
Best wishes,
Mairead
Alli Hogan
Could I make just one cake and slice it in half length-wise? Also, are cake pans a must or can I use smaller dishes such as 16 oz. (473mL) Ramkin dishes?
Irish American Mom
Alli - Sorry I didn't get to reply to you before you tried the ramekins. One cake pan would work fine. I use this recipe to make a swiss roll, baking it in a cookie tray. I must make one and write a post about how to roll it.
All the best,
Mairead
Alli Hogan
Okay. Definitely not going to use ramekins to bake anymore. Even though I sprayed and floured the heck out of the two ramekins, the sponge cake still stuck to the sides and the bottom of them. Both cakes look like a shredded mess. Sad.
Irish American Mom
Thanks for adding your photo to my Facebook page. Even if they didn't look the best, I'm sure they tasted great.
Best wishes,
Mairead
Penny Wolf
This recipe made a very good Boston Cream Pie. I found it to get better the following day too! Thank you.
Irish American Mom
Penny - I never thought about making a Boston Cream Pie with this sponge cake. What a wonderful suggestion. So glad you enjoyed it.
Mairéad
Penny Wolf
If you don't mind an idea to Alli - If you are wanting to remove the cakes from the ramekins why not use
cupcake liners? You can remove the paper/parchment easily AFTER a proper cooling time.
Irish American Mom
Great suggestion, Penny. I always love readers' comments and tips on all my recipes. It's amazing how many wonderful tweaks and improvements are suggested. As my granny used to say - "The world is a wealth of knowledge."
All the best, and thanks as always for stopping by.
Mairéad
ABrennan
Hi again! So glad I found your recipe. This is my hubby's favorite cake and finding the right recipe is REALLY important. (Especially since he claims that his ex made a really nice one! lol) I have question though...how high should each layer be? When I took mine out of the oven they seemed a bit thin and a tiny bit too overdone. Could I be baking too long in my fan oven?
Irish American Mom
Thanks so much for stopping by and I'm so glad to hear your husband likes sponge cake. Each layer should be about 1 and 1/2 inches thick. You may not be beating your eggs enough before adding the flour if they are turning out too thin. I would say you need to reduce the heat by 25 degrees to allow for the more even distribution of heat with your fan assisted oven. Hope this helps for sponge making success.
All the best,
Mairéad
Amy Brennan
Thanks for the help! After a little research I think I figured out what went wrong: my cake tins are a little too big. I have 9-in. tins and all other recipes I saw called for 7-in. tins. I also decreased the temp to 370 degrees F and just followed your recipe x 1.5 to make up for the larger size tins. 🙂 Yay! Happy wife! Thanks a million!
-Amy
Irish American Mom
That's great. I'm delighted your sponge is a big success. My husband loves this cakes too - reminds him of his childhood in Ireland.
Mairéad
mickey christie
Hi Irish American Mom,
Its nice recipe but i confused how it taste good without using butter ?
so.. i will try for this.
thanks.
-mickey, ahemdabad,gujarat. India.
Irish American Mom
Hi Mickey - There's enough fat in the eggs to create the right texture in this cake. It's not overly sweet however, but with jam and cream it's lovely. I hope you like it.
Best wishes,
Mairéad
Tracy
Attempted this tonight. I used a hand mixer and all purpose flour that I sifted. Epic fail. Will attempt again hopefully tomorrow.
Do you think I need to add time to the mixing if I use a hand mixer?
Irish American Mom
Hi Tracy - so sorry to hear you're sponge cake was a little bit of a disaster. Unfortunately this cake recipe is very dependent upon ingredients and precise technique for guaranteed success. Here are some tips which I hope will help.
Beat the eggs and sugar for at least 5 extra minutes when using a hand mixer. The eggs should be very pale in color and stiff when ready.
Use cake flour, not all-purpose American flour. This is one cake that really needs the lighter texture of cake flour. Changing your flour is the most important step to help with your outcome.
When adding the flour fold it in very gently to avoid losing the air from the beaten eggs.
Hope tgis helps. Wishing you sponge baking success.
Best wishes,
Mairead
Ciara
Mairead this is my mams exact recipe too and I love baking it as it reminds me of being a kid. Unlike the Victoria butter sponge, you can keep this one in the fridge to keep fresher longer, not that it lasted long! I'm trying to make a chocolate variation of it with cocoa but I'm just not there yet as a bit dry unlike the original. Lovely to see the Irish recipe still being lovingly baked across the water xx
Irish American Mom
Hi Ciara - You can't beat a nice sponge cake that is light and ever so "spongy". Just like your sponges, mine don't last very long, so I've never really been able to test exactly how long it would stay fresh in the fridge. I remember my mom baking a coffee sponge, and she added a liquid coffee flavor called Irel. I wonder if you could add melted chocolate without upsetting the wet to dry ingredient balance for a chocolate sponge.
Love your website - I'll be sure to check it out from time to time.
All the best,
Mairéad
Margaret Geall
Hi Mairead,
Can you freeze the sponge .
I am having my family Christmas this Saturday 19th a day trying to prepare as much ahead as I can
Thank you,
Margaret Geall
Originally from Coleraine Northern Ireland where myMum and sister still live
Irish American Mom
Hi Margaret - The sponge cakes will freeze just fine. Just defrost them then add the jam and cream for serving. It's always lovely to hear from others who moved to America like I did, many moons ago. I hope you get to visit your family in Coleraine as often as you wish.
All the best, and I hope all of your Christmas baking and prep work will be a great success. This sponge works great for sherry trifle too, if you sandwich it together with jam and slice it into fingers for the sponge base.
Best wishes,
Mairéad
Deirdre Conran
Oh Mairead,
You have made my year! My mam made the best sponge and I haven't been able to find her recipe. She made it all the time but never used the cream. She also always used 8 inch tins. I will be giving your recipe a go. I'll let you know how close it is with my mam's. She always used 4 eggs, 4 ounces of flour, vanilla, but I couldn't remember the rest even though I used to make it as well. Thank you!
Esther
Thank you for the recipe!
I am from Singapore and had this cake in Inis Mor when I visited Ireland. I noted the refreshing absence of butter and decided to try recreating it. I didn't realize it was an Irish tradition until I came across your recipe while trying to figure out the right proportions for a butter-less cake.
Irish American Mom
Hi Esther - I'm so glad you found my Irish sponge recipe. I hope it will bring back tasty memories of your time in Inis Mór. My kids love this cake, and I don't feel guilty serving it since it contains so many eggs.
Best wishes, and happy baking.
Mairéad
Isabel
Wilton on now sells a pack of 5 6inch pans and this recipe makes 4 perfect layers. I ended up with 2 perfect little cakes. You must beat the eggs and sugar a very long time to get it triple in volume and nearly making peaks. We ate cake for lunch , dinner, and breakfast. Thanks for this lovely recipe.
Irish American Mom
Hi Isabel - Thanks so much for the tip about cake pans available from Wilton. So glad this cake was a success for you. It takes a little skill to know when your egg and sugar mixture is ready. I think many people are surprised by how long it takes to get the correct volume, and success is totally dependent upon this step.
Thanks so much for stopping by to not only check out my recipe, but to actually bake it and then give it your seal of approval.
Best wishes,
Mairéad
Lily Haslam
I made this yummy cake 🙂
Irish American Mom
I'm delighted to hear you liked this sponge cake.
Happy baking,
Mairéad
Bridie
i have made this sponge twice now the first time with caster sugar,whipped it for 10 mins not great result the second time i made it i used granulatuted sugar and whipped it for 20 mins still did not turn pale in colouror increase that much in volume
dont know what went wrong
by the way i used your mothers ingredents as i am in Ireland
Irish American Mom
Hi Bridie - So sorry to hear this cake was not a success for you. It's not an easy recipe since there are some very specific techniques involved. I have days when my sponge cakes turn out better than other days. Here are some tips and thoughts that might help figure out why your cake did not rise well. Perhaps your eggs were cold and taken straight out of the fridge. You will get a better result if you use room temperature eggs. The fresher the eggs, the more air they will hold. You must also use the whisk attachment, not the paddle attachment for whipping the eggs and sugar. Folding in the flour is also a crucial step for sponge cake success. Pick a large metal spoon or thin rubber spatula for this step. A wooden spoon will burst the air bubbles in your cake mixture and cause it to flop. Try a light figure-of-eight motion to carefully cut and turn the flour through the batter until even. Be very careful not to stir or overwork the batter, or your cake will become tough.
I hope these tips help. Happy baking,
Mairéad
Martha riccio
Can i use a bundt pan.
Irish American Mom
Hi Martha - I have never used a bundt pan for this cake. This cake mixture would probably be the right amount for one bundt pan. However, I'm not sure if the cake will rise with the extra depth and height of the mixture in a bundt. I would guess the mixture will be too heavy and not spread out adequately to allow it to rise. I have only ever cooked this mixture in flatter tins. I have used it to make a swiss roll by cooking it in a small sheet pan, or I have used it in a flat flan tin also, but never a bundt.
Sorry I don't have a thumbs up for this suggestion.
Best wishes,
Mairéad
Rosemary A Tucker
Hello, well since the Royal Wedding cake, my son wants one for his birthday. I am going to add some elderflower liqueur and replace filling with lemon curd and of course whipped cream. Wish me luck.
Rosemary in Alaska
Rosemary
Irish American Mom
Happy baking Rosemary. Just be gentle as you fold in the flour so you don't beat the air out of the whipped eggs and sugar.
All the best,
Mairéad
Gerard McSweeney
I wanted to make this for the base for a sherry trifle as I can't find a light sponge here in Arizona; I'm originally from Cork! My 1st try I used cold eggs direct from the refrigerator. I used by Kitchen aid stand mixer with the whisk attachment but I only ran it on the '6' setting. The sponge was about half the thickness I expected and like a biscuit. I tried again with room temp eggs (or at least eggs warmed in water for an hour) and this time I ran the mixer at the highest setting, 10. Same results. Next I doubled the ingredients and I got the results I expected but I shouldn't have had to double the ingredients. Thoughts?
Irish American Mom
Hi Gerard - sorry to hear your sponge took so many attempts and that you had to double the ingredients for success. My initial thoughts are that you may not have beaten the eggs and sugar for long enough. They need to be very pale and increase significantly in volume. Also folding in the flour is a very gentle process taking care not to beat the air out of the mixture. Also, did you use two circular pans or did you use a Swiss roll or flat pan? The size of the pan may be a factor if different than the recipe? I hope you had a great Christmas despite all the extra sponge cake baking required.
All the best,
Mairéad
Shannon
Thanks for all the tips for baking this cake. It can flop very easily but slow and steady with the flour is key.
Irish American Mom
Hi Shannon - I agree. The flour must be added very gently to avoid whipping the air out of the egg mixture.
All the best,
Mairéad
Deirdre Conran
I am so excited to try your recipe of my one of my childhood favorites! My mother made the best sponge ever and I can't find her recipe anywhere. She passed away 5 years ago.
Irish American Mom
Hi Deirdre - I hope your sponge is a success - this is a difficult recipe to get right. Be sure to gently fold the flour into the batter. Thanks for checking out this recipe and I hope it's similar to your late mother's specialty cake.
All the best, and thanks for stopping by.
Mairéad
Mary Jo Crawford
I’m in N Ireland and at home economics in school many many years ago I was taught ......If u beat the egg whites until stiff and in peaks then whip in sugar and then add yolks it is very effective
Irish American Mom
Hi Mary Jo - Thanks for reminding me of that wonderful tip. I sometimes beat the egg yolks and sugar together and whip the egg whites separately before combining. It's a great way to do it. Thanks so much for stopping by to check out my recipe.
All the best,
Mairéad
Vicki
Love these recipes, grandma never shared (I probably didn't ask ) and it's like having her here now.. I plan on sharing and passing along to my kiddos...
Irish American Mom
Hi Vicki - I'm so glad my recipes remind me of your grandma's cooking - thanks so much for sharing them with your family.
All the best,
Mairéad
Sally
Hi I'm curious if I bake this up for Easter, can I freeze it ahead of time? Or how long is it good for in the refrigerator?
Irish American Mom
Hi Sally - You can freeze this cake without the jam and cream and it will last up to two months in the freezer. If you make it ahead of time, I would add the jam and cream on the day you are serving the cake. It will keep in an airtight container for up to 3 days, even outside the fridge if there is no cream in the cake. If you add the jam and cream and keep it in the fridge, I would use it withing one day. This cake tastes best on the day it is baked, but it still is okay when stored or frozen. Thanks for checking out my recipe.
All the best,
Mairéad
Matthew Aaron Delay
I have made many, many spongecakes, but I am completely captivated by this marvelous, flavorful, tender and airy masterpiece. Unlike butter cakes it can be stored in the fridge without getting stiff. If one likes a slightly thicker & stabilized whipped cream, I suggest adding 2 tsp instant vanilla pudding to the cream along with 1 tbsp of confectioners sugar, but this is my only modification. The cake is a dream and I have to make another because I've given most of mine away to my lucky neighbors. The cake looked like it came from high tea at the Empress Hotel. Thank you so much for all the tips and details. You are the BEST!
Irish American Mom
Thank you so much Matthew for giving this recipe your seal of approval. I'm delighted to hear you've mastered the art of making a light and delicious sponge. This is my favorite cake of all. Thanks again for rating my recipe.
All the best,
Mairéad
kelly
I have tried this recipe 3 times & each time, the cake looked airy but we couldn't cut it with a fork, never mind chewing it...it tasted fine but was rubbery every time...the last time I watched the cakes closely & removed them from the oven after 10 min. baking...they were a beautiful color & looked good but still were rubbery...I even tried using 8" round tins instead of 9" thinking perhaps the sponges were too thin & therefore overbaked...the size was better but still a failure...
any suggestions before I toss this recipe in the trash bin?...
Irish American Mom
Hi Kelly - Sorry to hear your sponges were rubbery everytime. Cake flour is a must for a light sponge. Here are some tips that may help also. First, make sure the eggs have come to room temperature before using them. Cold eggs will hold less air when beaten. Be sure that the eggs and sugar are beaten for long enough to incorporate enough air. It takes about 10 minutes of beating/whisking. Also, you may have activated the gluten in the flour when incorporating the flour into the beaten egg mixture. It has to be very gently folded into the egg mixture to prevent losing air from the eggs and not to activate the gluten. I do this by heand rather than using my electric mixer. Overworking the batter will cause a chewy sponge. I hope this helps.
All the best,
Mairéad