All-in-one sponge cake

This sponge is really quick and easy to make and perfect with a cup of tea after a winter walk!

Cooking Time 45 minutes
Bake Bake
Serves serves 8


  • 220g Self-raising flour
  • 2 tsps Baking powder
  • 160ml hillfarm rapeseed oil
  • 220g Caster sugar
  • 4 large free range eggs
  • 4-6 drops vanilla essence
  • 3 tbsp jam for the filling
  • Whipped cream (optional)

A sprinkling of icing sugar to serve


  1. Preheat oven to 170ºC / gas mark 3
  2. Sieve the flower and baking powder
  3. Put all the ingredients into a large bowl or food processor and mix until smooth creamy mixture. You can use and electric hand whisk if you have one.
  4. Divide the mixture equally between the two tins and cook for 30 mins or until golden brown. The tops of the cakes should spring back when pressed lightly with a finger and a knife comes out cleanly when put into the centre of the cake.
  5. Turn the sponges out onto a cooling rack and carefully peel back the lining. Leave to cool.
  6. Spread the jam and whipped cream over the bottom of one and place the other on the top, sprinkle with icing sugar and enjoy.
Cooks Tip – Chocolate Cake

If you need a bit of chocolate just add 2 tbsp cocoa powder and omit the vanilla essence.

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2 thoughts on “All-in-one sponge cake”

  1. I wanted to make a cake but realised i had bo butter or marg so looked online for a recipe using oil and have to say this it the best sponge I’ve ever made. Quick and easy, just put all the ingredients into the bowl and whisk, the rise of the sponges are amazing. The cooking time for mine was only 20 minutes but that could just be my oven and I did use the fan setting. Can’t wait to try the chocolate version I’ll not be using marg or butter again for sponges after this.

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