Whisked sponge

Week 14, session 1

In this session I learnt that a whisked sponge is one that relies on whisked eggs as the only rising agent. The eggs are whisked with sugar over a bain marie until thick and fluffy and then plain flour is folded through. That’s it. Simple and fat free!

I didn’t have a deep sided cake tin so tried to improvise using a regular cake tin with sides built up using baking paper. This was a mistake because the edges got a little dark and wiggly but apart from that the cake is delicious!

I topped this with sweetened cream and strawberries. When I redo this when I have the right equipment I will mix lemon curd into the cream and scatter petals on top but otherwise, perfection!

The downside of a whisked sponge is that because there is no fat it doesn’t keep so you need to eat it on the same day. This may not be a downside to you if you make this for an occasion but having made this on a Wednesday at my friend’s house, this is a lot of cake for 2!


  • 3 eggs
  • 80g caster sugar plus some for dusting
  • 80g plain flour plus some for dusting
  1. Preheat oven to 189 degrees centigrade
  2. Lightly oil an 8cm, deep sided cake tin and line the base with baking paper.
  3. Coat the side of the tin with caster sugar then do the same with flour. Pour out any excess.
  4. Whisk the eggs and sugar in a glass bowl over a bain marie until thick, fluffy and ribbony
  5. Carefully fold in the flour
  6. Pour into the prepared cake tin and bake in the oven for 20-30 minutes until set. The cake should not retain indents when it is done.
  7. Leave to cool then decorate with fresh cream and fruit (or any other toppings you fancy)

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