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Jo's Throw It All Together Sponge Cake

A community recipe by

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A supervisor at my local Morrison’s store, in Oxted, gave this recipe to me. This is very quick and easy to make, and produces a very successful cake, but will not keep long in the tin. This is because the cake is very moreish; it does not last long when folk come to visit me. Much easier, for me at least, than the trad ‘viccy’ sponge cake.


Serves: 6

For the Cake

  • 113 self-raising flour
  • 113 superfine sugar
  • 113 margarine (or soft butter)
  • 1 teaspoon baking powder
  • 2 eggs (at room temperature)
  • 3 drops vanilla essence
  • jam (raspberry or strawberry)

For the Butter Cream Icing

  • 85 butter (at room temperature)
  • 85 confectioners' sugar


Jo's Throw It All Together Sponge Cake is a community recipe submitted by burnt fingers and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to gas mark 3, 325ºf, 170ºC. Grease two 7-inch sponge tins. The perfectionist amongst you may want to line each tin with greaseproof or parchment, er... that’s silicone paper.
  • Weigh out the flour, and sieve through into a large bowl adding the baking powder before you sift this, add the superfine sugar, then add the room-temperature margarine, add the eggs, and whisk with an electric hand whisk until the whole lot is combined. If it does not drop off the beaters when jarred, add a teaspoon or two of hot water, and beat well again for a few moments, then divide the mix equally between the two sponge tins and placing into the preheated oven.
  • When this is cooked, turn out onto a cake rack, and allow to cool thoroughly, removing the greaseproof paper or parchment before cooling, if used.
  • Butter cream icing:

  • Weigh out confectioners' sugar, sieve into bowl, add the room temperature butter, this make it easier to combine into a smooth creamy mix with beater, and use for filling and topping.
  • When cold, spread one of the surfaces with raspberry or strawberry jam, then ice the other surface with butter icing, and sandwich the two together, then spreading butter icing on the top, and decorate with whatever takes your fancy, I use walnut halves; I guess you could use glacé cherries...
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