Strawberry Sponge Cake


  • 3 Eggs

  • 1 cup Self-raising Flour

  • 1 cup Caster Sugar

  • 1 tbsp Butter

  • 4 tbsn Boiling water

  • 1 punnet Strawberries

  • 140ml Double cream

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Strawberry Sponge Cake


Set oven to 180C.
Line an 8inch non-stick cake tin with non-stick baking parchment.
Melt the butter in the boiling water.
Beat the eggs and sugar until very very thick, this will take at least 10 minutes.
Gently sift the flour over and fold in carefully with a metal spoon, then do the same with the butter and water mix. Make sure it is all incorporated.
Pour into tin and bake for 25 minutes, until springy to the touch. Cool on a wire rack.
Slice the cake in half and fill with whipped cream and strawberries.


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