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A Very Light and Airy Sponge Cake



Cook Time:

1.5 hours

Can I adapt this easily as a vegetarian or vegan?


The name comes from ‘Pain d'Espagne’ or 'Spanish bread'. Similar to a Genoise sponge, this light and airy cake was a firm favourite growing up


8 eggs
225g caster sugar

200g self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla essence
2 tangerines; zested and juiced
2 tablespoons sunflower oil


Preheat oven to 170°C

Step One

Separate the eggs into two large bowls

Step Two

Set aside 2 tablespoons of sugar

Whip the egg whites into stiff peaks, and using all of the remaining sugar, create a meringue

Step Three

Beat together the egg yolks, tangerine zest and juice, oil, vanilla, the saved 2 tablespoons of sugar and 3 tablespoons of four until light and fluffy

Step Four 

Seive the flour and baking powder together in a separate bowl

Step Five

Very carefully fold the egg yolk mixture into the egg whites

Step Six

Very carefully fold the flour into the eggs

Step Seven

Bake at 170°C for 10 minutes, then lower the temperature to 160°C and bake for 40-50 minutes until golden brown

Step Eight

Try not to open the oven while the cake is cooking. When the cake is a deep golden brown, turn off the oven and leaving the door closed (or very slightly ajar), leave the cake to cool


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