The Easiest Sponge Cake | Kialla Pure Foods

The Easiest Sponge Recipe using Cake Flour

December 21, 2015

Guest post by Tania Cusack from My Kitchen Stories

Easy Sponge with strawberriesSponge is such a fresh light cake for all seasons.

There aren’t many people that won’t tuck into a sponge, but there are a lot of people that might be a bit scared to make one. Don’t be scared!

Let me help you make a simple gorgeous sponge you can make again and again. It’s a Victoria Sponge because it has butter in it. If you are on this page then you’re already a flour convert.

Flour is one of the most important elements to making good sponge and pastry.

It’s not only important for flour to be organic, pesticide free and Australian grown it is also important to use the right flour for the job. Did you know that “cake” flour is light and perfect for cakes because it has a lower protein or gluten content? This makes it less elastic and gives you lighter, amazing sponges and cakes.

Conversely pasta flour needs to be elastic and it is milled from wheat with lots more protein or gluten. Pizza flour has both more protein and bran so that when the dough is finished it has a texture and flavour just like the incredible pizzas you get at a woodfire pizza joint- the one that has a line outside.

Here are some cake tips first:

1. Make sure ingredients are at room temperature including butter and eggs.
2. Pre heat the oven and prepare the tins first
3. Weigh everything well
4. Sift the flour and baking powder
5. Don’t open the oven in the first 15-20 minutes

Sifting Flour for sponge

The Easiest Sponge

Pre-heat the oven to 170 c / 375 F.
Spray and line 2 x 6 inch (15 cm ) or 1 x 9 in or 24 cm tin


225 gm (8oz) soft butter
225 gm (8oz)) caster sugar
225 gm (8oz) Kialla Cake flour
4 teaspoons baking powder
4 eggs


600 ml whipping cream
1- 2 punnets strawberries (or any other berries you like)
¼ cup icing sugar sifted


1. Put all of the ingredients into the bowl of your mixer.
2. Put the mixer on medium and mix till just combined.
3. Pour into your cake tin, or divide into two.
4. Bake for 25 to 30 minutes. Test by inserting a skewer into the centre. If it comes out clean remove and cool. if the centre is still a little soft bake for a further 5 minutes.
5. Decorate once cold.
6. I used 600 ml thickened cream whipped with icing sugar to taste.
7. Spread ½ the cream inside the cake and use the remainder on top. Cut the strawberries into slices or ½’s and use ½ inside and the remainder on the top. Sprinkle with icing sugar if desired.
8. You can also spread your sponge base with Strawberry or Raspberrry Jam and top with cream. Lemon Curd is also a winner and goes with cream and fruit beautifully.

Easy Sponge and strawberries

All photos by Tania Cusack

About Tania & My Kitchen Stories:

my-picture_edited-1-CopyMy Kitchen Stories is a place to find imaginative, fresh recipes with a few stories thrown in.

Tania became a professional chef just so she could travel and find the adventures her mother so wanted to protect her from. She found them, (not that she could tell her mother about them), cooking her way from country to country.

She loves to cook almost anything at all; from everyday fresh and quick food to recipes with more exotic ingredients. She calls herself ” a semi proficient photographer, parent and wine drinker… not even in that order”.

Visit My Kitchen Stories to see more recipes from her.



[* Ed’s note: As Tania mentions, our Organic Cake Flour is the way to make the best cakes. Kialla’s Organic Plain Flour is perfect for breads, although it will work in cakes if our Organic Cake Flour isn’t available].


Tags: , , ,

Categories: Blog, cakes, Farm 2 Plate, recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Farm2Plate Blog
  • Mung Bean MagicI couldn’t resist a title like that – even though many people may consider mung beans a .. Read more
  • Chickpeas – so much more than a one-hit wonder!Of all the legumes, chick peas are the tastiest, and they adapt to variety of dishes. You can tell t .. Read more
  • Ancient barley is a versatile cooking companion   Our popular modern day grains derive from wild grasses that humans began cultivating and sel .. Read more
  • Have GMO crops lived up to the hype?The 2nd article in the series: 7 reasons to choose organic – an in-depth look at the issue of .. Read more
  • Here’s why you’re better off without pesticidesThis is the 1st article in the series: “7 reasons to choose organic – an in-depth look a .. Read more
  • The Easiest Sponge Recipe using Cake FlourGuest post by Tania Cusack from My Kitchen Stories Sponge is such a fresh light cake for all seasons .. Read more
  • The Nutritional Benefits of WholegrainsFor a food to be described as wholegrain it should contain all the essential parts and naturally-occ .. Read more
  • Last-minute Turkey StuffingAre you one of those people who always has your Christmas feast well organised weeks before Christma .. Read more
  • Pernille Berg Larsen, Baking Teacher & Author

    I always get the best result using your Organic Rye flour!

  • Cherie W., Home Baker

    I never make a bad loaf of bread now, since changing over to Kialla flour… I can’t get over the superior quality of your product. I have bought some for everyone in my family.

  • Pauline Mirabelli from Simply Honest Foods

    We’ve found that Kialla popcorn is the best – it pops so much better than other popcorns, and it tastes great. Our kids love it.

  • Mrs Ergül of Mrs Ergül's Delish Treats

    I truly like the transparency and traceability that Kialla Pure Foods offers. I’m actually able to see which farm grew the wheat milled into my 10kg bag of flour. This really sealed the deal for me. And I feel that Kialla sets themselves apart in this sense.

  • Rebecca Laughery, Consumer

    We’ve tried several other pancake mixes but nothing comes close to yours!

  • Lisa, owner & baker at Sweet Tooth Noosa

    Of all the brands of flour I have used Kialla is by far the BEST!

  • Meredith J. Home Baker

    Kialla is the best flour I’ve ever used – and that includes some great US flours. Please keep milling forever!!

  • Jacqui Mead, Consumer

    We’ve been using Kialla’s products for approximately seven years now, making the change to Organic Spelt Flour following the discovery that my son had a wheat and dairy intolerance. I have found that our whole family’s health has improved.

Our current certifications: