Square Sponge Cake Recipe

Square Sponge Cake

In another post, I shared Irma’s Round Sponge Cake Recipe, so here we have it… The square version, please note that the ingredients are slightly different and that’s why I had to share two posts instead of one. I hope that you enjoy making and eating this one. I have said it before and I will say it again, there is nothing like a good old fashioned sponge cake recipe, enjoy!

Makes 2 x 8″ or 20 cm square cakes


5 eggs at room temperature
¾ cup caster sugar
1 cup corn flour
1 tablespoon custard powder
1 dessertspoon plain flour
1 teaspoon cream of tartar
½ teaspoon bicarbonate soda


Preheat oven to 300°F (175°C)
Separate egg whites and whisk or beat until mixture holds peaks
Add caster sugar gradually and beat until the mixture is thick and creamy
Slowly add egg yolks to mixture one at a time until mixture is smooth and creamy
Sift all remaining dry ingredients together three times
Sift flour mixture gradually into egg mixture, carefully folding flour into mixture, do not beat
Divide mixture equally into 2 x greased and lined 8″ (20 cm) square sponge tins
Bump each tin firmly 3 times on the bench
Cook in preheated oven for 15 minutes or until cooked
Test each sponge with a skewer before removing from the oven
Do not open the oven un-necessarily
Allow to cool before turning out onto cooling rack or towel
Fill with whipped cream and dust top of sponge with soft icing sugar


Add your favorite jam to the middle and top with whipped cream
Try passion fruit pulp as a filling with cream
Ice the top of the sponge or add cream and strawberries
Mix passion fruit pulp with plain icing to spread onto the top of the sponge
Freeze the sponges when they cool, take out of the freezer a couple of hours before they are needed then fill and top as desired
Cut into smaller squares with an electric knife for individual serves

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