Sponge Cake

1 cup (250 mL) salted butter, softened at room temperature
1 cup (250 mL) sugar
4 eggs, room temperature
1 ¾ cup (425 mL) flour
3 tsp (15 mL) baking powder
2 tsp (10 mL) vanilla
2-3 Tbsp (30-45 mL) milk, to make a smooth dough


Preheat oven to 350°F (175°C) and grease 2 8” or 9” round cake pans.

Cream butter on high for one minute. This will help create a light and fluffy cake.

Add the sugar and continue creaming until light and fluffy. This will take about 5 minutes.

Meanwhile, sift together flour and baking powder.

Add eggs one at a time, make sure to beat until combined. Scrape the bowl after each egg if necessary.

Turn mixer down to low and add about one third of the flour mixture. Mix until just combined. Scrape bowl after adding flour mixture. Add about half of the remaining flour mixture, mix until combined, and repeat with the remaining flour mixture. Scrape the bowl to ensure all flour is combined.

Add 2 Tbsp of milk and combine well. The cake batter will be smooth and thick.

Split the batter evenly between the two cake pans. Tap the pans gently a few times on the counter before placing in the oven. This will remove any air bubbles trapped in the batter.

Bake for 20-25 minutes. The cakes will be golden brown, and a toothpick inserted in the centre will come out clean. Make sure to cool in the pans 20-30 minutes before removing cakes to cooling racks.

Lemon Curd:

4 eggs
1/3 cup + 1 Tbsp (95 mL) sugar
Zest of 2 lemons
Juice of 2 lemons
6 Tbsp (90 mL) unsalted butter, cut into small pieces
Pinch of salt (omit if using salted butter)

Whisk together eggs, sugar and lemon zest in small saucepan until sugar is dissolved.

Place over medium-low heat and add lemon juice and butter. Continue to whisk until mixture begins to thicken. When it simmers for 5 seconds, remove from heat.

Strain into a glass bowl and cover with plastic wrap. Place in fridge until ready to use; it will store about 3 days in the fridge.

Filling options:

  • Whipped cream and fresh lemon curd
  • Whipped cream and fresh strawberries
  • Whipped cream and strawberry jam


On a cake plate, place one cake layer upside down for a flat surface. Spread with your desired filling. Top with remaining cake layer right side up. Dust with icing sugar and enjoy.

Servings: 10 pieces