Sponge Cake


  • 4 eggs
  • 185ml sugar
  • 5ml vanilla essence
  • 250ml cake flour10ml baking powder
  • Pinch of salt
  • 60ml cold water
  • 125ml sunflower oil
  • Icing sugar to dust cake
  • Double Thick Greek Yoghurt or whipped cream, to serve 
  • 60ml honey, to drizzle 
  • 100g roasted pistachios, to garnish

Here’s how

  1. Preheat oven to 180 degree celsius.  Grease and line a  25cm cake tin. 
  2. Whisk the eggs in a large mixing bowl.  Gradually add in the castor sugar and continue beating.  The mixture must be light and should leave a trail on the surface that is visible for three seconds. 
  3. Add vanilla essence and fold in half the sifted dry ingredients into the egg mixture.  Add the cold water and then the remaining sifted flour. 
  4. Lastly fold in the sunflower oil.  Ensure that you have folded in the ingredients properly especially the batter at the bottom of the bowl. 
  5. Pour the batter into the cake tin and bake in a preheated oven for 30 minutes until the cake slightly shrinks away from the tin. 
  6. Let the cake stand for a minute or two before turning it out onto a wire rack.  Leave to cool completely. 

To serve:

  • Dust the cake with icing sugar and slice.
  • Dollop a scoop of Greek Yoghurt over the cake and drizzle with honey.
  • Sprinkle the pistachios over and serve