Vanilla Sponge Cake

A perfect addition to any Afternoon Tea table – perfectly spongey and dainty.

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  • Serves: 10
  • Prep: 15 minutes
  • Cook: 25 minutes
Metric | Imperial Measurement Conversions


  • 90 g Plain Flour (3/4 cup)
  • 65 g Cornflour (1/2 cup)
  • 1 teaspoon Baking Powder
  • 135 g Natvia (3/4 Cup)
  • 4 Large eggs
  • 95 g Butter
  • 1 teaspoon Vanilla Essence
  • 2 tablespoons Water
  • 1 teaspoon Salt


  1. Preheat oven to 180°C and grease and flour cake pan of choice.
  2. Sift the dry ingredients (plain flour, cornflour, and baking powder, salt) into a large bowl and then whisk together to combine. Set aside.
  3. In a separate medium bowl, whisk together all of the wet ingredients (water, vanilla essence and butter) and set aside.
  4. Whisk the eggs and Natvia together until they are fluffy and a light yellow colour.
  5. Fold in the flour mixture slowly. Just until combined.
  6. Slowly fold in the wet ingredients. Just until combined.
  7. Pour into cake pan and bake for 20-25 minutes until a toothpick comes out clean.
  8. While cake is still warm turn out onto a wire rack line with parchment paper and enjoy once cool.
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    12.1g 3.1g 9.3g 620 148 55g
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