Simple brown sugar Sponge Cake

Simple brown sugar Sponge Cake

a delicious light sponge to enjoy on the day. if you are worried of folding, add 1/4 tsp of baking powder with the flour when folding to give a little help in the oven and keep the spring of the cake.
4.88 from 8 votes
Course Dessert
Cuisine baking, Irish
Servings 8


  • 120 g brown sugar
  • 4 eggs
  • 120 g plain flour
  • 200 g raspberry
  • 110 ml whipped cream
  • 200 g caramel sauce
  • Icing Sugar to dust


  • Preheat the oven to 160C/325F.
  • Grease 1 x 20cm deep cake tin or 2 x 20cm sandwich tins and line the bottom of the tins with a round of baking paper.
  • In a large mixing bowl, beat the eggs with the sugar until creamy and fluffy.
  • In a small bowl, combine the flour.
  • Transfer into the tin or evenly to the two prepared sandwich tins.
  • Bake for 30-35 minutes ( 20-25 minutes for the sandwich tins) or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool.
  • sprinkle some icing sugar and serve immediately with the caramel sauce, whipped cream and a few raspberries.
Keyword Cake, Kevin Dundon, sponge

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