Brown Sugar Sponge Cake

< Back to Recipe Listings

Brown Sugar Sponge Cake


This fluffy and moist Brown Sugar Sponge Cake by Chef Claire is to die for!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins
Ready in : 45 mins Serves : 2 6″ cakes


  • 150g Egg, Whole (Cold)
  • 10g Glucose or Golden Syrup
  • 60g White Sugar, Caster
  • 60g Cake Flour or Flour < 9g protein
  • 45g Vegetable Oil


  1. Preheat oven to 170°C Top and Bottom without fan/ 150°C with fan.
  2. Combine cold eggs, sugar and golden syrup/glucose in a mixing bowl.
  3. Using the whisk attachment, put on medium speed till combined. Ensure glucose/golden syrup is fully incorporated. Put on Kitchen aid speed 9 for 10mins, speed 7 for 3mins and then speed 5 for 2mins.
  4. Sift flour.
  5. Once the batter is thick and at ribbon stage, on the slowest speed, add the sifted flour 1 tablespoon at a time.
  6. Stop the mixer. Remove 3-4 spatulas of batter to the oil. Mix gently till well combined. There must not be any oil streaks.
  7. Add oil-batter mixture to the main batter. Mix on the slowest speed for 5-10secs.
  8. Fold by hand using a spatula till the batter is uniform.
  9. Divide into 2 equal portions into your springform pans.
  10. Bake till golden brown and when a cake tester comes out clean. 6” 20-25mins.
  11. Reduce oven temp by 10°C after 15mins if the cake is browning too quickly.
  12. Allow to cool for 5mins before inverting the tins to cool completely.
Love this? Share it!
This entry was posted in . Bookmark the permalink.