Fairy Bread Sponge Cake Recipe

Name: Fairy Bread Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 4 Eggs; 2/3 cups Caster Sugar, Divided; 1 cup Self Raising Flour; 2 Tablespoons Cornflour; 1 teaspoon Cream Of Tartar; 1 teaspoon Vanilla Essence; 250 grams Unsalted Butter; FOR THE BUTTERCREAM:; 3 cups Icing Sugar; 2 Tablespoons Full Cream Milk; FOR DECORATING:; 190 grams Hundreds And Thousands Sprinkles

Servings: persons

FOR THE CAKE:
4 Eggs
2/3 cups Caster Sugar, Divided
1 cup Self Raising Flour
2 Tablespoons Cornflour
1 teaspoon Cream Of Tartar
1 teaspoon Vanilla Essence
250 grams Unsalted Butter
FOR THE BUTTERCREAM:
3 cups Icing Sugar
2 Tablespoons Full Cream Milk
FOR DECORATING:
190 grams Hundreds And Thousands Sprinkles

1
Preheat oven to 160u00b0C (320u00b0F). Prepare a 9-icnh (23cm) diameter cake tin. Set aside.
2
Separate eggs. Place yolks in one mixing bowl, the whites in another.
3
Beat egg whites on high speed with an electric mixer, pouring in half of caster sugar as you go, until it holds soft peaks and is of a meringue texture (smooth, glossy, and thick).
4
Clean and dry or change beaters, and beat egg yolks on high speed, gradually pouring remaining half of caster sugar as you go, until egg yolks have roughly doubled in size.
5
Pour egg yolks into whites and, using a soft silicone spatula, fold gently.
6
Into a separate bowl, sift self-raising flour, cornflour, and cream of tartar. Then sift them a second time into the mixing bowl with eggs. Add vanilla essence, and fold wet and dry ingredients together gently until well combined. Scrape the bottom of the mixing bowl to pick any last small pockets of flour.
7
Pour mixture into pre-prepared tin, and place on the centre rack in the oven for 25 minutes, or until a skewer inserted into the centre of the cake is removed clean. Allow cake to cool in the tin for 10-15 minutes.
8
Run a knife around the edge of your cake to release it from the tin and gently transfer it onto a cooling rack. Place in the fridge to cool.
9
Place all buttercream ingredients into a large mixing bowl, and beat on high until the butter has lightened in colour and is soft and creamy. This usually takes around 10 minutes.
10
Retrieve cake from the fridge, apply a small dollop of butter cream to your cake board, place cake atop it. Apply a rough, thin coat of icing to entire cake. This is the crumb coat, it is designed to encase any crumbs that may crumble off, and shape the cake. This is that stage where you want to fill in any gaps, straighten the cakes edges, flatten out the top, etc. Move cake back to fridge for 30 minutes to allow to icing to set.
11
Retrieve cake from the fridge, and apply the final layer of icing.
12
Once you're happy with the final shape and edges on your cake, sit it atop a baking tray (to catch some of the sprinkles you're about to get all over the kitchen) and gently press sprinkles into the frosting.

1239

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE CAKE:, 4 Eggs, 2/3 cups Caster Sugar, Divided, 1 cup Self Raising Flour, and more.

Yes, Fairy Bread Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fairy Bread Sponge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions