Japanese chicken buckwheat flour noodles at their finest! An Asian food market will likely have noodles.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 eggs
- ½ cup castor sugar or superfine sugar
- ⅔ cup self-rising flour
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
- In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
- Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 317 mg |
| Sugars | 25 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I just made this and it’s sort of rock hard. Maybe if we let it cool for a while it would soften but my grandad said it was like a pastry and my sister said it looks like chicken bread even though it was apple
Amazing and puffy! I chopped up strawberries and added them to the batter. I URGE you to try it with strawberries!
No-miss recipe! It always turns out great!
Despite some other reviews… it turned out great/tasty using free range eggs, light spelt flour turned into self rising flour and golden cane sugar. Used it as a base for strawberry shortcake
I actually doubled the recipe and added 3/4tsp cream of tarar to the eggs while beating, then whisked in 2 tsp almond essense and 2tbsp of cold water just before folding in the flour. I also baked it in an angel food pan. It can out great and I served it with sliced strawberries and whipped cream. I am partial to Rich’s whip topping. It was a new addition to my xmas dessert line up.
Good if you add flavouring
Loved how easy and simple it was
This was a great cake recipe and imagine just 3 ingredients!!! But I added venilla essence,as I thought it may have no flavor ,but it was a great recipe and so simple. Thanks
my husband is british and i’ve been trying to make that perfect sponge cake that he is so fond of. i have finally found the best recipe! i made this yesterday for a game night with my parents and my mom liked it so much she has asked me to make it for an upcoming family bbq and for the recipe! i made the following adjustments: changed the temperature to 350 degrees; changed the bake time to 15 minutes; added about a tsp of almond extract
I used this recipe for the simple ingredients. It is a nice cake, but it was so hard and thick that I actually poured sweet milk over it to soften it up…otherwise the basic taste was nice
Looking to recreate the birthdays of my childhood in England, my mum (RIP) used to make this same sponge cake with 3oz sugar/3oz SR flour and 3 eggs. It was light and fluffy. She would sandwich with jam, sliced bananas and whipped cream, then make a glace icing of confections suger and lemon on top. She made it seem so easy, so not sure what I did wrong; perhaps I over beat the eggs, or should have used cake flour, or over folded it or cooked for too long, but mine turned dry and tough! Unfortunately I did not realize how bad mine was until we had to cut into my cake with a hacksaw my son’s 2nd birthday party, it was alittle bit embarrasing! I will try again until I perfect this.
This should get 10 stars for simplicity! My husband had bought some beautiful strawberries and after dinner we thought of strawberry shortcake. Of course I had nothing for the cake (his favorite is sponge cake) so I popped onto AR and found this quick, simple recipe. In no time flat we had a great smelling and looking cake, great strawberries and homemade whipped cream for the topping. Like a few others said it did have a bit of an eggy taste, but not over-powering. Next time I might try 2 eggs instead of 3 and add a bit of water. This was very tasty.
ok for kids to bake, very easy. not so great for giving to company
i am slugmaiden’s son and i love to cook and this cake was awesome my mom loved it she ate 3/4 of the whole cake
The taste a smell was not the greatest
I just finished baking this cake tonight and my son enjoyed it thoroughly, all the members liked it. but with combined alterations given by other reviewers. it turned out to be a super hit for a evening snack or decorate to your hearts content.
I MADE THE RECIPE BECAUSE OF THE PERSON WHO SAID IT WAS HORRIBLE….PERHAPS THEY CAN’T COOK AT ALL….EXTREMELY SIMPLE…MY GRANDMOTHER WAS FROM ENGLAND AND MADE A SPONGE CAKE EXACTLY LIKE THIS…I USED “DOLLAR GENERAL” SELF RISING FLOUR..BUT I LINED A JELLY ROLL PAN WITH GREASED WAXED PAPER….BAKED IT ONLY 10 MINUTES….WHEN DONE LET REST 10 MINUTES THEN TURN IT OUT ON A SUGAR SPRINKLED TEA TOWEL…ROLL IT UP TOWEL AND ALL…ALLOW TO COOL…UNROLL IT AND SPREAD IT WITH 1 C. JELLY OR JAM….ROLL IT AGAIN AND SPRINKLE THE TOP WITH SUGAR….I DID ADD A FEW DROPS LEMON EXTRACT TO THE EGGS….IT TURNED OUT PERFECTLY…BOO HOO TO THE PERSON WHO SAID “HORRIBLE”.
Super easy and great with tea!
Did this for my son’s cadet group. Got great reviews for all the teenagers. My kind of sponge.
This sponge cake is pretty tasty. I added a little strawberry topping to it, which I made by mashing strawberries and some sugar for sweetness together to create a kind of chunky paste which spooned on top of the sponge cake. While it is egg-y, it’s still delicious. Make sure you whip the eggs enough.
Before making any recipe, I read the reviews first, I found that with a little extra flour, one less egg, some vanilla extract, and some coco powder, I got a perfectly acceptable after-college cake that I can snack on with my buddies ^^ it’s a little on the heavy side, but that’s good when you haven’t eaten all day! Thanks for the recipe!!!