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Carrot Sponge Cake

Recipe for Carrot Sponge Cake.

Ingredients for Carrot Sponge Cake:
  • 4 oz. (125g.) carrot (peeled & grated)
  • 6 oz. (185g.) self- raising flour (sifted)
  • 6 large eggs
  • 8 oz. (250g.) castor sugar
  • jam & whipped cream for filling
  1. Mix flour with grated carrot.
  2. Whisk eggs and sugar together till thick and creamy.
  3. Fold in flour and carrot mixture.
  4. Pour into 2 lightly greased 7-in. (18-cm) diameter cake tins and bake in a preheated oven at 350°F till golden brown and springy to the touch.
  5. Cool and remove cakes from tins.
  6. Spread a layer of jam and cream on one cake. Place the other cake on top to form a sandwich.
  7. Cut and serve.

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