The great British equal-weights sponge in grams — butter, sugar, flour and eggs in perfect balance, refit to any tin.
Butter / oil cake deep 8-inch round · 170 °C / 340 °F · 45–55 min · one deep 8-inch sponge
Conversion honesty: Converts reliably between roughly 0.5× and 2×. Beyond that, leavening stops scaling cleanly.
Ingredients grams first, cups for reference
Butter, softened200 g (≈ 1 cup)
Granulated sugar200 g (≈ 1 cup)
All-purpose flour200 g (≈ 1 ¾ cups)
Eggs (large)4 large eggs (≈ 200 g)
Baking powder8 g (≈ 2 tsp)
Milk20 g (≈ 1 ¼ tbsp)
Vanilla extract4 g (≈ 1 tsp)
Method
Cream the butter and sugar until genuinely pale — this sponge lives on that air.
Add the eggs one at a time, beating well; add a spoon of the flour if it curdles.
Fold in the flour and baking powder, then loosen with the milk and vanilla.
Bake 45–55 minutes until golden and springy.
Cool fully, split, and fill with raspberry jam and whipped cream.
Worth knowing: The equal-weights formula is the reason this scales so gracefully — the classic ratio is the whole recipe. Prefer two shallow sandwich tins? Split the batter and bake at 180 °C for 22–25 minutes instead.
After the classic sponge of the British tradition (Mrs Beeton's era), metricated.
Refit this recipe to your pan
Pick the pan you actually own — every gram, egg and minute above recalculates.