Don’t be misled by the title – this cake comes out like a Victoria sponge and is a doddle to make.

All ingredients are measured in measuring jug (no messy weighing).


  • 525ml flour
  • 350ml white sugar
  • 175ml oil (we use sunflower)
  • 175ml yoghurt
  • 3 eggs
  • 1 x 10ml sachet of baking powder

How to Make

1. Put all ingredients into bowl  (sift flour and baking powder).

2. Mix using electric thingie for 3 minutes until you have a smooth batter.

3. Pour into spring-based cake tin which you have greased and lined.

4. Bake at 160C for 1 hour – or until it is done – check with a skewer, if it comes out sticky, leave it a while longer.

Trust us the resulting cake is light, tasty and can be split and then sandwiched with jam and/or kaymak (Turkish clotted cream) in the middle for a true British sponge cake experience.