1 carton sponge cake

An olive oil-based sponge cake recipe that has appeared in very similar incarnations several times in our travels – twice in Spain and also in Puglia in Italy. It’s more of a madeira than a traditional sponge, but this recipe is incredibly simple:

1 carton sponge cake

Using a single serve yoghurt carton (about 200mL or whatever the standard size is)

  • 2.5 x plain flour
  • 1 x sugar
  • 1x olive oil
  • 3 eggs
  • 2 good teaspoons of baking powder

Mix it up, pour it into the tin and bake for 20 minutes at about 3/4 of the max heat of a conventional oven. When it looks golden with little holes on the top it’s done.

My favourite variation on this – the Italian one – is adding the zest of one lemon into the batter. Delizioso!


Eloise loves unpacking when she gets to a hotel, finding the best coffee shop at any destination, and that first G&T on the plane.

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