Easy Air Fryer Cake Recipe

Thanks for sharing the full air fryer sponge cake recipe — it’s super clear and well-written! Here’s a quick summary and tips in case you want to save or tweak it for next time:

Air Fryer Sponge Cake (6-inch Round Tins)

Cake Ingredients:

120g (½ cup) caster sugar
120g (½ cup) unsalted butter (room temp)
2 eggs + 1 yolk (room temp)
120g (¾ cup + ⅛ cup) self-raising flour
½ tsp baking powder
1½ tbsp milk
1 tsp vanilla extract
¼ tsp salt

Filling:

60g (¼ cup) unsalted butter (room temp)
85g (¾ cup + ⅛ cup) icing sugar
¼ tsp vanilla extract
180g (½ cup) strawberry jam
Extra milk for brushing tops
Extra icing sugar for dusting

Instructions

1. Prep Tins

Grease sides + base.
Line the base with baking paper.

2. Make the Batter

Add all ingredients to a large mixing bowl.
Beat with electric whisk starting on low speed, then increase slightly.
Mix until just combined and smooth.

Do NOT overmix – to avoid dense or chewy texture.

3. Divide + Preheat

Divide evenly between two tins.
Smooth the tops.
Preheat air fryer to 150ºC / 302ºF.

4. Air Fry

Cook for 25 minutes at 150ºC.
Check at 20 mins with a skewer.
Avoid opening drawer during the first 10-15 mins.

5. Cool

Brush tops lightly with milk (to soften crust).
Let cool 10 mins in tins.
Remove, peel baking paper, and cool upside down on rack.

Make Frosting

Mix:
- 60g butter
- 85g icing sugar
- ¼ tsp vanilla
Stir with spatula first, then beat until smooth.

Assemble

Place one cake on serving plate.
Spread buttercream (not to edges).
Add jam over frosting (also not to edges).
Gently place second cake on top and press softly.
Dust with icing sugar.

Storage Tips

Store in a plastic tub (not metal) to soften crust.
Re-dust with icing sugar as needed.
Store tub upside down with cake on lid for easy access.

If you want to save or print a formatted recipe card, just let me know and I can generate one for you! Or if you’re curious about flavour variations (like chocolate, lemon, or coffee), I can help with those too.