Classic sponge sandwich

Classic sponge sandwich

Want to know how to make a sponge cake? This nostalgic Victoria cake will provide you with a versatile go-to version

Difficulty and servings

Easy

Cuts into 8 slices

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 25 mins

Ready in 40 minutes
Freezable

Sponge only

Method

  1. Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
  2. To make the filling, whip the cream with the caster sugar and vanilla until it holds its shape. Build the cake by spreading one sponge with jam and the other with cream. Sandwich the whole thing together, then dust with icing sugar.
Try

Is it done?

Ovens will vary, so to ensure that your cake is cooked all the way through, test your sponge before removing it from the oven. A cooked sponge will have shrunk away from the sides of the tin and the centre will feel springy. Once this has happened, do the skewer test. Insert a skewer in the centre of the sponge - if the cake is cooked, it will come out clean. If there is any cake mix on the skewer, give the cake a few minutes more, then test again.

Per serving

568 kcalories, protein 7g, carbohydrate 62g, fat 34 g, saturated fat 20g, fibre 1g, sugar 43g, salt 0.94 g

Recipe from Good Food magazine, July 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo mollypoo

    24 June 2008

    mollypoo rated and commented on this recipe

    5 stars

    This was the most delicious sponge cake I have ever tasted. I made 2 for a birthday party and nobody could believe I made them myself. I used raspberry jam instead of strawberry and it was so so nice. I definatly recommend this cake!!!

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  • Binder photo JP

    26 June 2008

    JP rated and commented on this recipe

    5 stars

    I made this for a special cricket tea and it went down a storm! I shall definitely make this again! The key piece of advice in the magazine was to have the butter the same consistency as mayo which made mixing all the ingredients together so easy.

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  • Binder photo Angfen

    17 August 2008

    Angfen rated and commented on this recipe

    5 stars

    Simply fantastic... kids and all loved it!!!

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  • Binder photo Bald Runner

    29 August 2008

    Bald Runner commented on this recipe

    A great sponge cake. I am just starting out in baking and thought I would make this to cheer my wife up. It must be easy as it is the first I have ever made and it was perfect. She loved it.

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  • Binder photo Bald Runner

    29 August 2008

    Bald Runner rated this recipe

    5 stars

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  • Binder photo AnnShepley

    15 September 2008

    AnnShepley commented on this recipe

    This sponge recipe is the best ive ever come across. It always rises and it is so moist and springy. Yum! i adapted it to make a choc cake by missing abit of the flour out and adding a tb spoon of coca instead, with melted choc on top. Id def recommend it.

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  • Binder photo Nan Luke

    18 September 2008

    Nan Luke rated and commented on this recipe

    5 stars

    I often use this basic recipe with a few variations (eg. adding lemon rind rind and using homemade lemon curd with cream; replacing 2-3 ozs of flour with the equivalent amount of cocoa). It works everytime for me and is always a great hit.

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  • Binder photo momofarge

    18 September 2008

    momofarge commented on this recipe

    After cooking, leave the sponge in the tin. Prick all over and pour orange or lemon juice mixed with sugar over the cake, instead of icing. Or put coffee and walnuts in cake mixture with coffee butter icing.

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  • Binder photo g broome

    24 September 2008

    g broome commented on this recipe

    When i made this cake everybody didnt believe i had not got it from a shop. I added a little bit of oil as well which made it more moist.

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  • Binder photo reddeb1

    29 September 2008

    reddeb1 commented on this recipe

    Nice simple cake. Used a good strawberry conserve and added fresh sliced strawberries to the filling too. Will make again :)

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  • Binder photo matthewcrossley

    01 October 2008

    matthewcrossley rated this recipe

    5 stars

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  • Binder photo BRENDA

    11 October 2008

    BRENDA commented on this recipe

    MADE THIS SPONGE A FEW DAYS AGO IT WAS SO EASY TO MAKE AND THE RESULT WAS GORGEOUS WILL MAKE THIS MY FAVOURITE SPONGE CAKE I SANDWICHED IT TOGETHER WITH STRAWBERRY JAM AND PUT SOME JAM ON TOP THEN SPRINKLED ITH COCONUT

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  • Binder photo Barney

    22 October 2008

    Barney commented on this recipe

    I'm so glad you all liked it, I have to say it is the most popular cake I make. I think that we get so caught up in trying to do things differently that we can forget just how good the simple recipes are. Bx

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  • Binder photo Taz

    03 November 2008

    Taz rated and commented on this recipe

    1 stars

    A total failure for me! It rose brilliantly in the oven but as soon as it was out for 5 minutes it became a pancake. Granted though, I have never been able to make a good sponge...

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  • Binder photo Sophie

    05 February 2009

    Sophie commented on this recipe

    Absolutely delicious I will make this cake again and again.

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  • Binder photo HazellWinter

    09 February 2009

    HazellWinter rated and commented on this recipe

    5 stars

    Great recipe, fast to make and rose well. Tasted lovely, I added more cream and made it a lot bigger, kids loved it a guilty love of cream cakes all round!

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  • Binder photo MrsI2b

    22 February 2009

    MrsI2b rated and commented on this recipe

    5 stars

    I made this for a friends birthday. It was lovely and there wasn't a crumb left so thats a good sign!

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  • Binder photo alligator

    08 March 2009

    alligator rated this recipe

    5 stars

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  • Binder photo Judith85

    14 March 2009

    Judith85 rated and commented on this recipe

    5 stars

    A really easy and simple recipe that makes the most delicious sponge cake I've ever had! Always goes down well and isn't as sticky on the outside like store nought cakes. Will definetely use time and time again.

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  • Binder photo Lorna

    18 March 2009

    Lorna rated and commented on this recipe

    5 stars

    Wow ....just like my Scottish Granny used to make!!!!!! YUMMY!!! Thank you!!!

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Difficulty and servings

Easy

Cuts into 8 slices

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 25 mins

Ready in 40 minutes
Freezable

Sponge only

Ingredients

  • 200g soft butter , plus extra for greasing
  • 200g self-raising flour
  • 1 tsp baking powder
  • 200g golden caster sugar
  • 4 eggs
  • 2 tbsp milk

FOR THE FILLING

  • 142ml double cream
  • 50g golden caster sugar
  • ½ tsp vanilla extract
  • 100g strawberry conserve
  • icing sugar , for dusting
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Per serving

568 kcalories, protein 7g, carbohydrate 62g, fat 34 g, saturated fat 20g, fibre 1g, sugar 43g, salt 0.94 g

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