Classic sponge sandwich

Classic sponge sandwich

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(45 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins Ready in 40 minutes

Skill level

Easy

Servings

Cuts into 8 slices

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

Nutrition and extra info

Additional info

  • Sponge only
Nutrition info

Nutrition per serving

kcalories
568
protein
7g
carbs
62g
fat
34g
saturates
20g
fibre
1g
sugar
43g
salt
0.94g

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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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.

Recipe from Good Food magazine, July 2008

Comments, questions and tips

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Comments

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anna-soffia's picture

Does anybody have any tips for baking this in an Aga, really want to make the PERFECT sponge!??

vickerswife's picture
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Fool proof baking with great results. Baking this sponge has really encouraged me to try other baking recipes..

ruby-tuesday's picture
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Made this for my boyfriends family- everyone loved it! Did have a bit of a nightmare with the cream seeping out but think this may have been due to using slightly too small cake tins.

teenie19's picture
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This is the 1st time I have ever baked a cake, it was so easy and it looks yummy. Can't wait to taste it tomorrow, its nearly midnight now! xx

sjbibby's picture
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Total flop! I should of listen to Taz's comment. Where her's turned out as a pancake after 5 mins out of the oven mine on the other hand flopped whilst still cooking. Waste of ingredients I think i will stick to my other recipe.

lee-anneyoung's picture
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This cake is absolutely beautiful, light and moist. Was a total winner.

cardiffchick1's picture
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fantastic basic recipe that can be adapted for so many occasions and different flavours

crystal2010's picture

I made this, it was lovely! turned out great and was very tasty! all the family loved it.

gemmylou's picture
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This is the best Classic Sponge Cake recipe I have found to date.
So simple and so tasty.
Baking (as my other half will verify!) is not my strong point and I had to convince him I had not bought this from a shop!
Brilliant. Thanks Good Food!

xxxsarahxxx's picture
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I have made this cake twice now. My mother didnt believe id made something so delicious...Soooo easy.

debbieknight123's picture

Made this today for Bank Holiday Monday, wow fantastic as suggested by another blogger I seived the flour three times once it was weighed. I creamed the sugar and butter first, whisked the eggs ever so slightly one at a time and added these to creamed sugar and butter mix whizzed fast in food mixder, then gently folded in remainder of ingredients. Forgot milk but this did not seem to matter, slightly melted butter in microwave so it was nice and soft consistency to blend with sugar. The cake was heaven itself, I feel my cake looked better than the picture on the site!!! Have kept it in fridge little bit left as it has real cream in centre. Hasn't dried sponge out doing this. Hope it is still soft for tomorrow when children are at school and I can put my feet up with bit of cake and cup of tea. Will definitely make it for school fayre.

inkyskin's picture

this cake came out heavy and dense for me..what did i do wrong?

kathywithak's picture

Loved the cake, light as a feather, just how a victoria sandwhich should be. I was chomping at the bit to make this cake last night and had no cream for the filling. So instead I mixed icing sugar, butter and vanilla extract together. I am sure this cake would be equally delicious with either filling.

meenie's picture
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For my first ever sponge, this tasted and looked excellent! I did everything EXACTLY as stated, but the sponge wasn't as high nor as light and fluffy as the other reviews mentioned. I wonder if people exaggerated?! Mine tasted like a sponge but on close inspection it seemed a little more dense than a sponge should be. I asked a friend who is a great chef, and she said the trick is to sift the flour THREE times, beat the sugar and butter separately, and then fold the flour in. I might give that a go. I will definitely cook this again - absolutely devine (and yes, I ate a piece for breakfast!)

katrina_'s picture
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I made a mistake with this recipe, and nearly baked it without the sugar! So had to beat it in after the other ingrediants, which gave me not so much of a sponge cake, but a butter cake.
Luckily, it still tasted good, filled it with whipped thickened cream ad jam, and made a buttercream lemon icing for the top ! yum !

jolie67's picture

Good recipe but smells abit eggy should use abit of lemon or lime juice to take the egg smell

pose83's picture
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Used this to make cupcakes. Very light and fluffy. I normally fail badly with sponge too.

ummyusuf's picture
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easy peasy and very tasty.

birdswithtwigs's picture
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really delicious and perfect every time!

kathyinspain's picture
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Lovely cake, light and spongey and easy to make!

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