Classic sponge sandwich

Classic sponge sandwich

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(53 ratings)

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

Easy

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

  • Sponge only

Nutrition: per serving

  • kcal568
  • fat34g
  • saturates20g
  • carbs62g
  • sugars43g
  • fibre1g
  • protein7g
  • salt0.94g
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Ingredients

  • 200g soft butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g golden caster sugar
  • 4 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the filling

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

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.

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Comments, questions and tips

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bunneegurl
24th Nov, 2012
5.05
Awesome results. Recommended.
melissaheyman83
17th Jun, 2012
4.05
The cake turned out lovely but the cream/sugar/vanilla filling was WAY too sweet for me, especially when there is already sugary sweet jam in there....I'm glad I tasted it before putting it in the cake because for me it would have ruined it! Just plain whipped doiuble cream with the vanilla was perfect and tasted perfect with the jam!
sarausman
7th Jun, 2012
I never baked in my life.... This is the first thing I baked and it turned out to be soo good that I started baking every kind of cake.... Its more than delicious
candycrowe
4th Jun, 2012
5.05
I made this for my son's first birthday about 6 weeks ago. I have made it twice since then and it goes down a treat! Really, really simple to make and tastes great. I used 3 large eggs or 4 medium eggs.
mushroomsofgod
3rd Jun, 2012
5.05
This turned out exceedingly well for me, so thank you very much for the recipe. As i have said before, i have just used this recipe for a birthday, and i used plum conserve and decorated with butter cream. Tastes delicious, and i'm sure that i will use it numerous times to come. I stronglyrecommend this recipe to anyone considering it. Thank You!
mushroomsofgod
3rd Jun, 2012
5.05
This Cake looks very yummy! I'm going to use this recipe for a birthday today. Hope it turns out as tasty as it looks!
brendajohn51
23rd Apr, 2012
5.05
I have never ever been successful at cakes, this took the biscuit, it was delicious. It looked amazing and tasted great. I sliced strawberries and put those with the filling. Great. Shall make again. Thankyou!!!
skjskj
21st Feb, 2012
5.05
A foolproof recipe for sponge cakes.. simply yummy too!!
shellal69
14th Dec, 2011
Really easy to make but just like someone else said after I left it to cool it went flat!! Why???
shellal69
14th Dec, 2011
Really easy to make but just like someone else said after I left it to cool it went flat!! Why???

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