Classic sponge sandwich

Classic sponge sandwich

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(46 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

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Comments

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kathyinspain's picture
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lovely cake, light and spongey.

barnetgirl's picture

This makes such a lovely classic victoria sponge. I love the all in one method, it makes it so quick and easy to make. I have made it twice now and just sandwiched it together with homemade strawberry jam and omitted the cream.

rebeccaclarke's picture

I made this cake for a birthday and went down very well! I also added a few drops of vanilla essence which made it even more yummy! Will definetely make some time soon again

jannet123's picture
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THis was a fantastic recipe. I varied it a bit by using half Olivio instead of all butter to reduce the saturates and a bit of wholemeal self raising flour and it was still great.Rose like a dream. I think its the best sponge I've ever made and I'll definitely be keeping this recipe to use again.

adelphi10's picture
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This is the easiest recipe for a Victoria Sponge that I have ever made. I melted the butter so very slightly in the microwave before mixing all the ingredients together and it combined together so quickly. I used buttercream and jam in the middle, thinking it would keep longer, but no need.... all eaten in one sitting by my family!

alligator58's picture
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this cake was simply delicious i loved it i made it myself and I am only nine years old!!!!!

my mam and dad loved it and i will definatley make it again for my parents

eamsea's picture

Great sponge. Very easy and quick to make. The family loved it.

catrionakitson's picture
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This is my signature cake! My grandson calls it "Happy Cake" because it is the one I make for birthdays! Everyone loves it, even the crumbs get eaten.Always moist and if you make two they can be frozen. I do buttercream instead of double cream as my family prefer that.

lorna_aq's picture
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Wow ....just like my Scottish Granny used to make!!!!!! YUMMY!!! Thank you!!!

jude_85's picture
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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.

mrsi2b's picture
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I made this for a friends birthday. It was lovely and there wasn't a crumb left so thats a good sign!

hazellwinters's picture
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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!

sbradsha's picture

Absolutely delicious I will make this cake again and again.

tazzahall's picture
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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...

creampuff's picture

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

reddeb1's picture

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

gbroome's picture

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.

pierson's picture

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.

love-to-cook's picture
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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.

annshepley's picture

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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