Classic sponge sandwich

Classic sponge sandwich

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(52 ratings)

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


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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  • 200g soft butter, plus extra for greasing



    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



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

  • 2 tbsp milk



    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


  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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Comments (69)

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

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.

Bald_Runner's picture

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.

angfen's picture

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

bakewell's picture

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.

mollypoo's picture

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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