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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Bald_Runner's picture
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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
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Simply fantastic... kids and all loved it!!!

bakewell's picture
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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
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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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