Classic sponge sandwich

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Results 21-40

• geoffers1

  19 March 2009

  geoffers1 rated and commented on this recipe

  

  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.

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• tonie

  13 April 2009

  tonie commented on this recipe

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

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• alligator

  03 May 2009

  alligator commented on this recipe

  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

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• adelphi10

  04 May 2009

  adelphi10 rated and commented on this recipe

  

  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!

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• Janet

  06 June 2009

  Janet rated and commented on this recipe

  

  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.

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• RebeccaClarke

  18 June 2009

  RebeccaClarke commented on this recipe

  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

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• austinali66

  06 July 2009

  austinali66 commented on this recipe

  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.

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• Kathy

  08 July 2009

  Kathy commented on this recipe

  lovely cake, light and spongey.

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• Kathy

  08 July 2009

  Kathy rated and commented on this recipe

  

  Lovely cake, light and spongey and easy to make!

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• steen

  18 July 2009

  steen rated and commented on this recipe

  

  really delicious and perfect every time!

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• Yummymummy

  23 July 2009

  Yummymummy rated and commented on this recipe

  

  easy peasy and very tasty.

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• Pose83

  23 July 2009

  Pose83 rated and commented on this recipe

  

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

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• Jolie

  26 July 2009

  Jolie commented on this recipe

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

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• foodie

  16 August 2009

  foodie rated and commented on this recipe

  

  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 !

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• Meenie

  15 September 2009

  Meenie rated and commented on this recipe

  

  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!)

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• Kat

  26 November 2009

  Kat commented on this recipe

  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.

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• Swirlgirl

  20 April 2010

  Swirlgirl rated this recipe

  

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• inkyskin

  27 April 2010

  inkyskin commented on this recipe

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

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• DebbieT

  03 May 2010

  DebbieT commented on this recipe

  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.

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• gabby_f

  08 May 2010

  gabby_f rated this recipe

  

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http://www.bbcgoodfood.com/recipes/6603/

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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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Difficulty and servings

Cuts into 8 slices

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Sponge only

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

Per serving

568 kcalories, protein 7g, carbohydrate 62g, fat 34 g, saturated fat 20g, fibre 1g, sugar 43g, salt 0.94 g

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