Classic sponge sandwich

Classic sponge sandwich

Want to know how to make a sponge cake? This nostalgic Victoria cake will provide you with a versatile go-to version

Difficulty and servings

Easy

Cuts into 8 slices

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 25 mins

Ready in 40 minutes
Freezable

Sponge only

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.
Try

Is it done?

Ovens will vary, so to ensure that your cake is cooked all the way through, test your sponge before removing it from the oven. A cooked sponge will have shrunk away from the sides of the tin and the centre will feel springy. Once this has happened, do the skewer test. Insert a skewer in the centre of the sponge - if the cake is cooked, it will come out clean. If there is any cake mix on the skewer, give the cake a few minutes more, then test again.

Per serving

568 kcalories, protein 7.0g, carbohydrate 62.0g, fat 34.0 g, saturated fat 20.0g, fibre 1.0g, sugar 43.0g, salt 0.94 g

Recipe from Good Food magazine, July 2008.

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Latest comments and suggestions

Results 41-60

  • Binder photo xxsarahxx

    13 May 2010

    xxsarahxx rated and commented on this recipe

    5 stars

    I have made this cake twice now. My mother didnt believe id made something so delicious...Soooo easy.

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  • Binder photo GemmyLou

    13 May 2010

    GemmyLou rated and commented on this recipe

    5 stars

    This is the best Classic Sponge Cake recipe I have found to date. So simple and so tasty. Baking (as my other half will verify!) is not my strong point and I had to convince him I had not bought this from a shop! Brilliant. Thanks Good Food!

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  • Binder photo crystal2010

    20 May 2010

    crystal2010 commented on this recipe

    I made this, it was lovely! turned out great and was very tasty! all the family loved it.

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  • Binder photo CardiffChick1

    07 June 2010

    CardiffChick1 rated and commented on this recipe

    4 stars

    fantastic basic recipe that can be adapted for so many occasions and different flavours

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  • Binder photo Lee

    14 June 2010

    Lee rated and commented on this recipe

    5 stars

    This cake is absolutely beautiful, light and moist. Was a total winner.

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  • Binder photo Fairycakes

    28 June 2010

    Fairycakes rated and commented on this recipe

    1 stars

    Total flop! I should of listen to Taz's comment. Where her's turned out as a pancake after 5 mins out of the oven mine on the other hand flopped whilst still cooking. Waste of ingredients I think i will stick to my other recipe.

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  • Binder photo teenie19

    07 July 2010

    teenie19 rated and commented on this recipe

    5 stars

    This is the 1st time I have ever baked a cake, it was so easy and it looks yummy. Can't wait to taste it tomorrow, its nearly midnight now! xx

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  • Binder photo Ruby Tuesday

    28 July 2010

    Ruby Tuesday rated and commented on this recipe

    4 stars

    Made this for my boyfriends family- everyone loved it! Did have a bit of a nightmare with the cream seeping out but think this may have been due to using slightly too small cake tins.

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  • Binder photo vickerswife

    20 September 2010

    vickerswife rated and commented on this recipe

    5 stars

    Fool proof baking with great results. Baking this sponge has really encouraged me to try other baking recipes..

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  • Binder photo Anna-Soffia

    30 March 2011

    Anna-Soffia commented on this recipe

    Does anybody have any tips for baking this in an Aga, really want to make the PERFECT sponge!??

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  • Binder photo goodfood

    06 July 2011

    goodfood commented on this recipe

    Lovely sponge but I found the cream overly sweet so would only use half the amount of sugar next time I make this, and I will be making it again

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  • Binder photo Jackie

    10 September 2011

    Jackie commented on this recipe

    An all time family favourite which goes down a treat and very easy to make. Although I don't put the sugar in with the cream for the filling as we find it is too sweet!

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  • Binder photo pauline

    21 September 2011

    pauline rated and commented on this recipe

    5 stars

    Very easy and very pretty. Some lemon zest in the cake might add an extra perkiness that seems missing.

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  • Binder photo Absolute beginner!

    09 October 2011

    Absolute beginner! rated and commented on this recipe

    4 stars

    Can't get this one right! Since being inspired by the great british bake off I have just recently been trying recipes from this website to make cakes and I have been really successful with most of them - but just not this one! I think I have followed the recipe properly - but I have used a food mixer 'magi-mix' rather than electric whisk to make the sponge. Each time my sponge either rises too high and then drops when it comes out of the oven... or it goes a bit brown and isn't really cooked in the middle. Do you think this is an oven problem or my whisking?! As a complete amateur would welcome any advice!

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  • Binder photo Galanthis

    11 November 2011

    Galanthis commented on this recipe

    Absolute beginner - I don't know how does a magi-mix work but have you tried using a normal mixer instead? As suggested by previous poster, I sifted the flour 3 times. I also beat the butter, sugar and eggs until creamy before adding the sifted flour. I did not add sugar in my cream as the strawberry conserve is sweet enough. All my ingrefients are room temperature. These are the only changes I've made from the original recipe and the result? A soft, light and utterly delicious sponge cake.

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  • Binder photo fivepence

    14 December 2011

    fivepence commented on this recipe

    Really easy to make but just like someone else said after I left it to cool it went flat!! Why???

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  • Binder photo fivepence

    14 December 2011

    fivepence commented on this recipe

    Really easy to make but just like someone else said after I left it to cool it went flat!! Why???

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  • Binder photo Sonya

    21 February 2012

    Sonya rated and commented on this recipe

    5 stars

    A foolproof recipe for sponge cakes.. simply yummy too!!

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  • Binder photo Brenny

    23 April 2012

    Brenny rated and commented on this recipe

    5 stars

    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!!!

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  • Binder photo God Of Mushrooms

    03 June 2012

    God Of Mushrooms rated and commented on this recipe

    5 stars

    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!

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Difficulty and servings

Easy

Cuts into 8 slices

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 25 mins

Ready in 40 minutes
Freezable

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
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Per serving

568 kcalories, protein 7.0g, carbohydrate 62.0g, fat 34.0 g, saturated fat 20.0g, fibre 1.0g, sugar 43.0g, salt 0.94 g

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