Classic sponge sandwich

Classic sponge sandwich

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(50 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

    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

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  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 (68)

donnadrew's picture

I made this for hubby's birthday, and just filled it with home made mirabelle plum jam, and a sprinkle of caster sugar. It rose so much it came up over the side of the tins, but it was so soft and light, and tasted delicious! I will definitely keep this as my go-to recipe for a superb sponge cake!

hcs927's picture

Absolutely delicious! Soft, fluffy and sweet.

katie23468's picture

Can you eat this cold

asty339's picture

this is super easy and turns out well every time! I recommended it to every one!

artist1982's picture

i've made this a few times now and as a novice cook/baker it always comes out well, i have been using "goodfoods" butter cream in place of the filling but i will be making one true to this recipe this weekend to try.

novice_naomi's picture

Absolutely fantastic recipe. As a novice and doing a cake to order for a colleague I honestly can say I even made my mother jealous. (And she has her own cake business!!)
I must say that the tip given of making sure the butter was the texture of Mayo was great, and the other of mixing the wet ingredients first before tipping on top of the dry was also a well note.

londonmarsupial's picture

Turned out beautifully!! I have a new oven and it cooks MUCH faster than the old one, so I whipped the cakes out at 19min. I also whipped the butter, sugar and eggs before adding to the flour (which I sifted three times). The butter/sugar/eggs mix was terribly lumpy even after using the electric blender. But once adding to the flour and using the electric mixer again it blended beautifully. When I made the cream mix I used 2/3s of the sugar mentioned for the cream - still yummy and sweet, especially with the jam. Happy faces once served - great basic recipe for a sponge - thanks!!

georgiahil's picture

My baking is very hit and miss but this came out perfectly. I don't have an electric whisk but beating everything together with a wooden spoon worked just fine. I'll definitely be coming back to this one.

adythecook's picture

Just made this cake it's cooling nicely,had a little nibble of sponge it's loverly without jam & cream so it should be even better with.
Well done Barney,thanks.

bunneegurl's picture

Awesome results. Recommended.

melissaheyman83's picture

The cake turned out lovely but the cream/sugar/vanilla filling was WAY too sweet for me, especially when there is already sugary sweet jam in there....I'm glad I tasted it before putting it in the cake because for me it would have ruined it! Just plain whipped doiuble cream with the vanilla was perfect and tasted perfect with the jam!

sarausman's picture

I never baked in my life.... This is the first thing I baked and it turned out to be soo good that I started baking every kind of cake.... Its more than delicious

candycrowe's picture

I made this for my son's first birthday about 6 weeks ago. I have made it twice since then and it goes down a treat! Really, really simple to make and tastes great. I used 3 large eggs or 4 medium eggs.

mushroomsofgod's picture

This turned out exceedingly well for me, so thank you very much for the recipe.
As i have said before, i have just used this recipe for a birthday, and i used plum conserve and decorated with butter cream.

Tastes delicious, and i'm sure that i will use it numerous times to come.
I stronglyrecommend this recipe to anyone considering it.
Thank You!

mushroomsofgod's picture

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!

brendajohn51's picture

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!!!

skjskj's picture

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

shellal69's picture

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

shellal69's picture

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

sabrinaduck's picture

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.


Questions (6)

littlemore's picture

It is impossible to buy double cream in Spain. Do you think creme fraiche would be a good substitute and is is possible to whisk it with the caster sugar and vanilla?

asty339's picture

I think you can replace it but I haven't tried.

unicornbakes's picture

Do you have to use golden caster sugar or can you substitute and use regular caster sugar?

goodfoodteam's picture

Hi unicornbakes, thanks for your question. Regular caster sugar will be absolutely fine although you will lose the subtle light caramel flavour the cake will still work. Let us know how you get on.

susan057's picture

Can chocolate, or fruit like cherries, be added to this cake or will it make it to heavy or stodgey?

goodfoodteam's picture

Hi there, thanks for your question. If you would like to make it a chocolate cake take out 2 tbsp of flour and replace with cocoa powder. As the recipe hasn’t been tested with the addition of fruit it might be safer to try a different recipe that has fruit in already. Thanks, BBC Good Food web team

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