Classic sponge sandwich

Classic sponge sandwich

  • 1
  • 2
  • 3
  • 4
  • 5
(54 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 eggs



    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th May, 2013
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.
20th Feb, 2013
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.
24th Nov, 2012
Awesome results. Recommended.
17th Jun, 2012
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!
7th Jun, 2012
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
4th Jun, 2012
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.
3rd Jun, 2012
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!
3rd Jun, 2012
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!
23rd Apr, 2012
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!!!
21st Feb, 2012
A foolproof recipe for sponge cakes.. simply yummy too!!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.