Classic sponge sandwich

Classic sponge sandwich

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(54 ratings)

Prep: 15 mins Cook: 25 mins Ready in 40 minutes

Easy

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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Ingredients

  • 200g soft butter, plus extra for greasing
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp milk

    Milk

    mill-k

    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

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.

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Comments, questions and tips

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sjbibby
28th Jun, 2010
1.05
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.
lee-anneyoung
14th Jun, 2010
5.05
This cake is absolutely beautiful, light and moist. Was a total winner.
cardiffchick1
7th Jun, 2010
4.05
fantastic basic recipe that can be adapted for so many occasions and different flavours
crystal2010
20th May, 2010
I made this, it was lovely! turned out great and was very tasty! all the family loved it.
gemmylou
13th May, 2010
5.05
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!
xxxsarahxxx
13th May, 2010
5.05
I have made this cake twice now. My mother didnt believe id made something so delicious...Soooo easy.
debbieknight123
3rd May, 2010
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.
inkyskin
27th Apr, 2010
this cake came out heavy and dense for me..what did i do wrong?
kathywithak
26th Nov, 2009
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.
meenie
15th Sep, 2009
4.05
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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