Classic sponge sandwich

Classic sponge sandwich

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(72 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

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.

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Comments, questions and tips

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27th May, 2018
I baked this for a French friend's Birthday.... The whole family loved it and as we know, the French have notoriously high standards when it comes to desserts and pastries!! ;-)
Pauline Wan
9th Dec, 2017
I followed the feedback from other reviewers and cut the sugar down to 120g. I ran out of self raising flour so I used 200g all purpose flour and 2.5 teaspoon more of baking powder. For the filling, I added 10 frozen strawberries, juice from half a lemon and a teaspoon of sugar to the conserve. I mixed them in a saucepan and cook over low heat till they are thick. It went very well with the cake and cream.
23rd Jul, 2017
Way too sweet. I added half the sugar for the filling and 150g for the sponge and it is still way too sweet. It is nice and fluffy but sugar needs to be reduced by more than half in my opinion.
polly.holman01's picture
6th Jun, 2016
This recipe is fabulous and works every time, the family loves the cake/cakes that I make and they are super quick and easy to bake.
17th Mar, 2016
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!
1st Feb, 2016
Absolutely delicious! Soft, fluffy and sweet.
5th Aug, 2015
Can you eat this cold
23rd Aug, 2017
?/?? yes
asty339's picture
1st Mar, 2015
this is super easy and turns out well every time! I recommended it to every one!
28th Aug, 2014
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.


Ashish Wadhawan's picture
Ashish Wadhawan
15th Aug, 2018
I split the cake recipe into my 2 tins but they did not rise much. Just wondering if the recipe is enough to be split or is it per cake? Any tips would be great!
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. This recipe is for both cake tins. It should rise a bit but will not be very deep. The height of the cake largely comes from being two layers with a filling. If your cake was dense, then it may not have risen enough - this can be due to not getting enough air into the batter or because ingredients were not weighed correctly. The cake mixture should always go into a fully preheated oven straightaway too. Hope that helps!
14th Aug, 2015
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?
27th May, 2018
I live in France and had to whip some 'creme liquide' - they may have the equivalent in Spain. I added icing sugar and 2 drops of vanilla. It was really nice.
asty339's picture
1st Mar, 2015
I think you can replace it but I haven't tried.
28th Jan, 2015
Do you have to use golden caster sugar or can you substitute and use regular caster sugar?
goodfoodteam's picture
3rd Feb, 2015
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.
15th Jan, 2014
Can chocolate, or fruit like cherries, be added to this cake or will it make it to heavy or stodgey?
goodfoodteam's picture
29th Jan, 2014
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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