Name: Classic sponge sandwich
Cook time: 25 min
Total time: 40 min
Yield: Cuts into 8 slices
Cuisine: British
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; 142ml double cream; 50g golden caster sugar; ½ tsp vanilla extract; 100g strawberry conserve; icing sugar for dusting

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Classic sponge sandwich

Classic sponge sandwich

Barney Desmazery

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Cuts into 8 slices

Easy

Prep: 15 mins

Cook: 25 mins

Ready in 40 minutes

A star rating of 4.6 out of 5.85 ratingsRate

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

Freezable (Sponge only)

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Classic scones with jam & clotted cream

A star rating of 4.8 out of 5.1603 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal568
fat34g
saturates20g
carbs62g
sugars43g
fibre1g
protein7g
salt0.94g

low

Method

step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, July 2008

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A star rating of 4.6 out of 5.85 ratings

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