Classic sponge sandwich

Classic sponge sandwich

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(73 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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12th Mar, 2014
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.
23rd Jan, 2014
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!!
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.
19th Apr, 2020
Thank you for the tip about the 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!


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