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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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!!
14th Dec, 2011
Really easy to make but just like someone else said after I left it to cool it went flat!! Why???
14th Dec, 2011
Really easy to make but just like someone else said after I left it to cool it went flat!! Why???
11th Nov, 2011
Absolute beginner - I don't know how does a magi-mix work but have you tried using a normal mixer instead? As suggested by previous poster, I sifted the flour 3 times. I also beat the butter, sugar and eggs until creamy before adding the sifted flour. I did not add sugar in my cream as the strawberry conserve is sweet enough. All my ingrefients are room temperature. These are the only changes I've made from the original recipe and the result? A soft, light and utterly delicious sponge cake.
9th Oct, 2011
Can't get this one right! Since being inspired by the great british bake off I have just recently been trying recipes from this website to make cakes and I have been really successful with most of them - but just not this one! I think I have followed the recipe properly - but I have used a food mixer 'magi-mix' rather than electric whisk to make the sponge. Each time my sponge either rises too high and then drops when it comes out of the oven... or it goes a bit brown and isn't really cooked in the middle. Do you think this is an oven problem or my whisking?! As a complete amateur would welcome any advice!
21st Sep, 2011
Very easy and very pretty. Some lemon zest in the cake might add an extra perkiness that seems missing.
10th Sep, 2011
An all time family favourite which goes down a treat and very easy to make. Although I don't put the sugar in with the cream for the filling as we find it is too sweet!
6th Jul, 2011
Lovely sponge but I found the cream overly sweet so would only use half the amount of sugar next time I make this, and I will be making it again


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