Classic sponge sandwich

Classic sponge sandwich

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(63 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 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



    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. While cow…

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 Apr, 2010
this cake came out heavy and dense for me..what did i do wrong?
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.
15th Sep, 2009
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!)
16th Aug, 2009
I made a mistake with this recipe, and nearly baked it without the sugar! So had to beat it in after the other ingrediants, which gave me not so much of a sponge cake, but a butter cake. Luckily, it still tasted good, filled it with whipped thickened cream ad jam, and made a buttercream lemon icing for the top ! yum !
26th Jul, 2009
Good recipe but smells abit eggy should use abit of lemon or lime juice to take the egg smell
23rd Jul, 2009
Used this to make cupcakes. Very light and fluffy. I normally fail badly with sponge too.
23rd Jul, 2009
easy peasy and very tasty.
18th Jul, 2009
really delicious and perfect every time!
8th Jul, 2009
Lovely cake, light and spongey and easy to make!
8th Jul, 2009
lovely cake, light and spongey.


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