Classic sponge sandwich

Classic sponge sandwich

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(63 ratings)

Prep: 15 mins Cook: 25 mins Ready in 40 minutes

Easy

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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Ingredients

  • 200g soft butter, plus extra for greasing
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp milk

    Milk

    mill-k

    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

Method

  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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angfen
17th Aug, 2008
5.05
Simply fantastic... kids and all loved it!!!
bakewell
26th Jun, 2008
5.05
I made this for a special cricket tea and it went down a storm! I shall definitely make this again! The key piece of advice in the magazine was to have the butter the same consistency as mayo which made mixing all the ingredients together so easy.
mollypoo
24th Jun, 2008
5.05
This was the most delicious sponge cake I have ever tasted. I made 2 for a birthday party and nobody could believe I made them myself. I used raspberry jam instead of strawberry and it was so so nice. I definatly recommend this cake!!!

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