How to make a sponge cake

Watch how to make a Victoria sandwich, a classic sponge that is used as the basis for many cakes.

Points to remember

  • Preheat oven to 180C/fan 160C; grease and line two sandwich tins with baking parchment.
  • Cream butter and sugar together in a large bowl until pale and fluffy.
  • Beat in the eggs in a few additions until the mixture is thick and voluminous.
  • Gently fold in the flour using large metal spoon, working in a gentle figure of 8 motion to preserve all the air you’ve whisked in. Keep going until no dry lumps of flour remain.
  • Divide between the two tins and bake for 25-30 mins (for an 8″ sponge) until the sponges are risen, golden and feel springy to the touch. Leave to cool in the tins for a few mins, then release by running a knife around the edge.
  • Place on a wire rack to cool completely. Peel off the baking parchment and then sandwich with your cream, buttercream or your favourite jam.

Have all ingredients at room temperature. Butter should be really soft (but not melting) so it blends well with the sugar.


If the mixture begins to curdle as you’re beating in the eggs, beat in a tablespoon of flour and continue.