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Classic Sponge Sandwich Cake Recipe

The document provides a recipe for a classic sponge sandwich cake. It lists the ingredients needed which include butter, flour, baking powder, sugar, eggs, and milk. The instructions explain how to make the sponges by mixing the dry and wet ingredients together and baking in greased tins. Once cooled, the sponges are filled with strawberry jam and whipped cream sweetened with sugar and vanilla. The two sponges are then sandwiched together with the fillings and dusted with icing sugar.

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Gabriel Afrane-Twum
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48 views2 pages

Classic Sponge Sandwich Cake Recipe

The document provides a recipe for a classic sponge sandwich cake. It lists the ingredients needed which include butter, flour, baking powder, sugar, eggs, and milk. The instructions explain how to make the sponges by mixing the dry and wet ingredients together and baking in greased tins. Once cooled, the sponges are filled with strawberry jam and whipped cream sweetened with sugar and vanilla. The two sponges are then sandwiched together with the fillings and dusted with icing sugar.

Uploaded by

Gabriel Afrane-Twum
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Page 1 of 2

Classic sponge sandwich

Ingredients
200g soft butter, plus extra
for greasing
200g self-raising flour
1 tsp baking powder
200g golden caster sugar

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.

4 eggs
2 tbsp milk

For the filling


142ml double cream
50g golden caster sugar
tsp vanilla extract
100g strawberry conserve
icing sugar, for dusting

Page 2 of 2

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