A Victoria sponge sandwich is the hallmark of classic cakes, and it stands out for its fluffy baked layers and sweet filling. It’s often the first thing that springs to mind when you think of a sponge cake, but that doesn’t mean every kind has to be sandwiched with jam and cream.

Sponge cake is a marvel of baking, with a higher egg content that is responsible for its light and fluffy crumb. Every home cook should have a foolproof recipe for this baked delight, and Chelsea Sugar has one that fits the bill. The New Zealand sugar company’s “never fail sponge cake” is ready in 35 minutes, with just six core ingredients required.

There’s no ‘secret’ ingredient in this recipe, nor any special techniques or equipment. However, there is a universal method for making a sponge cake.

Whip the eggs until they are pale and voluminous, then gently fold the dry ingredients into the mixture.

For the fillings, you can sandwich almost any sweet spreads or frosting between the two sponge layers, but the most classic options are whipped cream and jam or thick lemon curd.

Sponge cake recipe

Ingredients

• Four eggs
• One tbsp boiling water
• 170g caster sugar
• One tbsp plain flour in a 250ml cup; fill up the rest with cornflour
• Two tsp baking powder
• Whipped cream and jam or lemon curd, to sandwich cakes together
• Strawberries, to decorate (optional)
• Icing sugar, to dust

How to make a sponge cake

Before making the cake batter, set the oven to 180C. While it heats to temperature, take two 20cm round sponge tins and grease with butter or oil before lining them with baking paper.

Carefully separate the egg whites from the yolks in each egg. You will need both for the mixture.

Whisk the four egg whites and boiling water together until stiff. Add the white sugar slowly and beat until dissolved. Mix in the yolks one at a time.

Add your flour to a 250ml cup, then fill the remainder with cornflour. Sift this into the sugar and egg mixture, then sprinkle the baking soda.

Divide the cake mixture between the two sponge tins and bake for 20 to 25 minutes, until pale golden and cooked.

Remove the cooked cakes from the oven, then drop sponges from a height of 30cm onto the kitchen counter while they are still in the tin.

According to the sugar experts, once they are cool, the sponges should hold their height and not go flat.

When the cakes are cool, layer one with your chosen filling on one side, then combine the two sponges. Decorate with strawberries, if desired, then dust with icing sugar to finish.