Golden caster sugar and golden flour come together to make this extra special golden sponge cake sandwich.

It has a moreish flavour and golden syrup tones. The crumb is light and soft, compliment perfectly by the buttercream and strawberry jam filling.
Here's what to do to make your own...
Ingredients
For the sponge
- 200 g (7.1 oz) golden caster sugar (superfine sugar)
- 175 g (6.2 oz) salted butter softened
- 3 medium free range eggs
- 200 g (7.1 oz) golden wholemeal flour (wholewheat flour)
- 1 tbsp baking powder
- 120 ml (4.1 floz) whole milk
- icing sugar (powdered sugar) for dusting
For the filling
- 150 g (5.3 oz) salted butter softened
- 300 g (10.6 oz) icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 150 g (5.3 oz) strawberry jam
Equipment
- 2 Round loose-bottomed 20cm (8") nonstick cake tin see notes
Instructions
To make the sponge
Preheat the oven to 180C (160C fan assisted).
Put the sugar and butter in a large mixing bowl.
Beat until fluffy.
Add the eggs.
Whisk again
Add the flour and baking powder.
Fold through.
Add the vanilla and milk.
Mix until smooth.
Grease and line your cake tins. 18-20cm (7-8 inch) cake tins will give a small, tall sponge, while 20-23cm (8-9 inch) tins will give a shorter, wider cake. Go with your preference.
Bake for 20-25 minutes until golden on top. Check they're cooked through by using a skewer pushed into the middle - it should come out clean.
Allow to cool enough to handle, then turn onto a wire rack to cool completely
To make the filling
Put the butter and icing sugar in a large mixing bowl.
Whisk together until light and fluffy. If it's properly whipped, it should turn pale and significantly increased in volume.
Assemble the golden sponge cake
Place your first cake upside on a plate.
Spread the frosting evenly on top, working gently to the edges.
Mix the jam a bit to loosen, then spoon onto the cake.
Spread carefully over the icing to the edges.
Place the second sponge on top.
Dust with icing sugar.
Allow to settle for half an hour before serving.
I love this twist on the traditional sponge cake and will be making it again soon - will you?
Pointers, tricks and troubleshooting tips for the perfect golden sponge cake
Is golden sponge cake easy to make?
Often in life, it's the simple things that are most enjoyable, and not much beats a classic homemade sponge cake. This recipe is easy to follow and at the end of it, you’ll have a delightfully light and flavoursome sponge cake to enjoy! This is a great recipe to do with the kids as there's nothing too complicated going on, they can help to measure out and mixing everything together.
Will I need any special equipment to make golden sponge cake?
Most things you need should be easy to find in the average kitchen. You will need two cake tins the same size to be able to create the sandwich. I’ve used 2 larger tins to create a wider cake, or you can use smaller ones if you prefer a cake with more height. The full list of equipment can be found on the recipe card below.
Where can I buy golden wholemeal flour?
You should be able to find golden wholemeal flour in most large supermarkets. Make sure to get plain wholemeal flour, rather than wholemeal bread flour! You should also be able to find it online.
Wholemeal flour has more nutritional value than plain flour and it's so nice in sweet bakes as it is so often associated with savoury flavours. The wholemeal flour really adds an extra dimension to this cake. I particularly love using it for this cake as it adds a lovely texture to the crumb and helps give the cake a beautiful rich golden colour.
How can I tell if eggs have gone off?
In the UK, eggs are produced to a food safety standard called the British Lion Code of Practice and have a stamp on the shell of a red lion.
Eggs produced under the Red Lion code don't actually have to be stored in the fridge, though they should be kept somewhere cool with a constant temperature under 20C. Since even cool kitchens might fluctuate over 20C while cooking dinner, for example, it's safest to put them in the refrigerator.
Eggs should be kept at a steady cool temp, so if your kitchen is hot and your fridge/pantry is cold, take just what you need for the dish you're cooking and leave the rest of the box where it is to avoid temperature fluctuations.
In the UK, your eggs bear a Best Before End Date, they may be safe to use past that date as long as they show no signs of spoilage. If they bear a Use By Date, then they should not be eaten past that date.
If you are worried your eggs might have gone off, crack one into a small bowl. That way, you can check the egg without contaminating your other ingredients.
Is golden sponge cake suitable for vegetarians?
This golden sponge cake is totality suitable for vegetarians as it contains no meat or fish products.
Is golden sponge cake suitable for vegans?
If you follow the recipe as it states, this would not be suitable for vegans as it contains dairy butter, eggs, and cow's milk. I haven’t tested this cake recipe using vegan alternatives to these ingredients but you could give it a go! Let me know how you get on in the comments below.
To replace the butter, simply use vegan butter, or a vegetable fat baking block.
The eggs are a little harder to replace, here are a few different options you can try, (each = 1 egg, so multiply as needed for any given recipe).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
To replace the cow's milk, simply use your favourite plant milk, I prefer to use unsweetened soy milk when baking as I find it most neutral, but you can use whichever you like, just remember some have stronger natural flavours than others, that may affect the taste of the cake.
Is golden sponge cake gluten-free?
For this recipe, I’ve used a golden wholemeal flour which is made from wheat so it contains gluten, and therefore is not suitable for someone who needs to avoid gluten.
It might be a bit tricky to find an equivalent gluten-free flour, I haven’t tested this recipe using alternative flours, and as this recipe uses wholemeal flour it has a bit more moisture than a recipe that uses plain flour so it might not work if you just use plain gluten-free flour instead.
If you want to be experimental you could try a combination of half gluten-free plain flour and half buckwheat flour. I haven’t tried this but the buckwheat flour should bring a lovely wholemeal nuttiness to the cake, balanced with the plain gluten-free flour, let me know how you get on in the comments below!
You will also need to use gluten-free baking powder as some baking powders contain wheat.
Is golden sponge cake safe to eat while pregnant?
Setting other non-pregnancy related food allergies or intolerances aside, there is nothing in this recipe that would usually pose a risk to a pregnant woman. Make sure all the ingredients are in good condition and the cake is made safely and hygienically.
Advice regarding egg safety during pregnancy can vary depending on where you live so it’s best to check information local to you. In the UK most eggs are produced to the Red Lion code, a food safety standard that monitors and maintains very high food safety across the production process.
A Mummy Too does not offer medical advice, if you have any questions or concerns please speak to a health professional.
How do I line the cake tins?
Check out my guide on how to line a Christmas cake tin it is a bit more involved than lining a regular cake tin as Christmas cake is in the oven for much longer. However, the first few steps are the same. Follow the guide until the inside of the cake tin is lined, no need to add the brown paper outer layer!
Can I make this recipe egg free?
I haven’t tested this recipe without egg, but if you need to avoid eggs you can give it a go using an egg replacement. I would recommend trying one of these options (each = 1 egg, so multiply as needed for any given recipe).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
Remember when cooking for someone with allergies or intolerances it's important to check all ingredients are safe for them, and anything else you might be serving with it.
I haven’t got strawberry jam, can I use a different flavour?
Yes of course, we always have a jar of strawberry jam as it's a firm favourite in our house. Definitely use whatever flavour you like, apricot jam would be lovely to add to the golden glow or cherry works well with the depth the wholemeal flour brings.
Can I add extra frosting to this golden sponge cake?
I’ve kept the top of my cake plain with a light dusting of icing sugar to finish it off, but if you want you can add extra frosting to the top.
Double the ingredients for the filling so you have enough to cover the top too.
Keep in mind this will add quite a lot more sugar to the cake so will increase the carbohydrates and calories per slice.
How should I store golden sponge cake?
If you have one, it would be ideal to store this in a cake tin or cake storage box.
To make the cake easier to get out when using a tin, turn it upside down, so the cake sits in the lid, and the tin becomes the lid covering the cake.
You can keep the cake somewhere cool and dry, in a shady spot out of direct sunlight. If your kitchen is particularly warm you may want to store your cake in the fridge to keep the buttercream fresher for longer.
How long does this golden sponge cake keep?
When stored correctly this cake will keep for 3-4 days in the cupboard, or 5 days if kept in the fridge. You can also freeze this cake and it will keep for up to 2 months in the freezer.
Can I leave golden sponge cake out on the counter?
As long as the cake is well covered and in a shady spot you can keep this cake out on the counter. Don’t leave the cake uncovered as this will dry it out as well as increase the risk of bacteria spreading on the cake.
Can I make golden sponge cake ahead?
Yes, you can, there are a few options depending on how far ahead you want to make your cake.
Cakes are best served as fresh as possible so if you need to make this ahead, I’d recommend making it in the evening if you can, or even better the morning of the day you need it.
Once the cake is all cooled and sandwiched together make sure to store it in a sealed container to help keep it fresh.
If you’re planning to store the cake in the fridge, get it out half an hour before serving so it can come up to room temperature before serving, improving the flavour.
This cake also freezes well so you could make the cakes, and freeze them ready to add the filling and sandwich together before serving.
When taking this route allow the cakes to completely cool before wrapping them well and putting them in the freezer. They’ll keep for about 2 months.
Make sure to defrost the cakes in the fridge overnight, it's important they thaw out slowly at a low temperature to reduce the risk of bacterial spread. And once thawed this cake can not be refrozen.
Can I keep golden sponge cake in the refrigerator?
Yes, if you like, this cake will be fine somewhere cool and dark in the kitchen, but if your kitchen is quite warm it might be best to store it in the fridge anyway.
Can I freeze golden sponge cake?
This cake freezes well, you can either freezer the cakes before the filling is added, see notes above on making the cake ahead.
You can also freeze slices of leftover cake if you like. It’s best to freeze the cake or any leftovers as soon as you can after making it so the cake is kept at its best.
I like to slice the cake up rather than freezing a big piece so you can just get out what you need. Use some parchment paper to separate the slices, and store them in a suitable size container. Try and use a box that has as little air space as possible to reduce freezer burn. They will keep in the freezer for up to 2 months and remember once thawed you can't re-freeze this cake.
What is the best way to defrost golden sponge cake?
This cake is best defrosted in the fridge, so it can thaw out slowly at a low temperature. Get out the slices you want to thaw and pop them on a plate in the fridge, they will defrost overnight. Once thawed the cake will need to be eaten within 24 hours so just get out what you need.
Can I make golden sponge cake in a different quantity?
It's simple to amend the recipe if you want to make more or less of this golden sponge cake.
Head down to the recipe card below where you’ll see the servings are set to 16 slices. Click or hover over this number and a little slide bar will pop up that you can move up or down to get the number of slices you want to make.
As the slider moves you’ll see the ingredients changing, it's a good idea to get the eggs to a whole number if you can, easier than adding half an egg! Keep in mind you might need to use different size cake tins if you adjust the amounts.
Can I make golden sponge cake in individual portions?
I’ve only baked this golden sponge as two big cakes, but you should be able to easily make cupcakes using this recipe if you like.
Line a muffin tin with cupcake cases and divide the cake mix between the cases, leaving about 1cm (1/2inch) space at the top so the cakes have space to rise.
Cupcakes will cook quicker than a large cake so pop them into your preheated oven for 12 minutes, and check how they are doing, you can test them with a skewer and return to the oven for a few more minutes if needed.
Can I make golden sponge cake in a stand mixer such as a KitchenAid or Kenwood Mixer?
Using a stand mixer can speed things along, and makes the cake even easier to make.
Start by beating together the sugar and butter with the paddle or whisk attachment until light and fluffy. Beat in the eggs, you may need to scrape down the sides as you go to make sure everything is mixing in properly.
Now it's time to fold in the flour and baking powder, if you’re not already using the paddle switch to it now, set the mixer to low to gently mix in the flour. Once that is mixed you can add the milk and vanilla mixing slowly again until the cake batter is ready to pour into your prepared cake tins.
Can I make golden sponge cake with a food processor?
With the blades in a food processor, this wouldn’t be the right kitchen gadget to make a cake mix. You can use an electric hand whisk if you have one to beat the butter and sugar for the cake batter, as well as making the buttercream.
How can I make sure my golden sponge cake is perfectly cooked?
This cake will rise ever so slightly and turn a beautiful golden colour when it's ready. The top will feel firm and spring back when gently pressed, and a metal skewer or cocktail stick will come out clean when poked into the center.
Leave the cakes in the tins for a few minutes to cool a little before turning out onto wire racks to cool fully before decorating.
Why did my golden sponge cake turn out dry or burned?
Assuming the ingredients have all been added in the right amounts this cake will likely dry out if it's left in the oven too long, and burn if the oven is too hot.
The cake will also dry out if left out on the side uncovered so make sure to store it properly in a suitable container.
When making the cake batter make sure the milk is added this extra moisture is needed as we’re using wholemeal flour, and without it, the cake might turn out dry.
Preheat the oven, and set the shelves up so you can fit both cakes in as centrally as possible, this is where the oven temperature is more even. Use an oven thermometer if you like to check when the oven is at the right temperature, as some oven dials are not the most accurate. Set a timer so you know when to check the cakes and see if they are cooked.
Why did my golden sponge cake turn out wet and undercooked?
As long as the correct wholemeal flour is used, and not switched for plain flour as this might make the mix turn out too wet. When you test the cake to see if it's cooked, don’t be afraid to put it back into the oven for longer, even if it’s over the time on the recipe.
Make sure to preheat the oven as well, otherwise the cake won’t be baked at the right temperature and this will affect how it rises, and might make it sink in the middle.
Why didn’t my golden sponge cake rise?
As we’re using plain wholemeal flour we need to add the raising agent, for this recipe that’s baking powder, so as long as this is added there shouldn’t be a problem with the cakes rising.
This cake doesn’t rise massively so don’t worry if your cake only has a gentle dome on the surface. In fact for sandwich cakes it's better the cakes don’t rise too much as it makes them harder to stack on top of each other.
The oven needs to be preheated so the cake goes in and starts cooking at the right temperature. If the oven isn’t hot enough the cake won’t rise properly. Conversely if the oven is too hot the cake will rise rapidly and then collapse.
Why did my golden sponge cake taste bland?
If all the ingredients have been added in the correct amounts this cake shouldn’t taste bland, the wholemeal flour will bring a richer flavour to the cake working beautifully with the jam and buttercream filling.
How can I add/change the flavours in this dish?
The easiest way to change the flavours in this cake is to use a different jam type of jam for the filling. Use your favourite, cherry or apricot are winning combinations with this cake as well as raspberry.
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Golden Sponge Cake Recipe
Ingredients
For the sponge
- 200 g (7.1 oz) golden caster sugar (superfine sugar)
- 175 g (6.2 oz) salted butter softened
- 3 medium free range eggs
- 200 g (7.1 oz) golden wholemeal flour (wholewheat flour)
- 1 tbsp baking powder
- 120 ml (4.1 floz) whole milk
- icing sugar (powdered sugar) for dusting
For the filling
- 150 g (5.3 oz) salted butter softened
- 300 g (10.6 oz) icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 150 g (5.3 oz) strawberry jam
Equipment
- 2 Round loose-bottomed 20cm (8") nonstick cake tin see notes
Instructions
To make the sponge
- Preheat the oven to 180C (160C fan assisted).
- Start by making the sponge. Beat the sugar and butter together until fluffy.
- Beat in the eggs.
- Stir in the flour and baking powder.
- Add the vanilla and milk and mix until smooth.
- Pour into the lined cake tins.
- Bake for 20-25 minutes until golden on top. Check they're cooked through by using a skewer pushed into the middle - it should come out clean.
- Allow to cool enough to handle, then turn onto a wire rack to cool completely.
To make the filling
- In a clean bowl, beat the butter and icing sugar together until fluffy.
- .Slowly add the vanilla while beating
- Spread evenly onto one of the cakes.
- Mix the jam a bit to loosen, then spread carefully over the icing – it should spread itself towards the edges. It doesn’t matter if it drips, it’ll still look lovely.
- Carefully put the second sponge on top, then dust with icing sugar. Allow to settle for half an hour before serving.
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Notes
Nutrition
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John harrold says
Used recipe to make individual muffins added chopped nuts to the mix very surprised they came out moist not dry will definitely make again these aren’t going to last
Dina says
omg that look so yummy!
katie says
god that looks amazing!!
otilia says
h my goodness i can't start my diet tomorrow! this cake just looks delicious Emily!