I’m celebrating another sponge cake success. Hooray!

This Spring Sponge Sandwich is simple, light, and sweet. Nana Ling named this recipe the “3 Minute Sponge Sandwich” but I thought it deserved a more beautiful name.

Also, I didn’t want to set expectations too high, since the “3 minutes” refers to the mixing time, not the total preparation time!

With the addition of a lemon glaze, fluffy custard cream and edible flowers, this Sponge Sandwich is a lovely reminder of the warmth of golden Spring sunshine, the promise of Spring blossoms, and the comforts of home baking.

Sandwich cake tins

To make the Spring Sponge Sandwich, you’ll first need some sandwich cake tins.

The sandwich cake tins I used are square-shaped and measure 20cm x 20cm x 3.5cm.

I’ve been the owner of these gorgeous old square sandwich cake tins for only a few months, but they’ve clearly seen many baking days before landing in my kitchen.

It’s only by absolute coincidence that I ended up with these matching tins.

The tin on the left is from my neighbour here in Sydney who was an absolutely wonderful home cook and often spoiled Miss Z and Miss Y with wonderful home-baked treats. She sadly passed away at the age of 97 years earlier this year, and her family generously let me choose some things from her kitchen.

The tin on the right was picked up by my Mum at an auction in the Hunter Valley recently. I often get a call from my Mum on Saturdays when she likes to flit about garage sales and auctions. When she started describing the tin to me it sounded like the one I’d inherited a few months earlier. “Yes, I’ll have it,” I told her (much to her surprise as I’ve been in de-clutter mode for quite some time).  I was delighted when the tins proved to be a perfect match. Thanks, Mum!

After this sponge cake success, I’m now calling these my lucky sandwich tins.

What’s the secret to sponge-making success?

To be honest, I’m a little baffled.

I did cover sponge-making tips in an earlier sponge recipe, and I’ve made the method below as detailed as possible to help you re-create this sponge. Three key rules  that have helped me are:

1. Don’t over beat: treat the batter like it’s delicate.

2. Don’t open the oven door during cooking.

3. Don’t give up. Try again if you fail.

It’s all still very hit and miss for me when it comes to making sponges. But this recipe below was certainly a hit for me. Perhaps it was my lucky sandwich tins? Whatever it was, I’m wishing you the same luck (if you need it).

Nana Ling’s Sponge Sandwich recipe

Keep scrolling for the tested and tweaked version.

sponge sandwich

Spring Sponge Sandwich

With a lemon glaze, fluffy custard cream and edible flowers, this Sponge Sandwich is a lovely reminder of the warmth of golden Spring sunshine, the promise of Spring blossoms, and the comforts of home baking.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian, British
Keyword: sponge sandwich
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12 people
Calories: 374kcal



  • 3 eggs
  • 1 cup plain flour
  • 2 tablespoons milk
  • 2 tablespoons melted butter
  • 3/4 cup caster sugar
  • 2 teaspoons cream of tartar
  • 1 teaspoon bicarb soda

Cream Filling

  • 600 mls thickened cream
  • 1/4 cup icing sugar
  • 2 teaspoons custard powder
  • 2 tablespoons milk

Lemon Glaze Icing

  • 1 1/2 cups icing sugar
  • 1 small-medium lemon
  • 2 teaspoons melted butter



  • Put all of the ingredients except the cream of tartar and bicarb soda in a bowl.
  • Beat quickly and lightly for 3 minutes (I beat on setting 2 of my KitchenAid mixer for 3 minutes).
  • Add cream of tartar and bicarb soda and mix in lightly (I used setting 1 of my KitchenAid mixer for about 30 seconds).
  • Divide mixture evenly between two sandwich cake tins that are well-greased and have been lined at the bottom with baking paper.
  • Bake in a moderate oven (160 degrees celsius, fan-forced) for 18-20 minutes.
  • Allow to cool for a few minutes before carefully easing each cake from the tin. Use a knife if necessary to ease the cake from the sides of the tin.
  • Allow the cakes to cool on a wire rack that's covered with a clean tea towel.

Cream Filling

  • Whip cream until nearly stiff.
  • Mix icing sugar, custard powder and milk to a smooth paste. Add paste to cream and continue beating until stiff.
  • Pipe the cream on the top of one sponge and then place the other sponge directly on top, like a sandwich. Push down very gently to secure the two cakes together.

Lemon Glaze Icing

  • Juice the lemon and then add the melted butter and half of the lemon juice to the icing sugar. Mix well and continue to add the juice a little at a time until the mixture reaches a runny consistency. Keep in mind that you want the icing to run slowly down the sides of the cake when judging whether the icing is the right consistency.
  • Add a little (or a lot) of lemon zest, depending on how lemony you'd like the glaze, and mix in well.
  • Put the cake on a wire cooling rack with a tray underneath to catch the icing run-off. Pour the icing over the cake and encourage it to run down the sides with a spatula if necessary. Use the run off below to ice the sides if there are any gaps remaining.
  • Decorate with edible flowers.


Calories: 374kcal | Carbohydrates: 41g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 119mg | Sodium: 154mg | Potassium: 164mg | Fiber: 1g | Sugar: 30g | Vitamin A: 874IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg