Golden Sponge Cake

Golden Sponge Cake

Carol 0

"I've had this recipe for years. It goes together quickly and everybody loves it! Best if prepared the day before serving."

Ingredients {{adjustedServings}} servings 209 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Grease and flour a 9x13 inch pan. Line the bottom of pan with parchment paper. Prepare the cake mix according to directions on package. After baking, let cool completely. While cake is cooling, prepare the filling.
  2. To Make The Filling: In a small saucepan over medium low heat, combine flour and milk. Cook, stirring constantly, until mixture thickens and boils. Remove from heat and cool completely.
  3. In a small bowl, beat flour and milk mixture until fluffy. Add sugar and salt and beat well. Add shortening and beat well. Add butter and beat well. Add vanilla and incorporate thoroughly. Total mixing time should be 8 to 10 minutes, beating very well with each addition. This creates a light and fluffy filling.
  4. Remove cake from pan and split lengthwise. Spread filling over layer and replace top layer. Cover with plastic wrap and refrigerate overnight. Let cake stand at least one day to develop flavor.
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Reviews 46

  1. 53 Ratings


Interesting cake, but not outstanding. It does resemble a Twinkie. I made it for a get-together and was disappointed that no one made any favorable comments about it nor requested the recipe. Will not make it again.


I made this cake for our cook-out over the Memorial weekend. I followed the suggestion to make it a day ahead. It was FANTASTIC!!!! All of my guests couldn't wait to try it and all agreed it tasted like a Twinkie, but even better. I used a Duncan Hines yellow cake mix. I think Duncan Hines are the best cake mixes. The filling was fabulous and went together easily although you need to be prepared to beat it for several minutes. I agree it needed to be a tad sweeter and I ended up adding maybe 3 or 4 tablespoons of sugar. I made it Saturday afternoon and we ate it Sunday afternoon. I saved back a piece for myself and ate it Monday night. It was even better then. The second time I made this cake, I did it for church treats. I baked the cake mix in two cookie sheets. It was very thin. I doubled the filling and topped one cake with the other. They looked exactly like Little Debbie Banana Twins after I cut them. The entire church went crazy over the cake. One Lady said she had never had wedding cake that tasted as good. I will make this cake again and again and again.......Thank you Carol!


I had to add more butter and sugar to the filling to make it taste right, but I think my shortening may have been a little old and was distorting the taste. Once I got the filling to taste right, it was really good. I used dental floss to cut through the middle of the cake, and it worked like a charm! Definately make this a day ahead. The longer it sat the more it tasted like a Twinkie. We ate a little each day for five days, and it tasted good up until the last day!