Search the website here…

4   345
10   559
12   163
7   437
19   520
13   403
31   673
14   567

Perfect Victoria Sponge Recipe

Perfect Victoria Sponge Recipe

 

Today I made the best Victoria sponge I’ve ever made.  I’ve made this so many times but after lots of mistakes, I think I finally perfected it! The recipe is an adaption of the BBC food recipe which I’ve put below. I’ve also put my top tips on there for making it so thick and fluffy!

 

Ingredients

  •  400g unsalted butter
  •  400g caster sugar
  •  1 tsp vanilla extract
  •  8 medium eggs
  •  400 self-raising flour
  •  Raspberry Jam
  •  Carton of double cream
  •  Icing sugar

 

Method

 
I’ve doubled the original recipe it so the cake is extra thick! Also, Instead of using 2 shallow cake tins I use 2 high side cake tins so the cake can rise as much as it wants. If you haven’t got two, just half the recipe and do two separate bakes.
 
  1.  Heat oven to 190C/170C fan/gas 5. Grease the pan.
  2. Place softened room temp butter, caster sugar and vanilla extract into a bowl and beat well to a creamy consistency. TOP TIP: When I say beat well I mean beat until really soft, fluffy and pale. At least 6-8 minutes on high speed! This is what makes it so thick & fluffy. When you think you’re done, do some more!
  3. Slowly beat in 8 medium room temp eggs, one by one, then fold in 400g self-raising flour slowly trying to not knock any air out!
  4. Divide the mix between the cake tins & place into the oven and bake for about 20-25 mins (for one cake half) or 40 mins approx for two until risen and golden brown.
  5. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely. TOP TIP: Ideally, I wrap the sponges in cling film when they’re nearly cool and wait until tomorrow to build. The cake is much easier to handle then but still soft!
  6. Pour the double cream in a bowl and mix on high speed until thick enough that it doesn’t drop off your spoon. Don’t over mix or the cream will curdle.
  7. Spoon the jam onto the bottom layer and the cream on top. TOP TIP: don’t fill to the edges because the weight of the top cake will make it spill over the sides … and you’re done!
  8. TOP TIP: To make your cake edges soft and the cake to stay flat, measure a pin of tin foil and kitchen roll to the circumference of the cake tin. Place the tin foil shiny side down and inside it place a wet (damp not soaked) kitchen roll inside. Fold the foil around the kitchen roll and wrap around the edge the cake tightly.

Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.