Victoria sponge is a classic, versatile cake that can simply be filled with jam and dusted with icing sugar or taken up a notch by filling with delicious buttercream and jam with another helping of buttercream on top for the perfect cake. It is ideal for anything from a treat to birthdays and even weddings. If you have extra time on your hands, you can even go all out and make your own jam.
The key to a perfect Victoria sponge is the oven temperature, weighing out the ingredients exactly, a small teaspoon of baking powder for the perfect rise, and – most importantly – resisting the urge to get carried away and overmix, as you will end up with more of a biscuit finish than the light and airy sponge you are aiming for.
The key ingredients in a Victoria sponge are self-raising flour, caster sugar, softened butter (or a buttery spread specifically for baking cakes, as this gives you a much lighter cake), baking powder and eggs. If you feel your mixture is a little thicker than you would like, you can also add a splash of milk. You can even try out Mary Berry’s food recipes.
Go to Food-tales for great recipe ideas, or a similar resource, for delicious jam and buttercream fillings.
How to achieve the perfect bake
– Ensure your oven is preheated to the temperature stated in the recipe.
– Ensure your sponge tins are greased and lined with baking paper so that your cake can slide out of the tin freely once baked.
– Ensure the ingredients are thoroughly mixed together; however, be careful not to over mix, as you don’t want to end up with a firm or chewy cake.
– Ensure the mixture is carefully smoothed into the tin so that it can rise evenly and it is baked until risen and golden brown. Try to resist the urge to open the oven door during baking, as you could end up with a flat cake.
– Ensure the cake is fully cooked using a cake tester if you have one; if not, a cocktail stick works well.
– Ensure the cake has shrunk back from the edges of the tin and has started to cool before turning it out onto a cooling rack.