Mumsnet Talk

I usually use my grandmothers recipe for sponge cakes as it's lovely and light and airy, and (relatively) low in fat. However it is my DPs birthday this weekend and being a typical man he is very picky about his cake and only likes victoria sponge so for this I'd like to try a slightly denser sponge.

Was thinking of trying the victoria sponge recipe from my Primrose Bakery book but would love to hear what other peoples favourites.

What's your favourite recipe for this type of sponge? Or one you always go back to?

Thanks in advance

Victoria Sandwich is quite a specific recipe, either 2oz each of butter, sugar and SR flour to each egg, or even better, weigh your eggs, then use equal amounts of butter, sugar and SR flour, and it should always be done by the creaming method!

Agree either the 4-4-4-2 method or weigh your eggs & then weigh out equal amounts of butter, sugar & flour. Definitely creaming method is best - and by hand is better than a mixer.

I quite like Delia Smith's all in one recipe made with Stork margarine.

I always do 8-8-8-4. I use butter instead of baking margarine and 5ml of vanilla essence. I agree on the creaming method instead of the all-in-one. Mmm makes me want to go and make one now but I would end up eating half of it and that would not be kind to my thighs!

Thanks for the replies Will try weighing my eggs.

I am going to have a trial run in the morning and then do another on Saturday. Mainly because I know if I just make the one cake it will be demolished before my DP gets anywhere near it!

Can I jump in and ask a complete novice question? Do you weigh the eggs in their shells? .

I am not a novice and I was going to ask that

Yes, weigh eggs in their shells. And use butter, not marg. And a teaspoon of vanilla extract.

I use Darina Allen's butter sponge recipe. Creaming method. The only thing I do differently from Darina's instructions is to separate the eggs and add the whites (beaten to soft peaks) at the end, instead of adding the whole beaten eggs in one go at the earlier stage.

It is by far the best sponge recipe I have ever made. Quality of butter, eggs and milk v important so I use best organic I can find - local farm shop preferably, it really does make a difference to the flavour. I always beat and mix by hand and ensure all ingredients are at a relatively warm room temperature before beginning. If the butter is even slightly too hard it makes the sponge a little too dense.

Jamies Victoria sponge from Cook. 8,8,8,4 and it works every time. Other recipes don't fill the tins enough IMO.

Just wanted to say thanks again for everyones suggestions, I made the first cake this morning and have just had a piece. Delighted with the result and feeling a teeny bit proud of myself

I used 4 eggs and worked out my other ingredients by weighing the eggs, also added vanilla essence eyesofblue, and used the creaming method and I'm really pleased will definitely go down same route for DPs cake and hopefully it works as well!

Sounds brilliant, well done!

I also forgot to mention that if you can get vanilla bean extract it has a more refined flavour than the essence. It's really delicious. More expensive but worth it.

Well done! You have inspired me to do the same.

I do the same as crazycat, but use plain flour and baking powder (3tsp for 8oz/240g of flour)

8oz each of margarine, caster sugar and self raising flour, 4 eggs and a few drops of Nielsen Massey vanilla extract. Put into two tins and bake at around 3/4 for 30 minutes until springy to the touch.

I used to make it with butter but since using stork, it's as if the sponge bounces! The vanilla extract for the sponge and icing also makes a difference to flavour and you can get it from Sainsbury. More expensive but definitely worth it.

I sandwich the two halves with vanilla butter icing (yes, butter this time) and homemade damson jam.

What size tins would you use?

How deep are they for the 8oz recipe?

I don't know what the best one is but I use the Mary Berry one and it works out well every time.

The tins I use for the 8oz recipe is 8inches in diameter and just under 4cm high.