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Ultimate Victoria Sponge recipe?

(30 Posts)
MathairMahoney Mon 07-Jan-13 22:12:35

Hello wise cake bakers! I was out in a café today and had the most beautiful piece of Victoria sponge. It had cherry jam in it (which I bought a jar of while I was there) and a buttercream filling. I'd love to make a nice Victoria sponge myself and put the jam in.

Does anyone have a foolproof stunner recipe? Or any magic tips to make it come out beautifully? I need to go and buy some sponge tins too so any tips for these would be appreciated! smile Or oven can be used fan oven or conventional depending on setting so if one is better please let me know temp.

Thanks in advice and sending you a virtual slice! smile

nickelbabylyinginamanger Tue 08-Jan-13 10:43:57

autocorect changed slubber to slumber . sad

WifeofPie Tue 08-Jan-13 01:09:04

grin Just make the cake. It's sponge, jam and 8 year old can make it so you can't really go wrong. And now I desparately want a GIGANTIC slice with a cup of tea. Mmmmmmm...

CaptainNancy Tue 08-Jan-13 00:28:29


<<eyes nickel in new light>>

MathairMahoney Tue 08-Jan-13 00:19:54

God this is an actual science by the sounds of things confused grin Thank you all!

Taffeta Mon 07-Jan-13 23:18:26

People not spoke. Stupid autocorrect.

Taffeta Mon 07-Jan-13 23:18:02

When spoke use the word ratio I hear white noise.

nickelbabylyinginamanger Mon 07-Jan-13 23:16:36

and i mean the only thing

YDdraigGoch Mon 07-Jan-13 23:15:58

Use a ratio of 6oz SR flour, 6oz marg and 6oz caster sugar with 3 eggs (or 4,4,4,2 if you have small tins)

nickelbabylyinginamanger Mon 07-Jan-13 23:15:53

slumber bowed down to me on this.
the Victoria Sandwich is the only thing i do well

Taffeta Mon 07-Jan-13 23:15:48

Ah. A Victorian sandwich. I'm guessing that might be a bit stale.

CaptainNancy Mon 07-Jan-13 23:12:25

You need Slubber- MNQueen of the Victorian Sandwich. Not seen her for months mind sad

Why is this thread asking me to add a file? confused

Taffeta Mon 07-Jan-13 23:11:57

<backs away slowly>

nickelbabylyinginamanger Mon 07-Jan-13 23:11:28

I'm a WI member... wink

nickelbabylyinginamanger Mon 07-Jan-13 23:10:50

it is indeed a creamed cake.
it's called a sandwich because two layers are sandwiched together with jam

Taffeta Mon 07-Jan-13 23:08:46

And is not really a sandwich though, is it? It's a cake. <pedantic>

nickelbabylyinginamanger Mon 07-Jan-13 23:08:45


nickelbabylyinginamanger Mon 07-Jan-13 23:08:08

like the
or here

Taffeta Mon 07-Jan-13 23:07:28

ROFL @ without the shells

nickelbabylyinginamanger Mon 07-Jan-13 23:01:06

the best tins to use are the ones with the little arm that turns around the base.
easiest to grease and easiest to turn out.

nickelbabylyinginamanger Mon 07-Jan-13 22:59:36

as you've spoiled your title.

listen carefully .
It is a Victoria Sandwich.
it is not a sponge.

the perfect Victoria Sandwich goes thusly :::

weigh 4 eggs.
gather together the weight of those eggs in each butter (or vegetable spread), flour and sugar
heat your oven to gas 4/5 (important that it's 4/5 not 4 or 5) or 180c
grab your Kenwood chef and with the k beater , mix the sugar and butter.
then add the eggs.(without the shells)
slowly add the flour ( bit by bit)
add 3 drops of vanilla essence.
mix until it looks smooth.
grease 2 x 8inch cake tins.
divide the mixture between the two. make sure it's even and smooth it in with the spatula, not by shaking.
put them in the oven.
make sure that the tin at the top is at the front door open side and the tin at the bottom is at the back door hinge side.
shut the door.
set the timer for 25 minutes exactly
do not open the door before the timer goes off.
you're supposed to check the cakes with a skewers when they're done but if you follow my instructions Exactly you won't need to.
turn out the cakes onto wire racks immediately

LakeFlyPie Mon 07-Jan-13 22:52:56

I had a series of disasters with 'failproof' egg weighing recipes etc and was saved by Mary Berry.
Have used the recipe ever since and can't fault it.

imtheonlyone Mon 07-Jan-13 22:50:54

I always use 4 eggs - weigh them and use the same weight for sr flour, golden caster sugar and butter. 2 tsps vanilla extract. Whisk it all together and bobs your uncle. Oven for about 25 mins but check. Always use free range eggs for extra tastiness. Have had WI praise on this recipe winkwinkwinkwinkgringrin

noblegiraffe Mon 07-Jan-13 22:50:31

I'm by no means a cook or a baker, but when it comes to birthday cake time, Delia is my friend. Came out perfect first time and I've not made a cake in decades:

Taffeta Mon 07-Jan-13 22:46:57

Remove able bases aren't essential if you grease and line properly, normal sandwich tins will do. I use DHs grandma's old ones, they're fab.

MathairMahoney Mon 07-Jan-13 22:41:30

Thanks these look great! smile Are there any particular tins I should buy? How deep do they need to be, just the ordinary ones? Do I need those ones with a base that comes out?

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