Victoria sponge receipe

[Nothingfree]

Hi, Does any one have a great victoria sponge receipe and method/cook time please? All my efforts are flat and dense and would love to make a fluffy light sponge. (Fairy cakes is the goal)

Know there is some great bakers on here as I did a brownie mix from a person who posted on here and they were divine.

I have a gas oven, please help me, thank you.

Look for a recipe on the BBC website, but basically you need equal weights of eggs (in their shells), flour, caster sugar & butter.
You can do all in one method (Mary Berry) or cream the butter & sugar first. Then add the eggs & finally gently stir in the flour - if you are over mixing the flour this might be where it's going flat. Or the wrong temperature (sorry, don't know what it should be in gas).

Nigellas never lets me down.

3 large eggs or 4 medium eggs.
Same weight of full fat margarine (cake is the only time I use margarine), caster sugar and SR flour.
Switch on oven to gas mark 5.
Beat the margarine and sugar in a bowl until it us pale. Add the eggs one by one, beating well each time. Gently add the flour and a teaspoon if baking powder. Put into 2 cake tins that are 20cm diameter.
Cook for 20 mins without opening the oven door.
Check cooked by pressing lightly - it should spring back.

I find that I end up with a lighter sponge if I put the time into creaming the butter and sugar and getting that lovely and pale and fluffy before adding the eggs and flour. The all on 1 method is quicker but does seem to lose something.

8oz each of self raising flour, caster sugar, butter or baking spread plus 1 tsp baking powder and 4 eggs.
Mix together and beat for about 2 mins with an electric whisk. Divide evenly between 2 sandwich tins and bake for approx 25mins at 170/180c. Allow to cool in the tins for about 10mins.

Separate the eggs and whisk yolks and whites separately. Leave the whisked whites until everything else is mixed and fold them in a third at a time.

I love this recipe:

https://www.cherrytreepreserves.co.uk/blogs/recipes/victoria-sponge-cake

I also have a bloody awful gas oven!

The only thing I can say is I don’t use a mixer, I beat the devil out of it (as Bob Ross might say) with a wooden spoon.

Gorgeous light sponge!

Another nigella fan here:

https://www.nigella.com/recipes/victoria-sponge

I usually do the creaming method with an electric whisk and add an extra teaspoon of baking powder for good measure (as per her instructions for the all in one method).

Are you over beating when you put the flour in @Nothingfree ? You need to fold it in gently as per the recipe posted by TheCentreSlide :

• Fold in the flour until just combined on slow speed if using a food mixer or with a large metal spoon and a figure-of-eight motion by hand.

Weigh 4 eggs. Use the same amount of self raising flour, sugar and butter/margarine.

Cream butter/margarine & sugar until pale.

Beat eggs separately and add to the mix gradually.

Fold in flour.

Bake in oven 180 for 20 mins or until springy.

That sounds like a great tip to get a light sponge.

3 large eggs
600g butter, caster sugar, self raising flour

1. cream the (softened) butter and sugar until pale and fluffy
2. beat the three eggs then mix them in to the butter/sugar a bit at a time until combined
3. slowly add the flour, fold in using a large metal spoon
4. once all combined split to the two tins and bake, I’ve never had a gas oven so equivalent to 180 degrees fan, and keep a close eye on but DONT keep opening the door!

I meant 6 oz not 600 g 😂

I agree.
There really is no need to separate the eggs, you should be able to get a lovely light sponge following a regular recipe. Just don't over beat it when you add the flour.

To add...make sure the eggs are room temperature or it can curdle. Add the eggs slowly with a very small amount of the floor to stop it curdling.

This is a never fail recipe. It’s the weight of the eggs in their shells. The good thing with this recipe is if you just want 12 cupcakes you can make a 2 egg batch.
I’ve found that stork margarine and sponge flour give the best result for the cake but don’t use stork for the filling.

This is my favourite recipe as it's quick, easy and fat free!

I've not had a disaster yet, each time the sponge is light and fluffy, but as it says in the recipe, the key is to whisk the eggs and sugar enough ( until you can write in it)

www.mamtaskitchen.com/recipe_display.php?id=10596

I don't have any particular recipe that I would swear by, but spend a good while creaming the butter and sugar until they get quite pale, and make sure you give the flour a good sift from a height would be my two tips. I would also agree with a past poster that Stork is good for a really light sponge, though doesn't taste as nice as butter so I wouldn't use it in the buttercream.