The perfect Victoria Sponge

[barefootcook]

I need to make a Victoria Sponge for a tea party next weekend. I have had three goes and although they all taste fine, the texture is never great. How do I get that melt in your mouth sensation? All the recipes I have used call for baking paper on the bottom of the tin and a bit of butter around the edges. Should I line the whole tin? So far I have used a Nigella recipe, one from BBC Good Food magazine and a Mary Berry recipe. Any thoughts? I will not be defeated!

I butter the tin lightly then put flour in and swirl it round so all the butter is covered then turn it upside down and tap it to remove the excess. I don't use paper at all.

Now the recipe - butter makes it taste good, marg makes it light so I try to get the best of both worlds by using half and half.

For a 7 inch round tin I use

6oz self raising flour
6oz golden caster sugar
3oz unsalted butter
3oz marg
3 large eggs
1 teaspoon vanilla extract (not essence)

Make sure you beat the sugar and fat together really well, add the eggs slowly and sieve the flour to get plenty of air in. Air is the trick to a light sponge, handle the mixture carefully and don't bang or knock the bowl or you will knock it out.

Hope it works for you!

I made the loveliest Victoria sponge I've ever managed last weekend. It was the village show standard Victoria sponge recipe in the recipe section on mumsnet. Sorry don't know how to do links. I used duck eggs and the texture and crumblienesss was lovely. I think a really high sift of the flour helps.

I made the loveliest Victoria sponge I've ever managed last weekend. It was the village show standard Victoria sponge recipe in the recipe section on mumsnet. Sorry don't know how to do links. I used duck eggs and the texture and crumblienesss was lovely. I think a really high sift of the flour helps.

Sorry for double post bouncing toddler on the bed

For me making Victoria sponge it's ALL about the eggs.

Weigh 2 eggs (in their shells) whatever that weight is use the same in butter sugar and self raising flour then follow the usual method. Cream butter n sugar till light n fluffy add 1/3 eggs bit of flour n fold eggs then flour n fold. Perfect every time

Thanks- lots of extra info here- I'll try everything!