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Original poster

Ultimate Victoria Sponge recipe?

29 replies

MathairMahoney · 07/01/2013 22:12

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! :) 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! :)

OP posts:

Original poster

MathairMahoney · 07/01/2013 22:12

ooops our oven!

OP posts:

Taffeta · 07/01/2013 22:15

This is the best I've found. I like it with fresh whipped cream and raspberry jam.

WifeofPie · 07/01/2013 22:21

This is my favourite. My top tip is to grease, line and flour the tins and take them out when the top springs back. And turn them 180 degrees part way through baking so they are level.

steppemum · 07/01/2013 22:37

the classic recipe is:

weight of 3 eggs in butter, sugar and flour (s.r.) So that is about 6oz of butter, 6oz of sugar and 6 oz of flour (this is one recipe that can't go metric)

Can increase the volume - 4 eggs means 8 oz, 5 eggs mean 10 oz etc etc

I add vanilla essence and a small teaspoon of baking powder

It also comes out well as a chocolate cake = replace 1-2 oz of flour with cocoa powder.

my dcs can all cook it and it makes cup cakes, birthday cakes etc etc, very easy.

Original poster

MathairMahoney · 07/01/2013 22:41

Thanks these look great! :) 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?

OP posts:

Taffeta · 07/01/2013 22:46

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.

noblegiraffe · 07/01/2013 22:50

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: www.deliaonline.com/recipes/type-of-dish/sweet/victoria-sponge-cake.html

imtheonlyone · 07/01/2013 22:50

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

LakeFlyPie · 07/01/2013 22:52

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.

nickelbabylyinginamanger · 07/01/2013 22:59

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

nickelbabylyinginamanger · 07/01/2013 23:01

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.

Taffeta · 07/01/2013 23:07

ROFL @ without the shells

nickelbabylyinginamanger · 07/01/2013 23:08

like the
or here

nickelbabylyinginamanger · 07/01/2013 23:08

Taffeta · 07/01/2013 23:08

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

nickelbabylyinginamanger · 07/01/2013 23:10

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

nickelbabylyinginamanger · 07/01/2013 23:11

I'm a WI member...

Taffeta · 07/01/2013 23:11

CaptainNancy · 07/01/2013 23:12

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

Why is this thread asking me to add a file?

Taffeta · 07/01/2013 23:15

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

nickelbabylyinginamanger · 07/01/2013 23:15

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

YDdraigGoch · 07/01/2013 23:15

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 · 07/01/2013 23:16

and i mean the only thing

Taffeta · 07/01/2013 23:18

When spoke use the word ratio I hear white noise.

Taffeta · 07/01/2013 23:18

People not spoke. Stupid autocorrect.

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