Failsafe Victoria sponge recipe

[guiltynetter]

I've googled and found a 5 star recipe on BBC good food website, however it has quite a lot of bad comments on it saying it didn't turn out right so I'm not sure I want to follow it!

My husband and 6 year old DD are complete beginners at baking and want to make one while I'm at work tomorrow 😊

Any tips would be great (they aren't going to put butter cream in the middle just jam as we don't like it)

This one is the one I use but I don’t put all the ingredients in together as it says. I cream the butter/marg and sugar together, add the eggs one by one and whisk until air bubbles in it, then sift the flour and baking powder in.

The recipe my mum taught me, it has never gone wrong and is so quick and easy. We use baking butter which you don't have to soften at room temperature before using, but I guess you could normal butter softened.

3-4 eggs cracked into a bowl, then whatever they weigh add the same weight of baking butter, caster sugar, self-raising flour, 1/2tsp baking powder, 1tsp vanilla. Mix together. Distribute into tins. Bake at 180 for 18-25 minutes, until cooked and knife comes out clean.

Thank you! What is baking butter? Im hoping to bake it with margarine (vitalite or something) as my little boy is allergic to milk and I want him to have some.

My son in law is dairy free and I use Vitalite. Great results. All in one method always turns out fine.
6oz vitalite
6oz self raising flour
6oz castor sugar
Half teaspoon baking powder
Teaspoon almond essence
All in a bowl mix till creamy.
Put in tin and bake on 170*c fan for about 25 mins.

Always use Stork for baking!

Get yourself a BeRo recipe book. Don't think it's changed in 50 years but the recipes are bang on.

Baking butter is (I think) a mix of margarine and butter specifically designed to work perfectly in cakes, might well be a marketing ploy I have fallen for!!! The popular brand name is Stork, though own brands are available now too. It's what my mum used, so now use it myself, especially handy as I am terrible at forgetting to take the butter out of the fridge to soften.

As baking butter is partially margarine anyway I'm sure you could substitute margarine in without issue.

@guiltynetter

Thank you! What is baking butter? Im hoping to bake it with margarine (vitalite or something) as my little boy is allergic to milk and I want him to have some.

Apparently the dairy free option should be a solid block softened at room temperature for biscuits but normal dairy free spread is excellent for cakes.

I found this out today and though I'd share. Apparently the spread version has too much water in it to work in biscuits.

www.bbcgoodfood.com/recipes/grannys-victoria-sponge?utm_source=app

I am useless at baking but this recipe has never let me down. Perfect every time.

I use stork spread for baking so I imagine dairy free version would work just as well.

Thanks some really good tips here. I'm hoping it turns out amazing then I can have some after my 13 hour shift 😊