Moist victoria sponge recipe?

[Needingsomeguidance]

A plead for any very moist victoria sponge recipes please?

I consider myself an okay baker but whenever I have done a victoria sponge it's quite dry. I love the type where you cut the cake & can see the crumb is golden & really rich.

Top tips or recipes really appreciated

I've just done Mary Berry's vanilla traybake recipe, cut it in half and treated like a Victoria sponge and it was amazing. Very moist and idiot proof, which was a bonus for me! I'll definitely be doing this again.

Weigh 3 eggs in their shells, then use the same weight in butter, caster sugar, self raising flour. Add a teaspoon of baking powder and a pinch of salt, bake at 160 for about 25 minutes.

The biggest difference I find is the difference between using margarine and butter. Marg does give a nice light crumb but it's a drier cake - if you leave butter to soften, beat it REALLY well with the sugar (until it's a good couple of shades paler in colour than when it started), then combine in the eggs and flour you get a really lovely light cake that still has moisture and richness to it.

Agree with @LlamaofDrama though, MB's vanilla traybake recipe is amazing (works really well with lemon or chocolate added too!).

I will weigh the eggs & try MB's recipe!

Thank you

Are you perhaps baking it too long?

Can't do a link, but I like jamie oliver's recipe. He adds a little lemon zest which lifts it a bit too.

The best tip is to take it out of the oven early.

I always make sponge cakes with butter for the flavour, but as things like carrot cake made with oil are always so beautifully moist, I have begun to add a sneaky teaspoon of olive oil to my Victoria sponges. I think it helps.

Yep, dont overcook it is the answer.

My OH says weigh the eggs. And he bakes the best Vicky Sponge.

DS does the best Victoria Sponge I've had and he always uses Mary Berry's recipe.

If you want to prioritise moistness I’d do a yogurt based cake instead. I find them foolproof.

That's a really good idea @GolfEchoRomeoTangoIndia I've made a yogurt cake before and it was so moist!

Do you think it would be too much of a heavy cake to have fresh cream as the filling with the yogurt version? I use the vanilla recipe from bbcgoodfood normally but have only ever used buttercream

One thing I found was that plain flour in the UK is not conducive to a soft crumb, and that it was impossible for me to recreate cakes I made in the US here. The problem is that that plain flour is just too high in gluten to get that soft sponge. The trick is to lower the gluten content of the flour, and this can be done by taking out 2 tablespoons of flour per cup (about 150g) and replacing with cornflour.

Also, plain butter cakes are never as moist as oil based cakes and the addition of buttermilk, sour cream, or yoghurt really makes cakes very moist. However, the resulting cake will be far from a Victoria sponge.

An alternative is to make a Victoria sponge style cake using an olive oil cake as a base - this cake is actually much easier to make than a sponge as no creaming of butter and sugar is necessary.

My husbands a Chef and he told me to add a splash of boiling water when mixing the batter. I was very surprised at the difference.

I weigh the eggs and other ingredients as well, but then add another egg to the mixture. and also a table spoon of juice or milk.