How to Make a Victoria Sponge

A dictionary would describe a Victoria sponge as a cake consisting of two layers of sponge with a thin layer of jam. What could be simpler but when you ever watch series 1 of the great British Bake-Off back in 2010 do you realise how chefs have different approaches and ways of making this iconic sponge. Some wag somewhere reckoned it should be part of a British citizenship test.

One of the classic methods for the Victoria sponge belongs to that doyen of the baking marquee Mary Berry and its just worth repeating that recipe here with our additions. In her book, My Kitchen Table: 100 Cakes and Bakes it has the honour of being her first recipe. Choice of jam for the filling is up to you – strawberry or raspberry are the usual fruit jams to use but apricot and plum work equally well. Just a side point, Victoria sponge is also often called a Victoria Sandwich (just saying).

A final point is that you have essentially two options when it comes to beating the flour, baking powder, sugar, eggs and butter. It all depends on how heavy you want the sponge. Mary Berry would put all these together and just beat for 2 minutes to get a good blend. Other bakers cream the butter with the sugar, then add lightly beaten eggs and then fold in flour. Both methods work and I think it’s a matter of taste as to which you prefer. Adding the eggs after mixing butter and sugar together is my approach but its more art than science now.

The overall preparation time is about 30 minutes with a cooking time including the adding of the filling of 40 minutes.

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Equipment:

• Baking paper
• Large bowls
• Round cake tin: Ideally 2 loose-based 20cm (8in) sandwich tins 4cm (1½in) deep. 
• Skewer
• Electrical hand whisk

Ingredients:

• 4 large eggs which have been beaten
• 225g/8oz caster sugar, plus a little extra for dusting the finished cake. The dusting powder can also be icing sugar
• 225g/8oz self-raising flour
• 2 level tsp baking powder
• 225g/8oz softened butter at room temperature, with some extra butter to grease the tins
• 1 tsp vanilla extract (optional)

The filling can either be raspberry or strawberry jam – about 150g (4 tbsp) really ought to do it. An extra unctuous filling also includes whipped double cream as well as the jam. We used 100ml of double cream but you can use at least 150ml for a really ridiculous topping.  The vanilla extract addition is actually from a Tesco recipe but its not necessary and officianados of this classic sponge would feel quite sniffy about such an added flavouring. Some caster sugar to dust the surface of the cake is a good idea.

Preparation:  

1. Pre-heat the oven to gas 3/180°C/fan 160°C/356ºF. 
2. Lightly grease and line the cake tins. Use a non-stick baking paper on the base.
3. [Option 1] In a large mixing bowl, cream i.e. mix together the butter, vanilla extract (optional) if desired and sugar using an electric hand held whisk until light and fluffy. A wooden spoon for beating is the traditional way. About 2 minutes is all that’s needed.
4. Add the lightly beaten egg a tablespoon at a time, beating well between additions, until fully incorporated.
5. Carefully fold the flour in using either a large metal spoon or plastic spatula  and spoon the batter evenly into the two prepared cake tins. Smooth the batter in the tin with whatever implement you have to hand! 
6. [Option 2] The alternative is to beat all the butter, eggs, sugar, flour and baking powder with any vanilla essence in a large bowl using an electric hand whisk for about 2 minutes (Mary Berry’s approach).
7. Bake for 25-30 minutes until springy to the touch. When using a knife, skewer or a cake tester it should come out clean when inserted into the centre of the cakes.
8. Remove and allow the tins to cool on a wire rack for 5 minutes before turning out and peeling away the non-stick baking paper. The cake at this point should be a golden brown and have a springy texture when pressed on the top with a finger.
9. Leave the cake to cool in the tin for a few minutes and then run a blunt knife or a small palette knife around the edge of the tin to free the cake.
10. Turn out the cake onto a wire rack. Remove the greased paper and let the cakes cool fully.
11. If you are using cream anywhere just whip the cream into soft peaks as the cakes cool. Spread the bottom half of the ‘worst looking’ cake layer with this cream in an even layer.
12. Spread the strawberry/raspberry jam evenly and carefully on top of the cream.
13. Sandwich the cake with the other better looking half of the cake and transfer it carefully to a serving plate. Dust with the icing sugar or caster sugar and serve.

If you increase the oven temperature to gas 5, 190°C, fan 170°C you can achieve a baking time of 20 minutes. It does seem to produce a less springy texture but some of us don’t really have a problem with that – it’s cake after all.