Food blogger Amy Reid, author of Baking with Granny, has shared that the key to a lighter and fluffier Victoria Sponge is to replace butter with margarine. In her recipe, softened margarine yields a better texture and a more predictable finish, with the added benefit of being dairy-free.
Why Margarine Works Better
According to Reid, margarine tends to create a fluffier texture compared to butter. She states, "Margarine tends to create a fluffier texture, which is why I prefer it. Plus, it has the added bonus of being dairy-free." The switch also makes the cake more suitable for those with dairy intolerances.
Recipe for the Perfect Victoria Sponge
Reid's five-star recipe uses simple ingredients and straightforward steps. Ingredients include 225g softened margarine, 225g caster sugar, 225g self-raising flour, 4 free-range eggs, and seedless jam. Optional buttercream can be added for extra richness.
Method
- Preheat oven to 170°C (150°C fan-assisted, Gas Mark 4, or 325°F). Grease and line two 18cm (7 inch) sandwich tins with greaseproof paper.
- Cream together margarine and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Sift in flour and gently fold to create a batter.
- Divide batter between tins and bake for 20–30 minutes until golden and a skewer inserted comes out clean.
- Cool in tins for a few minutes, then transfer to a wire rack to cool completely.
- Sandwich sponges with jam (and buttercream if desired) and dust with caster sugar.
The classic Victoria Sponge, filled with jam and cream, remains a beloved tea-time treat in the UK. While many recipes call for butter, Reid's tip offers an easy way to achieve a fluffier, more reliable result.
