A simple baking technique is the key to a wonderful rise on a Victoria sponge cake. Few cakes are more quintessentially British than a Victoria sponge, generously filled with fresh strawberry jam and cream. A delightful treat to savour during the summer months or alongside an afternoon cup of tea, the Victoria sponge remains one of the most straightforward bakes you can attempt. The secret to a perfect Vicky sponge lies in achieving a magnificent rise in the sponge itself.
The Egg-Weighing Method
Baker Jane Dunn, widely recognised as Jane's Patisserie, has recently revealed the foolproof technique she swears by to achieve that flawless result every single time. In a recent TikTok video, Jane said: "A classic Victoria sponge is always going to be one of my favourite things to bake, whether I fill it with cream, jam, buttercream, strawberries. Any combination, it is a simple, delicious sponge that cannot be beaten."
To guarantee the sponge achieves a wonderful rise rather than turning out disappointingly flat, Jane recommends employing a straightforward technique for calculating the correct ingredient ratios. The baker relies upon the "egg-weighing method." Jane explained: "I always make mine with the egg-weighing method. So you weigh your eggs in their shells, then you match the weight of the sugar, butter and flour to the weight of the eggs in shells."
For six medium eggs, Jane uses 300 grams of unsalted butter, caster sugar and self raising flour. Once the ingredients are carefully measured, she begins by creaming together the butter and sugar until the mixture is light and fluffy. Next, add the flour and eggs all at once. Jane explained: "I find this method the best. There are various different ones, but I've always done this and I always have a light, fluffy sponge."
Recipe and Method
The baker described the cake as a "classic" and one that's "perfect for summer." Jane's video has already clocked up more than 22,900 views, garnering 943 likes and 16 comments. Esther wrote: "Love all your cakes." Frezno and Rosa commented: "I love your recipes, they're always my go to the rise is amazing. I didn't use cream in this latest one but usually put buttercream inside." SillyGirl said, "The cake looks so moist," while Fiona simply replied, "Yum." So if you're on the hunt for a mouth-watering cake recipe to lift your spirits, here's how you can master a Victoria sponge, according to Jane.
Victoria Sponge Ingredients
- For the cake: 300g unsalted butter (or baking spread), 300g caster sugar, six medium eggs, 300g self raising flour, one tsp baking powder, two tsp vanilla extract
- For the filling: 250g strawberry jam, 300ml double cream, one tbsp icing sugar, one tsp vanilla extract, icing sugar to dust
Method
- Preheat the oven to 180°C/160°C (fan) and line two 20cm/8" round cake tins with parchment paper.
- Beat the butter and sugar together until light and creamy. Add the eggs, flour, baking powder and vanilla and mix together until combined.
- Split the mixture between the cake tins and bake for 35+ minutes, until golden and a skewer comes out clean. Leave to cool fully.
- Once the cake has cooled, spread the jam over the first sponge. Add the double cream, icing sugar and vanilla to a bowl and whip to soft peaks.
- Spread over the jam and then add the second sponge on top. Dust the cake lightly with icing sugar and enjoy!
