In a head-to-head comparison of Victoria sponge cake recipes, Nigella Lawson's version emerged as the winner over Paul Hollywood's, surprising the tester with its superior flavour and appearance. The reporter, who had previously crowned Mary Berry's recipe the winner against James Martin's, decided to continue the challenge with the two Bake Off judges.
Paul Hollywood's Simple All-in-One Method
Paul Hollywood's recipe uses basic store cupboard ingredients and the straightforward all-in-one method, similar to Mary Berry's. The ingredients include 230g of plain flour, four teaspoons of baking powder, a pinch of salt, 230g of caster sugar, 230g of softened unsalted butter, and four medium eggs. The finish requires 150ml of whipping cream, 100g of raspberry jam, and icing sugar for dusting.
The tester baked the sponges at 160°C Fan for 30 minutes. They emerged golden-brown but did not rise as much as anticipated, despite the four teaspoons of baking powder. Paul's recipe warns against overmixing, as it would "tighten the mixture and result in a rubbery texture." The tester noted the sponges remained delicious and moreish, favouring the lighter consistency of whipping cream over double cream.
Nigella's More Complex Recipe with Cornflour
Nigella's recipe calls for more ingredients, including cornflour, which she says "creates cakes that are exceptionally light and tender." The ingredients include 225g of very soft unsalted butter, 225g of caster sugar plus two teaspoons for dusting, one teaspoon of vanilla extract, 200g of plain flour, 25g of cornflour, two and a half teaspoons of baking powder, a pinch of salt, four large eggs at room temperature, and two to three tablespoons of milk. The filling uses 75g of seedless raspberry jam, 150g of fresh raspberries, and 150ml of double cream.
The method took considerably longer, requiring the tester to beat one egg at a time into the creamed butter and sugar, alternating with tablespoons of the flour mixture. The batter achieved a light and airy consistency, and the cakes baked for approximately 28 minutes, emerging with golden tops that bounced back at the touch.
Fresh Raspberries and Caster Sugar Make the Difference
During assembly, the tester added fresh raspberries, gently crushed with a fork, over the jam. This lent freshness and offset the sweetness. The tester also preferred caster sugar over icing sugar for the top dusting, finding it more subtle.
Nigella's sponge was wonderfully light, moist, and packed with more flavour than Paul's. The tester attributed the airy texture to both the cornflour and the thorough creaming of butter and sugar. While both cakes were delicious, Nigella's recipe took the crown for appearance and flavour.
