There's nothing more quintessentially British than a Victoria sponge, filled with fresh strawberry jam and cream. This classic treat is perfect for summer afternoons or with a cup of tea. However, achieving the perfect rise can be tricky. Baker Jane Dunn, known as Jane's Patisserie, recently shared her fool-proof method on TikTok to ensure a light, fluffy, and moist sponge every time.
The Egg-Weighing Method
Jane recommends the egg-weighing method to get the ingredient ratio right. Weigh the eggs in their shells, then match the weight of the sugar, butter, and flour to that weight. For six medium eggs, use 300 grams each of unsalted butter, caster sugar, and self-raising flour.
Start by creaming the butter and sugar until light and fluffy. Then add the flour and eggs all at once. Jane says, 'I find this method the best. I’ve always done this and I always have a light, fluffy sponge.'
Recipe for Perfect Victoria Sponge
Ingredients
- For the cake: 300g unsalted butter (or baking spread), 300g caster sugar, six medium eggs, 300g self-raising flour, 1 tsp baking powder, 2 tsp vanilla extract.
- For the filling: 250g strawberry jam, 300ml double cream, 1 tbsp icing sugar, 1 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 until light and creamy. Add the eggs, flour, baking powder, and vanilla; mix until combined.
- Divide the mixture between the tins and bake for 35+ minutes until golden and a skewer comes out clean. Leave to cool fully.
- Spread the jam over one sponge. Whip the double cream, icing sugar, and vanilla to soft peaks. Spread over the jam, then top with the second sponge. Dust with icing sugar and enjoy.
Jane's video has garnered over 22,900 views and 943 likes, with comments praising the cake's moistness and rise. Try this method for a fail-safe Victoria sponge that will impress every time.
