My recipe for the Best Victoria Sponge cake is perfect for larger gatherings or when you simply want more cake to enjoy! Using the egg weight method is a simple yet effective way to ensure perfect proportions every time. This method relies on the weight of the eggs to determine the quantities of flour, sugar, and butter, making it a foolproof recipe!
Tips for Perfecting Your Victoria Sponge
- Egg Temperature: Use eggs at room temperature for better incorporation.
- Butter: Ensure your butter is soft and at room tempertaure to make it easier to cream with sugar, leave it out on the counter the night before or 4 hours before baking.
- Check for Doneness: Ovens vary, so start checking your cakes a few minutes before the suggested baking time.
- Sweet Whipped Cream filling: do not overwhip the cream or it will split, always under whip as by the time it passes through the piping bag that will work the cream some more and it’ll become the perfect consistency!
Ingredients
- Eggs: 5 large eggs (weighing around 300g total, including shells)
- Unsalted Butter: 300g (at room temperature)
- Caster Sugar: 300g
- Self-Raising Flour: 300g
- Vanilla Extract: 1.5 teaspoons
For the Filling
- Strawberry Jam: 300g (or your preferred jam)
- Whipped Cream: 400ml
- Icing Sugar
- Vanilla Extract
Equipment
- 2 x 23cm (9-inch) round cake tins
- Mixing bowl
- Electric mixer or whisk
- Rubber spatula
- Piping bag
Instructions
- Prepare the Cake Tins: Preheat your oven to 160°C (350°F). Grease and line the base of the cake tins with baking paper.
- Weigh Your Eggs: Crack the eggs into a bowl and weigh them (shells included). For this recipe, aim for approximately 300g. Adjust the other ingredients proportionately if your eggs weigh less or more.
- Mix Ingredients: In a large mixing bowl, cream together the butter and caster sugar until light and fluffy, about 5 minutes with an electric mixer.
- Add Eggs: Crack in the eggs one at a time and add the vanilla extract.
- Incorporate Dry Ingredients: Sift in the self-raising flour. Gently incorporate the flour into the mixture. Be careful not to over-mix.
- Bake: Divide the batter evenly between the two prepared tins. Smooth the tops with a spatula and bake for 25-30 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Cool: Once baked, remove from the oven and let the cakes cool in the tins for 10 minutes. Then, transfer them to a cooling rack to cool completely.
- Assemble: Once the cakes are completely cool, pipe on the whipped cream as per the video tutorial and spread a generous layer of strawberry jam on the top of one cake. Place the second cake on top.
- Decorate: Top with whipped cream and strawberries as per the video tutorial.
- Serve: Slice and enjoy your delicious homemade Victoria Sponge cake with a cup of tea!
As per usual if you have any queries about any of my recipes or want something explained then feel free to dm me on Instagram and if you do give any of my recipes a go, I’d love to see them so definitely take pictures of any of your recreations and share them with me.
Discover more recipes by following me on Instagram and TikTok
If you like the look of my Victoria Sponge cake then you should definitely check out the recipes below for some more amazing dessert ideas:
The Best Victoria Sponge Cake
My recipe for the Best Victoria Sponge cake is perfect and it uses the weight of the eggs to determine the quantities of flour, sugar and butter.
Ingredients
- 5 large eggs weighing around 300g total, including shells
- Unsalted Butter: 300g at room temperature
- Caster Sugar: 300g
- Self-Raising Flour: 300g
- Vanilla Extract: 1.5 teaspoons
For the Filling
- Strawberry Jam: 300g or your preferred jam
- Whipped Cream: 400ml
- Icing Sugar
- Vanilla Extract
Instructions
- Prepare the Cake Tins: Preheat your oven to 160°C (350°F). Grease and line the base of the cake tins with baking paper.
- Weigh Your Eggs: Crack the eggs into a bowl and weigh them (shells included). For this recipe, aim for approximately 300g. Adjust the other ingredients proportionately if your eggs weigh less or more.
- Mix Ingredients: In a large mixing bowl, cream together the butter and caster sugar until light and fluffy, about 5 minutes with an electric mixer.
- Add Eggs: Crack in the eggs one at a time and add the vanilla extract.
- Incorporate Dry Ingredients: Sift in the self-raising flour. Gently incorporate the flour into the mixture. Be careful not to over-mix.
- Bake: Divide the batter evenly between the two prepared tins. Smooth the tops with a spatula and bake for 25-30 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Cool: Once baked, remove from the oven and let the cakes cool in the tins for 10 minutes. Then, transfer them to a cooling rack to cool completely.
- Assemble: Once the cakes are completely cool, pipe on the whipped cream as per the video tutorial and spread a generous layer of strawberry jam on the top of one cake. Place the second cake on top.
- Decorate: Top with whipped cream and strawberries as per the video tutorial.
- Serve: Slice and enjoy your delicious homemade Victoria Sponge cake with a cup of tea!
