Light Victoria Sponge Recipe

The lightest victoria sponge

  • serves 8-10
  • Easy

Follow these simple steps to get a beautiful, classic jam and cream sponge sandwich that is lighter than air

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The secret to the perfect victoria sponge is making the lightest, airiest cake possible. This recipe is a simple one but there are lots of little steps in the method that will culminate in big differences to the final bake. We’ve swapped raspberries for strawberries as we think the extra tartness they give balances out all that sugar.


8 simple steps to the perfect victoria sponge

1. BE PREPARED

Having everything weighed out, the tins lined and oven heated beforehand means you can get the cakes into the oven quickly before the airy batter starts losing volume.

2. SOFT BUTTER

Make sure your butter is extremely soft (but not melted). The butter will bond more easily with the sugar allowing for extra air bubbles when you beat it.

3. GOOD EGGS

Fresh, room temperature eggs hold more air than old or fridge cold ones, so this will give you a head start on creating a lighter sponge.

4. ADDING THE EGGS

At once would make the mixture too heavy, stopping it from whipping up. Adding them one by one means you can avoid knocking the air out of the mix.

5. SIFT

Sifting the flour separates out the particles, creating more air pockets, meaning more air gets into the mixture.

6. FOLDING

Using a large metal spoon to gently fold the flour in, in two halves, means you knock out as little of the air you’ve created as possible.

7. DROPPING CONSISTENCY

‘Dropping consistency’ – getting a batter that drops easily off a metal spoon – is a careful balance between butter, sugar and flour. If the mix is a little stiff, add a little milk until you get exactly the right consistency, which will mean the sponge will bake to its full, light potential.

8. GET THE KETTLE ON

Victoria sponge should be eaten on the day, when it’s at its soft, springy best.


Ingredients

  • salted butter 200g, softened, plus a little for the tins
  • golden caster sugar 200g
  • eggs 4 large, room temperature
  • self-raising flour 200g 
  • vanilla bean paste or vanilla extract ¾ tsp
  • baking powder 1 tsp
  • whole milk a splash (if needed)

FILLING

  • double cream 300ml
  • icing sugar 1 tbsp, plus extra to serve
  • vanilla bean paste or vanilla extract 1 tsp
  • seedless raspberry jam 150g
  • raspberries 200g

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4 and butter and base-line 2 x 20cm loose-bottomed sandwich tins with baking paper. Put the butter and golden caster sugar into a large bowl and use electric beaters to beat the mixture for at least 5 minutes until it turns pale creamy white. Add the eggs 1 at a time, along with 1 tbsp of flour with each egg, and beat for 1 minute between each addition. Continue to beat until tripled in volume and very light and airy. Beat in the vanilla paste.

  • Step 2

    Sift the remaining flour, baking powder and a pinch of salt into a separate bowl. Add half into the batter and use a large metal spoon to gently fold it in, being careful not to knock out any air. Add the remaining flour mixture and gently fold in. The mixture should drop off the spoon easily – if not, add 1 tbsp of milk and gently fold again. Divide equally between the tins and bake for 20-25 minutes or until risen, golden and a skewer poked into the centres come out clean. Cool for 10 minutes in their tins, then turn out onto a wire rack to cool completely.

  • Step 3

    Whip the cream, icing sugar and vanilla to soft peaks. Put the jam into a bowl and add 1 tbsp of boiling water to loosen to a drizzle-able consistency. Put one of the sponges onto a serving plate, then spoon over the cream. Scatter the raspberries evenly all over, then drizzle over the jam. Put the other sponge on top, then dust over icing sugar and serve.

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Nutritional Information

  • Kcals 533
  • Fat 34.7g
  • Saturates 21g
  • Carbs 49.1g
  • Sugars 33.9g
  • Fibre 1.5g
  • Protein 5.4g
  • Salt 0.8g
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