Victoria sponge cake

Looking for more classic bakes? Check out our lemon drizzle cake, easy pound cake, madeira cake, angel cake and banana bread.

8 simple steps to the perfect victoria sponge

The secret to the perfect victoria sponge is making the lightest, airiest cake possible. There are lots of little steps in the method that will culminate in a big difference to the final bake.

1. BE PREPARED

Having everything weighed out, the tins lined and oven heated beforehand mean 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 headstart on creating a lighter sponge.

4. ADDING THE EGGS

Adding eggs all 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 mixture.

5. SIFTING

Sifting the flour separates it, 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 mixture is a little stiff, add some 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.

Easy Victoria sandwich recipe