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Named after Queen Victoria, who was said to enjoy a slice with her afternoon tea, this sponge relies on the classic equal-weights method - butter, sugar, flour, and eggs all matched in weight to guarantee a light, even crumb every time. Simply filled with jam and whipped cream, no elaborate frosting needed, it remains one of the most iconic bakes in British baking history.
Per serving
380kcal
Calories
5g
Protein
42
Prep Time
20 min
Cook Time
25 min
Servings
10 people
Difficulty
medium
Carbs
21g
Fat
1g
Fiber
26g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 180°C (350°F) and grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, cream the softened butter and sugar together for 3-4 minutes, until pale and fluffy.
Add the eggs one at a time, beating well after each addition and adding a spoonful of the flour with the last egg to prevent curdling.
Sift in the remaining flour and baking powder, and fold gently with a spatula until just combined.
Stir in the vanilla extract and a splash of milk if the batter seems too thick.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 22-25 minutes, until golden and a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Once cooled, spread one layer with the raspberry jam, then top with the whipped cream.
Place the second cake layer on top and dust with a light sprinkle of powdered sugar before serving.
Use the Equal-Weights Method: Weighing the butter, sugar, flour, and eggs to match each other (a traditional technique) is the secret to a Victoria sponge's reliably light, even texture every time. Add Flour with the Last Egg: A spoonful of flour mixed in as you add the final egg helps prevent the batter from curdling, which can happen when eggs are added too quickly to creamed butter and sugar. Don't Overmix Once Flour Is Added: Fold the flour in gently just until combined - overmixing develops gluten and can make the sponge tough rather than light.
It refers to using the same weight of butter, sugar, flour, and eggs (traditionally 4oz or 100g of each per egg used), which is the classic ratio that guarantees a consistently light, well-risen sponge.
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