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Victoria Sponge Recipe

(9 Posts)
Wallygrom Tue 08-Jul-14 22:14:17

I have yet to come across the perfect foolproof recipe for a Victoria know the one reliable perfect every time recipe. Do you have one that works time and time again? Gransnetters have a wealth of experience between us so please post your recipe that works for you for others to try. Perhaps we can beat Delia and have THE foolproof recipe?

Icyalittlebit Tue 19-Aug-14 16:15:10

The one I use, which has never failed me yet (hah! Hostage to fortune!) is:
Weigh 3 room-temperature eggs, then use this quantity for other ingredients, butter, caster sugar and SR flour as follows.

Pre-heat oven to 180C/350F/Gas 4. 10 degrees less for fan oven.
Grease and flour (or line with baking parchment) 2 x 18cm/7in cake tins

1. Cream butter and sugar until fluffy and white.
2. Beat in eggs one at a time, adding a little flour if the mixture looks like curdling (it shouldn't if the eggs aren't too cold), along with 1tsp vanilla essence.
3. Fold in flour with a metal spoon. Add a little milk if mixture seems stiff.
4. Divide mixture between the prepared tins, levelling gently.
5. Bake for 20-25 minutes, or until golden-brown on top and a skewer comes out clean.
6. Remove from the oven and set aside for 5 minutes to firm, then remove from the tin and peel off the paper. Place onto a wire rack to cool.
Sandwich the cakes together with jam, or whipped cream and berries, or buttercream.

Wallygrom Sat 23-Aug-14 08:01:50

Thanks icyalittlebit - going to be trying this one out this weekend - will let you know how it goes!! smile

susieb755 Sat 23-Aug-14 22:59:57

Method as above, but 8oz sr flour ( for gluten free add1/s tsp xanthan gum ) , 8oz Sugar, 8oz butter, 8oz beaten egg

Wallygrom Mon 22-Sep-14 20:23:29

well over the past couple of weeks I have tried icyalittlebit's recipe and also susieb755's recipe and both worked quite well, but neither were as light as I would have hoped. Can anyone tell me, do using VERY fresh eggs have an adverse effect? I but mine from the farm next door and they are generally warm when I get them....does this make a difference perhaps? Equally does the tin construction make a difference?(I use tefal non stick ones).....I will persevere......

Icyalittlebit Mon 22-Sep-14 21:46:43

Hmmm. Not sure what the problem might be Wallygrom, but I don't think the eggs are the reason. I wonder, have you checked your oven temperature recently? I also use a good quality (finely milled) flour for cake baking, and actually sift it a couple of times, including when I add it to the mixture, to add air. Also check here for tips.

Wallygrom Tue 23-Sep-14 18:15:34

Yes icyalittlebit - I recently bought an over thermometer so I could monitor it so I know the temp is pretty spot on. I have to admit to using cheap flour but do usually sift it at least once - might have to try a better quality flour.....

Icyalittlebit Tue 23-Sep-14 18:19:54

You're lucky - my oven thermostat is up the shute and the oven overheats by about 40 degrees! (Of course it is out of date so can't get a replacement bit). Good luck - bring us some of your cake to taste when we have a meet-up!

Wallygrom Thu 25-Sep-14 18:27:27

oh gawd! That's not good eh? Makes any kind of cooking difficult!