How to make the perfect Victoria sponge
Step by step recipe and instructions for how to create a classic Victoria sponge cake
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Prepare the tins
Line the base of 2 x 7inch (18cm) sandwich tins and grease the sides. I use cake release (available from Annabelle Jane Cake School).
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Preheat the oven
Preheat your oven to gas 3.5/ 165C (155 fan)
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Prepare and weigh ingredients
- Weigh 4 eggs into a bowl (usually around 220g) and whisk these lightly with a fork. Remember the weight!
- Weigh the same quantity of cake margarine (or unsalted butter), caster sugar and self raising flour.
- If you buy a quality flour you don't need to sieve it (it will tell you on the pack).
- Vanilla - you can use ground vanilla beans, vanilla bean paste, vanilla extract. Depending on your preference and your choice of vanilla you will need 1/4 - 1 teaspoon.
![How to make the perfect Victoria sponge](/images/made/images/tutorials/20180420_173014_300_182_s_c1.jpg)
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Soften the fat
Place the cake margarine/ butter into your mixing bowl along with the vanilla. Beat (by hand, with a hand mixer or use a free standing machine) until the fat is light and fluffy. Scrape the bowl down at intervals.
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Cream the fat and sugar
Add the sugar to the softened fat and cream (beat) until it looks very light and fluffy. Scrape the bowl down at intervals.
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Add the egg and flour
- Add a little egg along with a spoon of flour.
- Mix on the lowest speed until just incorporated, scrape the bowl down.
- Add about a third of the remaining egg with a spoon of flour. Again, mix on the lowest speed until just incorporated, scrape the bowl down.
- Repeat until all the egg is mixed in.
- Fold the remaining flour through the mixture using a large metal spoon.
![How to make the perfect Victoria sponge](/images/made/images/tutorials/20180420_175348_300_182_s_c1.jpg)
Put the mixture into the tins
- Divide the cake mixture (batter) between the two prepared tins.
- Weigh the tins to make sure you have the same amount in each one.
- Spread the mixture out evenly with a slight hollow (dip) in the centre.
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Bake your cakes
- Place your cakes in the centre of your preheated oven and bake for around 30 - 35 minutes.
- The cakes should be pale golden brown and if you press lightly in the centre with your finger - it should spring back.
- Remove from the oven and cover with a clean tea towel.
- Contraversal I know - but I leave my cakes to cool in the tins - no cooling rack. I find this keeps the cakes moist.
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![How to make the perfect Victoria sponge](/images/made/images/tutorials/20180420_203934_300_182_s_c1.jpg)
Add the filling
- This is very much personal preference. Some people like just jam, others jam and buttercream. I tend you choose either strawberry or raspberry jam and I do love buttercream (especially Swiss meringue buttercream!)
- Recipes for buttercream and Swiss meringue buttercream are on our Icings Recipe Card.
- Spread jam evenly over one cake - an angled palette knife makes this easier (available from Annabelle Jane Cake School).
- If using - either spread buttercream over the other cake or, for increased snazziness - pipe your buttercream. If you would like to improve your piping skills our Cupcake piping day is the ideal course.
- Place one cake on top of the other.
![How to make the perfect Victoria sponge](/images/made/images/tutorials/20180420_203901_300_182_s_c1.jpg)
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Finishing touches
- Place your cake onto a pretty plate or cake board.
- Dust the top with icing sugar.
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and enjoy!
- Victoria sponge cake is delicious and is at it's best eaten the day it is made.
- Store in an airtight container for up to 3 days.