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Baking & dessert

Victoria sponge

Makes 10 slices.

Recipe bywjf.morris
BakingNon-sourdough
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Total time2 hr 18 min
DifficultyModerate
Community ratingNew recipe
Whole cake49.1g protein
Representative photograph for Victoria sponge
OK
Structure checkedAdaptive recipe data
Makes
1 cake

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Start heating the oven

    1 minHands-on

    Heat the oven to 160°C fan.

  3. 03

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

  4. 04

    Prepare tins

    3 minHands-on

    Grease and line the bases of the sandwich tins.

  5. 05

    Make cake batter

    12 minHands-on

    Beat cake butter and cake sugar for 4–5 minutes until pale. Add eggs gradually, using some measured cake flour if the mixture splits. Fold in cake flour, baking powder, cake milk and vanilla until just combined.

  6. 06

    Fill the prepared tin

    3 minHands-on

    Spread batter evenly in the stated prepared tin or tins. Keep within the source tin capacity and bake any surplus separately.

  7. 07

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  8. 08

    Bake

    23 minHands-off · check as directed

    Bake at 180°C conventional / 160°C fan for 20–25 minutes, until springy and a skewer comes out without wet batter. Do not open the oven early.

  9. 09

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  10. 10

    Cool

    5 minHands-off · check as directed

    Leave in the tin for 5 minutes.

  11. 11

    Transfer to rack

    1 minHands-on

    Loosen gently and move to a rack.

  12. 12

    Cool

    55 minHands-off · check as directed

    Cool completely on the rack before filling, icing or slicing; allow about 55 minutes.

  13. 13

    Fill sponge

    7 minHands-on

    Whip filling cream and filling icing sugar to soft peaks. Spread jam on a sponge’s flat face, add cream and top with the remaining sponge. Dust with finishing icing sugar just before serving.

  14. 14

    Stand before serving

    20 minHands-off · check as directed

    If chilled, allow 20 minutes at room temperature before serving.

Equipment check

1 items required

  • Two 20 cm sandwich tins

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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