Vicky Sponge
Victoria sponges are often one of the first cakes people bake—they’re simple, use few ingredients, and follow a 1:1:1:1 ratio (fat, sugar, flour, and eggs weighing the same). My mum’s McDougalls’ baking book ingrained the imperial measurements into my brain: 4oz butter, 4oz sugar, 4oz flour, and 2 eggs. I’ve tweaked the recipe slightly, using less fat and flour compared to the eggs and a bit more sugar. It scales up and down nicely, though I haven’t tested all bake times, so keep an eye on it: 16cm cake: 90g butter, 105g sugar, 2 eggs, 90g flour, 1 tbsp milk—bake for ~25 mins 18cm cake: 180g butter, 210g sugar, 4 eggs, 180g flour, 2 tbsp milk—bake for ~30 mins For the filling, I make a “lazy jam”—more like a compote for texture. It sets if cooled and refrigerated. As for cream, 200ml is enough to cover the sponge, but use 300ml if you prefer a thicker layer.
Serves 10-12
Hands-on Time 40 minutes (plus cooling)
Baking Time 35 minutes
Ingredients
270g plus extra for greasing unsalted butter (softened)
270g plus extra for dusting self-raising flour
360g caster sugar
6 large eggs
2 tbsp full-fat milk
Pinch of salt
200g strawberries
1 tbsp lemon juice
200-300ml double cream
Icing sugar (for dusting)
Equipment
Scissors
Baking parchment
2 x 20cm cake tins
Mixing bowl
Wooden spoon
Wire rack
Knife
Saucepan
Spatula
Bowl
Whisk
Sieve
Method
1. Preheat the Oven
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Line the cake tins with parchment and grease with butter. Dust the sides with flour, tapping out any excess.
2. Make the Cake Batter
In a mixing bowl, cream together 270g of butter and 310g of sugar until light and fluffy.
Beat in the eggs one at a time. Don’t worry if the mixture looks slightly curdled.
Fold in 270g of flour and a pinch of salt in batches until the batter is thick and smooth.
Stir in the milk until just combined.
3. Bake the Cakes
Divide the batter between the prepared tins and level the tops.
Bake on the middle shelf for 35 minutes.
Let the cakes cool in the tins for 15 minutes, then transfer to a wire rack to cool completely.
4. Make the Strawberry Jam
Hull and halve the strawberries. Place them in a saucepan with 50g of sugar and the lemon juice.
Heat over high heat until bubbling, then reduce to low. Simmer for 15 minutes, stirring gently every 5 minutes.
Remove from heat and let the jam cool in a bowl.
5. Assemble the Cake
Whip the double cream until stiff.
Place one cake layer on a serving plate. Spread a layer of cream over the top, creating raised edges to contain the jam.
Spoon the cooled strawberry jam over the cream.
Place the second cake layer on top and gently press down.
Dust the top with icing sugar using a sieve.
Enjoy!
