This classic Hairy Bikers Victoria Sponge is a timeless recipe that uses the simple ratio of butter, sugar, eggs, and flour to create a light and tender sponge. The cake is then filled with a layer of sweet strawberry or raspberry jam and a generous spread of fresh cream or buttercream. The result is a perfectly baked cake with a delicate crumb and a beautiful, traditional look, making it the perfect centerpiece for afternoon tea or a celebratory weekend bake that serves 8 to 10 people.
Hairy Bikers Victoria Sponge Ingredients
For the Sponge Cakes:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 medium eggs, at room temperature
- 225g self-raising flour, sifted
- 1 tsp vanilla extract
- A splash of milk (optional)
For the Filling and Decoration:
- 4 tbsp strawberry or raspberry jam
- 150ml double cream, whipped (or a simple buttercream)
- Icing sugar, for dusting
How To Make Hairy Bikers Victoria Sponge
- Prepare your tins: Preheat your oven to 180°C (350°F). Grease and line the base of two 20cm (8-inch) sandwich tins with baking paper.
- Make the sponge mixture: In a large mixing bowl, beat the softened butter and caster sugar together with an electric whisk or stand mixer until the mixture is very light, pale, and fluffy. This is a crucial step for a light sponge.
- Add the wet ingredients: Gradually whisk in the eggs, one at a time, along with the vanilla extract. If the mixture starts to curdle, add a tablespoon of the sifted flour to help stabilize it.
- Fold in the flour: Sift the self-raising flour over the wet mixture. Using a large metal spoon, gently fold the flour into the batter until it is just combined. Be careful not to overmix. Add a splash of milk if the mixture seems too stiff.
- Bake the sponges: Divide the batter evenly between the two prepared tins and smooth the tops. Bake for 20-25 minutes, or until the sponges are golden brown and spring back when you gently press the center. A skewer inserted into the center should come out clean.
- Cool and assemble: Let the sponges cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely. Once cool, spread a generous layer of jam on top of one sponge. Top the jam with a layer of whipped double cream or buttercream. Place the second sponge on top. Dust with a little icing sugar before serving.
Recipe Tips
- Room temperature ingredients are a must: For a perfectly light and fluffy sponge, make sure your butter and eggs are at room temperature. This helps them emulsify properly and creates a smooth batter.
- Don’t skip the creaming step: Beating the butter and sugar until pale and fluffy incorporates air into the mixture, which is what gives the Victoria sponge its signature light texture.
- Bake from the center: To ensure both cakes bake evenly, place them on the middle shelf of your oven. Resist the temptation to open the oven door during baking, as the rush of cold air can cause the cakes to sink.
- A simple skewer test: To check if the cakes are ready, insert a clean skewer into the center of the sponge. If it comes out clean with no raw batter, your cakes are perfectly baked.
What To Serve Victoria Sponge
A classic Hairy Bikers Victoria Sponge is a standalone treat, but it’s even better with a few simple additions. Serve a slice on its own with a hot cup of tea for a quintessential British experience. For a more decadent dessert, serve it with a dollop of thick clotted cream on the side, or with a handful of fresh strawberries or raspberries for a burst of extra flavor.
How To Store Victoria Sponge Leftovers
- Refrigerate: An assembled Victoria sponge with a cream filling is best stored in an airtight container in the refrigerator and eaten within 2 days. The fresh cream will not last much longer.
- Freeze: You can freeze the baked and cooled sponge cakes without the filling. Wrap each sponge tightly in plastic wrap, then a layer of foil. They will keep in the freezer for up to 3 months. Thaw at room temperature before filling and serving.
Hairy Bikers Victoria Sponge Nutrition Facts
- Calories: 450 kcal
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 100mg
- Sodium: 200mg
- Total Carbohydrate: 50g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 6g
Frequently Asked Questions
- Why did my Victoria sponge sink in the middle? A cake can sink for a few reasons. The most common are not creaming the butter and sugar enough, overmixing the batter after adding the flour, opening the oven door too early, or the oven being at the wrong temperature.
- Can I use plain flour instead of self-raising? Yes, you can substitute plain (all-purpose) flour. For every 225g of plain flour, you will need to add 2 level teaspoons of baking powder to ensure the cake rises properly.
- What’s the best type of jam for the filling? Traditionally, a Victoria sponge is filled with raspberry or strawberry jam. Choose a good quality, seedless jam for the best texture and flavor.
Try More Recipes:
Hairy Bikers Victoria Sponge Recipe
Description
The classic Hairy Bikers Victoria Sponge recipe creates a light and tender cake with a simple filling of jam and fresh cream. This timeless British bake is perfect for afternoon tea or any special occasion.
Ingredients
Instructions
- Prepare tins: Grease and line two 20cm (8-inch) sandwich tins. Preheat oven to 180°C (350°F).
- Make the mixture: Cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Fold in flour: Gently fold in the sifted flour until just combined.
- Bake: Divide batter between tins. Bake for 20-25 minutes, or until a skewer comes out clean.
- Cool and assemble: Cool cakes on a wire rack. Spread jam on one sponge, top with whipped cream, and place the second sponge on top. Dust with icing sugar.
