I’M SO EXCITED ABOUT THIS - an elderly family friend recently gave me some of her duck’s eggs and asked for a duck egg cake, and I’ve been waiting for your vicky sponge recipe to come out so I can make it for her! (I will update you with results 😊)
Just made this today and I am SOLD! I was never a fan of a Victoria sponge as whenever I made it, I found it quite boring and dry, but this is such a great recipe! My cake turned out just like your pictures. Taste 10/10.
hi nicola, i became i paid subscriber right now to support your work - which i like very much, thank you!
i've got one question concerning the tins for the victoria sponge: does it have to be two cakes or could i use a taller cake tin (the ones we use in austria for e.g. sachertorte) and divide it in halves horizontally after baking and cooling? i wonder if the "crust" of two seperately baked cakes is important for the texture of the final victoria sponge.
Have you ever tried milk powder as an addition Nicola? I've read it gives a better rise and creaminess but haven't tried it yet. Thank you for a fab article though 😍
this was a fun project to make: it is nice, for once, to abandon what one knows and let another person take the driving seat. The cake had a lovely richness, without feeling "too much". One question, though: In the article you say that "The 7% baking powder quantity is derived from the classic British use of self-raising flour PLUS baking powder." Are you referring to specific sources? I have checked few versions and it looks there is no unanimity: some cooks add plain flour with baking, some others SR only and others go for SR + baking. I have not found any reference to this 7% ratio though (that's why I am asking). I will repeat this cake, using less baking powder, which, in this quantity, is too much for my palate; otherwise we enjoyed the mouth feel this cake delivers. Thanks for your work here. Stefano Arturi
"Ultimate" is bang on. Taste, 10/10. Texture, 10/10. Ease, 10/10. Over the years I have tried so many Vic sponges, trying to re-create my Scottish grandmother's. This one far surpasses hers, and I can now stop looking for recipes. (Sorry, Nanny, yours was still yum! Honest!)
Curious, though: Is there science behind adding the salt with the creaming rather than with the dries? I've read (and edited) a lot of cake recipes in my years, but I don't recall seeing this.
I’m not usually a fan of Victoria sponge. Have always found it incredibly dry and a little on the boring side.... BUT.... just made this today and.... DAMN !!!! IT IS SO GOOOOOODDDDDD. WOW WOW WOW. This will forever be the ONLY Vic Sponge that passes my lips.
I LOVE your work and always look forward to your newsletters. They are so thorough and have helped improve my baking at home immeasurably. Thank you and keep up the awesome work!
I’M SO EXCITED ABOUT THIS - an elderly family friend recently gave me some of her duck’s eggs and asked for a duck egg cake, and I’ve been waiting for your vicky sponge recipe to come out so I can make it for her! (I will update you with results 😊)
Just made this today and I am SOLD! I was never a fan of a Victoria sponge as whenever I made it, I found it quite boring and dry, but this is such a great recipe! My cake turned out just like your pictures. Taste 10/10.
hi nicola, i became i paid subscriber right now to support your work - which i like very much, thank you!
i've got one question concerning the tins for the victoria sponge: does it have to be two cakes or could i use a taller cake tin (the ones we use in austria for e.g. sachertorte) and divide it in halves horizontally after baking and cooling? i wonder if the "crust" of two seperately baked cakes is important for the texture of the final victoria sponge.
Ooh! Pop up! So one could, feasibly, buy some nice pastries and then assemble at Trafalgar Square to march on the American embassy! Perfect!
Have you ever tried milk powder as an addition Nicola? I've read it gives a better rise and creaminess but haven't tried it yet. Thank you for a fab article though 😍
I only have 9 inch / 23cm cake tines, I can scale up ingredients, what would you suggest on scaling up cooking time?
Hi Nicola.
this was a fun project to make: it is nice, for once, to abandon what one knows and let another person take the driving seat. The cake had a lovely richness, without feeling "too much". One question, though: In the article you say that "The 7% baking powder quantity is derived from the classic British use of self-raising flour PLUS baking powder." Are you referring to specific sources? I have checked few versions and it looks there is no unanimity: some cooks add plain flour with baking, some others SR only and others go for SR + baking. I have not found any reference to this 7% ratio though (that's why I am asking). I will repeat this cake, using less baking powder, which, in this quantity, is too much for my palate; otherwise we enjoyed the mouth feel this cake delivers. Thanks for your work here. Stefano Arturi
"Ultimate" is bang on. Taste, 10/10. Texture, 10/10. Ease, 10/10. Over the years I have tried so many Vic sponges, trying to re-create my Scottish grandmother's. This one far surpasses hers, and I can now stop looking for recipes. (Sorry, Nanny, yours was still yum! Honest!)
Curious, though: Is there science behind adding the salt with the creaming rather than with the dries? I've read (and edited) a lot of cake recipes in my years, but I don't recall seeing this.
I’m not usually a fan of Victoria sponge. Have always found it incredibly dry and a little on the boring side.... BUT.... just made this today and.... DAMN !!!! IT IS SO GOOOOOODDDDDD. WOW WOW WOW. This will forever be the ONLY Vic Sponge that passes my lips.
Thank you sm! This is amazing.
Amazing research! Absolutely fascinating and answered loads of questions I’d always had! You deserve a medal 🏅
Stunning cake. So floofy. The sugar on top is an absolute game changer.
"Mix together cream, whole eggs, yolks, vanilla extract, double cream and milk" - is that a typo? Cream + double cream?
Thank you for a lovely recipe, do you mind telling me; is it 190 in an oven without fan? Best, Mimmi
Hi Nicole, could you pls pls pls recommend some cake tins? xx
I LOVE your work and always look forward to your newsletters. They are so thorough and have helped improve my baking at home immeasurably. Thank you and keep up the awesome work!