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 😊)
Yayyyy. Please let me know what she thinks! I've never had duck eggs - are they richer? IF so this cake is going to be even more delicious! Thank you Sarah xxx and send my best to your family friend!
I believe they are, yes! Her ones are quite small so I’m very grateful that you provide weights for the eggs and yolks - I’m a bit pedantic, so the amount of time I often spend converting and stressing about weights of ingredients (*cough* US/cup measurements *cough*) is ridiculous.
Thank you so much once again for your hard work and being the highlight of my weekend; reading KP is my favourite part of my Sunday morning routine (hopefully that doesn’t make me sound really sad!)
Much richer - they make amaaaazing custard based things - mum used to use them for bread and butter pudding but with semi skimmed milk and no cream and it was still really creamy because the yolks are massive and rich.
We have had some duck eggs in India -- they are easily available. Duck eggs are bigger and more expensive; from a flavor point of view, they smell, well, more eggy :) Maybe we need more essence if we are using duck eggs?
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.
thank you nicola for your quick reply. i will give it a try! we have got some amazing strawberries here (not yet ...), a variety called "mieze schindler", and those are best used within hours of harvesting, so a freshly made jam in a victoria sandwich it will be. (the austrian version of that is a swiss roll filled with lightly sugared and vanillaized whipped cream and small pieces of strawberries in it - called "erdbeerroulade".)
You definitely could but it would be quite a deep cake - I expect you’d have to reduce the oven temp quite a bit after the initial blast to make sure it cooks all the way through.
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’d be curious about this too, Christina Tosi adds it to a lot of her bakes because she says it’s like msg for baking and adds a great flavour but I’d love to see some tests like this with it
ohhh this makes sense, as it would add stability because of the protein without altering the fat and liquid content. I find it game changer in ice cream or for stabilising whipped cream for this reason.
I just joined your Substack yesterday, and, as a crazy little baking experimenter and hobby recipe developer, your posts are already teaching me so much. It’s gonna take me a while to remember all this baking knowledge, but God am I determined to become as skilled of a baker as you!
I’ve already saved a bunch of posts and recipes to read and try, and I couldn’t be more excited :))
Also, SIFT is now officially on my Christmas wishlist, so hopefully someone gets it for me 🎅🏼
Thank you for sharing your baking wisdom with us and being a huge source of inspiration 🙏🏻
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.
It’s just more practical and ensures the salt is evenly mixed. Stella Parks adds salt, baking powder, and any spices when creaming butter rather than sifting into dry ingredients and I’ve been doing the same since, for at least 10 years.
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’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 😊)
Yayyyy. Please let me know what she thinks! I've never had duck eggs - are they richer? IF so this cake is going to be even more delicious! Thank you Sarah xxx and send my best to your family friend!
I believe they are, yes! Her ones are quite small so I’m very grateful that you provide weights for the eggs and yolks - I’m a bit pedantic, so the amount of time I often spend converting and stressing about weights of ingredients (*cough* US/cup measurements *cough*) is ridiculous.
Thank you so much once again for your hard work and being the highlight of my weekend; reading KP is my favourite part of my Sunday morning routine (hopefully that doesn’t make me sound really sad!)
It’s my favourite part of Sunday too!!! American recipes are like 🧮🤷♀️ I’m so happy you want to measure out things by grams ❤️
Much richer - they make amaaaazing custard based things - mum used to use them for bread and butter pudding but with semi skimmed milk and no cream and it was still really creamy because the yolks are massive and rich.
We have had some duck eggs in India -- they are easily available. Duck eggs are bigger and more expensive; from a flavor point of view, they smell, well, more eggy :) Maybe we need more essence if we are using duck eggs?
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.
This makes me SO HAPPY I am so glad!! I agree the v sponge can be utterly disappointing so I'm so pleased you enjoyed this!
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.
I think it could be a huge success - the crust, in my opinion, shouldn’t be a make or break factor here!!! Happy baking and good luck
thank you nicola for your quick reply. i will give it a try! we have got some amazing strawberries here (not yet ...), a variety called "mieze schindler", and those are best used within hours of harvesting, so a freshly made jam in a victoria sandwich it will be. (the austrian version of that is a swiss roll filled with lightly sugared and vanillaized whipped cream and small pieces of strawberries in it - called "erdbeerroulade".)
Hey katharina, thank you so much for the support!
You definitely could but it would be quite a deep cake - I expect you’d have to reduce the oven temp quite a bit after the initial blast to make sure it cooks all the way through.
Ooh! Pop up! So one could, feasibly, buy some nice pastries and then assemble at Trafalgar Square to march on the American embassy! Perfect!
Yes absolutely! I wish I could March with you!
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 😍
Oooohhhh I HAVENT - but I will!!!
I’d be curious about this too, Christina Tosi adds it to a lot of her bakes because she says it’s like msg for baking and adds a great flavour but I’d love to see some tests like this with it
ohhh this makes sense, as it would add stability because of the protein without altering the fat and liquid content. I find it game changer in ice cream or for stabilising whipped cream for this reason.
MY MIND IS BLOWN AND I AM SO HAPPY 🥹
I just joined your Substack yesterday, and, as a crazy little baking experimenter and hobby recipe developer, your posts are already teaching me so much. It’s gonna take me a while to remember all this baking knowledge, but God am I determined to become as skilled of a baker as you!
I’ve already saved a bunch of posts and recipes to read and try, and I couldn’t be more excited :))
Also, SIFT is now officially on my Christmas wishlist, so hopefully someone gets it for me 🎅🏼
Thank you for sharing your baking wisdom with us and being a huge source of inspiration 🙏🏻
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.
It’s just more practical and ensures the salt is evenly mixed. Stella Parks adds salt, baking powder, and any spices when creaming butter rather than sifting into dry ingredients and I’ve been doing the same since, for at least 10 years.
That’s a good point! Although I do love little salt crystals. Maybe that’s a sin! But it’s a sin I’m ok with. Also your name is amazing!
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