Classic Victoria Sponge Cake Recipe | Cupcake Jemma
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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It doesn't always have to be about new fangled flavour combinations and complicated methods. Sometimes what you need is the simplest thing to make you happy. Enter, The Victoria Sponge! This is a great British Classic using the simplest ingredients to create a really delicious tea-time treat which is just right for Summer picnics.
\\RECIPE//
Start by weighing 3 large free-range eggs in their shells.
Whatever they weigh, you will need to measure the same weight of the following-
softened unsalted butter
caster sugar
self-raising flour
You will also need -
1 tsp baking powder
a pinch of salt
1 tsp vanilla extract
1-2 tbsp whole milk
Also...
300ml double (heavy) cream
3 tsp caster sugar
a punnet of fresh LOCAL strawberries!
some caster sugar for sprinkling on top
Jemma xxxx - แนวปฏิบัติและการใช้ชีวิต
I have just made this sponge and it was a roaring success! My partner is the cake master and he said it is the best Victoria sponge he has ever had! Thank you for the recipe ❤️❤️
Gorgeous Victoria Sponge, CupcakeJemma! It's one of my favorites. In fact, I made one this week. Great J/Gemma's think alike! ;-)
Did your victoria sponge turn out nice!? Mmm... I need to make one this week for sure! ;)
did you make a video on it?
I’m thinking of making this for my mum’s birthday, because she doesn’t like frosting that much and she loves sponge cakes!
It was really good 😋 I’m making it today again for her birthday lol
Wanted to make a Victorian sponge cake for the first time and used your recipe and it came out amazing! I used Kerry gold unsalted butter and organic eggs. My husband loved it! Thank you so much! Diana from nyc
I just made it this evening. All I can say is shut the front door! The sponge cake was divine! I didn't have any fresh strawberries in the house so what I did was make a whipped cream vanilla buttercream. Transferred into a pipping bag with a Wilton 1M tip and filled the middle then I did a couple of rosettes on the top. The hubby and I never had Victoria sponge before. He loved it and so did I! Very light and yummy!
Jemma I made it by your recipe and it turned out simply amazing and really delicious. Served with kiwi fruit since strawberries weren’t available at the time. Today I made again and this time with strawberries. Thanks Jemma. Everyone loved the cake
This recipe works! Light yet moist sponge ..so delicious! I used buttercream in the centre instead of cream and it turned out excellent! Thank you Jemma😊
Absolutely loove your recipes as they are well explained throughout , I have tried few and after couple of attempts they turn out yummy . Compare to all celebrity bakers out there you absolutely know how to teach Jemma 💕
Do you think this cake would pair with buttercream frosting or it would be too sweet?
(i have leftover saffron and cardamom frosting and need to bake a cake to go with it)
Hi Jemma! I'm a massive fan! 😃 I recently made your Victoria sponge cake for my mam's birthday and she and everyone else loved it! So did I 😍 thanks for all your great recipes 💙🍰🍭🍦🍫🍩🍪🍮
I am going to make an Eid cake with this recipe. Just a child on my mums phone but who said I can’t bake from her. Thanks so much for the recipe Jemma, your my favourite.
Sameee!
Loving the sponge Jemma! Looking forward to the book! :)
Ye me too! Btw u cute¡
Yeah
Donal Skehan will
Your video was just above hers
I tried this recipe.. my family absolutely loved it.. thanks Jemma, nice and simple
Best sponge ever!❤ I have been making this recipe for years. Perfect every time
Jemma! You've revived a childhood memory. Mrs. Mill's pound cake. She was our elderly neighbor who made this exact cake. I lost the recipe in a move. You have restored a culinary inspiration from my youth. Blessings ChefMike
I made this today for my mom for Mother’s Day and it looks great!
Just used this recipe for a 50th birthaday cake ( with your buttercream recipe ) she ended up with 3 cakes but said mine was by far the best ( especially the buttercream ) thanks for another go to recipe x
i was very surprised about how loose the cream was. usually when i've had victoria sponge cakes in the past, the cream was alot more whipped, but this looked very good!
Thank you Jemma. I agree about the British Strawberry, the best! Great video. I’m allergic to egg so I’m going to have a go at your recipe replacing the egg to grounded soaked flaxseeds. 🤞
Following your recepie for a sponge due to my own recepie saying "just mix all the ingredients" .. thanks, makes me feel a lot happier baking for the first time. Well presented and structured vid..Hope you and the little black dogo are well.
I prepared this recipe and my hubby and I couldn't resist, the cake was gone in two days! And he is requesting it again ASAP!
I love when you do traditional British baked goods. Definitely making this soon. Never heard of the egg weighing method, I'm intrigued. :) Thanks for the recipe, love your style, vids, and channel. Two thumbs up!
This is now my staple sponge cake recipe. Thank you again Jemma! ❤️❤️
Jemma, I thank the Universe for coming across your channel. Your recipe is the real deal. Imade it and it made my Sunday. Great work!
Amazing! The best cakes I've made thus far. Thank you for the video with advice on what not to do and things to avoid.
Guys as a born and bred Brit (Hertfordshire but now Stateside) I can't stress how important it is to pop your ingredients into the mixer, DO NOT put your ingredients in, 'pop' them in. There's a difference!
sooooooo good light, fluffy and the butter smells amazing
Tried the sponge cake and it came out great! Wonderful recipe! Love from Sri Lanka 🇱🇰
I love the classic Victoria Sponge Cake it has to be my favourite x
Great simple ingredients , measurements just all I needed thx
She said that you should weigh your 3 eggs together in their shells. Then you should weigh an equal amount of self raising flour, sugar and butter
This is the best vedio to make a Victoria sponge cake I've seen. I followed this vedio and the results were amazing!!!
Made this cake for afternoon tea with the girls today. It went down really well.
Amazing made it for a friend, so light! I'm now a whipped cream convert, instead of butter cream
The cupcakes taste magnificent marvellous
Wow, never heard of this way of measuring, tried it and loved it - thanks!
Omg thanks for the recipe Jemma it was a huge success the cake tastes wonderful! Cant wait for more new videos!♥
I actually cant wait for your book to be released!
I GOT YOUR BOOK FOR CHRISTMAS AND I AM OBSESSED!!!
I’m baking this for a gathering this weekend... looks delish!
Love this!! my son doesnt like sweet frosting have to try this !!! TY
Beautiful cake, tasted amazing and fluffy, mum loved it
Jemma thanks for teaching so beautifully love the way you explain
Can I use all purpose flour instead? Maybe add more baking powder?
Just did this and oh my goodness!! Turned out amazing!! Thanks a lot for this recipe :)
While I make my sponge with homemade raspberry preserves and fresh raspberries, I must say yours looks rather light and refreshing. I get too serious about my baking sometimes.
I made this twice using this recipe and twice it was boom ting! Delish!!!
I was just revising for my GCSE exam tomorrow, but then I saw you uploaded this and it was just too tempting to say no!! Love your videos xx
I was about to revise for my gcse exam tomorrow too .. but then I saw her uploaded a video
Once again Jemma! You’re amazzzzing!
Problem though...I have NO self-rising flour! Help please my Dear!
~Jules in Rhode Island, USA
Same here and i donno how much i need of baking powder
Ok. let's get this straight. So 150g/1 cup AP flour/plain flour + 2 tsp baking powder. Therefore if she wants both self raising flour AND baking powder, simply add 1 tbsp + about 3/4 tsp baking powder altogether.
honestly if you put the subtitles on its amazing!!!!! lol
Jemma could u plz plz do doughnuts and basic milk bread (or a wholegrain bread would also be great!!). Thanks in advance 😊😊
Well, just had a go at this recipe I wanted an easy bake to entertain my day off. Turned out really good. I like the fact the recipe quantities are determined by the weight of the eggs. Makes it very simple. Dont think could eat tones of it it is very swwet. But based of the facts my friend iv subscribed! 🍰 cheers Hayley (uk)
Why do we weigh the eggs with shells on if we aren’t using the shell?
No wonder why my cakes have been so crunchy.
Can't wait to try this cake because every time I try it never comes out right so wish me luck Jemma carol
2:34 "that weird spray stuff" lol Jemma uses it in her recent vids. great vid and ty
I’m baking the recipe tonight ❤❤❤❤❤❤❤❤ . I’m doing the cupcakes
Your recipes are so easy to follow.
It's no longer summer, but I'm in the mood for backing 😆🍰
HELP!! Can you use this exact recipe to make into cupcakes not a cake? Sorry if it's a stupid question, first time baking ahha
My cake mix was like that and I thought it was wrong I'm making this cake tomorrow night when I get eggs xx
If using a 9inch cake tin what measurements would be needed? thanks x
Hi Jenna, made the cake and it was amazing. However because it was filled with whipped cream had to store in fridge after eating some and cake dried out. If you plan not to eat all at one sitting so u not fill the entire cake but just what you will have that day so that the rest of the cake can be stored at room temp in air tight container? Thanks jill In Brisbane Oz
Nailed it!! It's the first time I do this cake and couldn't be better!! Thanks for the recipe and tips!! :D
These Look Delicious. Maybe A Red Velvet Cake/Cupcakes Recipe With Cream Cheese Frosting In The Future Big Fan Jemma You Are The Best TH-camr!
Love all your videos cupcake Jemma xx
Yum! Can't wait to try this recipe. Thanks Jemma for sharing :)
love all your baking
Self-rising flour is more expensive than basic one. Can I make a self-rising flour by myself ? and please tell me how. I have baking soda and baking powder at home.
150gr all purpose flour + 2 tsp baking powder, shifted, done.
Your videos are addicting!
CupcakeJemma hi jemma
i don't have self raising flour so if i want to replace it with all purpose flour, how much baking powder should i add? for example, in your case, the amount of flour is a bit of an odd number
Just made your cream sponge ...omg the best cake I've tasted thanks x
Thanx so much made this cake yesterday it was amazing
Ah wish i watched this before going shop brought plain flour because of a recipe off Google but want to follow this recipe x
I just started watching ur channel and so far I want to keep watching them (: all your cakes look good/nice !
WOW... i like the egg method... can u use the same cocept for scones as well
Hi jemma, is the Victoria sponge the one you use for your buttercream cakes, or do you use your lovely Madeira sponge?
Looks Delicious! I'm gonna make this recipe at Mothersday. Btw,love your videos Jemma♥♥
Looks lovely, but just wondering why no jam?!
I've just tried it and it turned out great! Thanks!! X)
I'vr make this cake yesterday and it was AMAZING OMGG
Looks delicious as usual, keep them coming :)
I am a huge fan, your videos are so simple and easy and the recipes are so yummy. great work! and thanks for sharing. =)
Hi jemma x I want to begin my own cupcake buisness. Do I have to add anything extra to keep them fresher for longer x thank you . You are truely an inspiration x
I love your videos Jemma, you are my favourite baker here and I trust your reciepes so much!
Question: What is the ideal way to store a victoria sponge? It was a warm sunny day today and my cream started to melt. I put the cake in the fridge and after some time the sponge dried. Please asdvise, Much love! xoxox
Hi - I was wondering if there would be any variation on the cooking time/ temperature if you put the entire cake mixture in one tin rather than two? Thanks
I see you're using a paddle attachment but my handheld mixer doesn't have a paddle attachment , only the whisk and dough attachments. Can I use my whisk attachment(not the wire but a more steady one) in place of the paddle attachment? Or a hand whisker?
Great recipe and guidance! Thanks! (I’ve only just recently found your channel! :D)
Hey Jemma I'm really happy with this recipe,I use it for all different occasions, but I need ur advice! Would it be safe if I only added the egg white as I am dying the cake and I need the batter to be a light colour? I love u so much and ur so inspiring!!! In really hoping u will get back to me by Saturday... Love you!!!!!💚👌
I think you could add white food coloring in addition to whatever you're coloring it
cette recette est parfaite. vraiment très bon. merci. (This recipe is perfect. very very good. thank you
really looking forward to making this. thanks jemma, i love watching you bake!
I love you! I've been watching so many TH-cam channels and you're the best at it.
I been baking over the last few months but my cakes keep shrinking and deflating. what I am doing wrong first cake I made was spot on
What is the self-raising flour? Is it like the all purpose flour ?
In the UK we have plain flour and self raising flour. Self raising flour has baking powder and salt in it. That's why it's called self "raising". The baking powder makes the dough rise. So all you need to do is get plain flour and add teaspoon of baking powder and maybe baking soda and little bit of salt
hello Jemma i will bake victoria sponge cake this weekend and im going to use 6 inches round tall pan instead of 2 round 8inches cake tin.. is the baking time for victoria cake still the same? thanks..
korean strawberries are my fave, i don't usually love strawberries, but i can eat heaps of korean strawberries :3
Would it get to fragile if you add the yolks first and the whites at last BUT whisked?
What butter does everyone use
Os I also love this recipe
Could you use this recipe for sponge cupcakes? And I was thinking of incorporating some strawberries into the batter itself
+downunder diva Thanks ☺️
very nice. i have been baking victoria sponge cake as its my husbands fave. how do you make the cream not melting away ? everytime i do it it seems to ooze out from the cake .
Whisk the double cream for longer. Only a little longer, otherwise you run the risk of overwhipping the cream x
Would it make a difference if we use a 9 inch tray?
Hey Jemma,
Looks great but, i guess the sponge cake is looking a little bit dry. What if i put some syrup (sugar+water) to wet the sponge first and then adding the cream?
+Duygu Hirota i was thinking the same - looks dry need some sugar /water syrop//its definitely not going to spoil thing )))
+анни елниф Right. Although,sponge cakes are soft enough that you can make your cake, when you add the cream between the layers it might dry within time. This is what i learnt from my mommy xD Sure, it tastes great as it's done!
Hello, Jemma. Would this sponge cake be a good option for semi-naked cake? Thank you.
Is this the recipe you use for buttercream cakes? Can i double the ingredients?