Step-by-step recipe for a moist and flavorful Victoria sponge cake
Creating a moist Victoria sponge cake recipe starts with choosing the right ingredients. Use 200g of unsalted butter at room temperature—unsalted to better control salt levels—and 200g of caster sugar for fine texture and sweetness. Opt for 4 large eggs, also at room temperature, as cold eggs can hinder proper blending. For flour, 200g of self-raising flour is best; if unavailable, combine plain flour with 2 tsp of baking powder. A splash of whole milk (about 2 tbsp) will help maintain moisture.
Begin by preheating the oven to 180°C (350°F) and preparing two 20cm cake tins with grease and line the bases with baking parchment. In a large bowl, cream the butter and sugar together using an electric mixer for about 5 minutes until pale and fluffy. This creaming step is crucial for trapping air, which contributes to the moist sponge tips by providing lightness. Next, beat in the eggs one at a time, ensuring each is fully combined before adding the next. This gradual incorporation prevents curdling, which can affect the cake’s texture.
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Sift the self-raising flour over the mixture and gently fold it in using a spatula. Overmixing at this stage can develop gluten, resulting in a denser, drier texture—thus, folding gently preserves softness.
Divide the batter evenly into the prepared tins, leveling the surface to ensure even baking. Bake for 20 to 25 minutes—timing is essential to prevent dry cake issues. The sponge is done when it springs back lightly when pressed and a skewer inserted in the center comes out clean.
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Allow the cakes to cool in their tins for 5 minutes before transferring to a wire rack. This step avoids soggy bottoms from steam buildup. Using these detailed baking step-by-step instructions ensures a perfectly risen, moist Victoria sponge cake every time, setting the foundation for flavor enhancements and presentation.
