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Baking a Superior Victoria Sponge: The Secret Ingredient
The Victoria sponge cake, a quintessential British dessert and teatime favourite, can be effortlessly prepared at home with the right techniques. Pastry expert Katalin Nagy, founder of Spatula Desserts, suggests a simple yet transformative approach to elevate your sponge: using oil instead of butter.
Why Oil is the Key to a Moist Victoria Sponge
Nagy explains, “Traditional butter-based cakes often become firm when refrigerated, which detracts from the desired soft and yielding texture. Oil not only boosts the cake’s moistness but also coats the flour, inhibiting gluten development. This results in an exceptionally tender cake, even when chilled – a delightful surprise!”
Oil vs. Butter in Cake Baking: Key Differences
The choice between oil and butter in cake recipes largely depends on personal preference. However, oil generally yields a more fluffy cake texture due to its superior moisture retention.
Furthermore, oil seamlessly incorporates into batter, streamlining the baking process and contributing to prolonged freshness. For gift cakes, oil-based sponges are often preferred for their lasting moistness. Conversely, butter is typically favoured for structurally robust cakes like tiered wedding cakes.
Achieving Lightness Without Baking Powder
This exceptional Victoria sponge recipe uniquely omits baking powder and baking soda, relying solely on eggs to achieve an airy and delicate crumb.
Nagy advises, “Trust me, meticulous preparation of the eggs eliminates the need for extra leavening agents. Whipping the egg yolks for a minimum of 8-10 minutes until pale and voluminous, and separately beating the egg whites to stiff, glossy peaks, is crucial for natural lift and volume.”
Victoria Sponge Cake Recipe: Step-by-Step Instructions
Ingredients Preparation and Oven Preheat
Begin by ensuring all ingredients are at room temperature. Grease a 15cm round cake tin and line the base with baking parchment. Preheat oven to 170°C (340°F).
Cake Batter Preparation
Mixing the Base
In a mixing bowl, combine the egg yolks, vanilla extract, and half of the sugar (75g). Whisk until the mixture becomes light, creamy, and airy. Incorporate the milk and oil into the bowl and blend until just combined.
Preparing the Meringue
In a separate clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining sugar (75g), one tablespoon at a time, while continuing to whisk until stiff, glossy peaks form—creating a meringue.
Combining Wet and Dry Ingredients
Gently sift the flour into the egg yolk mixture. Using a rubber spatula or equivalent fold until just combined. Carefully fold in the meringue in two additions, ensuring not to overmix the batter.
Baking and Cooling
Pour the prepared cake batter into the lined tin. Bake in the preheated oven for approximately one hour, avoiding opening the oven door for at least the first 45 minutes of baking time.
Once baked, invert the cake onto a wire rack and allow it to cool completely.
Assembling the Victoria Sponge
Strawberry Jam Preparation
To prepare the strawberry jam filling, combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for approximately 30 minutes, or until the jam has thickened to your preference. Let the jam cool completely.
Whipped Cream Preparation
For the cream filling, whisk together double cream and icing sugar until firm peaks form. Transfer the cooled jam and whipped cream into separate piping bags for easy assembly.
Cake Assembly and Decoration
Horizontally slice the cooled sponge cake into two layers. Pipe half of the whipped cream around the circumference of the bottom layer. Fill the centre with strawberry jam.
Refrigerate the cake for 30 minutes to allow it to set slightly. Pipe the remaining cream on top of the jam layer, and spread the remaining jam evenly over the cream.
Garnish with fresh strawberries for an elegant finish. Your delectable Victoria sponge cake is now ready to serve and enjoy.