Fresh Cream Victoria Sponge Cake recipe

Notes

• The ingredient quantities provided will work but because eggs vary in size, it's better to start by weighing your eggs (shells removed), then adjust the weights of your butter, sugar and flour. The eggs I used for the cake in the picture totalled to 210g so I used 210g each of butter, sugar and flour.
• The all-in-one method from the original recipe produces a heavier sponge. Instead, consider creaming the butter and sugar together, then adding the beaten eggs, then the flour.
• I make the cake the day before decorating it. If you want to decorate on the same day then make sure the cake has completely cooled to prevent the cream from melting.
• I once made two lots of sponge for two different birthdays and compared gently folding the flour into the batter with a metal spoon versus using an electric mixer. There was no difference so I now use my mixer.
• Use room temperature butter and eggs.
• Sift the flour.
• I use Stork with Butter because Mary Berry supposedly favours Stork and I adore butter so this seems like the best of both. A 50/50 ratio of Stork Original and butter also works well.
• I use extra fine sponge flour but ordinary self-raising is fine. Update: ordinary self-raising flour will work and I've used it for my last few cakes but I was disappointed - the cakes didn't rise as much so I've switched to paying more for fancy self-raising flour again. McDougalls Supreme Sponge Self Raising Flour or Sainsbury's Extra Fine Sponge Flour are both great.
• I use two 20cm sandwich tins (not springform or loose bottomed) lined with greaseproof paper and the cakes always come out easily.
• I’ve forgotten to add the milk and it didn’t make much, if any, difference.