Making Better Bakes™

Classic Victoria Sponge Cake

The quintessential British afternoon tea cake, lightened and perfected with precision baking ingredients and fluffy egg whites.
Classic Victoria Sponge Cake
Prep Time 20 Mins
Bake Time 25 Mins
Servings 8 - 10 Servings
Key Ingredient Egg White Powder

Ingredients

For the Sponge Cakes:

  • Self-raising Flour 200g
  • Unsalted Butter (softened at room temperature) 200g
  • Caster Sugar 200g
  • Baking Powder 1 tsp
  • Large Egg Equivalents (Made using 20g Egg White Powder + 140ml Warm Water + 4 egg yolks) 4 Eggs
  • Pure Vanilla Extract 1 tsp
  • Milk (or reconstituted Skimmed/Full Cream Milk Powder) 1–2 tbsp

For the Filling & Finishing:

  • High-Quality Strawberry or Raspberry Jam 4–5 tbsp
  • Double Cream (or Vanilla Buttercream) 150ml whipped
  • Caster Sugar or Icing Sugar (for dusting) 1 tbsp

Step-by-Step Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F) conventional or 160°C fan. Grease and line the bases of two 8-inch (20cm) sandwich cake tins with baking parchment.
  2. Prepare the Egg Mix: In a small bowl, reconstitute your Making Better Bakes™ Egg White Powder by whisking 20g of powder into 140ml of warm water until smooth. Have your 4 egg yolks ready separately.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and caster sugar together using an electric mixer until pale, light, and exceptionally fluffy (about 4–5 minutes).
  4. Incorporate Eggs & Vanilla: Gradually beat in your prepared egg whites and yolks (you can add them alternately with a spoonful of flour if it starts to curdle), along with the vanilla extract.
  5. Fold the Flour: Sift in the self-raising flour and baking powder. Gently fold the dry ingredients into the batter using a spatula until smooth and uniform. If the batter feels slightly thick, drop in 1–2 tablespoons of milk (or your freshly mixed skimmed/full cream milk powder blend).
  6. Bake: Divide the batter evenly between your two prepared cake tins, smoothing the surface lightly with a spatula. Bake in the center of the oven for 20–25 minutes until golden brown and springy to the touch.
  7. Cool: Leave the cakes in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
  8. Assemble: Place one cooled sponge cake layer on a serving plate. Spread a generous layer of strawberry or raspberry jam, followed by whipped double cream (or buttercream). Sandwich the second sponge cake layer neatly on top.
  9. Finish: Dust the top lightly with caster sugar or icing sugar just before slicing and serving.

Making Better Bakes™ Pro-Tip

Using precision-formulated Egg White Powder guarantees optimal protein structure and aeration, resulting in a lighter-than-air crumb that stays moist and tender longer than standard bakes.