Jamie Oliver Recipes

Jamie Oliver Victoria Sponge Recipe

7 min read

Growing up, I remember baking with my grandmother, where we’d always bake a simple yet elegant Victoria Sponge cake. There was something about the layers of soft, spongy cake with a rich, creamy filling that made it so comforting. This cake became a staple in our kitchen, especially on special occasions or for family gatherings.

I’ve come to learn that the Victoria Sponge isn’t just a dessert, but a part of British history. Named after Queen Victoria, it was a favorite at her afternoon teas. And while there are many ways to make it, Jamie Oliver’s recipe stands out as a particularly easy-to-follow method that brings out the cake’s true essence.

This cake is deceptively simple, but each step counts for perfect texture and flavor. So, let’s dive in and explore how you can make the perfect Victoria Sponge, starting with Jamie Oliver’s tried-and-true recipe.

Jamie Oliver’s Victoria Sponge Recipe

Jamie Oliver’s take on this timeless classic simplifies the process without compromising the result. When I first tried his version, I was amazed at how light and airy the sponge turned out. It’s a no-fuss method but gives you the perfect rise, texture, and balance of flavors.

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes

Key Features

  • Light and fluffy sponge
  • Easy-to-follow ingredients
  • Quick prep and bake times
  • Flexible with fillings and variations

Ingredients Needed

When I first made Jamie’s Victoria Sponge, I was surprised at how few ingredients were needed. It’s a minimalist recipe, focusing on key components that deliver the best results.

Here’s what you’ll need:

  1. Butter – 200g (unsalted, room temperature)

    • This creates the rich, smooth texture in the cake.

  2. Caster Sugar – 200g

    • A finer sugar that dissolves easily, making the sponge lighter and fluffier.

  3. Eggs – 4 large

    • Provides the structure for the sponge. Always use fresh, room-temperature eggs.

  4. Self-raising Flour – 200g

    • This flour already contains a leavening agent, which gives the cake its rise without needing added baking powder.

  5. Vanilla Extract – 1 tsp

    • Adds that sweet, aromatic flavor to complement the simplicity of the sponge.

  6. Milk – 2 tbsp

    • Keeps the batter moist and helps create a tender crumb.

  7. Strawberry Jam – 4-5 tbsp

    • A classic filling. Use homemade or your favorite quality jam for the best flavor.

  8. Whipped Cream – 200ml

    • Fresh whipped cream balances the sweetness of the jam and adds richness to the cake.

How To Make Jamie Oliver’s Victoria Sponge

Step-by-step Guide

  1. Preheat the oven to 180°C (350°F). Line two 20cm (8-inch) round cake pans with parchment paper, or lightly butter them.
  2. Cream the butter and sugar. Using an electric mixer, beat together the butter and sugar for 3-4 minutes until pale and fluffy. The air you whip in here is essential for a light texture.
  3. Add the eggs. Crack in the eggs one at a time, beating well after each addition. This helps the eggs integrate smoothly and prevent the batter from curdling.
  4. Add the vanilla extract. Pour it in and mix it through the batter.
  5. Sift the flour. Sifting the self-raising flour ensures there are no lumps and it’s aerated for a fluffier sponge.
  6. Fold in the flour. Gradually fold in the flour, then add the milk. Gently mix until everything is combined, but don’t overwork the batter.
  7. Bake the cakes. Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until the top is golden and a skewer comes out clean.
  8. Cool the cakes. Leave the cakes in their pans for 5 minutes before transferring them to a wire rack to cool completely.
  9. Assemble the cake. Once the cakes are cool, spread a generous layer of strawberry jam on one half. Then add the whipped cream. Sandwich the layers together, dust with icing sugar, and you’re done!

Ingredient Science Spotlight

Baking a Victoria Sponge is about more than just following a recipe. It’s about understanding the role each ingredient plays in achieving that perfect cake texture.

  • Butter: The butter is key to both texture and flavor. It gives the cake its richness and contributes to the soft crumb.
  • Sugar: Caster sugar is ideal because of its fine grains. It dissolves quicker than regular granulated sugar, ensuring a smooth batter and a finer crumb.
  • Eggs: Eggs are the structure-builders of your cake. They help hold everything together while also providing moisture and tenderness. They also add richness and color.
  • Self-raising Flour: This contains both flour and a raising agent, which means you don’t need extra baking powder. It ensures the cake rises evenly without you needing to add more leavening.
  • Vanilla Extract: The aromatic notes from vanilla add depth and balance to the sweetness of the cake. It’s simple but effective.
  • Jam and Cream: These classic fillings don’t just add flavor, but they also contrast the soft sponge with richness and slight tang (from the jam). Together, they form the heart of a Victoria Sponge.

Expert Tips

Having baked this cake many times, I’ve learned a few tips that help make the process smoother and the result even better:

  1. Room Temperature Ingredients – Always use butter and eggs at room temperature. This ensures they mix together more easily and evenly, leading to a smoother batter.
  2. Don’t Overmix the Batter – Overmixing can lead to dense cake. Mix just until everything is combined.
  3. Test the Cake’s Doneness – Use a skewer or toothpick to test. It should come out clean when inserted in the middle. If it’s not ready, give it a few more minutes.
  4. Let the Cake Cool Completely – If you try to assemble the cake while it’s still warm, the cream can melt and make the sponge soggy.
  5. Chill the Whipped Cream – Whipping cold cream makes it hold its shape better, so your filling stays firm and doesn’t run out.

Recipe Variations

This recipe is a great base for experimenting with different flavors and fillings. Here are some ideas:

  • Lemon Victoria Sponge: Add the zest of one lemon to the batter and replace the strawberry jam with lemon curd. You can also mix a bit of lemon zest into the whipped cream for an extra zing.
  • Chocolate Victoria Sponge: Mix in some cocoa powder to the flour for a chocolatey twist. You can pair this with whipped cream and raspberry jam for a delicious contrast.
  • Seasonal Fruits: In summer, use fresh berries like raspberries or blueberries. Just be sure to drain any excess moisture from the fruit before adding it to prevent sogginess.
  • Coffee Sponge: Add instant coffee granules to the batter for a rich coffee flavor. Pair with a coffee-flavored cream or chocolate filling.

Final Words

Baking a Victoria Sponge cake might seem simple, but it’s these basic, timeless recipes that carry so much comfort and nostalgia. Jamie Oliver’s approach makes it easy to bring that beautiful, light sponge to life in just under an hour. It’s a cake that, with a little love and patience, can turn any gathering into a special occasion.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Victoria Sponge?

You’ll need butter, sugar, eggs, self-raising flour, baking powder, and a pinch of salt. For the filling, you’ll need jam and whipped cream or buttercream.

How Long Does It Take To Make Jamie Oliver’s Victoria Sponge?

It usually takes about 20 minutes to prep and 25-30 minutes to bake, so around an hour total.

Can I Use A Different Jam For The Filling?

Absolutely! Strawberry is classic, but raspberry or even apricot can work just as well.

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