In this episode, I’m showing you how to make a proper Victoria sponge and more importantly, why it works.

This cake is simple on paper. Butter, sugar, eggs, flour. But the magic is in how you treat those ingredients. I’ll walk you through how creaming properly creates structure, why eggs matter, and how not to overmix once the flour goes in. Small details, big difference.

We’ll bake two light, buttery layers and sandwich them with jam and softly whipped cream for that classic finish. It’s nostalgic, it’s comforting, and when done right it’s unbelievably soft with the perfect delicate crumb.

If you love baking with intention and want to understand the how and why behind great results, you’re in the right place.

Full written recipe here: https://www.foodbyremi.com/recipe/the...

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Victoria Sponge
Makes 20cm 2 Layered Cake

225g unsalted butter, softened
225g caster sugar
4 large eggs
1 tsp vanilla extract
25ml whole milk
225g self raising flour
1 tsp baking powder

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Host & Recipe Developer: Remi Idowu
Camera Operator: James Hennessey
Editor: James Hennessey

https://www.jameshennessycreative.com/