Hairy Bikers Victoria Sponge Recipe

This light, golden Hairy Bikers Victoria Sponge Recipe is made with classic pantry staples and ready in just under an hour. The hero moment is the addition of a secret ingredient that reacts with the flour to create an incredibly tender, high-rising crumb. I was surprised by how such a small tweak could make this the best sponge I’ve ever baked.

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Why This Classic Works

I used to think all Victoria sponges were the same until I tried this version. The Hairy Bikers—Si and Dave—introduced a brilliant twist in their Mums Know Best series: using lemon juice instead of milk to loosen the batter. The acidity in the lemon juice reacts with the bicarbonate of soda in the self-raising flour, giving the cake an extra lift that milk just can’t achieve.

My first attempt at this recipe taught me the importance of creaming the butter and sugar for much longer than I thought necessary. I used to stop after two minutes, but taking it to a full five minutes creates a pale, mousse-like base that guarantees that classic feather-light texture we all want.

Hairy Bikers Victoria Sponge Recipe Ingredients

For the Sponge:

• 225g unsalted butter, softened (plus extra for greasing)
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g self-raising flour, sifted
• 1-2 tbsp lemon juice (the secret ingredient)

For the Filling:

• 150ml double cream
• 1 tbsp icing sugar (plus extra for dusting)
• 4 tbsp raspberry or strawberry jam

How To Make Hairy Bikers Victoria Sponge Recipe

1. Prep the Tins: Preheat your oven to 180°C (160°C fan/Gas 4). Grease two 20cm (8-inch) sandwich tins with butter and line the bases with baking parchment.
2. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and caster sugar together. Keep going for at least 5 minutes until the mixture is very pale, almost white, and has a fluffy, mousse-like texture.
3. Add the Eggs: Whisk the eggs in a jug. Add them to the butter mixture a little at a time, beating well after each addition. If the mixture starts to curdle (look grainy), add a tablespoon of the flour and keep beating.
4. Fold the Flour: Gently fold in the remaining sifted self-raising flour using a large metal spoon. Use a cutting motion to keep the air in—do not overmix or the sponge will be tough.
5. Add the Lemon Juice: Stir in the lemon juice, one tablespoon at a time, until the batter has a “soft dropping consistency.” This means if you lift a spoonful, it should drop off easily into the bowl with a splat.
6. Bake: Divide the mixture evenly between the two tins and smooth the tops. Bake for 20-25 minutes until the cakes are golden brown, shrinking slightly from the sides, and spring back when gently pressed.
7. Cool and Fill: Leave in the tins for 10 minutes, then turn out onto a wire rack to cool completely. Once cold, whip the double cream with the icing sugar until soft peaks form. Spread jam on one sponge, top with the cream, and sandwich with the second sponge. Dust with icing sugar to serve.

Recipe Tips

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. Cold eggs can shock the butter mixture and cause it to curdle, leading to a heavy cake.
• The Dropping Consistency: The batter should fall off a spoon in about 3 seconds. If it sticks to the spoon, it’s too thick; if it runs off like water, it’s too thin. Adjust with lemon juice carefully.
• Don’t Open the Door: Resist the urge to check the oven for at least the first 20 minutes. Opening the door lets cool air in and can cause your rising sponges to collapse in the middle.

What To Serve With Victoria Sponge

This cake is the quintessential afternoon tea treat, so it pairs perfectly with a pot of Earl Grey or English Breakfast tea. For a summer twist, serve it alongside a bowl of fresh strawberries or raspberries to cut through the richness of the cream and butter.

How To Store

Store the filled cake in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, or if you’ve used fresh cream, keep it in the fridge but bring it back to room temperature before eating for the best flavour.

FAQs

• Why did my sponge sink in the middle?
  This usually happens if the oven door was opened too early or the oven wasn’t hot enough. It can also occur if there was too much raising agent (baking powder) or the batter was over-beaten after adding the flour.
• Can I freeze this sponge cake?
  Yes, the baked sponges freeze beautifully without the filling. Wrap them tightly in cling film and foil, and freeze for up to 3 months. Defrost fully at room temperature before filling.
• Can I use margarine instead of butter?
  Absolutely. Many bakers, including Mary Berry, often prefer baking margarine (like Stork) for sponges because it has a higher water content that can result in a lighter rise, though butter provides a better flavour.

Nutrition

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 145mg
• Sodium: 220mg
• Total Carbohydrate: 52g
• Protein: 6g

Try More Recipes:

• Hairy Bikers Vegetarian Sausage Casserole Recipe
• Hairy Bikers Turkey Burgers Recipe
• Hairy Bikers Tomato Soup with Fresh Tomatoes Recipe