Australian chef and Masterchef judge John Torode has revealed his foolproof hack to rustle up a mouth-watering Victoria sponge – and it has nothing to do with cream or jam
Upgrade your baking game with this foolproof cake hack that works every time.
The Victoria sponge is arguably one of the most quintessentially British desserts there is, trumping the sticky toffee pudding and English trifle. Its seemingly simple decoration and appearance can fool Brits into thinking the cake is an easy bake. However, there is a very precise science in perfecting the sweet treat.
While most people think the secret to a delicious, moist and ‘proper’ Victoria sponge (a Vicky S if you will) is the ratio of jam and cream, it actually boils down to the eggs – according to Masterchef judge John Torode. Appearing on ITV’s This Morning, the Australian chef urged viewers to weigh their eggs before they start baking – stressing the importance of the ingredient’s measurements. “If you weigh your eggs, the weight of your eggs then is the amount of sugar, butter and flour to make your Victoria sponge,” he added.
So, with the weight of a standard egg coming in at around 55-60g – two eggs would total up to 120g. That means you should add 120g of flour, sugar, and butter to create the perfect Victoria sponge. Viewers were quick to comment on the advice after it went viral on social media. “Nan taught me this as a child,” one user raved. “On the old weighing scales you put the eggs where the weights go then measure out the bowl of ingredients to match. Meant that if you wanted to size up your sponge it was easy.”
Another agreed, commenting: “I’d learnt this when I was younger, but then I forgot about it. So [glad] I’ve just learnt it again,” while a third added: “Been doing this since I was a little girl.” If you’re wanting to make a large Vicky S for your entire family, you can check out this scrumptious recipe by Mary Berry.
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