There's a simple baking technique used by bakers that can ensure a light, fluffy and moist Victoria sponge every time11:57, 11 Jun 2026There’s not a cake that’s more quintessentially British than a Victoria sponge, packed with fresh strawberry jam and cream. A proper treat to enjoy during the summer, or with a cup of tea in the afternoon, a Victoria sponge is one of the simplest cake you can make.‌A key to the perfect Vicky sponge is making sure that the sponge itself has a gorgeous rise. Baker Jane Dunn, better known as Jane’s Patisserie, recently shared the fool-proof method she uses to get that perfect sponge every single time.‌In a recent TikTok, Jane said: “A classic Victoria sponge is always going to be one of my favourite things to bake, whether I fill it with cream, jam, buttercream, strawberries. Any combination, it is a simple, delicious sponge that cannot be beaten.”‌To ensure the sponge cake has a wonderful rise and doesn’t end up as flat as a pancake, Jane recommended using a simple method for finding the correct ingredient ratio. The baker uses the “egg-weighing method”.Jane explained: “I always make mine with the egg-weighing method. So you weigh your eggs in their shells, then you match the weight of the sugar, butter and flour to the weight of the eggs in shells.”‌For six medium eggs, Jane uses 300 grams of unsalted butter, caster sugar and self raising flour. Once the ingredients are weighed out, she begins by creaming the butter and sugar together until light and fluffy.Follow by adding the flour and eggs all in one go. Jane continued: “I find this method the best. There are various different ones, but I’ve always done this and I always have a light, fluffy sponge.”Content cannot be displayed without consent‌The baker described the cake as a “classic” and one that’s “perfect for summer”.Jane’s video has already been viewed over 22,900 times, receiving 943 likes and 16 comments. Esther wrote: “Love all your cakes.”Frezno and Rosa commented: “I love your recipes, they're always my go to the rise is amazing. I didn't use cream in this latest one but usually put buttercream inside.”‌SillyGirl said, “The cake looks so moist,” while Fiona simply replied, “Yum.”So if you’re looking for a delectable cake recipe to brighten your day, here’s how you can perfect a Victoria sponge cake, according to Jane.Victoria SpongeIngredients‌For the cake300g unsalted butter (or baking spread)300g caster sugarSix medium eggs300g self raising flourOne tsp baking powderTwo tsp vanilla extractFor the filling‌250g strawberry jam300ml double creamOne tbsp icing sugarOn tsp vanilla extractIcing sugar to dustMethodPreheat the oven to 180℃/160℃ (fan) and line two 20cm/8" round cake tins with parchment paper.‌Beat the butter and sugar together until light and creamy. Add the eggs, flour, baking powder and vanilla and mix together until combined.Split the mixture between the cake tins and bake for 35+ minutes, until golden and a skewer comes out clean. Leave to cool fully.Once the cake has cooled, spread the jam over the first sponge. Add the double cream, icing sugar and vanilla to a bowl and whip to soft peaks.Article continues belowSpread over the jam and then add the second sponge on top. Dust the cake lightly with icing sugar and enjoy!