Victoria sponge: The ultimate test ... spring fully formed from their author’s forehead’. The first known reference to sponge cake appears in a book of 1615, The English Huswife, by Gervase Markham.

She has given a "simple" recipe to make a perfect Victoria sponge cake. By Sarra Gray. 00:01, Wed, ... Once the mixture is combined, put equal amounts into two tins and level off.

The sponge part evolved from the classic pound cake – equal quantities of butter, sugar, eggs and flour. However, it was the Victorian creation of baking powder, which enabled the sponge to rise ...

For the cake itself. you need equal quantities of butter, sugar, flour and eggs. More Trending Eating dinner after 9pm is just plain wrong (unless you're drunk) ...

Victoria sponge cake! Because loads of butter makes everything better. By Linda Shiue. Published September 14, 2010 1:01AM (EDT) --Shares. Facebook. Twitter. Reddit. Email.

Ensure your Victoria Sponge cake is all the envy of your party guests with this one simple method. By Jessica Knibbs 11:23, Sat, May 10, 2025 | UPDATED: 11:25, Sat, May 10, 2025 ...

This cake recipe was one of my first on the blog in 2020. In 2025, I've updated the post with new photos and helpful baking tips based on your questions, as well as more filling and substitution ...

To make a regular-sized Victoria sponge, you need two eggs: a normal egg weighs around 55-60g. So, two eggs come to about 120g. That 120g dictates the weight of the rest of your ingredients: 120g ...

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.