Top chef reveals ‘butterless’ Victoria Sponge Recipe which creates the lightest sponge you’ve ever tasted!
A top chef has revealed his recipe for making a classic British bake, perfect for serving at any garden soirees this summer – with a step-by-step process that can be followed from home. Sam Karle, Executive Head Chef at Dakota Manchester, has shared his recipe for making the ultimate Victoria sponge cake, which results in a delectably light and fluffy summer cake.
Unlike the majority of Victoria sponge cake recipes, Sam’s delightful bake does not require the use of butter, which helps to create a lighter sponge and is more cost effective to make at home.
With a recipe comprised of three main elements including sponge, Chantilly cream and strawberry jam, this delicious bake is a Great British classic staple.
Head Chef Sam, 31, said: “Victoria sponge cake is synonymous with any Great British celebration and it’s a firm favourite of mine.
“There are a few different methods that can be followed when making a Victoria sponge, however mine is designed to create a lighter sponge that complements the jam and cream perfectly.
“The recipe is quite versatile too. If you are wanting to put your own unique spin on it, why not replace the Chantilly cream with white chocolate and mascarpone – an impressive touch which never disappoints and always impresses guests!”
The full recipe, and method, for his Victoria sponge cake can be found below.
Sam joined Dakota Manchester in January 2019 as Executive Head Chef, having previously held senior positions in Michelin Star and AA rosette kitchens.
Ingredients:
Sponge
- 8 x eggs
- 200g caster sugar
- 90g plain flour
- ½ vanilla pod or 1 tablespoon of vanilla essence
Chantilly cream
- 600ml double cream
- 150g icing sugar
- ½ vanilla pod or 2 table spoons vanilla essence
Strawberry jam
- 1kg fresh strawberries
- 800g jam sugar
- 1 x lemon for juice
Method:
Strawberry jam
For the best jam results, the strawberries must be left over night, so always start with the jam mixture the day before you are baking the cake.
Begin by washing 1kg of strawberries and removing the leaves and stems, then mix 800g of sugar through the strawberries and leave overnight.
The next day, place the strawberry mix in a pan and add the lemon juice, simmer on low heat and ensure all the sugar is melted.
Then turn up the temperature and bring the mix between 105c-110c.
Place is a bowl and leave in the fridge to chill and set overnight.
Sponge:
Firstly, to create my light fluffy sponge mix, sperate eight egg yolks and egg whites into separate bowls, then add half the sugar (100g) to the egg yolk and the other half (100g) to the egg whites.
Whisk the egg whites and the sugar mix to firm peak stage, until they stand up straight.
Then whisk the egg yolks and sugar mix, once mixed, add the flour (90g) and whisk until it turns to a paste texture. Then add ½ vanilla pod or 1 tablespoon of vanilla essence.
The next stage is to fold the paste mix through the egg white mix.
It is important at this stage to fold the paste, do not whisk as it will knock air out of the mix resulting in a heavy sponge.
Finally, line your cake mould with greaseproof paper or soft butter, then fill the cake mould 2/3 to the top with the mix and bake at 160c for 30 minutes
Chantilly cream:
On to the Chantilly cream. Start by sieving the icing sugar (150g) to eliminate lumps.
Add the double cream (600ml) and 2tbp of vanilla extract to the icing sugar and whisk until firm peak. This is important to help the structure of the cake stay together.
Put mix into a bowl, or piping bag if you have one and refrigerate for it to set.
If you want to take your Victoria sponge to new heights, replace the Chantilly with my mascarpone and white chocolate cream.
Finally to build the cake, slice the cake through the middle and remove the top layer. Spread the jam across the base evenly, and layer the cream on top of the jam.
Sit the lid on top of the cake and place in the fridge to chill. Before serving, dust the Victoria sponge with icing sugar, and enjoy!
