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Maple Victoria Sponge

I wanted to experiment and find the best victoria sponge recipe that I could and this one totally fits the bill, I won't make victoria sponge any other way now.  It doesn't have the traditional victoria sponge filling because I am the only one in the family that likes jam so it has a maple syrup butter cream instead.  The victoria sponge recipe belongs to Richard Burr.

Ingredients: unsalted butter, at room temperature, (the same weight as the eggs), plus more for the tins 4 large eggs caster sugar, (the same weight as the eggs) plain flour, (the same weight as the eggs) 1 teaspoon baking powder 1 teaspoon vanilla bean paste

140g/5oz softened butter 280g/10oz  icing (powdered) sugar 1-2 tablespoons maple syrup

Preheat the oven to 200°C and butter 2 x 20 cm round sandwich tins. Butter the tins and line with baking parchment. Preheat the oven to 180°C. Put a bowl on to your kitchen scales and set the weight to zero. Crack the eggs into the bowl, write down the weight, then set them aside.  Weigh out the butter and put it into a large mixing bowl with the equal weight of sugar. Beat together with an electric whisk until the colour lightens and the texture goes smooth.  Weigh out the flour in a separate bowl and mix the baking powder into it. A little at a time, thoroughly beat the eggs into the butter mixture with the vanilla bean paste. If the mixture starts to split, add 1 tablespoon of the flour.  Sift the remaining flour into the mixing bowl and gently fold the batter together by cutting through the middle of the mixture with a spatula, turning it over, then rotating the bowl slightly and repeating until fully combined. Be careful not to over-mix; you don’t want to knock too much air out of your batter. Divide the batter equally between the prepared tins, spreading it out smoothly. Bake for 20–25 minutes, or until a cocktail stick comes out clean when poked into the centre. For the first 20 minutes of baking, do not open the oven door, or your cake will sink. Take out and leave on a cooling rack until cold. Whip up the maple syrup butter cream and fill and top the sponges.


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