Classic Victoria Sponge
There’s something reassuring about restarting with a classic, so for my return to CookbookChef I baked a Victoria sponge inspired by Jane’s Patisserie’s Coronation Victoria Sponge recipe. Light sponge, strawberry jam, and a generous layer of buttercream (one person in this house is firmly anti-cream) made it the perfect way to ease back into regular baking and posting. Sometimes the simplest cakes are the best place to begin.
The sponge baked up beautifully with a soft, even crumb and a lovely golden crust, although I once again achieved my signature “gentle dome” rather than the perfectly flat tops that so many incredible bakers seem to produce effortlessly. At this point, I’m starting to think it’s a personal trademark rather than a flaw. The jam and buttercream filling kept things classic but indulgent, and it’s a combination that never really goes out of style.
This bake reminded me why I enjoy testing cookbooks: finding recipes that actually work in a real home kitchen, with real preferences and compromises. I’ll be sharing more family-friendly recipes, freezer-friendly meals, and honest cookbook reviews here and on Instagram as CookbookChef ramps up again. You can find the original recipe from Jane’s Patisserie here, and I highly recommend it if you’re looking for a dependable Victoria sponge.
