Homemade cakes don't get more classic than Victoria's sponge , a sweet treat loved for its soft vanilla flavours and fruity jam. Making one from scratch is easy to do with the right recipe and Masterchef judge John Torode has just made it even more simple. Sharing his baking wisdom with the hosts of This Morning, the Australian chef revealed the "secret" to making a "proper" Victoria sponge cake.
While most people would assume that using the right jam is the tipping point for keeping this British bake traditional, John said it's in the measurements His clever tip was to pay attention to the weight of the eggs being used in the recipe for top-tier results. John said: "To make a Victoria sponge properly, all you've got to do is weigh your eggs." The Masterchef icon continued: "If you weigh your eggs, the weight of your eggs then is the amount of sugar, butter and flour to make your Victoria sponge.
" Asking John what "the perfect" weight of an egg for such a recipe , This Morning host Joel Dommett was told: "Normal eggs are about 55 grams - 55 to 60 grams, so two eggs would be 120 grams." John pointed out that if the eggs weigh 120g, the flour, sugar and butter should be added in equal quantities. He elaborated: "Mix them all together; therefore you've got a a Victoria sponge.
" An easier way to remember a classic Victoria sponge cake recipe by quantities is to think of it as "four ounces of everything, plus two eggs". This recipe should make enough for two round sponges that can.