Masterchef judge John Torode has shared his expert advice when it comes to making a classic Victoria sponge cake - and it's all to do with the weight of your eggs Get the latest top news stories sent straight to your inbox with our daily newsletter We have more newsletters Get the latest top news stories sent straight to your inbox with our daily newsletter We have more newsletters Homemade cakes don't get much more traditional than a Victoria sponge, a classic treat adored for its fluffy vanilla essence and sweet jammy core. Masterchef judge John Torode has recently shared his insights on crafting the perfect sponge with ease. On This Morning, the Australian culinary expert disclosed the "secret" to baking an authentic Victoria sponge cake.
Contrary to the common belief that selecting the ideal jam makes or breaks this quintessentially British dessert, John highlighted the importance of precise proportions. John's key advice focused on the crucial role egg weight plays in the recipe, promising stellar results, reports the Express . John explained: "To make a Victoria sponge properly, all you've got to do is weigh your eggs.
" The cooking maestro added: "If you weigh your eggs, the weight of your eggs then is the amount of sugar, butter and flour to make your Victoria sponge." Interested in what would constitute "the perfect" egg weight for such a bake, This Morning presenter Joel Dommett received guidance from John: "Normal eggs are about 55 grams - 55 to 60 grams, so two egg.