Скачать или смотреть Victoria Sponge Cake at Altitude | Foolproof High Altitude Baking Recipe

Ever struggled to bake a Victoria sponge at altitude? You're not alone! In this video, we share a specially adapted Victoria sponge recipe that’s designed to work perfectly at high elevations—no more sunken middles or dry crumbs.

🎂 Learn how to adjust ingredients and techniques to suit mountain conditions, and follow along as we walk you step-by-step through the process of making a light, fluffy, and delicious high altitude Victoria sponge cake.

Whether you live in the Alps, Rockies, or anywhere high up, this recipe will give you consistently great results and all the tips you need to master high altitude baking. Perfect for afternoon tea, birthdays, or any time you’re craving a classic British bake with a reliable twist.

👩‍🍳 Grab your apron, and let’s get baking!


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This is the fail-safe chalet cake recipe for baking at altitude. It is definitely
the most popular cake recipe, but be careful not to use it too often!
This cake must me served on the same day it is made!

1 pot natural yogurt
1 pot caster sugar
1 pot sunflower oil
3 pots white flour
4 eggs
10g baking powder

1 teaspoon vanilla essence
200g mascarpone
200ml cream
20g icing sugar

fresh strawberries, de-stalked and sliced
strawberry jam

Make a batch of yogurt cake mixture and add the vanilla essence. Line a round tin (22cm) with butter and sugar, pour in the mixture and bake in the middle of the oven around 50 minutes.

In a bowl, mix the mascarpone, cream, sieved icing sugar and vanilla. Cut your cake one-third from the top using a serrated knife. Then add your cream mixture to the bottom two-thirds of the cake, laying out your cut strawberries on top. On the other half add a good helping of strawberry jam.

Then reassemble the cake and decorate as shown.