Hi there everyone, this time we gives you victoria sponge cake recipes of dishes which are simple to understand. We’ll share with you the recipes that you’re searching for. I’ve made it many occasions and it’s so scrumptious that you just guys will like it.
A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air.
Victoria sponge cake is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Victoria sponge cake is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook victoria sponge cake using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Victoria sponge cake:
- Get Caster sugar
- Make ready Butter
- Prepare Large eggs
- Get Self raising flour
- Make ready Baking powder
- Prepare Milk
- Get Icing sugar
- Take Vanilla extract
- Get Strawberry jam
The Victoria Sponge was named after Queen Victoria, as reputedly it was her favorite cake. Anna, the Duchess of Bedford, who has been given credit for introducing the charming art of the afternoon tea , was a lady in waiting to the queen who quickly adopted the custom of serving sponge cakes as part of the tea. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick.
Steps to make Victoria sponge cake:
- Preheat oven to 170°c fan
- In a large mixing bowl add 200g caster sugar and 200g softened butter. Whisk until pale and fully combined, make sure not to over whisk or the butter can split.
- Add 4 eggs to the bowl and whisk until fully combined. Again be careful not to over whisk.
- Sift 200g self raising flour and 1 tsp baking powder into the bowl. Gently fold into the mixture until fully combined. Be as gentle as you can and take your time. Air is the key to the cake being fluffy.
- Add 2 tbsp of milk and 1 tsp vanilla extract to the bowl and gently fold it into the mixture.
- Line two 20cm sandwich tins with greaseproof paper. Gently divide the mixture between the two tins as evenly as you can and smooth out.
- Put the tins into the oven and bake for 20 minutes until golden and a skewer or knife comes out clean.
- Take the cakes out of the tins and place on a wire cooling rack. Leave to cool completely.
- For the buttercream: In a large bowl add 100g softened butter. Sift 140g icing sugar onto the butter. Whisk them together until smooth. Add 1/2 tsp vanilla extract and mix.
- Spread the buttercream over one of the cakes. Then spread 170g of strawberry jam on top of the buttercream and sandwich the other cake on top. Dust the top with icing sugar and serve.
Bake a classic Victoria sponge cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. The perfect party cake, a Victoria sponge is a traditional bake everyone will love. For the final technical challenge Mary Berry asked the bakers to make this simple sponge with homemade jam and buttercream - without a recipe. This Victoria sandwich recipe by Mary Barry is.
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