Victoria sponge cake
Victoria sponge cake

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, victoria sponge cake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. This cake is named after Queen Victoria and goes by the names Victoria Sponge or a Victoria Sandwich Cake. 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.

Victoria sponge cake is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Victoria sponge cake is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have victoria sponge cake using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Victoria sponge cake:
  1. Prepare Caster sugar
  2. Make ready Butter
  3. Get Large eggs
  4. Make ready Self raising flour
  5. Take Baking powder
  6. Get Milk
  7. Get Icing sugar
  8. Take Vanilla extract
  9. Take Strawberry jam

This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a. 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. This is the traditional recipe for a Victoria sponge cake, a much loved English favourite.

Steps to make Victoria sponge cake:
  1. Preheat oven to 170°c fan
  2. 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.
  3. Add 4 eggs to the bowl and whisk until fully combined. Again be careful not to over whisk.
  4. 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.
  5. Add 2 tbsp of milk and 1 tsp vanilla extract to the bowl and gently fold it into the mixture.
  6. Line two 20cm sandwich tins with greaseproof paper. Gently divide the mixture between the two tins as evenly as you can and smooth out.
  7. Put the tins into the oven and bake for 20 minutes until golden and a skewer or knife comes out clean.
  8. Take the cakes out of the tins and place on a wire cooling rack. Leave to cool completely.
  9. 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.
  10. 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.

Victoria Sponges are generally filled with jam, and are. This is the traditional recipe for a Victoria sponge cake, a much loved English favourite. See footnote about weighing the eggs for best results. Serve with buttercream as in the recipe. Victoria Sponge Cake is a two-layer sponge-like airy cake that is filled with a layer of jam and whipped cream.

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