Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, classic victoria sponge cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Classic Victoria sponge cake is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Classic Victoria sponge cake is something that I have loved my entire life.
The classic Victoria sponge cake is always a winner. Follow this recipe to discover, it's not just Mary Berry who knows how to make this classic cake. This delicate sponge cake filled with jam and cream is the stuff of village fetes and the National Federation of Women's Institutes (WI), and fierce. (PP) Contains product placement. The warmer months are on the way so it's time to dust off all those sweet, summery recipes!
To begin with this recipe, we must first prepare a few components. You can cook classic victoria sponge cake using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Classic Victoria sponge cake:
- Make ready 8 oz caster sugar
- Take 8 oz butter or stork
- Make ready 8 oz self raising flour
- Prepare 4 eggs
- Prepare For the icing ontop
- Prepare 175 g icing sugar
- Get 75 g butter or stork
This Victoria sponge is a British classic and delicious afternoon teatime treat, combining strawberries and cream. Divide the mixture evenly between the tins and level with a knife. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. From afternoon tea to an exuberant birthday cake to the classic Vicky sponge, baking cake is a national pastime.
Steps to make Classic Victoria sponge cake:
- Cream (whisk) the butter and caster sugar together
- Crack the eggs into a jug and whisk. Then slowly add the eggs to the mixture.
- Next sieve the flour into the mixture. I buy pre sifted flour (see pic) just to make it quicker! And fold the flour in with a metal spoon. Fold it in using figure of 8 movements. You don’t want to knock the air out of the mixture.
- Grease then flour two round baking tins (8 inch tins) and pre heat oven to 180c pour the mixture into the tins and put in oven for around 16-18 mins
- Check that knife comes out clean. Put on wire rack to cool.
- For the icing you can use around 175g icing sugar and slowly add water while mixing until you have enough to cover the cake. If you add too much water just add more icing sugar until the correct consistency then decorate. Spread jam in the middle of the cake.
- If you want to make butter icing then mix 175g of icing sugar and 75g butter together. Spread onto cake then decorate. Normally I would make a round cake like above and in the middle I would put jam and buttercream and put buttercream on the top. For the cake below I made it in a rectangle tin to make a tray bake.
Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. From afternoon tea to an exuberant birthday cake to the classic Vicky sponge, baking cake is a national pastime. We teamed up with ex-pat Paola Thomas to bring you five. Jamie Oliver's gorgeous classic Victoria sponge recipe with jam is a real showstopper. Divide the cake mix between the prepared tins.
So that’s going to wrap it up with this exceptional food classic victoria sponge cake recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
