Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, victoria sponge cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. A traditional Victoria sandwich cake is an English baking classic made up of a moist yet fluffy vanilla sponge cake filled with rich buttercream and fruity jam! The classic Victoria sponge cake is always a winner.
Victoria sponge cake is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Victoria sponge cake is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have victoria sponge cake using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Victoria sponge cake:
- Prepare Caster sugar
- Make ready Butter
- Get Large eggs
- Prepare Self raising flour
- Prepare Baking powder
- Make ready Milk
- Make ready Icing sugar
- Get Vanilla extract
- Prepare Strawberry jam
See more cake recipes at Tesco Real Food. This traditional sponge cake uses an all in one method making it a super quick and easy family cake, perfect for parties. Victoria Sponge Cake is a two-layer sponge-like airy cake that is filled with a layer of jam and whipped cream. It is cut into small "sandwiches" and served in a similar manner.
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.
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. If you made the Victoria sponge with whipped cream, use it the same day you assemble it since the whipped cream won't To learn how to make buttercream for your Victoria sponge cake, scroll down! {table for two 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. Looking for a beautiful cake for a birthday or special occasion?
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