Victoria sponge cake
Victoria sponge cake

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, victoria sponge cake. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Victoria sponge cake is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Victoria sponge cake is something that I have loved my whole life. They are nice and they look fantastic.

Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Bake a classic Victoria sponge cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food.

To begin with this recipe, we have to 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:
  1. Prepare Caster sugar
  2. Take Butter
  3. Prepare Large eggs
  4. Make ready Self raising flour
  5. Take Baking powder
  6. Make ready Milk
  7. Take Icing sugar
  8. Make ready Vanilla extract
  9. Take Strawberry jam

Victoria Sponges are generally filled with jam, and are. Andrew Scrivani for The New York Times. 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 Traditional Victoria Sponge Cake consists of jam and double whipped cream sandwiched between two sponge cakes.

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.

Typically the top of the cake is not iced or decorated but dusted with powdered. 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! Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. Victoria sponge or Victoria Sandwich is deceptively simple cake, named after Queen Victoria who was fond of enjoying a slice or two with her afternoon tea. Despite being a favourite of Queen.

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