Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, victoria sponge cake. It is one of my favorites food recipes. For mine, I am going to make it a little 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. 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 favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Victoria sponge cake is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook victoria sponge cake using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Victoria sponge cake:
- Get Caster sugar
- Make ready Butter
- Make ready Large eggs
- Make ready Self raising flour
- Make ready Baking powder
- Prepare Milk
- Make ready Icing sugar
- Prepare Vanilla extract
- Get Strawberry jam
Victoria Sponges are generally filled with jam, and are. The Victoria Sponge Cake was named after Queen Victoria. Queen Victoria would have tea with bread and butter around four o'clock since dinner was served later in the evening. 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.
This traditional sponge cake uses an all in one method making it a super quick and easy family cake, perfect for parties. Turn a loaf cake into a celebratory dessert with a bit of fresh cream and some strawberries. All the flavours of a traditional Victoria sponge are combined in this easy showstopper. 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! Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea!
So that is going to wrap it up for this exceptional food victoria sponge cake recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this webpage in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to victoria sponge cake cooking. Go on get cooking!
