Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, victoria sponge cake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really 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 current viral meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Victoria sponge cake is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook victoria sponge cake using 4 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Victoria sponge cake:
- Prepare 5 whole eggs
- Prepare 3/4 cup (5 oz) - 65g sugar
- Make ready 5 oz - 150g all purpose (plain) flour (plus a little extra for cake pan)
- Take 1/4 cup - 40g salted butter (plus a little extra for greasing)
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.
Step by Step to make Victoria sponge cake:
- Step 1 - Pre-heat your oven to 375°F – 190°C, Melt the butter (not hot) and keep aside.
- Using an electric mixer (or a hand whisk) add the whole eggs to the mixer bowl. Add the sugar and whisk until it becomes thick in consistency and a light cream colour.
- Step 5 - Place all the flour into a fine sieve above the mixer bowl, give it a few shakes then gently fold the flour on the surface into the egg mixture. Repeat that five or six times. Once the flour has been incorporated, add the butter all at once and continue to gently fold.
- Step 6 - Place the mixture into your cake pan and drop it on the bench a few times to remove any air bubbles, 5 or 6 times should be enough. Don’t tap it too many times or you will lose all the fluffiness.
- Place in oven and bake at 375°F – 190°C for 25-30 minutes. Note if using a convection oven, turn temperature down to 320°F – 160°C after 15 minutes.
- Once cooked place a cooling rack onto, flip upside down and remove cake pan immediately using a kitchen towel. It should drop out easily, don’t use a knife.
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!
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