Hello everybody, hope you’re having an amazing 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 bit tasty. This will be really delicious.
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.
Classic Victoria sponge cake is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Classic Victoria sponge cake is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook classic victoria sponge cake using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Classic Victoria sponge cake:
- Take 8 oz caster sugar
- Prepare 8 oz butter or stork
- Prepare 8 oz self raising flour
- Take 4 eggs
- Make ready For the icing ontop
- Make ready 175 g icing sugar
- Take 75 g butter or stork
Bake James Martin's classic Victoria sponge cake, best served with a proper cup of tea. Cover with the raspberries and place the other cake on top. Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Serve dusted with sifted confectioners' sugar.
Instructions 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. Classic Victoria sponge cake (Victoria sandwich) - the classic British tea time treat; simple yet elegant, it can't be beaten! This traditional cake is perfect for Birthdays, celebrations or Afternoon tea.
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