Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, victoria sponge cake. It is one of my favorites. For mine, I will make it a little bit unique. 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. Bake a classic Victoria sponge cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food.
Victoria sponge cake is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Victoria sponge cake is something which I’ve loved my whole life.
To begin with this recipe, we have to first 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:
- Get 5 whole eggs
- Make ready 3/4 cup (5 oz) - 65g sugar
- Get 5 oz - 150g all purpose (plain) flour (plus a little extra for cake pan)
- Make ready 1/4 cup - 40g salted butter (plus a little extra for greasing)
Typically the top of the cake is not iced or decorated but dusted with powdered. 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 Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes.
Instructions 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.
Victoria Sponges are generally filled with jam, and are. 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. This traditional sponge cake uses an all in one method making it a super quick and easy family cake, perfect for parties. 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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