Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, classic victoria sponge cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Classic Victoria sponge cake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Classic Victoria sponge cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
The warmer months are on the way so it's time to dust off all those sweet, summery recipes! My take on the classic Victoria. The classic Victoria sponge cake is always a winner.
To begin with this particular recipe, we must prepare a few components. You can have 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:
- Make ready 8 oz caster sugar
- Take 8 oz butter or stork
- Take 8 oz self raising flour
- Get 4 eggs
- Take For the icing ontop
- Take 175 g icing sugar
- Prepare 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.
Steps 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. This Victoria sponge is a British classic and delicious afternoon teatime treat, combining strawberries and cream. Divide the mixture evenly between the tins and level with a knife.
So that is going to wrap it up with this exceptional food classic victoria sponge cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
