VICTORIA SPONGE CAKE
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. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like.
Provided by Caroline Victoria
Categories World Cuisine Recipes European UK and Ireland English
Time 1h20m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
- Sift the flour and baking powder into a medium bowl and set aside.
- Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
- This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 22.9 g, Cholesterol 87 mg, Fat 19.8 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 12.1 g, Sodium 223.3 mg, Sugar 13 g
VICTORIA SPONGE CAKE
Makes one 2-layer 9-inch (2cm) cake
Provided by Taste Canada
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch (23 cspringform pan with parchment paper, but do not grease the pan.
- Whip the eggs and sugar using electric beaters or in a stand mixer fitted with the whip attachment on high speed until they are almost white in colour, have more than tripled in volume, and hold a ribbon when the beaters are lifted, about 5 minutes. While mixing on medium speed, add the lemon zest and juice.
- Sift the flour and salt and, still mixing on medium speed, add this to the bowl. Spoon about 1 cup (250 mL) of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the main batter and stir until blended. Pour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan on a cooling rack.
- For the cream, whip the cream using electric beaters or in a stand mixer fitted with the whip attachment on high speed until it holds a soft peak when the beaters are lifted. In a separate bowl, beat the cream cheese by hand to soften it, and beat in the sugar, lemon juice, zest, and vanilla. Fold in the whipped cream in two additions. Chill until ready to assemble.
- When ready to assemble the cake, stir the berries with the jam to coat them. Run an offset spatula around the inside edge of the cake pan to loosen it, then remove it from the pan and peel off the parchment paper. Slice the cake in half horizontally. Spread half of the cream over the cake and top with half of the berries. Place the top of the cake over the berries, and top this with the remaining cream and berries, leaving an inch or two of the cake exposed around the outside edge. Dust this edge with icing sugar and chill until ready to serve. The cake can be assembled up to 4 hours in advance and refrigerated. The cake can be made (up to the end of step 3) up to a day in advance and stored, wrapped in plastic wrap, at room temperature.
VICTORIA SPONGE
In England all ingredients are weighed so the measurements in this recipe look a little strange. They also use self rising flour for cakes which is available in the is country but you rarely see it called for in recipes. I used to make this at Stapleford Park the country house hotel where I worked in England for our afternoon tea. I spent 3 years over there doing extensive R and D work on afternoon teas and have almost had my fill of scones and clotted cream. From High Tea in London to a Cream Tea in Devonshire, they all are different and they all are wonderfully restorative. This cake was named after Queen Victoria though we don't know if it was her favorite cake or not. It is used as a base for many cakes.
Provided by Food Network
Categories dessert
Time 50m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan and line the bottom with parchment paper.
- In a standing mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until light and fluffy. Add the sugar and cream well. Add the eggs, vanilla, and salt and continue to mix well, scraping down the bowl with a rubber spatula occasionally. Fold in the sifted flour and pour the batter into the prepared cake pan. Bake until golden brown and firm to the touch in the center, about 25 minutes. Cool the cake in the pan on a rack. Unmold and, using a serrated knife, slice the cake in half horizontally into 2 layers.
- To make Victoria Sponge Sandwiches: Dust your rolling pin and work surface with confectioners' sugar, and roll the marzipan into a disk the size of the cake. Using a knife, trim the marzipan to fit the circumference of the cake exactly. Spread the cut-sides of the cake layers with raspberry jam and sandwich the marzipan layer in between the jam-dressed cake layers. Press all the layers together; then cut into wedges, to serve. Dust the wedges liberally with confectioners' sugar.
MINI VICTORIA SPONGES RECIPE BY TASTY
Here's what you need: self-raising flour, caster sugar, butter, baking powder, eggs, strawberry jam, whipped cream, icing sugar
Provided by Matthew Cullum
Categories Desserts
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 160°C (325˚F).
- Mix the flour, sugar, softened butter, baking powder, and eggs in a bowl until smooth, using a hand mixer.
- Grease a muffin tin and fill each hole about ¾ of the way up with the cake mixture.
- Bake for 25 minutes until golden and springy. Allow to cool.
- Cut sponges in half and spread jam on the bottom half. Pipe a spot of whipped cream in the centre, then in a circle around that.
- Place the top half back on and sprinkle with icing sugar.
- Enjoy!
Nutrition Facts : Calories 147 calories, Carbohydrate 25 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams
CLASSIC VICTORIA SANDWICH RECIPE
The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too
Provided by Good Food team
Categories Afternoon tea, Buffet, Supper, Treat
Time 1h
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
- Bake for about 20 mins until golden and the cake springs back when pressed.
- Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you're using it).
- Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
- Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Nutrition Facts : Calories 558 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 57 grams sugar, Fiber 0.6 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
ULTIMATE TRADITIONAL VICTORIA SPONGE
Take the classic Victoria sponge cake to a whole new level by using crème diplomat in place of standard whipped cream, and sweet macerated berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
- Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
- Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
- Meanwhile, make the macerated berries. Mix the sugar, lemon juice, vanilla and mint together until the sugar has dissolved. Gently stir in the strawberries and raspberries until coated in the mixture. Transfer to the fridge and chill for 30-45 mins until softened.
- To make the crème diplomat, put the custard, vanilla pod and sugar in a pan set over a medium heat and bring to the boil, stirring occasionally. Mix the custard powder with 3 tbsp water to dilute and stir until smooth. Whisk into the boiling custard, then reduce the heat to a simmer and continue whisking for 2-3 mins until thick. Put in a heatproof bowl and leave to cool slightly, then chill until cooled completely. Whisk the double cream to soft peaks, and when the custard is cool, remove the vanilla pod and whisk in the cream until the mix is thick enough to pipe.
- Drain the macerated berries, reserving the liquid. To assemble, spread half the crème diplomat over one of the sponges, then top with three-quarters of the berries. Invert the second sponge on top, so the flat base of the sponge is facing up, and dust with some icing sugar. Put the remaining crème diplomat in a piping bag fitted with a star nozzle and pipe rosettes around the edge of the cake. Dot the rest of the berries between the rosettes of cream, and serve with the reserved macerating liquid alongside - don't pour it over before serving as it will split the crème diplomat. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 633 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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