Delia Smith Victoria Sponge Food

ALL-IN-ONE SPONGE CAKE WITH RASPBERRY AND MASCARPONE CREAM

Steps:

• Take a very large mixing bowl. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down. Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort. What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl. If it does seem a little too stiff, add 1-2 tablespoons of tap water and mix again. Now divide the mixture between the two tins, level it out and place on the centre shelf of the oven. It will take 30-35 minutes to cook - don't open the oven door until 30 minutes have elapsed. To test if they are cooked or not, touch the centre lightly with your little finger; if it leaves no impression and springs back, the sponge is cooked. Remove from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round, then turn them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them quicker. Add the level tablespoon of sugar and one teaspoon of vanilla extract. Now spread one tablespoon of jam over one of the sponge cakes, follow this with half the cream mixture then scatter the raspberries all over that. Now add the remaining cream mixture and drizzle it with the rest of the jam. Place the second sponge cake on top. Press very lightly to sandwich everything together, then lightly dust the cake with icing sugar before serving.

MY MOTHER'S FATLESS SPONGE

Steps:

• Preheat oven to 165C/fan, 185C, 350-375F.
• Line 2 X 8 inch sponge tins
• Seive the flour, baking powder and cornflour together.
• Seperate eggs and whisk egg whites until stiff.
• Whisk in sugar.
• Whish egg yolks and then add them to the whites, whisk altogether.
• Fold in flour, cornflour and baking powder and divide between the 2 tins.

PBJ VICTORIA SPONGE RECIPE BY TASTY

Steps:

• Add the flour, sugar, baking powder, milk, softened butter and beaten eggs to a large mixing bowl, and mix until a smooth batter is formed.
• Grease two cake tins and cover in flour. Divide the cake mixture between the two cake tins
• Bake the two cakes for 20 minutes at 190°C (375°F) until golden brown and springy to touch.
• To make the peanut butter icing, add the softened butter, icing sugar and peanut butter into a mixing bowl, and beat until smooth.
• Remove the first sponge from the cake tin and spread strawberry jam onto the underside.
• Remove the second sponge from the cake tin and spread the peanut butter icing onto the top.
• Place the jam covered sponge on top of the peanut butter covered sponge.
• Sprinkle cake with icing sugar.
• Enjoy!

CHOCOLATE VICTORIA SPONGE

Steps:

• Put the sugar and butter into the bowl and cream together.
• Add the eggs one at a time. Add a little flour if the mixture seems to curdle.
• Add the vanilla extract and mix together
• Add the remaining flour and mix until a smooth mixture is formed
• Split the mixture between two greased cake tins and cook on 180 degrees for 15-30minutes until golden brown and the cake springs back into shape.
• Leave to cool in the tins for 10minutes then transfer to wire rack to cool completely
• Once cooled spread chocolate frosting on one side of the cake then add the whipped double cream on top.
• Carefully Sandwich the two cakes together and apply the chocolate frosting.
• Start on the sides of the cake and carefully using your pallete knife apply the chocolate frosting. Once all the side have been done spread the chocolate frosting on the top of the cake.
• My cake was for my daughter 4th Birthday So I made a sponge minnie mouse for the top. But would normally do it without. Serve immediately or put in the fridge for 30mins if you want the chocolate to set.

EASY VICTORIA SPONGE

Steps:

• Preheat oven to 180c. Add the butter and sugar into a bowl and beat until light, pale and fluffy.
• Pour the beaten eggs in little by little, stirring in-between. TIP: If it begins to curdle, add a little flour.
• Add the vanilla extract and mix.
• Sift the flour and baking powder in and mix.
• Divide evenly between two greased 20cm cake tins.
• Bake for 20-30 minutes.
• Allow to cool and remove from tins.
• Sandwich both together with the cream/butter cream and jam in the middle.
• Dust with icing sugar.
• Ta da! Ready to eat!