Easy Homemade Victoria Sponge Cake Food

EASY VICTORIA SPONGE CAKE RECIPE

Steps:

• Preheat oven to 175C/ gas mark 4. Lightly grease the cake pans with butter and line with baking paper/parchment paper. Set pans aside.
• Add baking powder to the flour. Mix and set aside.In a mixing bowl, add butter and sugar then use stand, hand mixer or wooden spoon to mix till batter is light and fluffy.
• Break eggs in a seperate bowl one at a time, add vanilla extract and whisk (incase you have a bad egg, it wouldn't have ruined the cake mix).Pour the whisked eggs in the butter and sugar mixture and beat with the mixer for few minutes till incorporated.
• Add the flour in and mix well with the hand mixer or spatula. Divide the cake batter evenly between the cake pans and smooth the surface.
• Bake cakes in pre heated oven at temperature of 175C for 25 minutes or till cake tester comes out clean. Bring cakes out of the oven, leave in the cake pans for 5 minutes before turning onto cooling rack to cool.
• Place one of the cakes on a plate and spread with buttercream or whipped cream, top with jam then place the second cake on it. Dust with icing sugar.
• To make the buttercream fillingAdd butter in a mixing bowl and mix with electric mixer for about 5 minutes before adding sifted icing sugar. Mix till light and fluffy then use for the cake.

VICTORIA SPONGE CAKE

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 CAKE

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.