Easy Victoria Sponge Cake Food

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VICTORIA SPONGE CAKE



Victoria Sponge Cake image

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

1 cup all-purpose flour
1 ½ teaspoons baking powder
1 cup butter, softened
1 cup confectioners' sugar
2 eggs, room temperature
1 teaspoon vanilla extract
½ cup milk, room temperature

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

GRANNY'S VICTORIA SPONGE



Granny's Victoria sponge image

The classic Victoria sandwich is always a teatime winner - every bite brings a taste of nostalgia

Provided by James Martin

Categories     Afternoon tea, Treat

Time 40m

Yield Cuts into 8-10 slices

Number Of Ingredients 8

200g unsalted butter, softened, plus extra for greasing
200g caster sugar
1 tsp vanilla extract
4 medium eggs
200g self-raising flour, plus extra for dusting
about 6 tbsp raspberry jam
250ml double cream, whipped
icing sugar, for dusting

Steps:

  • Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
  • Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
  • Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
  • Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
  • When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
  • Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.

Nutrition Facts : Calories 599 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium

CLASSIC VICTORIA SANDWICH RECIPE



Classic Victoria sandwich recipe image

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

200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam
icing sugar, to decorate

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

EASY VICTORIA SPONGE



Easy Victoria Sponge image

This quick and easy cake recipe is bound to be a winner every time; everybody loves this classic, and now it's easier than ever!

Provided by eep.123

Time 40m

Yield Serves 12

Number Of Ingredients 0

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!

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