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
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.
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
TRADITIONAL VICTORIA SPONGE
This is the traditional recipe for a Victoria sponge cake, a much loved English favorite. Serve with buttercream as in the recipe, or freshly whipped cream. Dust with a layer of confectioners' sugar if desired.
Provided by TheBritishBaker
Categories World Cuisine Recipes European UK and Ireland English
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
- Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.
- Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
- Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
- Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.
Nutrition Facts : Calories 635.6 calories, Carbohydrate 80 g, Cholesterol 113.3 mg, Fat 32.9 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 9.6 g, Sodium 713.8 mg, Sugar 53.8 g
VICTORIA SPONGE
A perfectly made Victoria sandwich. It's light and moist and tastes great. I got this recipe from a Sainsbury's magazine in 2004. I make it all the time, even for little fairy cakes.
Provided by kelly.pike
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- you will need: 2x19cm (71/2 in) diameter, 4cm (11/2in) deep sandwich cake tins, greased and bases lined with baking parchment.
- Preheat the oven to 180C, 160C fan, 350F, gas mark 4.
- Prepare the cake tins, weigh ingredients and sift the flour 3 times to give it a good airing.
- Make sure the butter and eggs are at room temperature.
- In a bowl, cream the butter and sugar with a hand held electric whisk until pale and light- about 10 minutes.
- Mix the eggs and vanilla with a fork.
- Gradually whisk the eggs into the creamed mixture- in about 5 parts.
- Beat each addition of egg in well before adding the next.
- Add a little of the sifted flour with the last addition of egg if the mixture looks like it is separating.
- When all the egg has been beaten in, lightly fold in half the flour using a metal tablespoon.
- Then fold in the remaining flour until combined.
- Divide the mixture between the cake tins and spread level.
- bake in the centre of the oven for 20-25 minutes.
- Touch the centre of each cake with your fingertips if they fell springy and no imprint remains, they are done.
- Remove from the oven and leave to cool in the tins for 2 minutes, then turn out on to a cooling rack.
- Sandwich the layers together with jam or curd and dust with icing sugar.
Nutrition Facts : Calories 367.9, Fat 19.7, SaturatedFat 11.8, Cholesterol 126.1, Sodium 431.8, Carbohydrate 43.5, Fiber 0.7, Sugar 25.8, Protein 4.7
CLASSIC VICTORIA SPONGE RECIPE BY TASTY
Here's what you need: self-raising flour, caster sugar, unsalted butter, medium eggs, baking powder, vanilla extract, powdered sugar, unsalted butter, jam, icing sugar
Provided by Mabel Gilder
Categories Desserts
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C.
- Cream butter and sugar together until light and fluffy. Then, add eggs, baking powder, vanilla and flour and mix well.
- Bake for 20 minutes or until cooked through and fluffy.
- To make buttercream, cream together icing sugar and butter and mix well.
- Once the cake has cooled, slice into two equal halves. Spread jam on the bottom and top with piped buttercream. Top with second cake half and a dusting of powdered sugar.
Nutrition Facts : Calories 740 calories, Carbohydrate 89 grams, Fat 39 grams, Fiber 1 gram, Protein 9 grams, Sugar 60 grams
GRANNY'S VICTORIA SPONGE
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
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
EASY VICTORIA SPONGE
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!
SIMPLE VICTORIA SPONGE
Quick and simple method to make a perfect victoria sponge - doesnt matter if you use a food processor, whisk or my hand
Provided by laurafinch
Time 45m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat the oven to 180oC
- Add eggs and sugar to a bowl and mix
- Add the remaining ingredients and mix well
- Cook for 25-30mins or until golden brown. The cake will be cooked when pressing the top lightly will leave no imprint in the cake.
- Leave to cool for 30mins
- Add margarine and icing sugar into a bowl and mix until creamy. Add milk if necessary.
- Spread one side of the cake with the butter icing and sandwich two pieces together
MINI VICTORIA SPONGE CAKES
Make these bite-sized victoria sponges for a special afternoon tea or birthday celebration. Choose your favourite jam for the filling, then add whipped cream
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and fluffy, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.
- Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases - this can be easily done using an ice cream scoop. Bake for 17-20 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once completely cool, the sponges can be frozen for up to three months.
- Remove the paper cases from the sponges, then split the sponges in half through the equator using a small serrated knife. Set aside.
- Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges. Dust with a little icing sugar before serving. Best eaten on the same day.
Nutrition Facts : Calories 380 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
More about "simple victoria sponge food"
ULTIMATE VICTORIA SPONGE CAKE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
VICTORIA SPONGE CAKE | ERREN'S KITCHEN
From errenskitchen.com
NADIYA'S SIMPLE VICTORIA SPONGE – LOMOND PAPER CO.
From lomondpaperco.com
CLASSIC VICTORIA SPONGE RECIPE - DUALIT
From dualit.com
VICTORIA SPONGE RECIPE | NEW IDEA FOOD
From newideafood.com.au
10 VICTORIA SPONGE CAKES WITH A TWIST | GOODTO
From goodto.com
MAGICAL 4 INGREDIENT BRITISH SPONGE CAKE - CANADIAN …
From canadianbudgetbinder.com
VICTORIA SPONGE RECIPE - BBC FOOD
From bbc.co.uk
VICTORIA SPONGE CAKE RECIPE | TESCO REAL FOOD
From realfood.tesco.com
CLASSIC VICTORIA SPONGE CAKE | KITCHN
From thekitchn.com
CLASSIC VICTORIA SPONGE - JULES OF THE KITCHEN
From julesofthekitchen.com
CLASSIC VICTORIA SPONGE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 125Category Dessert, CakeAuthor Elaine LemmCalories 783 per serving
PAUL HOLLYWOOD'S VICTORIA SPONGE RECIPE - GOODTOKNOW
From goodto.com
VICTORIA SPONGE CAKE: A BRITISH FAVORITE - JENNA KATE AT HOME
From jennakateathome.com
VICTORIA SPONGE CAKE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
EASY FOOLPROOF VICTORIA SPONGE CAKE - SUPERGOLDEN BAKES
From supergoldenbakes.com
VICTORIA SPONGE CAKE RECIPES | BBC GOOD FOOD
BASIC VICTORIA SPONGE CAKE RECIPE - COUNTRY & TOWN HOUSE
From countryandtownhouse.com
EASY VICTORIA SPONGE CAKE RECIPE- A FAMILY'S FAVORITE
From twosisterslivinglife.com
VICTORIA SPONGE CAKE - STRAWBERRY VICTORIA SPONGE CAKE RECIPE
From tashasartisanfoods.com
EASY VICTORIA SPONGE CAKE RECIPE - SIMS HOME KITCHEN
From simshomekitchen.com
MARY BERRY'S VICTORIA SPONGE CAKE RECIPE - BBC FOOD
From bbc.co.uk
VICTORIA SPONGE RECIPES - BBC FOOD
From bbc.co.uk
VICTORIA SPONGE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
HOW TO MAKE A VICTORIA SPONGE CAKE IN EASY STEPS
From lianaskitchen.co.uk
EASY VICTORIA SPONGE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
VICTORIA SPONGE CAKE RECIPE | EPICURIOUS
From epicurious.com
BEST VICTORIA SPONGE CAKE RECIPES | EASTER | FOOD NETWORK CANADA
From foodnetwork.ca
VICTORIA SPONGE RECIPE | GOODTO
From goodto.com
EASY VICTORIA SPONGE RECIPE | HOW TO MAKE VICTORIA SPONGE
From bakingmad.com
MINI VICTORIA SPONGE CAKE RECIPE | EASY BAKING | ET FOOD VOYAGE
From etfoodvoyage.com
EASY VICTORIA SPONGE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
SIMPLE VICTORIA SPONGE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
VICTORIA SPONGE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
EASY AND DELICIOUS VICTORIAN DISHES YOU CAN MAKE AT HOME
From therecipe.com
SUPER EASY VICTORIA SPONGE – THE EASIEST WAY TO COOK GREAT FOOD
From jamesmcconnell.me
CLASSIC VICTORIA SPONGE CAKE RECIPE - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love