Traditional Victoria Sponge Food

TRADITIONAL VICTORIA SPONGE

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.

VICTORIA SPONGE

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 SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
• Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
• Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
• Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
• Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
• Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.

CLASSIC VICTORIA SPONGE RECIPE BY TASTY

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.

VICTORIA SPONGE

Steps:

• Set the oven to preheat to 180°C/350°F.
• Butter two 20cm (8-inch) pans, then line them with parchment paper.
• Add butter and sugar to a large bowl, then mix using a mixer until creamed.
• Whisk the eggs until pale and frothy, then gradually add to the creamed butter, whisking well after each addition.
• Sieve the flour directly into the bowl with butter and eggs, then fold in with a spatula.
• Pour half of the batter into each pan.
• Bake in the center of the oven for 25 minutes. The cakes are baked when golden, the sides have shrunk from the sides of the pan, and the top springs back when touched with fingers.
• Take the cakes out of the pans and place them on wire racks to cool completely.
• Once cooled, take the less good-looking cake on the plate or a cake stand, spread it with raspberry jam, then top with the other cake.
• To finish, sprinkle the top with caster sugar.

VICTORIA SPONGE

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.

TRADITIONAL BRITISH VICTORIAN SANDWICH SPONGE CAKE

Steps:

• Preheat the oven to gas mark 4, 180°C, 350°F then mix the sugar and margarine together until creamy.
• Beat the eggs then add one at a time, stirring until it is runny.
• At this point you could add flavour if you wanted.
• Sieve the flour into the bowl, then mix altogether until all the flour is gone.
• Grease the tins with margarine and then divide equally between two tins, and bake for 25 minutes.
• Take them out and put on a cooling tray for 10 minutes.
• Cut out both sides, and put them together like a sandwich.
• Oh, and be sure to add jam or something delicious between the two cake halves.

ULTIMATE TRADITIONAL VICTORIA SPONGE

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.