Victoria Sponge Cake Food

CLASSIC VICTORIA SANDWICH RECIPE

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.

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.

VICTORIA SPONGE CAKE

Steps:

• Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together flour, baking powder and salt.
• In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
• Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
• Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners' sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners' sugar and serve immediately, with the extra whipped cream on the side.

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.

VICTORIA SANDWICH - CLASSIC ENGLISH SPONGE CAKE FOR TEA TIME

Steps:

• The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; Recipezaar will not allow me to post that as a measurement. Therefore, weigh the eggs first - if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour. If the eggs weigh 6 ounces, all the other ingredients will be 6 ounces - easy!
• Set oven Gas 4 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 8" sandwich tins - cake tins.
• Cream margarine or butter together with the sugar, until light and fluffy.
• Beat the eggs, and then add them to the mixture, gradually and beating well after each addition.
• Sieve the flour and fold into the mixture with a metal spoon.
• Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven.
• Remove and allow to cool for 1-2 minutes.
• Remove from the tins and fill with raspberry jam (and cream if using) when cold, to avoid the cream melting or the jam seeping into the sponge.
• A light dusting of caster sugar or icing sugar on the top will finish it.
• Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea.
• Cook's Notes.
• If you use butter remove from the fridge to soften before using. This is not necessary with soft margarine.
• If large eggs are used they may weigh 7 ½ ozs/210g. If so make sure you use this weight for the other ingredients.
• A smaller sandwich cake can be made with 2 medium eggs. Weight about 4 oz/55g. If so, use 2 x 7" sandwich tins and the cakes and the cakes will need less time in the oven - probably 20mins.
• Alternative measurements:.
• 3 eggs.
• 6 ounces soft margarine or butter.
• 6 ounces caster sugar.
• 6 ounces SR flour.
• Proceed as above for method.

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.

VICTORIA SPONGE

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Grease and line 2 x 18cm/7in cake tins with baking paper.
• Cream the butter and the sugar together in a bowl until pale and fluffy.
• Beat in the eggs, a little at a time, and stir in the vanilla extract.
• Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
• Divide the mixture between the cake tins and gently spread out with a spatula.
• Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
• Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
• Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed.
• Sandwich the cakes together the whipped cream and berries. Dust with icing sugar.

MARY BERRY'S EASY VICTORIA SANDWICH

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
• Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you're mixing to stop it moving around. The finished mixture should fall off a spoon easily.
• Divide the mixture evenly between the tins: this doesn't need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
• Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they're golden-brown and coming away from the edge of the tins. Press them gently to check - they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
• To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

SUPER EASY VICTORIA SPONGE

Steps:

• Pre-heat oven to 160º C
• Sift flour & baking powder in your food processor, now add the sugar, eggs and softened butter (basically get your butter out of the fridge and let it come up to room temperate. Whizz until smooth and all mixed together.
• Divide your mixture in to two greased 7" cake tins OR divide into 12 greased deep muffin tins. TIP: Which ever you do, smooth tops off (as best you can) with the back of a spoon.
• - For "muffin" tins - Place in your pre-heated oven for 20-25 minutes - For 7" cake tins - Place in your pre-heated oven for 25-30 minutes
• Keep an eye on them as over cooking times can vary - Best job is to just try it and see which is the best time/s for your oven.
• Once cooked, remove from tins and place on a cooling rack. The rest is up to you...cut in half spread with jam and freshly whipped cream, place lid back on and sprinkle with icing sugar.

VICTORIA SPONGE (CAKE)

Steps:

• Preheat oven to 350*.
• Cream butter and sugar, add the vanilla and then the eggs one at a time, adding a spoonful of flour between each one. Fold in the rest of the flour and cornstarch and enough of the milk to create a mixture that is a soft, dropping consistency.
• Alternatively, put all ingredients except milk in a food processor and process to a smooth consistency. Then add milk slowly and pulse to reach soft, dropping consistency.
• (Only include the baking powder if you're using the processor method.).
• Pour and scrape the batter into 2 - 8" round cake pans that have been buttered and lined with parchment or wax paper. Bake for about 25 minutes, until cakes are beginning to come away from the edges, are springy to the touch on top and a cake tester comes away clean. Leave the cakes in their pans on a wire rack for 10 min before turning out and leaving to cool completely.
• When ready to eat the cake, put one layer on a plate, right-way up, spread with jam and scatter fruit on top. Spread a layer of whipped cream on top of frit. Sit the other cake on top and sprinkle with a tbsp or so of sugar.

RECIPE OF ULTIMATE VICTORIA SPONGE CAKE

Steps:

• Preheat the oven to 190. Lightly grease 2 20cm sandwich tins.
• Beat the butter and sugar together until pale and fluffy, it's important to beat the mixture well at this stage.mix the eggs and vanilla in a jug and add to the mixture a little at a time,beating well after each addition.
• Add the flour in the mixture using a large metal spoon. Divide the mixture between the prepared tins and bake for 20-25min until pale golden and springy to the touch.
• When the cakes are cool, place on upside down on a serving plate and spread with the jam. Lightly whip the cream until just holding its shape and spread over the jam. Add the remaining cake layer and dust lightly with using sugar before serving and enjoy like my boys do????????????????????????❤️❤️❤️