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
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
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
ULTIMATE TRADITIONAL VICTORIA SPONGE
Take the classic Victoria sponge cake to a whole new level by using crème diplomat in place of standard whipped cream, and sweet macerated berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 19
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.
Nutrition Facts : Calories 633 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
VICTORIA SPONGE LOAF CAKE
Turn a loaf cake into a celebratory dessert with a bit of fresh cream and some strawberries. All the flavours of a traditional Victoria sponge are combined in this easy showstopper
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- Oil a 950g loaf tin (ours measured 19 x 9cm across the base) and line with a strip of baking parchment, leaving a little hanging over the edges - this will help you lift the cake out later. Heat the oven to 170C/150C fan/gas 3.
- Put the butter and caster sugar in a large bowl, or stand mixer. Beat together using an electric whisk or the mixer until pale and fluffy - this will take a few minutes.
- Gradually add the egg, a little at a time, beating well between each addition until the mixture is smooth. Add a tablespoon or two of the flour if it's starting to curdle.
- Add the remaining flour, the milk and vanilla, and mix until there are no visible streaks of flour. Scrape into the prepared tin, then use a spatula to evenly spread it and smooth the surface. Bake on the middle shelf of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for 5 mins more, then check again. Leave to cool in the tin for 10 mins, then carefully transfer to a wire rack and leave to cool completely.
- Chop four of the strawberries into small pieces and mix with 1 tsp of the icing sugar. Set aside. Halve or quarter some of the remaining strawberries and leave the rest whole. Mix the remaining icing sugar with 2 tsp of the jam and all the lemon juice to make a thick icing - it should be thick enough to drizzle down the sides of the cake. Pour the cream into a bowl and whisk until it's just holding its shape - be careful not to overwhisk, as it will continue to thicken as you pipe it. Transfer the cream to a piping bag fitted with a fine star nozzle.
- Slice the cake in half lengthways through the middle using a sharp serrated knife. Spread a little of the remaining jam over the base layer. Pipe half the whipped cream over in a zig-zag pattern and top with the chopped strawberries and any syrupy juice from the bowl. Sandwich with the top of the cake. Pipe the remaining whipped cream over in the same way, then arrange the halved, quartered and whole strawberries on top. Drizzle over the icing to finish. Best served the same day, but will keep covered in the fridge for up to three days.
Nutrition Facts : Calories 521 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
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
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