Victoria Sponge Sandwich Food

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:

• 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.

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.

THE MOST AMAZING VICTORIA SPONGE

Steps:

• Preheat the oven to 180ºc/160º fan/Gas 4/350ºF Grease and line two 8" (20cm) round loose-bottomed cake tins.
• Put the soft butter (225g) into a large mixing bowl, add the caster sugar (225g) and use a handheld electric mixer to cream together until light and fluffy.
• Add the eggs to the mixing bowl, one at a time, beating well after each addition.
• Place a sieve over the mixing bowl and sift in the flour (225g) and baking powder (2tsps).
• Use a large metal spoon to gently fold the ingredients together. Take care not to overmix.
• Divide the mixture evenly between the two tins (about 430g in each tin). Smooth the top of the mixture with the back of a spoon and gently tap the cake tin on the work surface to release any air bubbles.
• Bake in the oven for 25 minutes. When baked, the cakes will shrink away from the sides of the tin slightly and will feel springy to the touch. Remove from the oven and leave to cool in the cake tins before turning out.
• When the cakes are cool place one of the cakes on a cake board or stand and spread it with the strawberry jam (6 tbsps).
• Put the double cream (250 ml), icing sugar (1.5 tbsps) and vanilla extract (1 tsp) into a mixing bowl. Whisk until it is forming soft peaks and holds its shape. Spread it on top of the jam and then sandwich the other sponge on top. To decorate, dust with icing sugar.

MARY'S VICTORIA SANDWICH WITH BUTTERCREAM

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking paper.
• Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix - as soon as everything is blended you should stop. The finished mixture should be of a soft 'dropping' consistency.
• Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
• Place the tins on the middle shelf of the oven and bake for 25 minutes. Don't be tempted to open the door while they're cooking, but after 20 minutes do look through the door to check them.
• While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set.
• 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. Remove them from the oven and set aside to cool in the tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
• To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel - then you can turn it from your hand onto the wire rack. Set aside to cool completely.
• For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick. Spoon the buttercream into a piping bag fitted with a plain nozzle.
• To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then pipe the buttercream on top of the jam. Place the other sponge on top (top uppermost) and sprinkle with caster sugar to serve.

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 SANDWICH CAKE

Steps:

• Prepare two 8 inch round baking pans by greasing the surface with butter and lining the bottoms with parchment paper.
• Preheat the oven to 375 degrees F.
• Sift the flour, baking powder and salt into a bowl and set aside.
• Cream the butter and sugar with an electric mixer until light and fluffy.
• Add one egg at a time with a spoon of flour to the butter mixture and mix together on a low speed.
• Add half of the remaining flour with half the milk and gently mix the batter with a spatula. Repeat with the remainder of the flour.
• Divide the batter equally between the prepared baking pans. Smooth the top of the batter with a spatula or the back of a spoon.
• Bake for 18 to 20 minutes in the pre-heated oven until the cakes are risen and golden brown.
• Remove from the oven and set the baking trays to cool on a wire rack for 5 minutes. When slightly cooled turn each sponge out onto the wire rack to cool completely. Remove the parchment paper liners from the lower surface of the sponges.
• Whip the heavy cream with two tablespoons of confectioner's sugar until thickened.
• When the sponge cakes are cooled completely place one cake half on a cake dish. Spread the upper surface with raspberry jam.
• Cover the jam with the whipped cream and place the other cake half on top.
• Dust the top with the remainder of the confectioner's sugar.

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:

• 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.