How To make Victoria Sponge Cake
Ingredients
CAKE:
1
cup
butter
1
cup
sugar
2
cup
flour
2
teaspoon
baking powder
4
each
eggs
FILLING:
1
cup
whipping cream
2
teaspoon
sugar
1
each
raspberry jam, jar
Directions:
Cream the butter until light. Slowly add the sugar. Beat until light and fluffy. Add eggs one at a time and beat well. Fold in the sifted flour and baking powder.
Pour mixture into prepared 8 inch round pans. Bake 25-30 minutes at 375 degrees until the cake pulls gently from sides or cake tester remains clean. (When pressing lightly on top of cake, no impression is left.) Cool in pans for 10 minutes. Cool completely on wire rack.
Whip cream and sugar to soft peaks. Place doily on cake plate. Put one cake layer on doily. Spread with raspberry jam and top with whipped cream. Place second layer bottom side up onto the filling. Sprinkle with powdered sugar. Garnish with raspberries and mint leaves.
How To make Victoria Sponge Cake's Videos
Mary Berry's Perfect Victoria Sandwich
RELATED: Mary Berry Everyday - Make Every Meal Special
US & UK: (Hardcover)
Australia: (Kindle Edition)
Mary Berry's simple Victoria sponge is perfect for serving with friends at teatime.
How To Make A Victoria Sponge | Cookery School | Waitrose
A Victoria sponge with a buttercream and jam filling is an all-time favourite of Chef Tutor Helen Carey - watch how she makes a classic bake.
Helen talks through how to make the perfect Victoria Sponge cake step by step. The light, fluffy sponges are sandwiched together with sweet vanilla buttercream and raspberry jam in this recipe but you could try using strawberry, blueberry or cherry jam, or even lemon curd instead. Dust with icing sugar as a finishing touch.
We are the only supermarket to have our own Cookery Schools. You can join Helen and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Ingredients:
225g unsalted butter, softened, plus extra for greasing
225g self-raising flour, plus extra for dusting
4 large eggs, at room temperature
1 tsp vanilla bean paste or extract
225g golden caster sugar
1-2 tbsp milk
Buttercream filling
125g unsalted butter, softened
125g icing sugar, plus extra for dusting
½ tsp vanilla bean paste or extract
130g raspberry jam, stirred to soften
Click here to view the full recipe |
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Classic Victoria Sponge Cake ???? Recipe & Cook with me
Hey guys....here's a wee recipe for a classic Victoria ponge cake :) hope you enjoy...and thanks for popping over x
What you'll need:
2 Teaspoons of baking powder
4 Medium eggs
200g Self raising flour (sifted)
200g Caster sugar (sifted)
200g Unsalted butter (room temperature)
A handful of fresh strawberries
1 Teaspoon vanilla extract
4 Heaped tablespoons strawberry or raspberry jam
For the buttercream:
340g Icing sugar
150g unsalted butter
1 Tsp Vailla
3 Tsp whole milk
Victoria Sponge Cake! Recipe tutorial #Shorts
How to make Victoria Sponge Cake!
This is a throwback video that I haven't posted on YouTube yet but I made this for mothers day in March!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this Victoria sponge cake recipe! It's so simple to make I filled the cake with raspberry jam and butter cream! It was delicious!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #cake #baking
You'll love this recipe! Victoria Sponge Cake 디저트맛집 스타일! 빅토리아 케이크 만드는 법
Hi guys! I'm here today with a Victoria cake recipe. In Korea, there are many trendy coffee shops serving a Victoria cake. I made the cake like one of them. ????
Normally, you make a pound cake sponge for this Victoria cake. But I made a cake sponge with an extra ingredient, milk. So it's more moist and milky! I hope you like the recipe and let me know if you make one!
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???? Email
sundaybakingchannel@gmail.com
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Victoria cake sponge
Unsalted butter 165g (Room temp.)
All purpose flour 225g
Baking powder 4g (1 tsp)
3 Eggs (150g)
Sugar 200g
Vanilla extract 4g (1 tsp)
Milk 105g (Lukewarm)
Bake at 325F for 50 minutes to 1 hour
*Since my cake is thick, it took almost 1 hour. If you bake the mixture with 2 pans, it will be faster.
*This is a butter based cake. If you put it in the fridge, it will be hard. I recommend you to serve it when it's room temperature! After baking the sponge, cover it well with plastic wrap while it's still warm. Store at room temperature before assemble.
Whipped cream
Heavy cream 150g
Sugar 15g
Strawberry jam
Strawberry 220g
Sugar 60g
Lemon juice 5g
빅토리아 케익시트
무염버터 165g (실온상태)
중력분 225g
베이킹 파우더 4g (1 티스푼)
계란 3개 (150g)
설탕 200g
바닐라 엑스트렉 4g (1 티스푼)
우유 105g (미지근한 상태)
1호틀 사용
160도에서 약 50~1시간 구워주세요. (우녹스 사용)
*케익시트가 두꺼워서 오래 걸렸는데요. 두개로 나눠서 구워주시면 시간이 단축돼서 좋을 것 같아요.
*버터 베이스 케익시트라서, 냉장고 넣으시면 단단해져요. 실온상태로 드시는 걸 추천합니다. 케익 시트를 굽고나서 따뜻할 때 랩으로 잘 감싼 뒤, 하루 실온에서 숙성시켜도 촉촉하고 맛있어요!!!
생크림
동물성 생크림 150g
설탕 15g
딸기잼
딸기 220g
설탕 60g
레몬즙 5g
How to make Classic Victoria Sponge - BBC GoodFood.com - BBC
Chef Jane Hornby presents a basic, easy to follow recipe for a classic victoria sponge. For more BBC Good Food videos visit our channel: