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Easy Victoria Sponge Cake Recipe
Soft, tender, and fluffy, this Victoria Sponge Cake recipe is a simple but delicious cake that’s a British classic for a reason. Delicious sponge cakes with a sweet strawberry jam and homemade whipped cream sandwiched in-between, this cake is perfect for an afternoon tea or any celebration. This easy cake is so simple but beyond delicious!
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Why You Should Cool Your Sponge Cakes Upside Down
Chiffon Cake (yield: two 8-in round layers)
1.75 c (210g) cake flour, sifted
1.5 tsp baking powder
1/2 tsp fine salt
3/4 c (150g) sugar
1/2 c (100g) vegetable oil
6 egg yolks
1/2 c (113g) water
1.5 tsp vanilla
6 egg whites
pinch of cream of tartar
1/2 c (100g) sugar
1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.
2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.
3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.
4. Gently fold the meringue into the first mixture.
5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)
6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean.
7. Remove from the oven and let the cakes cool upside down on a sheet of parchment.
8. Once completely cool, remove the cakes from the pan.
Butter Cakes vs Sponge Cakes
Strawberry Vanilla Cake Soak
1 c (167g) frozen strawberries
1 c (200g) sugar
1 c (227g) water
1 tsp (2g) vanilla powder
1. Add all the ingredients to a pot set over medium heat.
2. Once the mixture comes to a boil, cover the pot, remove from the heat, and let steep for 30 minutes.
3. Pour the syrup through a strainer.
How to Make a Fluffy Ultimate Sponge Cake that You Naver Fail | No Need to Heat Up Eggs | Emojoie
Hi, I’m Emojoie.
This time, let me introduce this ultimate sponge cake recipe that you never fail.
There are two types of sponge cake: one that whips the whole egg, and the other that separates the egg whites. Whole eggs are slow to foam, so you need to warm the eggs. It takes longer and produces less foam.
Egg whites make a stiff and foamy meringue. Even if you add the ingredients and mix well, the foam will remain, so it will swell well and has the advantage of making fluffy sponge cakes easier. Please give it a try!
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▶ 15cm cake pan
3 egg whites
90g sugar
3 egg yolks
25g milk
90g flour
25g vegetable oil
vanilla
170℃ for 30 minutes
➢Method
Separate the egg whites and yolks. It's OK if the eggs are cold.
Make a hard meringue with the egg whites and sugar.
Add the egg yolk and mix with a whipper.
Add milk and mix with a rubber spatula.
Sift the flour and mix 30 times.
Add vegetable oil and vanilla and mix 30 times.
Put the dough in the mold and flatten it.
Bake in a preheated oven at 170°C for 30 minutes.
Remove the mold immediately and let the sponge cake cool.
#emojoie #asmrcooking #spongecake