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
EASY VICTORIA SPONGE CAKE RECIPE
Easy sponge cake recipe that's fluffy and light, with a cream filled centre! Feel free to add strawberries / jam between the cake layers. FULL MEASUREMENTS LISTED BELOW!
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Recipe:
1/2 cup milk (120ml)
4 eggs, room temperature
2 sticks butter, unsalted (225g)
1 3/4 cup plain flour (230g)
2 tsp baking powder
1 1/4 cup white / caster sugar (250g)
NOTE: If you don't have baking powder, you can use self rising flour instead of plain flour!
Whipped cream:
1/2 cup whipping cream (120 ml)
Vanilla extract (optional)
Bake in preheated oven, 350F or 175C, for 25-30 minutes. Use a toothpick to see if the cake is done - if it comes out clean, take it out of the oven.
Feel free to add a layer of jam / fruit between the cakes!
Music used in this video:
Straight - bensound.com
Victoria Sponge Cake Recipe for Beginners | Mary Berry Classic Victoria Sponge Cake Recipe
This Victoria sponge cake recipe is from Mary Berry Cake book.
Ingredients:
250g self raising flour or all purpose flour
250g white sugar
250g butter at room temperature
1 tsp baking powder if you are using self raising flour OR 2 1/2 tsp baking powder if you are using all purpose flour)
4 eggs at room temperature
2 tbs milk
1 tsp vanilla essence
Raspberry or strawberry jam
150g all purpose cream + 1 tbs powdered sugar
2 tbsp Powdered sugar for decoration
Pre heat oven at 170 or 180 degrees celsius (depending on your oven) before preparing the cake. Line your baking pan with wax paper.
Pan size is 8 inches round.
Enjoy!
How to Make Victoria Sandwiches - The Victorian Way
????Order your copy of Mrs Crocombe’s cookery book here: ????
Mrs Crocombe, the Victorian cook, has decided to bake Victoria Sandwiches for Lord and Lady Braybrooke in the kitchens of Audley End.
Follow her authentic Victorian recipe and try making this classic cake at home:
INGREDIENTS
675g Sugar
6 Eggs
450g Flour
2 tsp Orange Flower Water
1 tsb Baking Powder
90g Almonds
METHOD
Preheat your oven to 180 degrees. First, whisk your eggs until they are frothy. Add the sugar and mix together gently. Now sift in the flour. Next add your almonds. Add the baking powder and orange flower water and mix well. Line your baking tin with butter and the dust it with sugar. Pour in your mix and bake in the oven for around 25 minutes until the sponge is pale and golden. Once cooled, cut the cake into manageable pieces and spread with jam to serve.
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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 Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Victoria Sponge Cake.
This cake is named after Queen Victoria and goes by the names Victoria Sponge or a Victoria Sandwich Cake. They say Queen Victoria was very fond of serving this cake at Afternoon Tea. Almost every British baking book I looked through has a recipe for this cake. The word Sandwich in Victoria Sandwich is referring to 'sandwiching' the two layers of cake with jam and sometimes whipped cream. Traditionally you decorate the top of the cake with just a sprinkling of caster or powdered sugar.
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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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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