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 SANDWICH CAKE RECIPE
Victoria Sandwich Cake Recipe. How to make the best victoria sponge cake, delicious & easy vanilla sponge with cream & jam!
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My Virgin Kitchen is a YouTube cooking channel created when I wanted to teach myself how to cook and create a video diary of the journey I have never had a professional lesson & am just your every day chap attempting recipes to inspire you guys to try too. My Wife Becky (aka Mrs Barry) now joins in on the channel too, we upload 2 recipe videos per week, but some fun is had too on Sunday when it is our Funday where anything goes....including giant foods, mini foods, taste testing foods sent from around the World, kitchen gadget testing and many more. Any requests for recipes / cool stuff you've seen let us know! I try my best to reply to as many comments as possible, but it is hard to as we are busy working on the next video, but please interact with eachother and be respectful :-) #barrylewis
How to Make Victoria Sandwiches - The Victorian Way
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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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Victoria Sponge Cake Recipe | Emojoie ASMR cooking
Hello, I’m Emojoie.
I made a British cake; Victoria Sponge Cake this time.
This sponge cake is made in the same way as the pound cake.
It’s made with the same amount of eggs as butter, but fewer eggs to soften the cake.
And I used powdered sugar, which contains more air than granulated sugar.
I think everyone has experienced separating the method of emulsifying eggs with butter.
Using an electric whipper increases the risk of dough separation. Especially if you use the same amount of butter and eggs, it will separate 100%.
Please be careful with the temperature of the butter and eggs, and use a rubber spatula to mix them together to create a creamy dough. If you use a stand mixer, always choose the Flat Beater attachment. If the dough separates, add the flour and mix well. The texture is a little different, but it will be a delicious cake too.
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Cake 18cm
◼Cake batter
200g unsalted butter
200g powdered sugar
A pinch of salt
3 eggs (150g)
200g Cake flour (Not self-rising flour)
1.5 tsp baking powder
1 tbsp milk
2 tsp vanilla extract
180℃ (356F) 28-30min.
■Jam
200g frozen raspberries
100 g sugar
◼Cream
300g cream 35-40%
40g powdered sugar
■Decoration
Raspberries
Blueberries
Powdered sugar
➢Method
Soften butter, add powdered sugar and salt and mix.
Warm the egg to body temperature.
Add the eggs little by little to the butter and mix with a spatula.
*Using an electric whipper increases the risk of butter and eggs separating.
Sift flour and baking powder into a bowl and mix well.
Add milk and vanilla extract if you want.
Put the batter in two 18cm cake rings and bake in a preheated oven at 180°C for 28-30 minutes.
Make jam by using raspberries and sugar in a pan and simmer until reduced by half.
Make whipped cream with cream and powdered sugar.
Sandwich the jam and whipped cream between the sponge cakes and decorate the top of the cake.
This cake tastes the best when it's freshly made.
You can keep it in the refrigerator for about 2-3 days but the cake will be hard because there is a lot of butter in it. Cut the cake to eat and bring it back to room temperature before serving.
#emojoie #asmrcooking #spongecake
Classic Victoria Sponge Cake #shorts #vanillacake #simplecake
Full recipe will be uploaded soon!! :)
How to make Victoria Sponge Cake - Cake Recipe | The Great British Bake Off
Learn how to make this awesome Victoria Sponge Cake with with Series 9's Ruby Bhogal. Get your ingredients ready & bake-a-long with in style with her Woo Woo Victoria Sandwich recipe. Share your best bakes with us by posting the link to your video in the comments below.
This classic vanilla sponge is filled with homemade strawberry jam and a decadent mascarpone and cream filling, topped with fresh peach. It’s certainly woo-woo if you soak the peaches in vodka first!
Full recipe:
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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