Easy Victoria Sponge Recipes

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VICTORIA SPONGE CAKE



Victoria Sponge Cake image

A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like.

Provided by Caroline Victoria

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h20m

Yield 10

Number Of Ingredients 7

1 cup all-purpose flour
1 ½ teaspoons baking powder
1 cup butter, softened
1 cup confectioners' sugar
2 eggs, room temperature
1 teaspoon vanilla extract
½ cup milk, room temperature

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.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 22.9 g, Cholesterol 87 mg, Fat 19.8 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 12.1 g, Sodium 223.3 mg, Sugar 13 g

TRADITIONAL VICTORIA SPONGE



Traditional Victoria Sponge image

This is the traditional recipe for a Victoria sponge cake, a much loved English favorite. Serve with buttercream as in the recipe, or freshly whipped cream. Dust with a layer of confectioners' sugar if desired.

Provided by TheBritishBaker

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h10m

Yield 6

Number Of Ingredients 9

1 ⅓ cups self-rising flour
¾ cup white sugar
¾ cup margarine
½ teaspoon vanilla extract
3 eggs
¾ cup confectioners' sugar
¼ cup butter
½ teaspoon vanilla extract
½ cup raspberry jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
  • Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.
  • Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
  • Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
  • Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.

Nutrition Facts : Calories 635.6 calories, Carbohydrate 80 g, Cholesterol 113.3 mg, Fat 32.9 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 9.6 g, Sodium 713.8 mg, Sugar 53.8 g

VICTORIA SPONGE



Victoria Sponge image

In England all ingredients are weighed so the measurements in this recipe look a little strange. They also use self rising flour for cakes which is available in the is country but you rarely see it called for in recipes. I used to make this at Stapleford Park the country house hotel where I worked in England for our afternoon tea. I spent 3 years over there doing extensive R and D work on afternoon teas and have almost had my fill of scones and clotted cream. From High Tea in London to a Cream Tea in Devonshire, they all are different and they all are wonderfully restorative. This cake was named after Queen Victoria though we don't know if it was her favorite cake or not. It is used as a base for many cakes.

Provided by Food Network

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 9

1/2 cup unsalted butter
1/2 cup plus 1 teaspoon sugar (about 4 ounces)
2 eggs
1/2 teaspoon vanilla extract
Pinch salt
1 cup minus 1 tablespoon self-rising flour (about 4 ounces), sifted
Confectioners' sugar, for rolling
1 cup raspberry jam
4 ounces marzipan

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.

RECIPES



Recipes image

Time 35m

Yield 7

Number Of Ingredients 18

200g Unsalted butter (softened)
200g Silver Spoon White Caster Sugar
4 Free range medium eggs
200g Allinson's Self Raising White Flour
1 tsp Nielsen-Massey Vanilla Extract
2 tbsp Whole milk
250g Strawberries (washed and halved)
150ml Double cream (whipped)
To dust Silver spoon icing sugar (to dust)
200g Unsalted butter (softened)
200g Silver Spoon White Caster Sugar
4 Free range medium eggs
200g Allinson's Self Raising White Flour
1 tsp Nielsen-Massey Vanilla Extract
2 tbsp Whole milk
250g Strawberries (washed and halved)
150ml Double cream (whipped)
To dust Silver spoon icing sugar (to dust)

Steps:

  • Step 1:Preheat the oven to 180°C (160°C fan, gas mark 5). Top Tip: Put some water in a cake tin or roasting tin and set in the bottom of the oven. This will help your sponges to stay moist and prevent it from drying out. Prepare the sandwich tins (2 x 8in sponge tins) by lining with baking parchment.Step 2:Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.Step 3:Add the eggs in 4 parts, beating well after each addition so that the egg is well incorporated. Add the vanilla. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk and mix.Step 4:Spoon the mix into tins and bake for 20 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack.Step 5:To assemble the cake, put a dab of cream in the centre of the serving plate, and top with one of the cakes. Spoon the whipped cream all over the base and sprinkle over the halved strawberries. Top with the other cake and decorate with strawberries. Sift over the icing or caster sugar (whichever you prefer) and serve. If you like this recipe, why not try our cupcakes in a jar idea? Cupcakes in a jar

MARY BERRY'S EASY VICTORIA SANDWICH



Mary Berry's easy Victoria sandwich image

Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream).

Provided by Mary Berry

Categories     Cakes and baking

Yield Serves 12

Number Of Ingredients 7

4 free-range eggs
225g/8oz caster sugar, plus a little extra for dusting the finished cake
225g/8oz self-raising flour
2 tsp baking powder
225g/8oz butter at room temperature, plus a little extra to grease the tins
good-quality strawberry or raspberry jam
whipped double cream (optional)

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.

Nutrition Facts : Calories 501kcal, Carbohydrate 50g, Fat 31g, Fiber 0.8g, Protein 5g, SaturatedFat 19g, Sugar 36g

CLASSIC VICTORIA SPONGE RECIPE BY TASTY



Classic Victoria Sponge Recipe by Tasty image

Here's what you need: self-raising flour, caster sugar, unsalted butter, medium eggs, baking powder, vanilla extract, powdered sugar, unsalted butter, jam, icing sugar

Provided by Mabel Gilder

Categories     Desserts

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 cups self-raising flour
1 cup caster sugar
1 cup unsalted butter, room temperature
6 medium eggs, room temperature
2 teaspoons baking powder
1 teaspoon vanilla extract
2 cups powdered sugar
½ cup unsalted butter, room temperature
¼ cup jam
¼ cup icing sugar

Steps:

  • Preheat the oven to 180°C.
  • Cream butter and sugar together until light and fluffy. Then, add eggs, baking powder, vanilla and flour and mix well.
  • Bake for 20 minutes or until cooked through and fluffy.
  • To make buttercream, cream together icing sugar and butter and mix well.
  • Once the cake has cooled, slice into two equal halves. Spread jam on the bottom and top with piped buttercream. Top with second cake half and a dusting of powdered sugar.

Nutrition Facts : Calories 740 calories, Carbohydrate 89 grams, Fat 39 grams, Fiber 1 gram, Protein 9 grams, Sugar 60 grams

EASY VICTORIA SPONGE



Easy Victoria Sponge image

This quick and easy cake recipe is bound to be a winner every time; everybody loves this classic, and now it's easier than ever!

Provided by eep.123

Time 40m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Preheat oven to 180c. Add the butter and sugar into a bowl and beat until light, pale and fluffy.
  • Pour the beaten eggs in little by little, stirring in-between. TIP: If it begins to curdle, add a little flour.
  • Add the vanilla extract and mix.
  • Sift the flour and baking powder in and mix.
  • Divide evenly between two greased 20cm cake tins.
  • Bake for 20-30 minutes.
  • Allow to cool and remove from tins.
  • Sandwich both together with the cream/butter cream and jam in the middle.
  • Dust with icing sugar.
  • Ta da! Ready to eat!

SIMPLE VICTORIA SPONGE



Simple Victoria Sponge image

Quick and simple method to make a perfect victoria sponge - doesnt matter if you use a food processor, whisk or my hand

Provided by laurafinch

Time 45m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180oC
  • Add eggs and sugar to a bowl and mix
  • Add the remaining ingredients and mix well
  • Cook for 25-30mins or until golden brown. The cake will be cooked when pressing the top lightly will leave no imprint in the cake.
  • Leave to cool for 30mins
  • Add margarine and icing sugar into a bowl and mix until creamy. Add milk if necessary.
  • Spread one side of the cake with the butter icing and sandwich two pieces together

BRITISH VICTORIA SPONGE RECIPE BY TASTY



British Victoria Sponge Recipe by Tasty image

Here's what you need: all purpose flour, butter, caster sugar, baking powder, baking soda, medium egg, salt, vanilla extract, double whipping cream, caster sugar, strawberry jam

Provided by Lydia Mckindley

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 11

2 cups all purpose flour
½ cup butter
1 cup caster sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 medium egg
½ teaspoon salt
1 tablespoon vanilla extract
double whipping cream
2 teaspoons caster sugar
½ jar strawberry jam, use more if desired

Steps:

  • In a bowl, cream the butter and sugar together. Then, add in the egg and the vanilla extract and beat.
  • In a separate bowl add the flour, baking soda, bicarb of soda and the salt and whisk.
  • When done, line two cake tins with parchment paper and evenly fill the tins.
  • Bake at 350°F for 15 - 20 minutes or until golden brown.
  • Cool cakes for 10-15 minutes on a wire rack. During this time, whisk the double whipping cream and sugar together for 2-3 minutes until soft but stiff peaks form.
  • Spread cream, then jam, on the bottom cake once cooled, then top with the second sponge cake.
  • If desired, top with a dusting of icing sugar and fresh strawberries.

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