TRADITIONAL VICTORIA SPONGE
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
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
This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights.
Provided by BBC Food
Categories Cakes and baking
Yield Makes 12 slices
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F/Gas 4.
- Grease and line 2 x 18cm/7in cake tins with baking paper.
- Cream the butter and the sugar together in a bowl until pale and fluffy.
- Beat in the eggs, a little at a time, and stir in the vanilla extract.
- Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
- Divide the mixture between the cake tins and gently spread out with a spatula.
- Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
- Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
- Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed.
- Sandwich the cakes together the whipped cream and berries. Dust with icing sugar.
CLASSIC VICTORIA SPONGE CAKE
Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Serve dusted with sifted confectioners' sugar.
Provided by Anonymous
Categories World Cuisine Recipes European UK and Ireland English
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
- Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
- Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
- Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
- Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
- Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 48.5 g, Cholesterol 134.6 mg, Fat 26.5 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 16.1 g, Sodium 236.4 mg, Sugar 32.7 g
SIMPLE VICTORIA SPONGE
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
EASY VICTORIA SPONGE
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!
QUICK AND EASY VICTORIA SPONGE
Steps:
- Prepare cake as directed using 2 round pans. Remove from pans and let cool completely.
- Place 1 layer on a serving plate upside down, or use a knife to cut layer level on top. Top layer with the strawberry topping or jam. (Jam can be heated in microwave a little to make it more spreadable.) Don't over fill, it should come to just the edge with out spilling over.
- Top with the second layer and dust generously with powdered sugar. Cut cake into 8 wedges for serving. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CLASSIC VICTORIA SPONGE RECIPE BY TASTY
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
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
BRITISH VICTORIA SPONGE RECIPE BY TASTY
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
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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