ULTIMATE TRADITIONAL VICTORIA SPONGE
Take the classic Victoria sponge cake to a whole new level by using crème diplomat in place of standard whipped cream, and sweet macerated berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
- Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
- Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
- Meanwhile, make the macerated berries. Mix the sugar, lemon juice, vanilla and mint together until the sugar has dissolved. Gently stir in the strawberries and raspberries until coated in the mixture. Transfer to the fridge and chill for 30-45 mins until softened.
- To make the crème diplomat, put the custard, vanilla pod and sugar in a pan set over a medium heat and bring to the boil, stirring occasionally. Mix the custard powder with 3 tbsp water to dilute and stir until smooth. Whisk into the boiling custard, then reduce the heat to a simmer and continue whisking for 2-3 mins until thick. Put in a heatproof bowl and leave to cool slightly, then chill until cooled completely. Whisk the double cream to soft peaks, and when the custard is cool, remove the vanilla pod and whisk in the cream until the mix is thick enough to pipe.
- Drain the macerated berries, reserving the liquid. To assemble, spread half the crème diplomat over one of the sponges, then top with three-quarters of the berries. Invert the second sponge on top, so the flat base of the sponge is facing up, and dust with some icing sugar. Put the remaining crème diplomat in a piping bag fitted with a star nozzle and pipe rosettes around the edge of the cake. Dot the rest of the berries between the rosettes of cream, and serve with the reserved macerating liquid alongside - don't pour it over before serving as it will split the crème diplomat. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 633 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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
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
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
More about "traditional victoria sponge recipes"
A ROYAL VICTORIA SPONGE CAKE RECIPE | THE ROYAL FAMILY
MARY BERRY'S VICTORIA SPONGE - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
MARY BERRY'S VICTORIA SPONGE CAKE RECIPE - BBC FOOD
From bbc.co.uk
TRADITIONAL VICTORIA SPONGE CAKE - CULINARY GINGER
From culinaryginger.com
VICTORIA SPONGE CAKE RECIPE | ANA'S BAKING CHRONICLES
From anasbakingchronicles.com
CLASSIC QUEEN VICTORIA SPONGE - QUEEN FINE FOODS
From queen.com.au
CLASSIC VICTORIA SPONGE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC VICTORIA SPONGE - JULES OF THE KITCHEN
From julesofthekitchen.com
VICTORIA SPONGE RECIPE - WE MADE THIS LIFE
From wemadethislife.com
VICTORIA SPONGE CAKE | ERREN'S KITCHEN
From errenskitchen.com
IN PRAISE OF IRISH TEATIME - VICTORIA SPONGE RECIPE
From irishcentral.com
CLASSIC VICTORIA SPONGE CAKE | KITCHN
From thekitchn.com
VICTORIA SANDWICH, TRADITIONAL BRITISH AFTERNOON TEA …
From christinascucina.com
15 VICTORIA SPONGE CAKE RECIPES YOU NEED TO TRY
From whatkatebaked.com
VICTORIA SPONGE CAKE - LITTLE SWEET BAKER
From littlesweetbaker.com
MARY BERRY'S TRADITIONAL VICTORIA SPONGE CAKE RECIPE
From telegraph.co.uk
VICTORIA SPONGE SANDWICH - IRISH AMERICAN MOM
From irishamericanmom.com
CLASSIC VICTORIA SPONGE RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CLASSIC VICTORIAN SPONGE CAKE - HONEST COOKING - RECIPES
From honestcooking.com
OLD FASHIONED VICTORIA SPONGE CAKE RECIPE - BAKER RECIPES®
From bakerrecipes.com
VICTORIA SPONGE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
EASY FOOLPROOF VICTORIA SPONGE CAKE - SUPERGOLDEN BAKES
From supergoldenbakes.com
RECIPE FOR A TRADITIONAL VICTORIA SPONGE CAKE - DELISHABLY
From delishably.com
VICTORIA SPONGE RECIPES - BBC FOOD
From bbc.co.uk
CLASSIC VICTORIA SPONGE CAKE - JULIA'S CUISINE
From juliascuisine.com
THE CLASSIC VICTORIA SPONGE - HELLO! HOORAY!
From hellohooray.com
VICTORIA SPONGE CAKE BEST RECIPES
From findrecipes.info
TRADITIONAL VICTORIA SPONGE CAKE: AFTERNOON TEA - CLAIRE JUSTINE
From clairejustineoxox.com
VICTORIA SPONGE CAKE RECIPE | COOKING WITH NANA LING
From cookingwithnanaling.com
VICTORIA SPONGE | DREW & COLE
From drewandcole.com
VICTORIA SPONGE CAKE: A BRITISH FAVORITE - JENNA KATE AT HOME
From jennakateathome.com
EASY VICTORIA SPONGE RECIPE | HOW TO MAKE VICTORIA SPONGE
From bakingmad.com
VICTORIA SPONGE CAKE RECIPES | BBC GOOD FOOD
TRADITIONAL VICTORIA SPONGE - THEBESTRECIPES.ORG
From thebestrecipes.org
CLASSIC VICTORIA SPONGE CAKE: SIMPLE,NO FUSS,EVERYDAY COOKING
From gillianskitchen.com
MAGICAL 4 INGREDIENT BRITISH SPONGE CAKE - CANADIAN BUDGET BINDER
From canadianbudgetbinder.com
TRADITIONAL VICTORIAN SANDWICH CAKE - THE ENGLISH KITCHEN
From theenglishkitchen.co
DELICIOUS VICTORIA SPONGE CAKE. A TRADITIONAL ENGLISH AFTERNOON …
From agoraliarecipes.com
BUCKINGHAM PALACE’S VICTORIA SPONGE AUTHENTIC RECIPE
From tasteatlas.com
VICTORIA SPONGE CAKE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
EASY VICTORIA SPONGE CAKE RECIPE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
VICTORIA SANDWICH CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
VICTORIA SPONGE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love