VICTORIA SPONGE CAKE
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
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
VICTORIA SPONGE LOAF CAKE
Turn a loaf cake into a celebratory dessert with a bit of fresh cream and some strawberries. All the flavours of a traditional Victoria sponge are combined in this easy showstopper
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- Oil a 950g loaf tin (ours measured 19 x 9cm across the base) and line with a strip of baking parchment, leaving a little hanging over the edges - this will help you lift the cake out later. Heat the oven to 170C/150C fan/gas 3.
- Put the butter and caster sugar in a large bowl, or stand mixer. Beat together using an electric whisk or the mixer until pale and fluffy - this will take a few minutes.
- Gradually add the egg, a little at a time, beating well between each addition until the mixture is smooth. Add a tablespoon or two of the flour if it's starting to curdle.
- Add the remaining flour, the milk and vanilla, and mix until there are no visible streaks of flour. Scrape into the prepared tin, then use a spatula to evenly spread it and smooth the surface. Bake on the middle shelf of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for 5 mins more, then check again. Leave to cool in the tin for 10 mins, then carefully transfer to a wire rack and leave to cool completely.
- Chop four of the strawberries into small pieces and mix with 1 tsp of the icing sugar. Set aside. Halve or quarter some of the remaining strawberries and leave the rest whole. Mix the remaining icing sugar with 2 tsp of the jam and all the lemon juice to make a thick icing - it should be thick enough to drizzle down the sides of the cake. Pour the cream into a bowl and whisk until it's just holding its shape - be careful not to overwhisk, as it will continue to thicken as you pipe it. Transfer the cream to a piping bag fitted with a fine star nozzle.
- Slice the cake in half lengthways through the middle using a sharp serrated knife. Spread a little of the remaining jam over the base layer. Pipe half the whipped cream over in a zig-zag pattern and top with the chopped strawberries and any syrupy juice from the bowl. Sandwich with the top of the cake. Pipe the remaining whipped cream over in the same way, then arrange the halved, quartered and whole strawberries on top. Drizzle over the icing to finish. Best served the same day, but will keep covered in the fridge for up to three days.
Nutrition Facts : Calories 521 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 6 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
VICTORIA SPONGE LOAF
A moist sponge cake that is perfect for any occasion.
Provided by ecracker99
Time 1h30m
Yield Makes Cake
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C (Electric Oven), 160C (Fan Oven) or Gas Mark 4.
- In a food processor, put in all of the ingredients and mix together until smooth.
- Pour the mixture into a loaf tin with a loaf tin paper case.
- Bake in the oven for 45 - 50 minutes or until golden brown. (To test whether or not it is cooked, press your finger lightly in the middle, if it springs up it is cooked. Alternatively, you can get a skewer, put it in the middle of the cake, if it comes out clean, the cake is cooked)
- Gently lift the paper case out of the tin and leave on a wire rack until cold.
- If butter cream is required, cream together butter and icing sugar until pale and fluffy. (Add vanilla essence and food colouring if required)
- Once the butter cream is made, use a bread knife to cut the loaf in half along the cake.
- Add the butter cream and strawberry jam.
- To add an extra feature to the cake, lightly dust some sieved icing sugar on the top.
VICTORIA SPONGE CAKE
This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It's a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.
Provided by Melissa Clark
Categories cakes, dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder and salt.
- In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
- Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
- Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners' sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners' sugar and serve immediately, with the extra whipped cream on the side.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 252 milligrams, Sugar 41 grams, TransFat 1 gram
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- The recipe on BBC Good Food simply said to combine all the ingredients in one go, but I did it in the traditional Victoria sponge order, starting by creaming the sugar and butter.
- Then add the rest of the flour and baking powder and mix until it forms a nice smooth batter. I added a couple of drops of vanilla essence at this point, along with the milk.
- Bake at around 180 degrees (160 for fan ovens) for around 45 minutes. You might want to check on it from time to time – it’s done when it’s golden and springy on top and a skewer comes out clean.
- When the cake is completely cold, mix up the butter and icing sugar to form the butter icing. Slice the cake in half using a bread knife and spread the icing over the bottom layer.
- Spread the jam over the icing – I used seedless strawberry jam, which is more jelly-like and a bit harder to spread, hence it looks a bit clumpy!
- Put the top half of the cake on and give it a light dusting of icing sugar. Then start eating! June 12, 2016 by Rachel Ramsay | Comments Off on Victoria Sponge in a loaf tin recipe.
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