Victoria Sponge Traybake Recipes

VICTORIA SPONGE CAKE RECIPE

Steps:

• Grease and line the base of two 19cm/7.5ins loose bottomed cake tins.
• Preheat the oven to 180 deg fan assisted.
• Using an electric mixer. Beat together the butter and sugar until light and fluffy.
• Gradually add the eggs, one at a time, adding a little flour between each one. This will help prevent curdling. Mix together until well combined.
• Add the vanilla extract and the remaining flour. Mix until well combined.
• Your batter should be of a dropping consistency. (drop off your spatular easily) If not, add the milk and mix until well combined.
• Pour the cake batter evenly into the two cakes tins. Use scales to ensure you have an equal amount in each tin, or this will affect your baking times.
• Bake in the centre of the oven for 20 mins. Or until baked. Testing the centre of each cake with a skewer until it comes out clean.
• Leave in the tins for 5 - 10 mins to cool a little, before turning out onto a wire rack to cool completely.
• Turn one of the cakes upside down to flatten the dome.
• When cooled completely place the flattened domed cake on a cake stand with it's base facing upwards. Spread a layer of Raspberry or Strawberry jam. Place the second layer on top.
• Dust with a light coating a caster sugar.

VICTORIA SPONGE TRAYBAKE

Steps:

• Preheat oven to 170°C (150°C fan) mark 3. Grease and line a 30.5 x 20.5cm rectangular baking tin with parchment paper.
• In a very large bowl, beat together the butter and caster sugar with an handheld electric whisk for 5 minutes until pale and fluffy. Gradually beat in the eggs.
• Fold in the flour, followed by the milk and vanilla to make a smooth batter. Tip into the prepared tin, spread roughly to level and bake for 50 to 55 minutes or until a skewer inserted in the centre comes out clean. Leave the sponge to cool in the tin completely.
• When the sponge is cool, remove from the tin and carefully peel off the paper from the bottom. Transfer to a board or large serving plate.
• Use a serrated bread knife or cake slicer to halve the sponge into two equal layers. Lift the top cake layer off and set aside. Spread the jam over the bottom sponge, all the way to the edge.
• Whisk the double cream and icing sugar together in a bowl until just thickened. Spread the whipped cream over to cover the jam layer.
• Carefully lay the second cake layer back on top and dust with icing sugar.

GRANNY'S VICTORIA SPONGE

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
• Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
• Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
• Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
• When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
• Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.

SCHOOL-DAYS SPRINKLE SPONGE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy. Add the eggs, flour, milk and vanilla and beat again until you have a smooth batter.
• Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean, checking at 5 min intervals if it isn't ready after 45 mins. Leave the sponge to cool on a wire rack.
• Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles - the surface should be almost completely covered. Leave for at least 1 hr to set. Cut into squares and serve with hot custard, if you like.