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 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
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.
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
VICTORIA SPONGE CAKE
Victoria sponge cake's simple filling of whipped cream, jam, and fresh fruit makes it the perfect dessert for a summer celebration.
Provided by Zoë François
Yield Makes one 8-inch double-layer cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (175°C). Generously grease two 8 by 3-inch or 20 by 8cm round cake pans, then line them with greased parchment paper.
- In a stand mixer fitted with the paddle attachment, cream the butter on high speed until creamy and smooth, about 1 minute.
- Turn the mixer speed to medium-low, add the superfine sugar and vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and beat until very light and fluffy, about 5 minutes. Scrape the bowl often.
- Turn the speed to low and add the eggs, one at a time, beating just until combined. Scrape the bowl after each addition.
- Add one-third of the flour to the butter mixture and mix on low speed, just until incorporated. Repeat with another one-third flour until just incorporated. Add the final one-third flour. It will be a thick batter.
- Divide the batter among the prepared pans and smooth the tops using a small offset spatula. Gently tap the pans on the counter several times to release excess air bubbles.
- Bake until the cakes are golden and a tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pans for 20 minutes, then remove from the pans and let cool completely on a wire rack.
- In a medium bowl, toss together the quartered strawberries, granulated sugar, lime zest, and pink pepper (if using). Allow to macerate until the sugar dissolves, about 15 minutes.
- Remove the parchment paper and place one cake layer on a serving plate.
- Spread the jam over the top of the cake, then cover the jam with a 1-inch or 2.5cm layer of the whipped cream. Distribute half the macerated strawberries over the whipped cream.
- Place the second cake on the whipped cream and dust the top generously with confectioners' sugar and decorate with whole and halved strawberries.
- This cake is best served right away, with the remaining macerated strawberries and whipped cream, but any leftovers can be stored, covered, in the refrigerator for up to 1 day.
- In a medium saucepan, combine the raspberries, sugar, and lemon juice and use a fork to break up the raspberries just enough to produce a bit of juice. Set over medium-low heat and simmer for about 30 minutes, stirring often.
- The jam is ready when it clings to a spoon and you can draw a line through the jam that doesn't immediately fill in. Remove from the heat and let cool thoroughly.
- Transfer to an airtight container and store in the refrigerator for up to 10 days.
- In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed (you read that right) until just thick-it will start to leave marks from the whisk in the cream.
- Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won't take it too far. Whipped cream is best used right away.
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
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