Victoria sponge cake
Victoria sponge cake

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, victoria sponge cake. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Victoria sponge cake is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Victoria sponge cake is something that I’ve loved my whole life.

Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Bake a classic Victoria sponge cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food.

To begin with this recipe, we must first prepare a few ingredients. You can have victoria sponge cake using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Victoria sponge cake:
  1. Take Caster sugar
  2. Get Butter
  3. Make ready Large eggs
  4. Take Self raising flour
  5. Make ready Baking powder
  6. Take Milk
  7. Take Icing sugar
  8. Prepare Vanilla extract
  9. Get Strawberry jam

Victoria Sponges are generally filled with jam, and are. Andrew Scrivani for The New York Times. This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a. The Victoria Sponge Cake was named after Queen Victoria.

Steps to make Victoria sponge cake:
  1. Preheat oven to 170°c fan
  2. In a large mixing bowl add 200g caster sugar and 200g softened butter. Whisk until pale and fully combined, make sure not to over whisk or the butter can split.
  3. Add 4 eggs to the bowl and whisk until fully combined. Again be careful not to over whisk.
  4. Sift 200g self raising flour and 1 tsp baking powder into the bowl. Gently fold into the mixture until fully combined. Be as gentle as you can and take your time. Air is the key to the cake being fluffy.
  5. Add 2 tbsp of milk and 1 tsp vanilla extract to the bowl and gently fold it into the mixture.
  6. Line two 20cm sandwich tins with greaseproof paper. Gently divide the mixture between the two tins as evenly as you can and smooth out.
  7. Put the tins into the oven and bake for 20 minutes until golden and a skewer or knife comes out clean.
  8. Take the cakes out of the tins and place on a wire cooling rack. Leave to cool completely.
  9. For the buttercream: In a large bowl add 100g softened butter. Sift 140g icing sugar onto the butter. Whisk them together until smooth. Add 1/2 tsp vanilla extract and mix.
  10. Spread the buttercream over one of the cakes. Then spread 170g of strawberry jam on top of the buttercream and sandwich the other cake on top. Dust the top with icing sugar and serve.

Queen Victoria would have tea with bread and butter around four o'clock since dinner was served later in the evening. This traditional sponge cake uses an all in one method making it a super quick and easy family cake, perfect for parties. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. If you made the Victoria sponge with whipped cream, use it the same day you assemble it since the whipped cream won't To learn how to make buttercream for your Victoria sponge cake, scroll down! Looking for a beautiful cake for a birthday or special occasion?

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