Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, victoria sponge cake. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. A traditional Victoria sandwich cake is an English baking classic made up of a moist yet fluffy vanilla sponge cake filled with rich buttercream and fruity jam! The classic Victoria sponge cake is always a winner.
Victoria Sponge Cake is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Victoria Sponge Cake is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook victoria sponge cake using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Victoria Sponge Cake:
- Prepare For Cake
- Take 1 . Self raising flour - 225 gm
- Make ready 2 . Caster sugar - 225 gm
- Prepare 3 . Eggs - 4
- Prepare 4 . Butter - 225 gm at room temperature
- Prepare 5 . Baking powder - 2 tsp
- Prepare For strawberry Jam
- Prepare 1 . Strawberry - 250 gm
- Make ready 2 . Granulated Sugar - 250gm
- Take Cream
- Take 1 . Double cream - 250 ml
- Make ready 2 . Powdered sugar - 1 tsp
Jamie Oliver's gorgeous classic Victoria sponge recipe with jam is a real showstopper. Felicity Cloake: It took the invention of baking powder to make such rich, buttery cakes possible. Since then the British have had plenty of time to perfect it. Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder.
Steps to make Victoria Sponge Cake:
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- Preheat oven to 160 degree celcious. Grease and line two 8 inch sandwich tins. Rub a little butter around and inside of the tins and side too. Add a little flour and coat it over all the butter or you can use baking sheet too. - - 2. Break egg into mixing bowl one by one, add sugar, sifted flour, baking powder and butter. Mix then until well combined using electric hand mixer. Don't over mix.
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- Divide the mixture evenly between two tin. Smooth the surface of the tin. - - 4. Bake cakes around 25 minutes in oven. The cakes are done when they're golden colour and it coming away from edges. Use thin stick to check whether it done. Let it cook completely.
- For Jam - - 1. Take of the stem of strawberry and mix with sugar and keep aside for one hour. If you are preparing cake better prepare the jam 2 hours before starting. - - 2. After one hour heat this mixture in wide pan for medium temperature. - - 3. It will start boiling once the strawberry cooked completely mash it and stir it continuously. Jam will get thicker. Once it thicken switch off the flame and let it cool completely before arrange this in cake..
- For cream - - 1. Beat double cream with powdered sugar in electric hand beater until it forms thick cream. Store this in fridge until cake get cool down if you prepare the cream before.
- Assemble - - 1. Once the cake cool down, place one cake upside down on plate and spread plenty of jam. - - 2. Over jam spread cream. Top with second cake. Top side should be up. - - 3. Sprinkle some powdered sugar ans decorate as you like.
Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. This traditional sponge cake uses an all in one method making it a super quick and easy family cake, perfect for parties. Our award-winning Victoria Sponge Cake has a light and fluffy vanilla sponge which is sandwiched together with raspberry jam and vanilla buttercream. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. Victoria Sponge Cake is a two-layer sponge-like airy cake that is filled with a layer of jam and whipped cream.
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