Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, victoria sponge cake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Victoria sponge cake is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Victoria sponge cake is something which I’ve loved my whole life.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook victoria sponge cake using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Victoria sponge cake:
- Take Caster sugar
- Make ready Butter
- Take Large eggs
- Take Self raising flour
- Prepare Baking powder
- Prepare Milk
- Get Icing sugar
- Get Vanilla extract
- Get Strawberry jam
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.
Instructions to make Victoria sponge cake:
- Preheat oven to 170°c fan
- 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.
- Add 4 eggs to the bowl and whisk until fully combined. Again be careful not to over whisk.
- 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.
- Add 2 tbsp of milk and 1 tsp vanilla extract to the bowl and gently fold it into the mixture.
- Line two 20cm sandwich tins with greaseproof paper. Gently divide the mixture between the two tins as evenly as you can and smooth out.
- Put the tins into the oven and bake for 20 minutes until golden and a skewer or knife comes out clean.
- Take the cakes out of the tins and place on a wire cooling rack. Leave to cool completely.
- 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.
- 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.
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.
So that’s going to wrap it up for this special food victoria sponge cake recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
