Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, victoria sponge cake.. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Compare Prices on Victoria Sponge Cake Pan in Bakeware. 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.
Victoria Sponge Cake. is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Victoria Sponge Cake. is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have victoria sponge cake. using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Victoria Sponge Cake.:
- Prepare 3 Eggs
- Prepare 1 Self raising flour
- Take 1 1/2 tsp baking powder
- Make ready 1 Caster Sugar
- Prepare 1 Margarine
- Get 1/2 tsp vanilla
Beat in the eggs, a little. Treat friends and family to a Victoria sponge cake made with vegan ingredients. The Victoria Sponge was named after Queen Victoria, as reputedly it was her favorite cake. Anna, the Duchess of Bedford, who has been given credit for introducing the charming art of the afternoon tea was a lady in waiting to the queen who quickly adopted the custom of serving sponge cakes as part of the tea.
Steps to make Victoria Sponge Cake.:
- Pre-heat oven to 170c. Grease an 8 inch round baking pan.
- Weigh the 3 eggs( with the shells ).
- Take the same weight of flour, caster sugar and margarine. E.g if the weight of the eggs is 200g, then weigh 200g of flour, caster sugar and margarine.
- Seive flour + baking powder into a mixing bowl, add the sugar, margarine, vanilla. Crack the eggs and mix everything well until mixture is fluffy. You can add a little water (not more than 1/4 cup) to get the right consistency.
- Bake for about 40-45 mins or until a toothpick inserted at the centre, comes out clean.
Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
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