Victoria sponge cake
Victoria sponge cake

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, victoria sponge cake. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. 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 well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Victoria sponge cake is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

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

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. 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.

Instructions 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.

Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. The Victoria Sandwich (named after Queen Victoria) was originally shaped in a long loaf, filled, and cut into fingers or "sandwiches." It has become the quintessential round cake that every English homemaker has had in her repertoire from the time of its royal debut, both the original and, in the decades since, countless versions and incarnations. The Victoria sponge, also known as the Victoria sandwich cake, was named after Queen Victoria, who was known to enjoy the small cakes with her afternoon tea. The version Queen Victoria ate would have been filled with jam alone, but modern versions often include cream.

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