Royal Victoria Sponge. This classic victoria sponge cake is a recipe fit for a Queen. It combines some of Britain@s most love dishes; from a soft vanilla victoria Royal Victoria Sponge by Billington's. Then this Royal Victoria Sponge from Baking Mad will go down a treat!
The Victoria Sponge was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon! This easy Victoria sponge recipe creates a soft vanilla-infused sponge cake sandwiched together with a light buttercream and jam filling. The tale of Princess Elizabeth and Margaret's sortie among the wild nighttime celebrations of commoners on VE Day loses the facts in the crowd – except for that conga. You can have Royal Victoria Sponge using 11 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Royal Victoria Sponge
- You need of Cake.
- You need 3 of eggs.
- It’s 150 g of caster sugar.
- Prepare 150 g of SR flour.
- It’s 150 g of softened unsalted butter.
- You need 1/2 tsp of vanilla essence.
- You need 100 g of jam (raspberry or strawberry).
- You need of Frosting.
- Prepare 150 g of softened unsalted butter.
- You need 220 g of seived icing sugar.
- You need 1/2 tsp of vanilla essence.
This Victoria sponge is a British classic and delicious afternoon teatime treat, combining strawberries and cream. See more cake recipes at Tesco Real Food. We've got it covered including a classic Victoria sponge, (with a twist of course!) Take a basic sponge cake recipe to the next level with these show-stopping creations. Royal Victoria sponge with china rose buttercream.
Royal Victoria Sponge instructions
- Preheat the oven to 180 degrees c.
- Grease and line an 8-inch cake tin.
- Cream the caster sugar vanilla essence and softened unsalted butter until light and fluffy.
- In a separate bowl whisk the eggs.
- Gradually add the beaten eggs and little at a time to avoid the mixture curdling.
- Sieve the flour and carefully mix into the mixture.
- Put the cake mix into the Cake tin and smooth. Place in the middle shelf of the oven and bake for approximately 40 minutes until the cake appears golden brown.
- Use a skewer to check that the cake is done. Take the cake out of the Cake tin and allow to cool on a rack..
- Cream the butter and icing sugar together with the vanilla essence to make the frosting.
- When the cake is cooled sliced in half round the equator using a bread knife..
- Spread a layer of jam and frosting in the middle, and layer the other half of the frosting on top and assemble the sponge..
Then a Royal Victoria Sponge will go down a treat! Cake decorating is one regarding the many awesome skills anyone could have. Cut sponges in half and spread jam on the bottom half. Pipe a spot of whipped cream in the centre, then in a circle around that. Nothing beats a classic Victoria sponge and a cup of tea.
