fluffy Victoria sponge. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. We would like to show you a description here but the site won't allow us. The secret to the perfect victoria sponge is making the lightest, airiest cake possible.
The Queen's pastry chefs have delighted fans by sharing the recipe to their Victoria Sponge cake.. The Victoria sponge* didn't always keep such a low profile, however: once upon a time, old faithful sat proudly at the culinary cutting edge, because it took the invention of baking powder in the. Making a feather-light sponge cake has always been the sign of being a good baker. You can have fluffy Victoria sponge using 10 ingredients and 12 steps. Here is how you achieve that.
Ingredients of fluffy Victoria sponge
- It’s of cake mixture.
- Prepare 3 medium of eggs.
- You need 150 grams of caster sugar.
- You need 150 grams of butter.
- Prepare 150 grams of self raising flour.
- It’s of topping.
- You need 1 cup of strawberry jam.
- It’s 1 cup of butter.
- You need 1 cup of icing sugar.
- It’s 1 dash of vanilla essence.
This has created many myths around the making of a sponge cake, with the dread of it being less than perfect putting many off. Let us dispel those myths, making a feather-light sponge is easy with just a few simple and easy tips. Sponge cake is a light, airy cake that's leavened by the air whipped into the eggs, rather than with baking powder or baking soda. The key to a fluffy Victoria Sponge is to use equal quantities of flour, sugar and margarine, plus eggs and baking powder in the batter.
fluffy Victoria sponge instructions
- Put the eggs into a large bowl and whisk until bubbly.
- pre heat the oven at 180°.
- add the rest of the cake mixture ingredients into the bowl and whisk until smooth.
- grease up two cake time and pour the mixture in evenly.
- put the two tins into the oven for 45 mins – 1 hour.
- to check if the cakes done push lightly down on the top and if it lifts back up its done.
- once the cake is done empty both time out onto a rack to cool.
- mix the cup of butter and icing sugar together until smooth and add the dash of vanilla essence.
- once cool, spread jam over one side of one of the cakes until smothered.
- on the other cake spread your butter icing on one side until smothered.
- put both of the cakes on too of each other with the jam and butter icing facing each other.
- viola! your Victoria sponge is done! if you want to make a bigger cake for every egg is 50g of everything else.
What is this Fluffy Sponge Cake Recipe? Aside from fluffy, the technical term for this sponge is a Genoise Sponge. The Genoise is typically associated with French and Italian desserts and differs from a regular sponge cake in many ways. The Perfect sponge cake should be light, fluffy, moist, tall, soft on the edges and of course beautiful. Easy with the right recipe, painfully frustrating with all of the rest.
