Easy all in one victoria sponge. The secret to the perfect victoria sponge is making the lightest, airiest cake possible. This easy cake recipe is a simple one but there are lots of little steps in the method that will culminate in big differences to the final bake. We've swapped raspberries for strawberries as we think the extra tartness they give.
This Victoria Sponge cake recipe is one that you will return to time and time again. Its even crumb and@rise ensure this cake doesn@t go dry around the edges but you are instead left with a light and airy texture that is oh so delicious.@ Mary Berry has revealed her faster how to bake a Victoria sponge faster that is just as delicious. This easy Victoria sponge recipe creates a soft vanilla-infused sponge cake sandwiched together with a light buttercream and jam filling. You can cook Easy all in one victoria sponge using 10 ingredients and 10 steps. Here is how you cook that.
Ingredients of Easy all in one victoria sponge
- Prepare 4 medium of eggs.
- Prepare 175 grams of castor sugar.
- You need 175 grams of self rasing flour.
- You need 175 grams of soft marg (I use stork).
- You need 1 tsp of baking powder.
- It’s 1 of few drops of vanilla extract.
- You need of filling.
- Prepare 1 of strawberry jam.
- You need 100 grams of softened unsalted butter or marg.
- You need 225 grams of icing sugar.
Great for parties, birthdays or a big cup of afternoon tea. Master this Victoria sponge recipe and the baking world is your oyster! This Victoria sponge cake recipe combines strawberries and cream and is the perfect easy bake for afternoon tea. See more cake recipes at Tesco Real Food.
Easy all in one victoria sponge instructions
- preheat oven 170degC.
- put all sponge ingredients into a large mixing bowl and mix to a smooth cakemix.
- grease two 16inch cake tins.
- separate the mixture into both cake tins and bake for 30-35 mins or until golden brown.
- To test if ur sponge is fully cooked lightly press the middle of the cake, if its cooked it will be spongey to tounch lol and will bounce bak up when pressed..
- or place a skewer or knife into middle of the sponge and if the skewer comes out clean the its ready. If it comes out with cake mix stuck to it then its not lol.
- once cooked leave on a baking rack to thoughrly cool before adding filling (if still warm it can melt the butter icing filling and make a real mess lol).
- cream the butter with the back of a spoon amd slowly stir in the sifted icing sugar..
- spread strawberry jam onto both halves of the cooled sponge and then spoon on the butter icing and put the sponges together.
- lol cut it and eat. yum!! 😀 lol.
Joanne Wheatley, past winner of the Great British Bake Off, and author of Home Baking, even tops up her self-raising In one of two recipes for a Victoria sponge in her book, English Food, Jane Grigson melts the butter with water before adding it to the mixture, to. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. And that's how we ended up with cake we know today: a toothsome, bouncy sponge that is comparatively easy to whip up and has a rich, buttery flavor. Delicious light vanilla sponge filled with whipped Yes you can do a Victoria sponge but you can also add different icing and add colours and cocoa if you want to change – just play around with it and you. This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights.
