Victoria sponge cake. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. 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.
Follow this recipe to discover, it's not just Mary Berry who knows how to make this classic cake. Looking for a beautiful cake for a birthday or special occasion? Jamie Oliver's gorgeous classic Victoria sponge recipe with jam is a real showstopper. You can cook Victoria sponge cake using 9 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Victoria sponge cake
- Prepare of Caster sugar.
- Prepare of Butter.
- Prepare of Large eggs.
- You need of Self raising flour.
- You need of Baking powder.
- Prepare of Milk.
- Prepare of Icing sugar.
- Prepare of Vanilla extract.
- It’s of Strawberry jam.
Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a. 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.
Victoria sponge cake step by step
- Preheat oven to 170°c fan.
- 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..
- Add 4 eggs to the bowl and whisk until fully combined. Again be careful not to over whisk..
- 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..
- Add 2 tbsp of milk and 1 tsp vanilla extract to the bowl and gently fold it into the mixture..
- Line two 20cm sandwich tins with greaseproof paper. Gently divide the mixture between the two tins as evenly as you can and smooth out..
- Put the tins into the oven and bake for 20 minutes until golden and a skewer or knife comes out clean..
- Take the cakes out of the tins and place on a wire cooling rack. Leave to cool completely..
- 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..
- 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..
Queen Victoria's cake the perfect combination of delicate biscuit, weightless whipped cream and juicy, slightly sour strawberries Can you say that it is very tasty?. Victoria sponge or Victoria Sandwich is deceptively simple cake, named after Queen Victoria who was fond of enjoying a slice or two with her afternoon tea. Despite being a favourite of Queen. Felicity Cloake: It took the invention of baking powder to make such rich, buttery cakes possible. Since then the British have had plenty of time to perfect it.
