Victoria sponge cake. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. The classic Victoria sponge cake is always a winner. Follow this recipe to discover, it's not just Mary Berry who knows how to make this classic cake.
Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. 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. You can have Victoria sponge cake using 4 ingredients and 6 steps. Here is how you cook that.
Ingredients of Victoria sponge cake
- It’s 5 of whole eggs.
- You need 3/4 cup (5 oz) of – 65g sugar.
- It’s 5 oz of – 150g all purpose (plain) flour (plus a little extra for cake pan).
- You need 1/4 cup of – 40g salted butter (plus a little extra for greasing).
The sponge cake is thought to be one of the first of the non-yeasted cakes. This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a. 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.
Victoria sponge cake step by step
- Step 1 Pre-heat your oven to 375°F – 190°C, Melt the butter (not hot) and keep aside..
- Using an electric mixer (or a hand whisk) add the whole eggs to the mixer bowl. Add the sugar and whisk until it becomes thick in consistency and a light cream colour..
- Step 5 Place all the flour into a fine sieve above the mixer bowl, give it a few shakes then gently fold the flour on the surface into the egg mixture. Repeat that five or six times. Once the flour has been incorporated, add the butter all at once and continue to gently fold..
- Step 6 Place the mixture into your cake pan and drop it on the bench a few times to remove any air bubbles, 5 or 6 times should be enough. Don’t tap it too many times or you will lose all the fluffiness..
- Place in oven and bake at 375°F – 190°C for 25-30 minutes. Note if using a convection oven, turn temperature down to 320°F – 160°C after 15 minutes..
- Once cooked place a cooling rack onto, flip upside down and remove cake pan immediately using a kitchen towel. It should drop out easily, don’t use a knife..
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. 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. 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?.
