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 12 ingredients and 5 steps. Here is how you cook that.
Ingredients of Victoria Sponge Cake
- Prepare of For Cake.
- You need 1 of . Self raising flour – 225 gm.
- It’s 2 of . Caster sugar – 225 gm.
- It’s 3 of . Eggs – 4.
- It’s 4 of . Butter – 225 gm at room temperature.
- It’s 5 of . Baking powder – 2 tsp.
- It’s of For strawberry Jam.
- You need 1 of . Strawberry – 250 gm.
- It’s 2 of . Granulated Sugar – 250gm.
- Prepare of Cream.
- You need 1 of . Double cream – 250 ml.
- Prepare 2 of . Powdered sugar – 1 tsp.
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 instructions
- 1. Preheat oven to 160 degree celcious. Grease and line two 8 inch sandwich tins. Rub a little butter around and inside of the tins and side too. Add a little flour and coat it over all the butter or you can use baking sheet too. 2. Break egg into mixing bowl one by one, add sugar, sifted flour, baking powder and butter. Mix then until well combined using electric hand mixer. Don't over mix..
- 3. Divide the mixture evenly between two tin. Smooth the surface of the tin. 4. Bake cakes around 25 minutes in oven. The cakes are done when they're golden colour and it coming away from edges. Use thin stick to check whether it done. Let it cook completely..
- For Jam 1. Take of the stem of strawberry and mix with sugar and keep aside for one hour. If you are preparing cake better prepare the jam 2 hours before starting. 2. After one hour heat this mixture in wide pan for medium temperature. 3. It will start boiling once the strawberry cooked completely mash it and stir it continuously. Jam will get thicker. Once it thicken switch off the flame and let it cool completely before arrange this in cake…
- For cream 1. Beat double cream with powdered sugar in electric hand beater until it forms thick cream. Store this in fridge until cake get cool down if you prepare the cream before..
- Assemble 1. Once the cake cool down, place one cake upside down on plate and spread plenty of jam. 2. Over jam spread cream. Top with second cake. Top side should be up. 3. Sprinkle some powdered sugar ans decorate as you like..
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. A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes.
