Victoria sponge cake. Find Deals on Victoria Sponge Cake in Baking Supplies on Amazon. Serve a classic Victoria sponge cake at your next afternoon tea or bake sale. Find inspiration in our traditional recipes, vegan bakes and healthier sponges.
In a medium bowl, whisk together flour, baking powder and salt. Classic Victoria Sponge Cake Classic Victoria Sponge Cake. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. You can cook Victoria sponge cake using 4 ingredients and 6 steps. Here is how you cook that.
Ingredients of Victoria sponge cake
- You need 5 of whole eggs.
- Prepare 3/4 cup (5 oz) of – 65g sugar.
- Prepare 5 oz of – 150g all purpose (plain) flour (plus a little extra for cake pan).
- Prepare 1/4 cup of – 40g salted butter (plus a little extra for greasing).
Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs, a little. The Victoria Sponge was named after Queen Victoria, as reputedly it was her favorite cake. Anna, the Duchess of Bedford, who has been given credit for introducing the charming art of the afternoon tea was a lady in waiting to the queen who quickly adopted the custom of serving sponge cakes as part of the tea.
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..
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. The Victoria Sandwich (named after Queen Victoria) was originally shaped in a long loaf, filled, and cut into fingers or "sandwiches." It has become the quintessential round cake that every English homemaker has had in her repertoire from the time of its royal debut, both the original and, in the decades since, countless versions and incarnations. 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.
