Michael C's 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.
This Classic Victoria Sponge Cake recipe uses the classic ingredients of vanilla sponge cake, fresh whipped cream & raspberry jam. When I first started this site, I posted a recipe for Victoria Sponge Cake with Buttercream instead of whipped cream. Whilst this is a wonderful cake, I have never gotten. You can cook Michael C's Victoria Sponge Cake using 6 ingredients and 10 steps. Here is how you cook that.
Ingredients of Michael C's Victoria Sponge Cake
- You need 8 oz of Butter.
- Prepare 8 oz of Caster Sugar.
- Prepare 4 large of Eggs.
- Prepare 1/2 tsp of Vanilla Essence.
- It’s 9 oz of Self-Raising Flour.
- It’s 1/2 tbsp of Milk.
Victoria Sponge Cake is a two-layer sponge-like airy cake that is filled with a layer of jam and whipped cream. It is cut into small "sandwiches" and served in a similar manner. Also know as Victoria Sandwich and Victorian Cake. This Victoria sponge cake recipe combines strawberries and cream and is the perfect easy bake for afternoon tea.
Michael C's Victoria Sponge Cake instructions
- Preheat the oven to 160°C/325°F..
- Line and grease two 8 inch or 7 1/2 inch sandwich cake tins..
- Cream the butter until light and fluffy then add in the sugar..
- Beat in the vanilla..
- Fold in the flour using a large metal spoon..
- Add enough milk to give a soft dropping consistency..
- Divide the mixture between the two cake tins..
- Bake for 25 minutes..
- Transfer to a wire wrack to cool..
- VARIATIONS!! Chocolate; replace vanilla with a teaspoon of cocoa mixed with a teaspoon of water. Coffee; replace vanilla with a teaspoon of coffee mixed with a teaspoon of water. Orange; replace vanilla with the grated rind of 1 orange. Lemon; replace vanilla with the grated rind of 1 lemon..
See more cake recipes at Tesco Whip the cream to soft peaks as the cakes cool, then spread the bottom half of the cake with the cream in an even layer. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. And Queen Victoria, an afternoon tea aficionado, was apparently particularly fond of it. Its popularity also stems from its simplicity. It is a ratio cake: eggs, weighed in.
