Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, victoria sponge cake. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Victoria sponge cake is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Victoria sponge cake is something which I have loved my entire life. They are nice and they look fantastic.
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. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Serve dusted with sifted confectioners' sugar.
To get started with this particular recipe, we have to prepare a few components. You can have victoria sponge cake using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Victoria sponge cake:
- Take 225 grams butter
- Get 225 grams caster sugar
- Make ready 4 medium eggs
- Make ready 2 tsp vanilla extract
- Prepare 225 grams self raising flour
- Get 100 ml milk
- Get 1 optional: jam, whipped cream, berries or lemon curd.
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. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Victoria sponge is a classic and is one of the easiest cakes to make.
Steps to make Victoria sponge cake:
- preheat the oven to 180C/350F/gas 4
- grease and line 2 x 18cm cake tins with baking paper
- cream the butter and the sugar together in a bowl until fluffy and pale
- beat in the eggs a little at a time and stir in the vanilla extract
- fold in the flour using a large metal spoon, adding a little milk if necessary, to create a batter with a soft dropping consistency .
- divide the mixture between the cake tins and gently spread out with a spatula
- bake for 20 to 25 minutes until golden brown on top and a skewer inserted into the middle comes out clean.
- cool for 5 minutes and then place on a wire rack.
- carefully sandwich the cakes together with jam, lemon curd or whipped cream and berries or enjoy it on its own!
Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Victoria sponge is a classic and is one of the easiest cakes to make. Make sure to follow our top tips and you will be rewarded with the perfect sponge every time. The key to cake making is. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick.
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