Victoria sponge cake
Victoria sponge cake

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, victoria sponge cake. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Victoria sponge cake is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Victoria sponge cake is something which I’ve loved my whole life.

Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. This cake is named after Queen Victoria and goes by the names Victoria Sponge or a Victoria Sandwich Cake. 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.

To get started with this recipe, we have to prepare a few ingredients. You can have victoria sponge cake using 4 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Victoria sponge cake:
  1. Take 5 whole eggs
  2. Get 3/4 cup (5 oz) - 65g sugar
  3. Take 5 oz - 150g all purpose (plain) flour (plus a little extra for cake pan)
  4. Get 1/4 cup - 40g salted butter (plus a little extra for greasing)

This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a. 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. This is the traditional recipe for a Victoria sponge cake, a much loved English favourite.

Instructions to make Victoria sponge cake:
  1. Step 1 - Pre-heat your oven to 375°F – 190°C, Melt the butter (not hot) and keep aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Victoria Sponges are generally filled with jam, and are. This is the traditional recipe for a Victoria sponge cake, a much loved English favourite. See footnote about weighing the eggs for best results. Serve with buttercream as in the recipe. Victoria Sponge Cake is a two-layer sponge-like airy cake that is filled with a layer of jam and whipped cream.

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