Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, classic victoria sponge cake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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. This delicate sponge cake filled with jam and cream is the stuff of village fetes and the National Federation of Women's Institutes (WI), and fierce. (PP) Contains product placement. The warmer months are on the way so it's time to dust off all those sweet, summery recipes!
Classic Victoria Sponge Cake is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Classic Victoria Sponge Cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have classic victoria sponge cake using 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Classic Victoria Sponge Cake:
- Take For the sponge
- Get 200 g Caster Sugar
- Get 200 g Softened butter
- Take 4 eggs, beaten
- Take 200 g self-raising flour
- Get 1 tsp baking powder
- Get 2 tbsp milk
- Take For the filling
- Take 100 g butter, softened
- Get 120 g icing sugar
- Make ready 1 tsp vanilla extract
- Make ready 340 g strawberry or raspberry jam
This Victoria sponge is a British classic and delicious afternoon teatime treat, combining strawberries and cream. Divide the mixture evenly between the tins and level with a knife. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. From afternoon tea to an exuberant birthday cake to the classic Vicky sponge, baking cake is a national pastime.
Steps to make Classic Victoria Sponge Cake:
- Heat oven to 190C/170C fan/gas 5. Butter two 20cm sandwich tins and line with baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the butter until smooth and cream, then gradually beat in icing sugar and then vanilla extract. Spread the buttercream over the bottom of one of the sponges, top it with the jam and sandwich the second sponge on top. Dust a little icing sugar on top before serving.
Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. From afternoon tea to an exuberant birthday cake to the classic Vicky sponge, baking cake is a national pastime. We teamed up with ex-pat Paola Thomas to bring you five. Jamie Oliver's gorgeous classic Victoria sponge recipe with jam is a real showstopper. Divide the cake mix between the prepared tins.
So that is going to wrap this up for this special food classic victoria sponge cake recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
