Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, classic victoria sponge cake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Classic Victoria Sponge Cake is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Classic Victoria Sponge Cake is something which I have loved my whole life. They are nice and they look wonderful.
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. 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.
To get started with this particular recipe, we have to prepare a few components. You can have classic victoria sponge cake using 12 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Classic Victoria Sponge Cake:
- Get For the sponge
- Prepare 200 g Caster Sugar
- Take 200 g Softened butter
- Get 4 eggs, beaten
- Make ready 200 g self-raising flour
- Prepare 1 tsp baking powder
- Make ready 2 tbsp milk
- Prepare For the filling
- Take 100 g butter, softened
- Take 120 g icing sugar
- Prepare 1 tsp vanilla extract
- Prepare 340 g strawberry or raspberry jam
When I made this cake, even my little sis compared it to a toast sandwich. 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. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat.
Instructions 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.
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. Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. I fell in love with Victoria Sponge on my first trip to England. From the first time I saw this moist, yet fluffy vanilla sponge cake filled with cream and jam, I knew it was love. This Victoria sandwich recipe by Mary Barry is.
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