Tomorrow I'll sandwich it together and DD will ice and decorate it. Not much of a baker, but decided to bake a Victoria Sponge for DP today. Spread the whisked cream over the jam (I sometimes pipe it on but this isn’t necessary). There was no difference so I now use my mixer. Preheat your oven to 190°C (170°C fan) and line the bottom of two 20cm sandwich tins with greaseproof paper. Put the flour and baking powder into a bowl and mix together. I tend to make the cake the day before decorating it. I have a friend who, upon spying a Victoria sponge in a cafe, will always ask if it’s been made with fresh cream. I do find by weighing the eggs first the batter usually has the required dropping consistency without the need for any milk. I know the best ever Victoria Sponge I have ever tasted is made by my friend Carol who weighs her eggs first so I will vouch for that method. Easy. This is a great cake to make to introduce your kids to baking because it is so simple. Cream the butter, sugar and salt together until light and fluffy. Was it going to be cooked in the middle? Bake the cakes in the centre of a preheated oven – 180°C/350°F/Gas Mark 4 for 20-25 mins, or until the cakes have risen and are golden, … I made Nigella's Victoria Sponge and only want to use half of the sponge I've baked for now. I was always taught that if you picked up a spoonful of batter on its side, by the time it reached about 6 inches from the bowl it should drop off in a nice big blob. You can cover all of the cream with strawberries but if you don’t have enough then just place a ring of strawberries around the edge. My trusty old sandwich tins are the loose bottomed variety which I find much easier to turn out than the fixed kind. Delicious raspberry jam and fresh raspberries covered in a spread of cream fill the in-between layer of this cake.. You can use store-purchased raspberry jam or your own, homemade jam for this recipe. Required fields are marked *. This cake can often be served with fresh fruit and whipped cream, or jam and buttercream – its entirely up to you! Place halved strawberries on top of the cream around the outside of the cake. Cream together using a whisk or an electric mixer. Equipment. If you want to decorate it on the same day then make sure the cake has completely cooled to stop the cream from melting. Add 2-3 tablespoons of the beaten eggs (4 eggs in total) to the butter and sugar mixture and whisk. 11. A benefit of buttercream is any leftover cake will be fine if kept in a tin for a day, whereas the fresh cream will need to be refrigerated. We use cookies to ensure that we give you the best experience on our website. As years have passed by and the making of a sponge now seems second nature, it is easy to forget that once I was that young girl who used to kneel in front of the oven door, watching nervously for the first indication that the mixture in the sandwich tin was by some scientific miracle going to rise. Sponge cake is a light, soft cake made from flour, sugar, and eggs. Step 2: In a bowl, mix the dessicated coconut and hot water and leave to soak for 15 minutes. (This cake is … If you over-whisk, the cream will go grainy which apart from not looking very pleasant makes it hard to spread. It will also flatten the sponge although you will be left with the lines of the cooling tray so it is personal preference which way you do it. But a Victoria sponge made with fresh cream is such a treat so I make this cake for birthdays, BBQs or any occasion where it isn’t likely to hang around for long. If it does go wrong there are usually a few reasons why. Repeat until all the egg has been used up. I use the ready cut circles which may seem expensive but they save an awful lot of wasted paper and time fiddling about cutting out rounds which never seem to fit perfectly. or butter cream icing as well. This easy recipe for Vanilla Cream Sponge Cake is perfect for any celebration. Don’t be alarmed if the mixture looks like it’s curdled. https://www.bbcgoodfood.com/recipes/classic-sponge-sandwich Preparation. The list is endless and it makes me wonder why there are not more neurotic cooks out there. https://www.thespruceeats.com/victoria-sponge-cake-recipe-434876 Preheat the oven to 190C/fan170C/gas 5. The eggs I used for the cake in the picture totalled to 210g so I used 210g each of butter, sugar and flour. Divide the mixture between the tins. If you have anything food related going on in and around Suffolk that you think I should know about please let me know. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the … Cream together the butter and sugar until light (the butter will turn pale in colour) and fluffy. Learn how your comment data is processed. Serves 8-10. I remember once when I was at school getting very upset that my sponge hadn’t risen. 225g caster sugar; 225g Stork or butter Carol has an Aga which I think makes a difference, I can never put my finger on it but her sponges are just perfection although she is far too modest to claim any superiority over anyone else. Tip all the ingredients into a bowl and beat until smooth. Not a problem in this house. If so, at which stage … Yummy! Thank you! A simple raspberry and cream Victoria sponge cake cooks beautifully in the Everhot. Beat the sugar and butter together in a bowl until pale and creamy, and then gradually add the eggs, alternating with a tablespoon of flour. (You may need to level off the sponge with a knife if it is very risen in the middle). Smooth the batter out using a spatula. And we did make him blow out the candles, he limply protested but I could see in his face he quite liked the fact he was being spoilt as much as a ten year old. Fold in the flour and add 1 tbsp water until you have a … Combine 200g of self-raising flour and 1 teaspoon of baking powder then sift a few tablespoons into the egg mixture and whisk. It’s done once it retains stiff peaks. Preheat the oven to 190C/375F/Gas 5. (plus extra for greasing. Too flat, too raised. I put jam and buttercream in a plain one, lemon curd and buttercream in a lemon one and chocolate buttercream in a chocolate on. Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half) 3. Put on top layer, sprinkle with a little caster sugar or icing sugar if you prefer. Filed Under: Baking, Desserts and Puddings, Your email address will not be published. The all-in-one method from the original recipe produces a heavier sponge. Leave to cool slightly before turning out onto a wire rack to cool completely. Victoria Sponge is the quintessentially British tea-time treat that we absolutely adore! (I always weigh mine so they are exactly the same). Method. https://realfood.tesco.com/recipes/classic-victoria-sponge-cake.html https://hotcooking.co.uk/recipes/fresh-cream-victoria-sponge-cake I’ve added cream and fresh raspberries as the filling but you can use strawberries or buttercream. Eat a slice with a nice cup of tea. Many people will just use say three eggs, then double that to 6oz for the butter, sugar and flour. Allow the cakes to cool in their tins for 5 minutes then remove and transfer to a wire rack to cool completely. When cool, put one layer on your chosen serving plate. Because my eggs are from garden hens, they come in variety of sizes so I usually weigh mine, then measure out the rest of the ingredients to match the weight of the eggs. An exemplary sponge cake – otherwise called Victoria sponge cake – comprises of raspberry jam and whipped cream sandwiched between two layers of sponge cakes. Spread approximately 200g of strawberry jam evenly over one of the cakes. Can Nigella's Chocolate Olive Oil cake be frozen? 2. DIRECTIONS. Grease and line two 9in cake tins. Just made the 2 cakes to put together. Strawberry and mascarpone cream Victoria sponge. Or perhaps we all are but are blissfully unaware of it. About 5 Tbs Good quality Raspberry or Strawberry Jam. Generously butter the sides of the tins. The cake in the photographs is the one I made for his birthday this year. Would it behave and leave the tin first time without refusing? If you turn the cake out upside down, this will mkae it easier to remove the baking paper from the bottom. Some traditionalists believe that the only filling for a Victoria Sponge should be a layer of jam. Gradually beat in the eggs (if the mix starts to split, beat in a tablespoon of flour). The delightful unmistakable buttery flavour is because, you’ve guessed it, the recipe calls for butter. Grease and base line a 15cm springform cake tin. Whisk in 2 tablespoons of milk then divide the batter between the buttered sandwich tins. If you only have 7" tins, use 3 eggs, 6oz of flour, sugar and butter. Hot Cooking is a participant in the Amazon EU Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.co.uk. Place the second cake on top of the first and dust with icing sugar. Add 200g of softened butter and 200g of caster sugar to a large mixing bowl. The ingredient quantities provided will work but because eggs vary in size, it's better to start by weighing your eggs (shells removed), then adjust the weights of your butter, sugar and flour accordingly. I regularly use Victoria sponge and have never had any problems before. https://www.jamieoliver.com/recipes/fruit-recipes/victoria-sandwich This site uses Akismet to reduce spam. Grease and line 2 x 18cm/7in cake tins with baking paper. Contact me by using the form below or via Facebook, Twitter or Instagram. I use a well reviewed BBC Good Food recipe which has plenty of useful feedback and tips and I’ve made this cake so many times that I’ve now added some of my own: All written material and photography used on this website are copyright © Hot Cooking 2020. Your email address will not be published. Bake in the oven on the middle shelf for around 20 minutes or until a cake tester comes out clean. No substitutes or vegetable oil spreads will produce that beautifully rich taste. Based on our experience speaking with customers one of the most common mistakes made by people with Sponge Cakes is storing them in the fridge. Cream the butter and sugar together until smooth, pale and creamy. It is still my husband’s favourite cake of all time, coming top of the cake hit parade after years of trying to seduce him with pattisseries, parfaits and panfortes, he still always requests a Victoria Sandwich for his birthday and it is usually his cake of choice when we pop into a tea room or cafe for a cup of tea and slice of something nice. https://jernejkitchen.com/recipes/fruit/sponge-cake-yogurt-cream The largest I hauve done all Victoria sponge is a 12-10-8" 3 tier and there were no problems whatsoever with the weight. If it doesn’t want to leave the spoon it is too thick and and will need a little milk to made it looser. Don't forget to leave a comment otherwise I won't know that you have visited and it would be lovely to meet you! Somehow the fresh cream and strawberries make it look fancier than it really is and while I’m generally lazy about decorating cakes, this is pretty low effort, even for me. Overcooked, too pale. 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