What is the recipe for the best Victoria Sponge?!
What is the recipe for the best Victoria Sponge?
Answers:
+++++Victoria sponge cake+++++
This classic sponge is named after Queen Victoria. To make it, you start by beating the butter and sugar together until they are light and fluffy. This traps lots of little air bubbles in the mixture, which helps the cake to rise.
++Ingredients++
(makes 10 slices)
For the sponge:
4 medium eggs
225g (8oz) butter, softened
225g (8oz) caster sugar
225g (8oz) self-raising flour
For the filling (vanilla buttercream)
100g (4oz) unsalted butter, softened
225g (8oz) icing sugar
1 tablespoon milk
half teaspoon vanilla essence
4 tablespoons raspberry or strawberry jam
Additional:
extra caster sugar, for sprinkling over the cake
two 20cm (8in) round, shallow cake tins
Heat the oven to 180°C, 350°F, gas mark 4. Wipe the insides of the tins with cooking oil.
Draw round the tins with baking parchment, cut out and place in the tins.
Break the eggs in a cup and beat with a fork
Beat the butter & sugar together until pale & fluffy then gradually add eggs.
Sift the flour over the mixture, then gently fold in with a metal spoon. Divide the mixture equally between the tins.
Bake for about 25 minutes.
Leave on a wire rack to cool.
When cool, peel the baking parchment off the bottom of the sponges and spread jam on the flat side of one sponge. On the other sponge, spread the vanilla buttercream.
Gently sandwich both cakes together and use a teaspoon to scatter caster sugar over the top.
Victoria Beckham stuck to David Beckham.
The best sponger I have seen in a long while.
http://www.recipezaar.com/109195...
Mmmmm it looks delicious...I need to try it.
110g (4oz) Butter
110g (4oz) Caster Sugar
110g (4oz) Self-raising Flour
2 Eggs
Vanilla Essence or 1 tsp Grated Lemon Rind
Preheat oven to 190°C: 375°F: Gas 5.
Whisk together the butter and sugar until light and creamy.
Add the beaten eggs gradually with a little of the flour.
Fold in the remaining sieved flour and add the flavouring.
Divide equally between two 15cm (6 inch) sandwich tins.
Bake for 20 - 25 minutes.
Turn out on to a wire rack to cool.
fill with cream and jam or filling of your choice ,when cold
Victoria Sponge Cake
Ingredients
Sponge
* 175g unsalted butter
* 175g caster sugar
* 3 eggs, beaten
* 175g self-raising flour
Filling
* 3 tbsp strawberry jam
* 500ml double cream
Method
1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.
2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.
4. Bake for 20 minutes. Leave to cool and then remove from the tins.
5. Whip the cream until thick and use it to fill the sponge with the jam.
6. Dust liberally with icing sugar to serve.