Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, victoria sponge cake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Victoria sponge cake is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Victoria sponge cake is something that I have loved my whole life.
Compare Prices on Victoria Sponge Cake Pan in Bakeware. 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.
To begin with this recipe, we have to prepare a few ingredients. You can cook victoria sponge cake using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Victoria sponge cake:
- Prepare 225 grams butter
- Make ready 225 grams caster sugar
- Take 4 medium eggs
- Prepare 2 tsp vanilla extract
- Take 225 grams self raising flour
- Make ready 100 ml milk
- Get 1 optional: jam, whipped cream, berries or lemon curd.
Beat in the eggs, a little. Treat friends and family to a Victoria sponge cake made with vegan ingredients. 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.
Instructions to make Victoria sponge cake:
- preheat the oven to 180C/350F/gas 4
- grease and line 2 x 18cm cake tins with baking paper
- cream the butter and the sugar together in a bowl until fluffy and pale
- beat in the eggs a little at a time and stir in the vanilla extract
- fold in the flour using a large metal spoon, adding a little milk if necessary, to create a batter with a soft dropping consistency .
- divide the mixture between the cake tins and gently spread out with a spatula
- bake for 20 to 25 minutes until golden brown on top and a skewer inserted into the middle comes out clean.
- cool for 5 minutes and then place on a wire rack.
- carefully sandwich the cakes together with jam, lemon curd or whipped cream and berries or enjoy it on its own!
Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
So that is going to wrap it up with this special food victoria sponge cake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
