Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, victoria sponge cake. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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.
Victoria Sponge Cake is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Victoria Sponge Cake is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook victoria sponge cake using 8 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Victoria Sponge Cake:
- Get 2 cup self-rising flour
- Get 2 cup butter
- Prepare 4 large free range eggs
- Prepare 2 cup sugar
- Make ready 1 tbsp vanilla essence
- Get 2 tbsp milk
- Make ready 1 can whipped cream
- Get 1 bunch fresh berries
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 oven to 180C/350F
- Grease and line a round cake tin (18cm) with baking paper. I usually grease the baking paper with butter and then sprinkle some brown sugar. This makes the cake crust a lovely brown color and adds flavour
- Cream the butter and sugar until fluffy
- Beat in eggs, one at a time..
- Add in the vanilla essence
- Add flour and then mix
- Add the milk
- Keep mixing till batter is soft and dropping consistency
- Pour mixture into the cake tin… and spread out the batter with a spatula
- Bake for 20-25mins or until golden brown and check with a tooth pick or skewer inserted in the middle to make sure it comes out clean
- Remove from oven and place on rack to cool
- Decorate with cream and add freshly cut berries
- Enjoy!!!
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.
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