Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, classic victoria sponge cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
The classic Victoria sponge cake is always a winner. Follow this recipe to discover, it's not just Mary Berry who knows how to make this classic cake. This delicate sponge cake filled with jam and cream is the stuff of village fetes and the WI, and fierce competition abounds for who can create the.
Classic Victoria Sponge Cake is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Classic Victoria Sponge Cake is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook classic victoria sponge cake using 13 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Classic Victoria Sponge Cake:
- Take For the Cake
- Take 4 large Eggs
- Take 250 grams Soft Butter (can be salted or unsalted)
- Prepare 250 grams Self Raising Flour
- Take 250 grams Caster Sugar
- Prepare 1 1/2 tsp Vanilla Essence
- Get 1 1/2 tsp Baking Powder
- Take 2 tbsp Milk
- Make ready For the filling
- Take 100 grams Soft Butter (can be salted or unsalted)
- Prepare 140 grams Icing Sugar
- Make ready 1 tsp Vanilla Essense
- Make ready Strawberry/Raspberry Jam
This Classic Victoria Sponge Cake recipe uses the classic ingredients of vanilla sponge cake, fresh whipped cream & raspberry jam. When I first started this site, I posted a recipe for Victoria Sponge Cake with Buttercream instead of whipped cream. Whilst this is a wonderful cake, I have never gotten. Victoria sponge cake is one of those traditional bakes that everyone's going to love.
Instructions to make Classic Victoria Sponge Cake:
- Preheat the oven to 170°C (fan) and line two 7 inch cake tins
- Add the softened butter into a large mixing bowl and with a hand mixer or a spoon, cream until light. Then add the caster sugar and cream them both together until they are fluffy.
- In a separate jug or bowl beat the eggs until they are fully mixed. Then in small amounts slowly add them to the butter and sugar keeping the mixer or spoon moving.
- Once the ingredients have been mixed together, sift in the flour, and mix it well into the other ingredients.
- Next add the vanilla, baking powder and milk. Mixing them in as well.
- Once you are sure the mix has been fully blended together and no lumps are present you can start to spoon the batter evenly into the cake tins.
- Put the tins on the top shelf of your oven and cook for 25-35 minutes
- While they are cooking prepare the butter icing
- Add the soft butter and icing sugar into a mixing bowl and mix by hand or with an electric mixer until light and fluffy. Then add vanilla extract to taste and mix again.
- Once the cake has been taken out of the oven and cooled on a wire rack, you can start to spread the icing and jam over the sponges and sandwich them together.
- Dust the cake with a sprinkle of icing sugar and enjoy!
Fluffy vanilla cake filled with diplomat cream and fresh strawberries! I wanted to make this cake ever since I saw Mary Berry in Great British Bake Off making one. I loved the fact that it is super simple, but so pretty - a real. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. From afternoon tea to an exuberant birthday cake to the classic Vicky sponge, baking cake is a national pastime.
So that is going to wrap this up with this exceptional food classic victoria sponge cake recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
