Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, victoria sandwich. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. The nation's favourite cake, traditionally the ingredients are calculated by weighing the eggs in their shells and using this weight for the butter, sugar and flour. The Victoria Sandwich (named after Queen Victoria) was originally shaped in a long loaf, filled, and cut into fingers or "sandwiches." It has become the quintessential round cake that every English.
Victoria sandwich is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Victoria sandwich is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have victoria sandwich using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Victoria sandwich:
- Make ready for the sponge
- Make ready 4 large free-range eggs
- Get 225 g/8oz caster sugar, plus extra for sprinkling
- Get 1 level tsp baking powder
- Prepare 225 g/8oz unsalted butter, softened, plus extra for greasing
- Take For the jam
- Get 200 g/7oz raspberries
- Make ready 250 g/9oz jam sugar
- Take For the cream
- Get 100 g/3½oz unsalted butter, softened
- Get 2 tbsp milk
- Make ready 200 g/7oz icing sugar, sifted
How to make the best victoria sponge cake, delicious & easy vanilla sponge with cream & jam! Victoria sponge cakes are a popular traditional afternoon tea treat, with it being rumoured to be The Queen's favourite. Here's how to make the best sponge cake ahead of Cake Week. A classic Victoria sandwich is the kind of recipe that can divide families!
Instructions to make Victoria sandwich:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking paper.
- Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency.
- Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
- Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them.
- While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set.
- The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in the tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
- To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely.
- For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick. Spoon the buttercream into a piping bag fitted with a plain nozzle.
- To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then pipe the buttercream on top of the jam. Place the other sponge on top (top uppermost) and sprinkle with caster sugar to serve.
Do you use strawberry or I like to use strawberry jam and cream to sandwich them together and finish with a light dusting of. Jamie Oliver's classic Victoria sandwich recipe is beautifully simple and tastes amazing, especially when enjoyed with a nice cup of tea! Filled with jam, cream & raspberries. Mary Berry shares her master class recipe for the perfect Victoria Sandwich. Share this delicious sponge with friends on a Sunday afternoon.
So that’s going to wrap it up with this special food victoria sandwich recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in 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!
