Recipe of Perfect Victoria sponge cake

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, victoria sponge cake. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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. Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Serve dusted with sifted confectioners' sugar.

Victoria sponge cake is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Victoria sponge cake is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have victoria sponge cake using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Victoria sponge cake:

1. Get Caster sugar
2. Make ready Butter
3. Get Large eggs
4. Make ready Self raising flour
5. Get Baking powder
6. Get Milk
7. Get Icing sugar
8. Take Vanilla extract
9. Get Strawberry jam

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 homemaker has had in her repertoire from the time of its royal debut, both the original and, in the decades since, countless versions and incarnations. The Victoria sponge is flavorful enough that it can be enjoyed comparatively unadorned. Queen Victoria's cakes, and even those of my childhood, would have been sandwiched only with jam, with a dusting of sugar over the top. Victoria Sponge is the quintessentially British tea-time treat that we absolutely adore!

Instructions to make Victoria sponge cake:

1. Preheat oven to 170°c fan
2. In a large mixing bowl add 200g caster sugar and 200g softened butter. Whisk until pale and fully combined, make sure not to over whisk or the butter can split.
3. Add 4 eggs to the bowl and whisk until fully combined. Again be careful not to over whisk.
4. Sift 200g self raising flour and 1 tsp baking powder into the bowl. Gently fold into the mixture until fully combined. Be as gentle as you can and take your time. Air is the key to the cake being fluffy.
5. Add 2 tbsp of milk and 1 tsp vanilla extract to the bowl and gently fold it into the mixture.
6. Line two 20cm sandwich tins with greaseproof paper. Gently divide the mixture between the two tins as evenly as you can and smooth out.
7. Put the tins into the oven and bake for 20 minutes until golden and a skewer or knife comes out clean.
8. Take the cakes out of the tins and place on a wire cooling rack. Leave to cool completely.
9. For the buttercream: In a large bowl add 100g softened butter. Sift 140g icing sugar onto the butter. Whisk them together until smooth. Add 1/2 tsp vanilla extract and mix.
10. Spread the buttercream over one of the cakes. Then spread 170g of strawberry jam on top of the buttercream and sandwich the other cake on top. Dust the top with icing sugar and serve.

Queen Victoria's cakes, and even those of my childhood, would have been sandwiched only with jam, with a dusting of sugar over the top. Victoria Sponge is the quintessentially British tea-time treat that we absolutely adore! This double layered cake is traditionally filled with strawberry jam but can be also be smothered with. For the final technical challenge Mary Berry asked the bakers to make this simple sponge with homemade jam and buttercream - without a recipe. This Victoria sandwich recipe by Mary Barry is.

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